Screenshotted recipes go to die. Yours deserve better.
Try Recipe Library in the App
Resistance-Guided Two-Stage Pour-Over
"A precise two-stage extraction method manipulating percolation and immersion to achieve clarity, floral notes, and balanced sweetness."
Nas Jaafar
Tips & Preparation
Background Knowledge
- Uses Panama Geisha from Finca Nuguo, grown at 1,700m elevation.
- Coffee processed via natural anaerobic fermentation to enhance floral and fruit characteristics.
Preparation
- Roast: 3 days post-roast, hot air roasted for 6:45.
- Grind: Slow RPM (580) to minimize fines for improved bed permeability.
- Water: 50 ppm, magnesium and calcium balanced.
- Bed Prep: Level bed using a Storm WDT tool to ensure uniform resistance.
- Filter: Pulp and lyocell fiber filter for consistent flow.
Methodology
- Two-stage method: First stage focuses on flow-driven percolation (clarity/acidity); second stage uses contact-time driven immersion (sweetness/structure).
- UFO dripper's 80° angle reduces center resistance to support even flow.
Recipe Steps
0:00
Pour 100g of water in circular motions and let percolate.
0:58
Close the switch to stop outflow and create controlled resistance.
1:00
Pour the final 100g of water.
2:00
Open the switch to allow final percolation.
2:10
Total brew time completion.
Recipe link copied