# Pourover Setup ## Equipment ### Zojirushi Water Boiler - Temperature surfing and preheating a thermos for pouring enable reaching max slurry temps around 94C, which is more than enough for any coffee. - Normally I don't worry about preheating and for many copies, it's beneficial to knock the temp down a bit by diluting with room temp water. - Standard flow rate is about 30 grams per second. (90 grams in 3 seconds, 300 grams in 10 seconds) - Slow flow rate is about 16.6 grams per second. (50 grams in 3 seconds) ### Mugen Low bypass. It's a good dripper, but takes some care to get desired contact times and to avoid overextraction. Particularly good for situations where you're going to introduce bypass in a separate step, such as when brewing over ice. ZP6 range 55-70. ### V60 The standard. Emphasizes acidity. ZP6 range 45-60. ### Orea Very easygoing. My favorite for many coffees. ZP6 Range 45-60, coarser if smushing filters. (I usually don't bother with that, but it does sometimes help on particular coffees.) ### Hario Switch Initial impressions: The Kasuya Devil recipe is neat, but I think I get the same benefits out of a bypass brew with less work. Bypass gives a thinner body, but I don't mind that. Straight immersion is pretty simple -- just let it steep for a couple minutes and draw down. However, the capacity is limiting since I usually brew 500g batches and the capacity of the brewer with coffee in it is just a little over 250mL. Probably the simplest method I'm likely to use is basically just a 100g bloom, then 200g percolation, then 200g immersion. This seems to produce sweet, complex, and full-bodied coffee with acidity somewhat rounded off, but little bitterness or astringency. I definitely would have loved to start out with this kind of coffee, lol. ### ZP6 Over time I've tended to gravitate toward coarser grinds, in the 55-60 range. Mugen almost requires 60. On V60 or Orea, 50-55 works well for light roast washed coffees in many cases but 60 is often good here as well. Heavily processed/soluble coffees tend to be benefit from coarser grind. Unfortunately there isn't like a conversion from Comandante to 1zpresso, but for reference, the mfgr recommended filter range on comandante is 18-32 clicks. Also it's very funny that 1zpresso only recommends using the ZP6 in a range of 20 clicks out of 100. There seems to be significant variance in recommended ranges for pourover on the ZP6: - [Hoon's video ](https://youtu.be/Zhr8ms9LhjY)compares 20 clicks on the Comandante to 38 on the ZP6. - [Rogue Wave](https://www.youtube.com/watch?v=LCAwQ51J62Q) gives a recipe at 50 on the ZP6 and 25-27 on the Comandante - [Coffee Chronicler](https://coffeechronicler.com/grind-size-chart/) suggests 30-40 for ZP6 pour-over versus 20-32 on the Comandante - In Q&A Hedrick says he uses 50-55 clicks on the ZP6 for V60, but with high agitation (interesting!) ![[ZP6-special-Grind-Setting-Reference-20221031.webp]]![[K-series-Grind-Setting-Reference-211129.webp]] ![[commandante grind ranges.png]] Hoon compares ZP6 45 clicks to 5 on Ode 2 [Coffee Chronicler](https://coffeechronicler.com/grind-size-chart/) ranges for ZP6: | French Press | 4-5 | |--------------|-------| | Pour Over | 3-4 | | AeroPress | 2-3.5 | | Moka Pot | 2-3 | | Espresso | n/a | # Pourover Recipes ## How I'm brewing In the vast majority of cases, I have settled on a very simple Hendrick-esque