brew recipes手冲方法

A quiet archive of pour-over recipes — browse by brewer, compare parameters, and follow each pour step by step.一座安静的手冲配方档案库 — 按滤杯浏览，对比冲煮参数，逐步跟随每一个注水阶段。

Learn how pour style changes taste了解注水方式如何改变风味

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V60

5 methods5 个手冲方法

Hoffmann 1-Cup V60Hoffmann 单人份 V60James Hoffmann's refined single-cup V60 technique. Uses boiling water and a pulsed pouring approach with gentle swirls between pours. The well in the coffee bed and the final swirl ensure even extraction. James Hoffmann 精炼的单杯 V60 技法。使用沸水和分段注水，每段注水之间轻柔旋转。粉床中的凹坑和最后的旋转确保均匀萃取。 1:16.715g250ml100°Cmedium-fine Matt Perger V60Matt Perger V60Matt Perger's high-extraction V60 method from his 2013 championship work. Notable for aggressively stirring the bloom and grinding finer than typical pour-over recipes. Targets ~20.8% extraction. Matt Perger 来自 2013 年世界手冲大赛的高萃取率 V60 技法。特点是大胆地搅拌闷蒸，研磨度比典型手冲配方更细。目标萃取率约 20.8%。 1:16.712g200ml97°Cmedium-fine Osmotic Flow V60渗透流 V60The Japanese osmotic flow method emphasizes keeping the water level just above the coffee bed throughout the brew, creating a gentle osmotic extraction. A single, very slow continuous pour with precise kettle control. 日本渗透流冲煮法强调在整个萃取过程中保持水位刚好高于咖啡粉床，创造出温和的渗透萃取效果。单次、非常缓慢的连续注水，需要精准的控壶技巧。 1:16.718g300ml93°Cmedium-coarse Tetsu Kasuya 4:6 Method粕谷哲 4:6 冲煮法Tetsu Kasuya's winning 2016 World Brewers Cup recipe. The first 40% of water controls flavor balance (sweetness vs acidity), the remaining 60% controls strength/body. Let each pour fully drain before starting the next. 2016 年世界手冲大赛冠军粕谷哲的获奖配方。前 40% 的水控制风味平衡（甜感 vs 酸质），后 60% 控制浓度和醇厚度。每一段注水需完全流完再进行下一段。 1:1520g300ml92°Ccoarse The Barn 1-Cup V60The Barn 单人份 V60The Barn Berlin's daily-driver V60 recipe. A simple, repeatable pulsed-pour approach. Keep pours within the "bagel ring" of the coffee bed and avoid hitting the paper filter edges. The Barn Berlin 的日常 V60 配方。简单、可重复的分段注水方式。注水保持在粉床的"贝果圈"范围内，避免冲到滤纸边缘。 1:15.616g250ml96°Cmedium-fine

