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UFO Dripper

UFO Dripper Misc pourover

WBrC 2024

by Wataru Iidaka

Wataru Iidaka's second-place routine from the 2024 World Brewers Cup in Chicago. Three pours over a layered dose of three Panama Geishas, a Sibarist B3 UFO paper, and a temperature drop on the final pour for balance.

Parameters

15 g
Coffee
240 g
Water
1:16
Ratio
92 °C
Temp
5 medium-fine
Grind
3:00
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

3:00 · total
  1. 0:00 01
    Bloom

    60g circle pour at 92°C. Place a Paragon Sphere over the slurry to extract-chill.

    To 60g 10s Circular
  2. 1:00 02
    Pour

    80g circle pour at 92°C to 140g.

    To 140g 12s Circular
  3. 2:00 03
    Pour

    100g circle pour at 82°C over a Melodrip Lift to 240g.

    To 240g 14s Circular
  4. 3:00 04
    Done

    Drawdown complete.

Notes

Dose is layered: 6g natural Finca Nuguo at the bottom, 5g natural Janson Estate in the middle, 4g honey Hacienda La Esmeralda on top — all Panama Geisha. Extract-chill the first pour with a Paragon Sphere to preserve aromatics without dropping bed temperature. Final pour drops to 82°C and lands over a Melodrip Lift to soften impact and aerate. Filter: Sibarist B3 UFO. Grinder: Comandante C40 Mk 4 at ~600 µm. Target TDS 1.40%.

Original source

Recipe by Wataru Iidaka, published at web.archive.org.

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