USBrC Nationals

UFO Dripper Misc pourover by John Dixon

John Dixon's routine from USBrC Nationals 2024 — the dripper's first national showing. Three equal 50g circle pours followed by a 100g center pour finisher, over a layered dose of two Black & White lots on Sibarist Fast Flat.

1:15.6 Ratio

2:30 Total

16g Dose

93°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1000 recipes by 124 baristas

Parameters

16 g
Coffee: 250 g
Water: 1:15.6
Ratio: 93 °C
Temp: 5 medium-fine
Grind: 2:30
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Filter

Sibarist UFO Special Edition (FAST)

Sibarist's FAST UFO paper speeds drawdown across the flat bed, keeping Dixon's equal circle pours bright and clean for national-competition clarity.

Or use UFO Coffee Tools Type A · UFO Coffee Tools Type F

Method

2:30 · total

Bloom 1 / 5
0:00

50g circle pour, clockwise outwards.

+50g→ 50g Spiral 8s
Pour 2 / 5
0:45

50g circle pour, clockwise outwards, to 100g.

+50g→ 100g Spiral 8s
Pour 3 / 5
1:15

50g circle pour, clockwise outwards, to 150g.

+50g→ 150g Spiral 8s
Pour 4 / 5
1:45

100g center pour to 250g.

+100g→ 250g Center pour 12s
Done 5 / 5
2:30

Drawdown complete.

Notes

Dose is layered: 10g Wilton Benitez thermal-shock Pink Bourbon over 6g Nestor Lasso anaerobic Sidra Bourbon, both roasted by Black & White. Water is heavily mineralised: Third Wave Water 80 ppm base, then 5 ppm MgCl₂, 10 ppm CaCl₂, 2.5 ppm NaHCO₃ from Lotus Drops (97.5 ppm total). Filter: Sibarist Fast Flat. Grinder: Comandante C40 Mk 4 at 21 clicks, ~600 µm.

Original source

Recipe by John Dixon, published at web.archive.org.

Open in app

By

John Dixon

1 recipe

In the cup