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NextLevel Pulsar

Dilute 1:14

NextLevel Pulsar Nextlevel by Richard

A 1:14 brew finished with two staged valve closes, then diluted to roughly 1:17. Richard's recipe.

1:17 Ratio
3:50 Total
25g Dose
90°C Temp
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You'll need

  • WDT tool Optional

    A cluster of fine needles used to stir and de-clump the coffee bed (Weiss Distribution Technique) for even saturation.

Parameters

25 g
Coffee
425 g
Water
1:17
Ratio
90 °C
Temp
5 medium
Grind
3:50
Total
~430 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

3:50 · total

Before you brew

  1. 1 Close the valve. Wet the filter-support ridges, fit the filter, open the valve to drain the base, then close it again and insert the barrel.
  2. 2 Add 25g of coffee and level the bed with a WDT tool.
  3. 3 Fit the dispersion cap, then tare the scale.
  1. Bloom 1 / 13
    0:00
    12s

    Close the valve. Pour 75g.

    +75g→ 75g 6.3g/s 12s Valve: Closed 90°C
  2. Swirl 2 / 13
    0:12
    13s

    Use gentle wet WDT to saturate every ground. Let it steep.

    Fill gently Valve: Closed
  3. Prepare 3 / 13
    0:25
    5s

    Open the valve.

    Valve: Open
  4. Drawdown 4 / 13
    0:30
    10s

    Wait for the level to drop.

    10s Valve: Open
  5. Pour 5 / 13
    0:40
    32s

    Close the valve. Pour in a spiral to 250g.

    +175g→ 250g Spiral 6g/s 29s Valve: Closed
  6. Swirl 6 / 13
    1:12
    6s

    Swirl gently.

    Fill gently Valve: Closed
  7. Prepare 7 / 13
    1:18
    3s

    Open the valve to about 1 o'clock.

    Valve: Partially open
  8. Drawdown 8 / 13
    1:21
    9s

    Wait for the level to drop.

    9s Valve: Partially open
  9. Pour 9 / 13
    1:30
    20s

    Close the valve. Pour in a spiral to 350g.

    +100g→ 350g Spiral 5.9g/s 17s Valve: Closed
  10. Swirl 10 / 13
    1:50
    6s

    Swirl gently.

    Fill gently Valve: Closed
  11. Prepare 11 / 13
    1:56
    1m49s

    Open the valve to about 1 o'clock.

    Valve: Partially open
  12. Bypass 12 / 13
    3:45
    5s

    Add 75g of hot bypass water to dilute the brew.

    +75g→ 425g
  13. Done 13 / 13
    3:50

    Diluted and ready to drink.

Notes

Set up before you start: place the filter, wet it and drain the base, close the valve, insert the barrel, add and level the coffee, place the dispersion cap and tare. Open the valve to about 1 o'clock after each pour, and close it again when the slurry falls to about 140ml. Adjust the final dilution up or down to taste. Should yield about 375g in the cup.

Grinder

600 µm burr gap; grind a touch finer for lower doses.

Original source

Recipe by Richard, published at nextlevelbrewer.com.

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