Orea

45 methods45 个手冲方法

Big Boy The BaseBig Boy 基础配方The base Big Boy recipe for 2+ cups. Three big pours at a 6–7 G/S pour rate keep the wide 8cm bed saturated. Don't pour too slowly — feed the beast. Uses Big Boy Wave filters.Big Boy 基础 2+ 人份配方。以 6–7 G/S 的速度三段大注水，保持 8cm 宽粉床饱和。不要注水太慢 — 要喂饱这个大家伙。使用 Big Boy Wave 滤纸。1:1540g600ml92°Ccoarse Big Boy The LitreBig Boy 升量配方One whole litre of coffee for 4+ people. Four large pours on the Big Boy with Wave filters. Keep the pour rate up — this is not the time for gentle trickling.为 4+ 人萃取一整升咖啡。Big Boy + Wave 滤纸的四段大注水。保持注水速度 — 不是温柔细流的时候。1:16.760g1000ml92°Ccoarse Big Boy The PulseBig Boy 脉冲注水A 4-pulse recipe for the Big Boy with Wave filters. One pour per minute keeps the bed refreshed. Don't pour too slowly — maintain good water volume over the wide bed.Big Boy + Wave 滤纸的 4 段脉冲配方。每分钟一段注水保持粉床活力。不要注水太慢 — 在宽粉床上保持足够水位。1:1540g600ml92°Ccoarse O1 Easy Does ItO1 Easy Does ItThe go-to O1 pulse recipe with Flat filter + Negotiator. Five gentle spiral pours — adapt grind and temperature to taste. For Wave filters, grind a little finer.O1 通过 Flat 滤纸 + Negotiator 的标准脉冲配方。五次柔和绕圈注水 — 按口味调整研磨和温度。Wave 滤纸需研磨稍细。1:16.316g260ml94°Cmedium-coarse O1 The BrightO1 明亮风味An easy 3-pour recipe for the O1 with Wave filter. The 75/75/150 cadence makes a bright cup with minimal effort — perfect for sleepy mornings.O1 + Wave 滤纸的简单 3 段配方。75/75/150 注水节奏产出明亮杯中风味，几乎不需思考 — 适合迷糊的早晨。1:16.718g300ml94°Cmedium O1 The BypassO1 The BypassMatteo D'Ottavio's bypass recipe for the O1 with Wave filter. Circular-to-central pours followed by 15–30g bypass water added to the brewed coffee. Less bypass for intensity, more for smoothness.Matteo D'Ottavio 为 O1 + Wave 滤纸设计的旁路配方。绕圈到中心的注水后加入 15–30g 旁路水。少旁路更浓郁，多旁路更顺滑。1:16.118g290ml96°Cmedium O1 The TechnoO1 The TechnoMordy's progressive recipe for the O1 with Flat filter + Negotiator. Pours go from circular to mixed to central, and from bigger to smaller. For Wave filters, grind slightly finer.Mordy 为 O1 + Flat 滤纸 + Negotiator 设计的渐进式配方。注水从绕圈到混合到中心，从大到小。Wave 滤纸需研磨稍细。1:16.112g200ml94°Cmedium-coarse The Negotiator谈判者冲煮法 (The Negotiator)Matteo D'Ottavio's competition-proven Orea recipe that uses the "negotiated" flat filter technique — manually shaping the filter to sit flush inside the brewer for zero-bypass extraction. Five measured pours with precise timing produce a sweet, high-extraction cup with excellent clarity. Works best with light-roast coffees. Matteo D'Ottavio 的竞赛级 Orea 冲煮方案，采用"谈判式"平底滤纸技术——手动将滤纸压入滤杯使其完全贴合内壁，实现零旁路萃取。五次精确注水配合严格计时，带来甜感突出、高萃取率且层次清晰的一杯。最适合浅烘焙咖啡豆。 1:16.718g300ml93°Cmedium V3 Base OneV3 基础单人份A simple 4-pulse recipe for the V3 with Wave filter. Big brightness, lower sweetness, light body — familiar if transitioning from V60 or Kalita.V3 + Wave 滤纸的简单 4 段脉冲配方。明亮酸质，较低甜度，轻盈口感 — 从 V60 或 Kalita 过渡会很熟悉。