Peak Pourover Recipe and Some of the Whys Behind It
14 grams in, 200 ml water – 1:14.29 brew ratio
Grind Size: ~950 microns
Water Temperature: 91 C (196 F)
Filter: Sibarist Fast Cone Filter
4 x 50g pulses (incorporate the next pulse once most of the water drains)
Time: 2 minutes 10 seconds (remove from slow drip around this time).
Off-gassing: for this coffee we recommend at least 4 weeks before brewing, as it is an ultra-dense light roast.
Many speak about pourover methods and coffees in absolute ways. In truth, the specs that could be considered for a pourover are endless, a lifetime of testing variable for coffees that also change as each crop year to year is different, each origin, terroir, processing method, ripening period, make chasing a perfect extraction a never-ending lifelong love affair.
Besides all of that, understanding what is at play in extraction can be quite complex with many “levers” that can be set to affect the outcome. Every one has a purpose and each one affects the cup, each of them affecting the other…(see below for a few such factors).
We, in general, want to provide easily usable recipes for people looking to create a reliable and pleasing pourover across a lot of coffees. For that we offer a more standard brew recipe that you can find in the product description for some of our offerings on our site and a peak pourover recipe.
Someone asked us to go a bit into the whys of the peak recipe. For us, this recipe focuses on a delicate, sweet, soft, velvety texture, mouthfeel that floats high and away as aftertaste lingers sweet and delicate.
A key factor to extraction is having an awareness of how high polar and low polar solubles extract - as in general the high polar the most pleasing elements in the cup.
High Polar Solubles
-
Sugars
-
Organic acids
-
Aromas
Low Polar Solubles
-
Caffeine (bitter)
-
Guaiacol (smoky, roasty)
Put simply, aroma and ‘sweetness’ are extracted most quickly and easily. This is why even with a medium course grind and fast extraction (aided by the fast filter) this recipe uses a relatively low brew temperature and low agitation. Then the carbohydrates responsible for the body come after, which we do want a certain amount of for balance. Toward ⅔ into the pour most of the best qualities in the coffee have been dissolved, and not putting the kettle back on the heat, we approach with a slightly cooler temperature and very gentle pour to avoid the bitterness of the low polar solubles.
Pouring daily with a simple, beautiful recipe that brings out an elegant result is a great pleasure in itself. With this recipe, we are aiming to keep out the bitterness, focusing on coffee sweetness and delicate complexity.
If you want to try adjusting other factors, do it, but only one at a time, and taste them side by side after a bit of cooling. Preference is as diverse as people, as is desired degree of play. So first enjoy your coffee, and if you want to go from there, here are some things to taste in A x B tests.
-
Grind size
-
Agitation (in this case how hard you pour)
-
Water temperature
-
Bed Depth (i.e. keep ratio and adjust dose)
-
Filter Paper
-
Chilling rock or lower temp on first pour
There are many more things to play with, but these are good places to start.