Pulse Pour 4:6
Coarse grind, bloom plus four pours
Juicy, tunable, layered
- Coffee
- 20 g
- Water
- 300 g
- Ratio
- 1:15
- Grind
- Coarse
- Water temp
- 93 °C · 199 °F
- Total time
- 3:30
- Level
- Intermediate
When to brew it
Use this when you want a structured recipe that is easy to tune. The first two pours shape sweetness and acidity, and the last three set strength.
Why it works
The coarse grind, first bloom pour, and separated pulses let each pour influence balance, so it is useful for learning how pour structure changes flavor.
Step by step
20 g coffee and 300 g water. Weights are the total on the scale. The quoted line is what Pour says out loud at that moment.
- 60 g
Bloom pour
Bloom with a coarse grind and pour gently.
Pour says:
Start bloom. Pour to 60 grams.
- 120 g
Pour two
Let each pulse drain before the next.
Pour says:
Pour two. Bring the scale to 120 grams.
- 180 g
Pour three
Keep the stream centered and calm.
Pour says:
Pour three. Bring it to 180 grams.
- 240 g
Pour four
Keep the bed level.
Pour says:
Pour four. Bring it to 240 grams.
- 300 g
Pour five
Finish with a steady final pulse.
Pour says:
Final pour. Finish at 300 grams.
Drawdown
Target finish is around 3:30.
Pour says:
Let it draw down. Target finish is around 3 minutes 30.
Brewing a different amount? Pour scales every pour to your dose and keeps the 1:15 ratio.
A Pour recipe built on the 4:6 structure made famous by Tetsu Kasuya.
