Five Pour Cone

Parameters

15 g

Coffee

250 g

Water

1:16.7

Ratio

95 °C

Temp

4 medium-fine

Grind

3:30

Total

1

Servings

Grind · 4/10 · fine-medium

FINE COARSE

Method

3:30 · total

1. Bloom 1 / 6

   0:00

   To

   50g

   +50g add
   10s Slow

   Pour 50g slowly to bloom. Allow drawdown.

2. Pour 2 / 6

   0:40

   To

   100g

   +50g add
   10s Slow

   Pour 50g to 100g total. Allow drawdown.

3. Pour 3 / 6

   1:10

   To

   150g

   +50g add
   10s Slow

   Pour 50g to 150g total. Allow drawdown.

4. Pour 4 / 6

   1:40

   To

   200g

   +50g add
   10s Slow

   Pour 50g to 200g total. Allow drawdown.

5. Pour 5 / 6

   2:10

   To

   250g

   +50g add
   10s Slow

   Pour 50g to 250g total. Allow full drawdown.

6. Done 6 / 6

   3:30

   Drawdown complete.

Notes

Five pours with a finer grind for higher extraction. Best for washed coffees where you want to add body and texture. Uses the Graycano Coin as flow restrictor. Aluminum body with Lava-Rib geometry provides excellent thermal stability.

Original source

Recipe by Graycano, published at graycano.com.