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UFO Dripper

WBrC 2024

UFO Dripper Misc pourover by Wataru Iidaka

Wataru Iidaka's second-place World Brewers Cup routine in Chicago layers three Panama Geishas beneath a Sibarist B3 UFO paper. Staged pours, extract chilling, and a cooler finish target vivid aromatics, balance, and clarity.

1:16 Ratio
3:00 Total
15g Dose
92°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.

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You'll need

  • Melodrip Required

    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

  • Paragon Sphere Required

    A reusable chilling sphere rested on the slurry to drop the brew temperature during extraction (flash-style cooling).

    Recommended Paragon Cold Brew Sphere

Parameters

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

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Filter

Sibarist UFO Special Edition (FAST)

Sibarist's fast-flow UFO paper drains the layered Geisha bed quickly, protecting the delicate floral aromatics Iidaka chased for his WBrC podium.

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

Method

3:00 · total

Before you brew

  1. 1 Set up the Melodrip — you pour through it over the bed.
  2. 2 Set the Paragon Sphere in place — the pour flash-chills as it passes over it.
  1. Bloom 1 / 4
    0:00
    1m

    Pour 60g in a spiral. Let it bloom.

    +60g→ 60g Spiral 6.7g/s 9s 92°C
  2. Pour 2 / 4
    1:00
    1m

    Pour in a spiral to 140g.

    +80g→ 140g Spiral 6.7g/s 12s
  3. Pour 3 / 4
    2:00
    1m

    Make the last pour to 240g through the Melodrip, keeping the bed calm.

    +100g→ 240g Spiral 6.7g/s 15s 82°C
  4. Done 4 / 4
    3:00

    Drawdown complete.

Notes

Layer 6g of natural Finca Nuguo below 5g of natural Janson Estate and 4g of honey Hacienda La Esmeralda. Extract-chill only the first pour with a Paragon Sphere, then deliver the 82°C finish through a Melodrip Lift. Use a Comandante C40 Mk 4 near 600um and target 1.40 percent TDS.

Original source

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

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Next step

Let Gota run the timer.

This exact recipe, step by step on your iPhone — haptics at every pour, live water targets, and a brew log that remembers how the cup turned out.

  • Audio and haptic cues per step
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Start brew

Free iOS No signup 1003 recipes by 126 baristas