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Swiss Gold Misc pourover by Phil P

Phil P's long-contact Swiss Gold KF300 method, shared on Home-Barista and used since his early years with the brewer, fills the insert at once and leaves the regulator to work. The extended pause builds a full, mellow cup with minimal intervention.

1:16.2 Ratio

7:00 Total

17g Dose

96°C Temp

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Parameters

17 g
Coffee: 275 g
Water: 1:16.2
Ratio: 96 °C
Temp: 5 medium-fine
Grind: 7:00
Total: ~280 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Method

7:00 · total

Pour 1 / 2
0:00

7m

Pour 275g in a spiral.

+275g→ 275g Spiral 6g/s 46s 96°C
Done 2 / 2
7:00

Drawdown complete.

Notes

Use water just before a full boil so the long contact retains enough heat, fill to the insert ridge, fit the lid, and leave the brewer alone. A prolonged pause after the first drips is normal regulator behavior, not a stalled bed, so do not top it up. Lift the brewer only after the final drips have slowed.

Original source

Recipe by Phil P, published at home-barista.com.

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By

Phil P

In the cup