1:16.712g200ml96°Cmedium V3 Base TwoV3 基础双人份The classic V3 pulse recipe with Wave filter. Four even spiral pours bring out balance in a bigger cup. Familiar if transitioning from V60 or Kalita. V3 + Wave 滤纸的经典脉冲配方。四段均匀绕圈注水在更大杯量中带来更多平衡感。从 V60 或 Kalita 过渡会很熟悉。 1:16.718g300ml94°Cmedium V3 The BrightV3 明亮风味A super-easy 3-pour recipe on the V3 with Wave filter. The 75/75/150 pouring cadence makes a bright, happy cup with minimal effort — perfect for sleepy mornings.V3 + Wave 滤纸的超简单 3 段配方。75/75/150 注水节奏产出明亮愉快的杯中风味，几乎不需思考 — 适合迷糊的早晨。1:16.718g300ml94°Cmedium V3 The FineV3 细研磨A community-favourite single-pour recipe on the V3 with Wave filter. First 50g in a slow circular pour, then 150g as a slow central pour. Very quick — always under 2 minutes.V3 + Wave 滤纸的社区热门单注水配方。先 50g 缓慢绕圈，然后 150g 缓慢中心注水。速度很快 — 总是 2 分钟内完成。1:16.712g200ml94°Cfine V3 The IceV3 冰饮A flash-brew iced recipe on the V3 with Wave filter. Brew 160ml over 140g of ice in the carafe. Four gentle spiral pours produce a bright, fruity flash brew that doesn't taste diluted. Stir and cool rapidly after brewing.V3 + Wave 滤纸的冰手冲配方。在分享壶中加 140g 冰块萃取 160ml。四段柔和绕圈注水产出明亮果味冰饮，不会稀释。萃取后搅拌快速冷却。1:8.918g160ml94°Cmedium V3 The MidV3 中等比例A simple 3-pour recipe for the V3 with Flat filter + Negotiator. Half circular, half central pours work great for washed coffees and can handle naturals too. Control extraction time with pouring flow rate.V3 + Flat 滤纸 + Negotiator 的简单 3 段配方。半绕圈半中心注水，适合水洗咖啡也能应对日晒豆。通过注水速度控制萃取时间。1:16.712g200ml92°Cmedium V3 The PulseV3 脉冲注水A simple pulse recipe on the V3 with Flat filter + Negotiator. Five gentle spiral pours — adjust grind and temperature to taste.V3 + Flat 滤纸 + Negotiator 的简单脉冲配方。五次柔和绕圈注水 — 按口味调整研磨和温度。1:16.316g260ml94°Cmedium-coarse V3 The WideV3 宽比例A high-extraction, wide-ratio recipe for the V3 with Flat filter + Negotiator. Half circular, half central pours. Works best with washed coffees — adapt grind and pouring speed if drawdown is slow.V3 + Flat 滤纸 + Negotiator 的高萃取宽比例配方。半绕圈半中心注水。最适合水洗咖啡 — 若流速慢则调整研磨和注水速度。1:2010g200ml96°Cfine V4 Dara For TwoV4 双人份 The DaraThe Dara scaled for two cups on the V4 Open Bottom. Same balanced profile, larger batch.The Dara 的 V4 Open Bottom 双人份版本。同样的平衡风味，更大的份量。1:16.724g400ml92°Cmedium-coarse V4 Easy Does ItV4 Easy Does ItThe go-to V4 pulse recipe. Five even pours at ~50g each keep the structure simple and repeatable. Works with Fast Bottom and Flat filter + Negotiator; grind coarser for Classic Bottom, add central pouring for Open/Apex.V4 标准脉冲注水配方。五次均匀的约 50g 注水，结构简单且可重复。使用 Fast Bottom + Flat 滤纸 + Negotiator；Classic Bottom 研磨稍粗，Open/Apex Bottom 增加中心注水。1:16.316g260ml94°Cmedium-coarse V4 Easy For TwoV4 双人份 Easy Does ItEasy Does It scaled up for two cups. Grind coarser than the single-cup version and maintain a steady 5 G/S pour rate throughout.Easy Does It 的双人份放大版。比单人份研磨稍粗，保持 5 G/S 稳定注水速度。