bloom (usually a pretty long bloom) plus a single pour with a medium amount of agitation, with a relatively coarse grind. (In the 50-60 range on ZP6 most of the time.) Multi-pour recipes always seem to yield astringency for me. At some point I plant experiment with very low agitation pouring using a nice kettle, but I don't currently have one. I almost always brew 500g at a time. Dose is usually 28g for very light roasts and 30g for medium-light to medium. If it seems like the extraction is too high and some flavors are getting lost, or of it's a darker coffee, I'll got 35g. I don't generally mess with temperature for workflow reasons, but sometimes I'll knock the temp down a few degrees to avoid overextraction. ## Reference Recipes ### Mugen Recipes - Official (Clearly dark roast oriented) - 25g of coffee, fine grind, 300g single pour. - Fast/aggressive pouring - 15s to pour all water - aiming for 90s drawdown ([Official/Tetsu Kasuya](https://youtu.be/ATgeSolqXSU?t=113)) - Brian Quan - 20g of coffee, 240g single pour ([Brian Quan](https://youtu.be/F3oAq1d9ff4?t=254)), spiraling from middle outward. 2-3 min. drawdown. (Same ratio as official.) - Kalita/Stagg filter ([Brian Quan](https://youtu.be/F3oAq1d9ff4?t=403)). 20g coffee, 60g bloom, pour to 220, pour to 300 - Me: The official ratio is unhinged, what is wrong with you guys - Use 1:16-1:18 - Grind a little finer than on recipes with more pours/agitation - Pour all at once or optionally do a lil bloom - 1-3 gentle swirls over the course of the drawdown - 2-4 min drawdown ### Kono Recipes (Reduced rib geometry / more filter adhesion seems a little closer to the Mugen) - [Hedrick Kono #1](https://youtu.be/6mA92eLtPxg?t=571) (Double Bloom for fresh off roast, high sweetness) - 12g coffee, 200g water - 30g, swirl, (high pour for turbulence) wait until 1 min - 30g, swirl, wait until 2 min - Reduce temp to 97C - 70g behind center pour, gentle swirl, wait until 2min45sec - 70g behind center pour, gentle swirl - 5-5:30 with long bloom - [Hedrick Kono #2](https://youtu.be/6mA92eLtPxg?t=821) (Single bloom for more acidity) - 12g coffee, 200g water - 40g, swirl, wait until 2 min - 100g, gentle swirl, wait until 2min45sec - 60g, gentle swirl - [Kurasu](https://youtu.be/f5NAlWg4Ehs) - Medium grind - 40s bloom - Single pour - Stir one way, then the other - 2 min drawdown ### V60 Recipes - [Hoffman](https://www.youtube.com/watch?v=AI4ynXzkSQo) "Ultimate V60" (2-cup) - 30g of coffee, 500mL water, medium fine. Create divot in grounds. - 2:1 bloom (60g), 45s - Swirl aggressively until slurry is evenly mixed - Pour to 60% / 300mL in 30 seconds, filling the brewer - Pour more gently to 100% / 500mL in 30 seconds, keeping brewer topped up - Stir one way then other to knock off coffee - Swirl once to flatten bed - Around 1:45 from there to end of draw down - ==[Hoffmann 1-Cup V60](https://youtu.be/1oB1oDrDkHM)== - 15g coffee, 250g water - 5g/s pour rate - Up to 50g water for bloom - Gentle swirl - 45s bloom - Pour (gently/circular) to 100g at about 1 min - Wait 10s, pour to 150g in 10s - Wait 10s, pour to 200g in 10s - Wait 10s, pour to 250g in 10s - Gentle swirl - Around 3min total drawdown - ==[Onyx Decaf Aponte on V60](https://youtu.be/I88_5JxmAHo)== - 25g coffee, 400g water (1:16 ratio) - 25 clicks on C40 (right in the middle of the C40 filter range) - Bloom 50g - 30s Heavy center pour to 