Equal Pours

Hario Alpha 01 Hario others by Anamorphic Coffee

Anamorphic Coffee's everyday Alpha brew, built on a method from Max at Shoebox Coffee Roasters. Four identical pours, each one fast and with the kettle close to the bed so the slurry is roused every time. The target is clarity and aromatics rather than yield — a light, almost tea-like cup where the acidity reads front and centre.

1:16.7 Ratio

2:30 Total

12g Dose

93°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 93 °C
Temp: 6 medium
Grind: 2:30
Total: ~200 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

2:30 · total

Bloom 1 / 5
0:00

30s

Pour in a spiral to 50g. Keep the spout close to the coffee bed. Let it bloom.

+50g→ 50g Spiral 10g/s 5s 93°C
Pour 2 / 5
0:30

30s

Pour in a spiral to 100g. Keep the spout close to the coffee bed.

+50g→ 100g Spiral 10g/s 5s
Pour 3 / 5
1:00

30s

Pour in a spiral to 150g. Keep the spout close to the coffee bed.

+50g→ 150g Spiral 10g/s 5s
Pour 4 / 5
1:30

1m

Pour the final 50g to 200g in an outward spiral that reaches the walls. Keep the spout close to the coffee bed.

+50g→ 200g Spiral outward 10g/s 5s
Done 5 / 5
2:30

Finish when the coffee stops dripping.

Notes

Every addition is the same size, which is what makes this easy to remember and repeat. Keep the spout low and pour each one quickly so the water agitates the bed instead of just filtering through it. That agitation is also why the grind stays coarse: pour this hard onto a fine bed and the paper can clog. If the drawdown drags, grind coarser rather than pouring slower. Expect to finish between 2:30 and 3:30, and expect a light body — that is the trade for the clarity.