1:1625g400ml94°Ccoarse V4 Fine For TwoV4 双人份 The FineThe Fine scaled up for two cups using Sibarist Fast Flat filters. Bloom then one very slow continuous pour at 3 G/S — maintain a small water column, replacing water as it drains.使用 Sibarist Fast Flat 滤纸的 The Fine 双人份版本。闷蒸后以 3 G/S 超慢连续注水 — 保持小水位，边排边补。1:16.724g400ml90°Cmedium-fine V4 OG Base #2V4 经典基础 #2A flexible recipe from the V2 era, carried forward on the V4 Classic Bottom + Wave filter. Loved most with washed coffees. Grind finer for Fast Bottom, add central pours for Open/Apex.源自 V2 时代的经典配方，沿用至 V4 Classic Bottom + Wave 滤纸。最适合水洗咖啡。Fast Bottom 研磨稍细，Open/Apex 增加中心注水。1:16.718g300ml96°Cmedium V4 OG IcedV4 经典冰饮An iced pour-over on the V4 Classic Bottom + Wave filter. Brew 160ml over 140g of ice in the carafe for a bright, fruity flash brew. Swirl and stir after brewing, let the ice dilute to taste.V4 Classic Bottom + Wave 滤纸的冰手冲配方。在分享壶中加入 140g 冰块，萃取 160ml。四段注水产出明亮果味的冰饮。萃取后搅拌快速冷却。1:8.918g160ml92°Cmedium V4 So SoftV4 So SoftA conical recipe for the V4 Wide + Apex Bottom using Sibarist Fast Conical filter. Soft and clean results that work for many coffee types. The first pour starts circular then shifts central.V4 Wide + Apex Bottom 使用 Sibarist Fast Conical 滤纸的锥形配方。柔和干净的结果，适合多种咖啡。第一段注水先绕圈再转中心。1:15.616g250ml92°Ccoarse V4 The AussieV4 The AussieInspired by Australian Brewers Cup competitors — dose up, grind coarse, pour fast. Works well for fermented coffees where you want to tame boozy notes and reach a tea-like body. Pour next when you see the dry coffee bed appear.灵感来自澳大利亚冲煮杯赛选手 — 加大粉量、粗研磨、快注水。适合驯服日晒豆的酒精味，获得茶感口感。看到粉床干燥时注下一轮。1:14.717g250ml97°Ccoarse V4 The BypassV4 The BypassA bypass recipe by UK Brewing Champion Matteo D'Ottavio for the V4 Open Bottom. After three circular-to-central pours, 15–30g of bypass water is added directly to the brewed coffee to taste. Bypass less for intensity, more for smoothness.英国冲煮冠军 Matteo D'Ottavio 的 V4 Open Bottom 旁路配方。三次由圆到心的注水后，直接向萃取液中加入 15–30g 旁路水调整浓度。少旁路更浓郁，多旁路更顺滑。1:16.118g290ml96°Cmedium-coarse V4 The ChampV4 The ChampMartin Wölfl's World Brewers Cup 2024 winning recipe on the V4 Narrow + Fast Bottom. Uses a Melodrip Drip Assist at 6 G/S pouring speed with Sibarist Fast Flat filter.Martin Wölfl 2024 年世界冲煮杯冠军配方，使用 V4 Narrow + Fast Bottom。搭配 Melodrip Drip Assist 以 6 G/S 注水速度和 Sibarist Fast Flat 滤纸。1:15.917g270ml93°Cmedium-coarse V4 The DaraV4 The DaraA recipe by DARA from Madrid for the V4 Open Bottom. Balanced and consistent results across all coffee types. Scale up to 18g by pouring to 60g/135g/225g/300g.来自马德里 DARA 的 V4 Open Bottom 配方。各种咖啡豆都能获得平衡且一致的结果。可按 60g/135g/225g/300g 放大至 18g 粉量。1:16.712g200ml92°Cmedium V4 The FineV4 The FineA two-pour recipe for sweet, punchy, juicy washed coffees. Bloom then one long slow pour at 4 G/S. Best with Wave filter; grind coarser for Flat + Negotiator. Not recommended for naturals or fermented coffees at this fine grind.