Pulse Pour

Graycano Misc pourover by Graycano

Published through Graycano's social guide, this pulse method divides the brew into additions that renew agitation without flooding the cone. It is designed for uniform extraction and a balanced cup with integrated acidity, sweetness, and body.

1:16.7 Ratio

2:45 Total

15g Dose

93°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 93 °C
Temp: 5 medium
Grind: 2:45
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:45 · total

Bloom 1 / 6
0:00

35s

Pour in a spiral to 40g. Let it bloom.

+40g→ 40g Spiral 5g/s 8s 93°C
Pour 2 / 6
0:35

25s

Pour in a spiral to 100g.

+60g→ 100g Spiral 5g/s 12s
Pour 3 / 6
1:00

25s

Pour in a spiral to 160g.

+60g→ 160g Spiral 5g/s 12s
Pour 4 / 6
1:25

20s

Pour in a spiral to 250g.

+90g→ 250g Spiral 5.3g/s 17s
Swirl 5 / 6
1:45

1m

Swirl gently.

Fill gently
Done 6 / 6
2:45

Finish when the coffee stops dripping.

Notes

Let the water level fall visibly between pulses, but do not expose the bed completely; this keeps slurry depth and flow consistent. Pour each pulse with the same height and circular path. If later pulses drain progressively slower, reduce agitation or grind coarser to limit fines migration.

Original source

Recipe by Graycano, published at instagram.com.

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