Official

Phoenix70 Saint anthony by Saint Anthony Industries

Saint Anthony Industries' go-to Phoenix70 brew pairs a 1:16 base with measured pulse pouring through the tall column. It aims for orderly extraction, clean separation, rounded sweetness, and enough body for daily use.

1:16 Ratio

4:00 Total

25g Dose

95°C Temp

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Parameters

25 g
Coffee: 400 g
Water: 1:16
Ratio: 95 °C
Temp: 5 medium
Grind: 4:00
Total: ~400 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

4:00 · total

Bloom 1 / 9
0:00

30s

Pour in a spiral to 50g. Let it bloom.

+50g→ 50g Spiral 3.3g/s 15s 95°C
Pour 2 / 9
0:30

30s

Pour in the centre to 100g.

+50g→ 100g Center pour 3.3g/s 15s
Pour 3 / 9
1:00

30s

Pour in the centre to 150g.

+50g→ 150g Center pour 3.3g/s 15s
Pour 4 / 9
1:30

30s

Pour in the centre to 200g.

+50g→ 200g Center pour 3.3g/s 15s
Pour 5 / 9
2:00

30s

Pour in the centre to 250g.

+50g→ 250g Center pour 3.3g/s 15s
Pour 6 / 9
2:30

30s

Pour in the centre to 300g.

+50g→ 300g Center pour 3.3g/s 15s
Pour 7 / 9
3:00

30s

Pour in the centre to 350g.

+50g→ 350g Center pour 3.3g/s 15s
Pour 8 / 9
3:30

30s

Pour in the centre to 400g.

+50g→ 400g Center pour 3.3g/s 15s
Done 9 / 9
4:00

Finish when the coffee stops dripping.

Notes

Use each 50g pulse to wet the full surface, starting additions about every 30s without pouring onto the paper. Keep kettle height and flow consistent; if drawdown stretches and the cup turns astringent, coarsen before changing the pours.

Original source

Recipe by Saint Anthony Industries, published at stanthonyind.com.

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