适合甜美、有力的水洗咖啡的双注水配方。闷蒸后以 4 G/S 缓慢长注水。使用 Wave 滤纸效果最佳；Flat + Negotiator 需研磨稍粗。不建议用于日晒或发酵处理的咖啡豆。1:16.316g260ml90°Cfine V4 The Four SixV4 四六法Tetsu Kasuya's 4:6 method adapted for the V4 Wide + Fast Bottom. A framework, not just a recipe — swap the first two pour sizes for more sweetness, or split the last pour into three for more strength. Uses Flat filter + Negotiator.Tetsu Kasuya 的 4:6 法则适配 V4 Wide + Fast Bottom。不仅是配方，更是框架 — 交换前两段注水量可增加甜度，拆分最后一段为三次可增加浓度。使用 Flat 滤纸 + Negotiator。1:1520g300ml92°Ccoarse V4 The HangoverV4 宿醉大杯When you need 500+ ml of coffee. Five slow circular pours on the V4 Fast Bottom + Wave filter. Slow your pour rate slightly — there's a lot of coffee in the brewer. Works for one, two, or three thirsty people.需要 500ml 以上咖啡时的选择。V4 Fast Bottom + Wave 滤纸，五次缓慢绕圈注水。注水速度稍慢 — 滤杯中粉量很大。适合一人、两人或三人。1:18.832g600ml90°Ccoarse V4 The TechnoV4 The TechnoA progressive recipe by Mordy for the V4 Open Bottom — pours go from bigger to smaller, and from circular to mixed to central. Best with Flat filter + Negotiator or Open/Apex Bottom.Mordy 为 V4 Open Bottom 设计的渐进式配方 — 注水从大到小，从绕圈到混合到中心。使用 Flat 滤纸 + Negotiator。1:16.112g200ml94°Cmedium-coarse V4 Two AussiesV4 双人份 The AussieThe Aussie scaled up for two. Slow down pouring speed to standard 5 G/S since there's more coffee and liquid. Adjust ratio by taste — increase dose or grind finer if too thin.The Aussie 的双人份版本。由于粉量和液量更大，注水速度降至标准 5 G/S。若太薄可增加粉量或研磨稍细。1:19.226g500ml97°Ccoarse Z1 Easy Does ItZ1 Easy Does ItThe go-to Z1 pulse recipe using the Melodrip dish (mandatory). Five even pours keep it simple and repeatable. For dense washed coffee, combine last 2 pours into one 100g pour; for soluble naturals, go 2 clix coarser and use 18g dose.Z1 通过 Melodrip（必须使用）的标准脉冲配方。五次均匀注水，简单可重复。水洗密实咖啡可将最后两段合并为一次 100g 注水；日晒豆可粗 2 格并用 18g 粉量。1:16.316g260ml96°Cmedium-coarse Z1 Lazy SundayZ1 慵懒周日An easy 3-pour recipe for the Z1 via Melodrip. Kick back on lazy weekends. Make it Extra Lazy: skip the bloom, pour in two 125g pours with a slightly finer grind and slower speed.Z1 通过 Melodrip 的轻松 3 段配方。慵懒周末的不二之选。更懒的版本：跳过闷蒸，两次 125g 注水，研磨稍细、注水稍慢。1:16.715g250ml96°Cmedium Z1 The AussieZ1 The AussieThe Aussie method on the Z1 via Melodrip — dose up, grind coarse, pour fast. Pour next when you see the dry coffee bed appear. Great for taming boozy notes in fermented coffees.Z1 Melodrip 上的澳洲冲煮法 — 加大粉量、粗研磨、快注水。看到粉床干燥时注下一轮。适合驯服日晒豆的酒精味。1:14.717g250ml97°Ccoarse Z1 The ChampZ1 The ChampMartin Wölfl's World Brewers Cup 2024 winning recipe adapted for the Z1 via Melodrip. Enlarge pours and increase flow rate as the brew progresses. Juicy, high-quality results.Martin Wölfl 2024 年世界冲煮杯冠军配方适配 Z1 Melodrip。随着萃取推进增大注水量和流速。多汁、高品质的结果。