200g - 1:30 Heavy center pour to 400g - 3:00-4min drawdown - [Hedrick Original](https://www.youtube.com/watch?v=Ji4lZTtRAoo) - 1:17 ratio - 20g coffee, 340g boiling water - Pour every 30 seconds - 50g, spin - 50g, spin - 120g, spin - 120g, spin - Hedrick Original but 5 pours low volume - 15g coffee, 255g water - Divot - 30g circular pour, spin - 30g circular pour, spin (pour to 60) - 65g aggressive pour behind center, spin (pour to 125) - 65g, aggressive pour behind center, spin (pour to 190) - 65g, aggressive pour behind center, spin (pour to 255) - ==[Hedrick for Onyx re: hard-to-extract Ethiopian Worka](https://youtu.be/kI7WEJB0PJ8?t=106)== - 23g coffee, 400g water (1:17 plus ratio) - Divot - 65g bloom, circle pour swirl - Bloom for 30 - 65g again, circle pour swirl - Bloom for 30 - 90g heavy center pour, swirl (to 220) - Wait 30 - 90g heavy center pour, swirl (to 310) - Wait 30 - 90g heavy center pour, swirl (to 400) - Total time under 4:00 - [Hedrick "Ultimate Pourover"](https://youtu.be/BG5Tc8MR2_4) - Up to 30g coffee medium grind - 1:14 (for dark) to 1:17 (for light) - 6-8g/s pour - 3x weight bloom - "Excavate" - Bloom 1-2 min - Pour all water at "optimal height for deep turbulence" pouring centrally - "Just swirl if draining slowly OR Wet WDT if somewhat quick OR turn bed over with spoon if draining quickly" - 2-3 or 3-4 min. total time depending on bloom length - In general I'm finding it works well to go quite hard on the agitation (with ZP6) - Sprometheus - 18g, 1:16, 288g water - Medium grind - Kubomi spiral - 50g bloom - Stir in spiral - At 30s, circular pour to 173g over 45s, ending at 1:15 - Center pour to 288g at drain rate - Swirl - [Sang Ho Park](https://www.youtube.com/watch?v=OkLsDMVXEe4) - 96C light roast / 92C medium or dark - 16g, coarser than "normal V60" - 32g bloom for 30s - Stir or swirl - Pour 90g fast circular - ?? - At 120g change to slow central pour to keep same slurry height - Start central pour later (140g) for darker roasts - Pour to 250 - Finish pouring by 1:40 - Stir 30 times - 2:30 drawdown - [4:6](https://en.philocoffea.com/blogs/blog/coffee-brewing-method) - 1:15 ratio - 20g coffee, 300g water - Medium coarse to coarse grind - 40% = 120g, 60% = 180g - Pour the 40% in two blocks. (e.g., 50/70) - For sweetness, make the second bigger - For brightness, make the first bigger - Pour the 60% in more less or more blocks to vary the strength. (More pours more stronger). Baseline 3 for non-dark roast - [Osmotic Flow (Coffee Chronicler)](https://www.youtube.com/watch?v=Az01iNS1xnQ) - 14-20g coffee, 1:15-1:16 ratio - Coarse grind - Pouring kettle required - Bloom 2.5x dose for 45s - Gentle, slow center pour to 50% - Expand circle but not to filter - 3-4 min drawdown - [Onyx Rwanda Rambagirakawa](https://youtu.be/IScIOhMXFW8) - "Riff on" 4:6 - 30g coffee, 500g water - Coarse grind - 3 pours, long bloom - 60g bloom, swirl - At 45s, pour to 120g, swirl - At 2:00, somewhat heavy pour to 500g - At 3:30, swirl - 5:00 drawdown - Honeycomb Manila Robusta Recipe - Don't rinse filter paper - Coarse grind - 88C water - Divot - 1:18 ratio - 15g coffee, 270g water - 30g bloom for 30s - Aggressive 100ml pour by 1:00 - Gentle pour to 270 ### Flat Bottom Recipes - [Fellow/Flower child](https://www.youtube.com/watch?v=b26-8Q_J1MA) - 1:20 ratio - 19g / 380 water - 40-50g bloom 30s - 40-50g second bloom 30s - Pour to 250 - Wait 10s - Pour to 380 - 4 minute total time - [Onyx Kalita](https://www.youtube.com/watch?v=7qEhtR0Gamg) - 25g coffee, 400g water (1:16) - Comandante 20 clicks (fine end of the pourover range per mfgr) - 205f / 96c - Bloom to 50g - 0:30 - Spiral pour to 160g - 0:45 - Spiral pour to 220g - 1:05 - Spiral pour to 280g - 1:30 - Spiral pour to 340g - 1:55 - Spiral pour to 400g - 3:30 drawdown - [Onyx](https://youtu.be/s9VNsjtAmNI) - 15g coffee, 250g water - Med-fine grind / 20 C40 / Probably around 40-43 clicks on ZP6 - 50g bloom - Wait 30s - Center pour (heavy in little circles) to 150g - Wait 1min - Center pour to 250g - 2:30 total time - [Onyx Decaf Huila on Kalita](https://www.youtube.com/watch?v=ZsoqaWydjmA) - 25g of coffee, 400g of water (1:16 ratio) - Medium-coarse / 18-20 on Baratza Encore / 28-30 Commandante, which for them is the coarse side of the filter spectrum - 0:00-0:30 / 40-60g bloom for 30s - 0:30-0:45 / pour to 120g - 1:15 / pour to 180g - 1:45 / pour up to 340g - 2:20 / pour to 400g - 4-5:30 total drawdown - [Onyx Wush Wush Low 02](https://youtu.be/MOWvKc0po70) Sweetness oriented on Stagg X - Bloom 50g for 30s - Heavy mostly center pour to 120 - Full drain by 1:10 - Pour to 180 - Drain by 1:50 - Pour to 240 - Drain by 2:30 - Pour to - Drawdown 3:50 - Orea - Base #4 (5 Pours, coarse grind) - Kalita filter - 1:16.6 ratio (e.g., 30/500) - 210f - Coarse grind (800 micron / 26 clicks on Comandante. Note: this is slightly coarser than halfway in the mfgr's pourover range) - Bloom plus four pours, equal size, swirl - Let drain between pours - "The Wide" - Flat filter - 1:20 ratio (e.g., 25/500 - scaling up the recipe) - 96-99c - Fine grind (420-450 micron / 14/15 clicks on Comandante. Comandante considers to be in moka pot-espresso range) - Low agitation pouring - Bloom 100g for 1:30 - Pour to 250g, wait 30 - Pour to 500g ### Clever/Switch - [Chromatic Robusta Recipe](https://www.youtube.com/watch?v=ga3B7a1RpQY) for steep and release brewer - 18g coffee, ground a little coarse - Cold bloom (immersion) - Hot brewing water - 30-40g bloom (cold) for 40s - Pour to 240g with hot water (just off boil) - Stir around edge - Drain - 3:30-4min total brew time ## Bypass Method [Royal Coffee experiment](https://royalcoffee.com/exploring-bypass/): - 20g coffee - Coarser grind - 150g water (7.5 ratio or 40% of the normal amount of water) - Weigh brewed coffee (e.g., put mug on scale, tare, decant coffee) - Add water equal to 20-30% of the weight of coffee ## Sofi 78 What generally seems to work is for medium/medium plus roasts, around 2.0.0 on the J-Max at the recommended ratio of 1:6, but for light roasts, 1:8 ratio, maybe longer. ## Cupping - Stir after 4 minutes, clean top - Wait 10 min to cool ## Aeropress - [Hoffmann Ultimate Aeropress](https://www.youtube.com/watch?v=j6VlT_jUVPc&list=PLxz0FjZMVOl2858ytsWi9DH8NUKAz4nvl&index=4) - 11g coffee, finer than pourover, 200g of water (1:18+ ratio (for lights)) - Pour boiling water quickly - Place piston, wait 2 min - Swirl gently - Wait 30s - Press gently through in about 30s - [Onyx Decaf Guji on Aeropress](https://www.youtube.com/watch?v=rd5Xs0uG50k) - 15g coffee, 210g water (1:14 ratio) - 22 clicks on C40 (the finer end of filter) - Add all water - Stir 30s - Plunge at 50s for 30s - [Gagne Aero](https://coffeeadastra.com/2021/09/07/reaching-fuller-flavor-profiles-with-the-aeropress/)