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Solo

Solo Misc pourover

WBrC 2025 Champion

by George Jinyang Peng

George Peng's winning routine from the 2025 World Brewers Cup in Jakarta — China's second title, on the Solo dripper. His theme was "the temperature in coffee": two hot pours build most of the extraction, then a cooler final pour through a Melodrip finishes gently.

1:14 Ratio
1:45 Total
15g Dose
96°C Temp

You'll need

  • Melodrip Optional

    A handheld dispersion screen you pour onto; it softens the water stream so it does not agitate or bore into the coffee bed.

    Recommended Melodrip

Parameters

15 g
Coffee
210 g
Water
1:14
Ratio
96 °C
Temp
6 medium-coarse
Grind
1:45
Total
1
Servings
Grind · 6/10 · medium
FINE COARSE

Method

1:45 · total
  1. Bloom 1 / 4
    0:00

    To

    30g

    +30g add
    10s Spiral

    Pour 30g at 96°C with three gentle counter-clockwise circles.

  2. Pour 2 / 4
    0:30

    To

    120g

    +90g add
    15s Spiral

    90g to 120g at 96°C in one continuous pour.

  3. Pour 3 / 4
    1:10

    To

    210g

    +90g add
    20s Spiral 80°C

    90g to 210g at 80°C, poured through a Melodrip to slow the flow.

  4. Done 4 / 4
    1:45

    Drawdown complete around 1:45.

Notes

Coffee: a Panama Geisha natural roasted three ways — 5g floral, 5g ripe-fruit and 5g sweetness-and-structure. At home, use 15g of a single coffee. Water: 40 ppm TDS. Grind around 800 µm (Comandante 26-27 clicks). Filter: Solo Hiflux flat-bottom wave, used non-bypass — press the paper flat against the walls. Two temperatures: 96°C for the first two pours, 80°C for the final pour, poured through a Melodrip shower screen to slow the flow. Most extraction happens early; the cooler, diffused finish avoids late bitterness. Tip: briefly flush the kettle spout before the first pour so the spout water actually reads 96°C.

Original source

Recipe by George Jinyang Peng, published at europeancoffeetrip.com.

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Next step

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Bloom

0:00

30g

+120g add

10s
Bloom · 1/4 0:00
Open in Gota