1:15.917g270ml93°Cmedium Z1 The CleverZ1 聪明杯法An immersion recipe for the Z1 with Switch adapter, adapted from James Hoffmann's Clever method. Add water first, then coffee on top — stir gently to saturate. No Melodrip needed. Steep 2 minutes then open valve.Z1 + Switch 适配器的浸泡配方，改编自 James Hoffmann 的聪明杯方法。先加水后加粉 — 轻柔搅拌使咖啡饱和。无需 Melodrip。浸泡 2 分钟后开阀门。1:16.610g166ml92°Cmedium-fine Z1 The DaraZ1 The DaraDARA's balanced recipe adapted for the Z1 via Melodrip. Scale up to 18g by pouring to 60g/135g/225g/300g. Try grinding slightly coarser and pouring slower for a different cup profile.DARA 的平衡配方适配 Z1 Melodrip。按 60g/135g/225g/300g 可放大至 18g 粉量。尝试研磨稍粗并减慢注水速度，获得不同杯中风味。1:16.712g200ml94°Cmedium Z1 The FineZ1 The FineA two-pour high-extraction recipe for the Z1 via Melodrip. Bloom then one long slow pour at 3 G/S. Great for washed coffees — go finer for more intensity, or explore lower temps (86–88°C) as you grind finer.Z1 Melodrip 上的双注水高萃取配方。闷蒸后以 3 G/S 缓慢长注水。适合水洗咖啡 — 更细研磨可增加浓度，或探索低温 (86–88°C)。1:2010g200ml92°Cfine Z1 The Four SixZ1 四六法Tetsu Kasuya's 4:6 method adapted for the Z1 via Melodrip. Five pours with an easy framework — swap first two pour sizes for more brightness, or pour evenly for balance.Tetsu Kasuya 的 4:6 法则适配 Z1 Melodrip。五段注水的灵活框架 — 交换前两段注水量可增加亮度，均匀分配则更平衡。1:16.114g225ml94°Cmedium-coarse Z1 The HybridZ1 混合法A hybrid percolation-immersion recipe by Matteo D'Ottavio for the Z1 with Switch adapter. Percolate the first two pours, then close the valve for a final immersion. Steep longer for more body, shorter for lighter texture.Matteo D'Ottavio 为 Z1 + Switch 适配器设计的混合渗滤-浸泡配方。前两段渗滤，然后关闭阀门进行最终浸泡。浸泡更久口感更厚重，更短则更轻盈。1:16.316g260ml94°Cmedium-coarse Z1 The MicroZ1 微量浸泡A full-immersion recipe for the Z1 with Switch adapter. Open valve for a short bloom, then close and fill the chamber. Simple and clean results for any coffee type.Z1 + Switch 适配器的全浸泡配方。开阀门短闷蒸，然后关闭阀门注满腔体。简单干净，适合各种咖啡。1:1710g170ml95°Cmedium Z1 The PulseZ1 脉冲注水A classic 5-pulse recipe on the Z1 via Melodrip. Easy to remember — 40/80/120/160/200g. Scale up to 15g (50/100/150/200/250) or 18g (60/120/180/240/300).Z1 Melodrip 上的经典 5 段脉冲配方。好记 — 40/80/120/160/200g。可放大至 15g (50/100/150/200/250) 或 18g (60/120/180/240/300)。1:16.712g200ml96°Cmedium-coarse Z1 The ScandiZ1 北欧简约A super-simple 2-pour recipe on the Z1 via Melodrip. Two big fast circular pours — 100g in 20 seconds each. Easy, quick, and surprisingly balanced. Add 2g coffee and grind coarser for more intensity with cleanliness.Z1 Melodrip 上的超简单 2 段配方。两次大快绕圈注水 — 每次 100g 在 20 秒内完成。简单、快速、出人意料地平衡。加 2g 粉并粗研磨可增加干净感。1:16.712g200ml93°Cmedium Z1 The TetsuZ1 Tetsu 浸泡法Tetsu Kasuya's Switch recipe adapted for the Z1 with Switch adapter. Uses two water temperatures — 94°C for the first three pours, then 80°C for the final immersion pour. If you have one kettle, add cold water after the third pour.Tetsu Kasuya 的 Switch 配方适配 Z1 + Switch 适配器。使用两种水温 — 前三段用 94°C，最终浸泡段用 80°C。只有一个壶可在第三段后加入冷水。1:1520g300ml94°Ccoarse

Aeropress

2 methods2 个手冲方法

Alan Adler OriginalAlan Adler 原始配方Alan Adler's original Aeropress recipe — the one printed on the box. Produces a concentrated shot (not filter coffee) at a narrow 1:4.5 ratio. Add hot water for an Americano, or drink as-is for an intense, clean cup. Alan Adler 印在爱乐压包装盒上的原始配方。以 1:4.5 的窄比例萃取出浓缩咖啡液（非滴滤咖啡）。可加热水制成美式咖啡，也可直接饮用，口感浓郁、干净。 1:4.520g90ml80°Cmedium-fine Hoffmann AeropressHoffmann 爱乐压James Hoffmann's ultimate Aeropress recipe. Uses a higher ratio that produces a clean, tea-like cup. Light agitation, no pressing until the very end, and a gentle swirl to break the crust. James Hoffmann 的终极爱乐压配方。采用较高粉水比，萃取出干净、茶感十足的咖啡。轻扰动、最后才下压、轻柔旋转打破粉层。 1:18.211g200ml100°Cmedium-fine

April

2 methods2 个手冲方法

April 4-PourApril 四段注水Patrik Rolf's signature four-pour method for the April Brewer. Uses a coarse grind and moderate temperature. Each pour is timed: 70g bloom, then 100g, 50g, and 30g with a final spin. The April Brewer's flat bottom and specific hole pattern produce a clean, sweet, and repeatable cup. The Grumpy Olive 的 April Brewer 四段注水配方。采用粗研磨和中等水温。每段注水严格计时：闷蒸 70g，然后 100g、50g、30g，最后旋转收尾。 April 滤杯的平底设计和特定开孔排列可带来干净、甜美且高重复性的一杯。 1:14.717g250ml92°Ccoarse April Base Recipe (Sustainable Profile)April 基础配方 (Sustainable Profile)April Coffee's foundational Sustainable Profile — their recommended baseline for the April Brewer. Two equal 100 g pours (each split into a 60 g circle pour followed by a 40 g center pour) produce a clean, balanced cup. Target TDS 1.25–1.35%, total brew time 2:00–3:00. Grind reference: Comandante ~9 clicks (medium-coarse). For a simpler approach, each 100 g phase can be poured in a single continuous circle instead of the circle+center split. April Coffee 的基础 Sustainable Profile——April Brewer 的推荐基准方案。两次等量 100g 注水（每次分为 60g 绕圈注水加 40g 中心注水）萃取出干净、平衡的一杯。目标 TDS 1.25–1.35%，总萃取时间 2:00–3:00。研磨参考： Comandante ~9 格（中等偏粗）。简化方案可将每段 100g 改为单次连续绕圈注水。 1:15.413g200ml94°Cmedium-coarse

Chemex

1 method1 个手冲方法

Hoffmann ChemexHoffmann ChemexJames Hoffmann's Chemex recipe. The thick paper and large brewer call for a coarser grind and longer brew time. A single bloom + continuous pour approach suits the Chemex's slower flow rate. James Hoffmann 的 Chemex 配方。Chemex 的厚滤纸和大容量滤杯需要更粗的研磨度和更长的萃取时间。单次闷蒸加连续注水的方式适合 Chemex 较慢的流速。 1:16.730g500ml100°Cmedium-coarse