NextLevel Pulsar Recipes
Suggested Recipes
Pulsar | Batch Brew | 1:17
Mostly Percolation / Balanced Extraction
Dose: 40g
Water: Brew 580g
Beverage Size: 600g
Grind: 1000 – 1,300 microns
Instructions
Rinse filter, close valve, add dispersion cap, and tare scale.
- Start: Add approx 120g | Add coffee (WWDT)
- 0:30 – 1:00: Open valve.
- Next: Pour in the center of the cap in multiple pours, keeping the brew water column between 200-300ml, pouring until the total is 620g (accounting for dose).
- TBT: 4:30 – 5:30 (depending on valve/grind)
- End: Remove brewer, tare scale and add 100g dilute to brew.
Pulsar | Steep & Flush | 1:17
Faster Brews / Higher Body / Balanced Extraction
Dose: 20g
Water: Brew 340g
Beverage Size: 295g
Grind: 600 – 800 microns
Instructions
Rinse filter, close valve, add dispersion cap, and tare scale.
- Start: Add approx 100g | Add coffee (WWDT)
- Next: Add water up to 190g
- 1:30 – 2:00: Open valve. (Partially?)
- Next: Cool kettle 10º – 15º (F) Pour in the center of the cap in multiple pours, keeping the brew water column between 3 and 1 centimeter above the bed, pouring until the total is 360g (accounting for dose).
- TBT: 3:30 – 4:30 (depends on valve/grind)
Pulsar | Dry Filter | 18/305
Mostly diffusion / Larger bloom / Higher Sweetness
Dose: 18g
Water: Brew 305g
Beverage Size: 260g
Grind: 800 – 1,000 microns
Instructions
- Dry Filter, Close Valve, Add Coffee
- Start: Bloom with 100g (WWDT)
- 1:00: Open valve.
- 1:30: Pour up to 200g.
- When the brewing water is about a centimeter above the bed, pouring until the total is 305g.
- TBT: 4:00 – 5:00 (depending on coffee)
Pulsar | Basic Recipe | 1:17
Mostly diffusion, Higher clarity / Higher acidity
Dose: 20g
Water: Brew 340g
Beverage Size: 295g
Grind: 800 – 1,000 microns
Instructions
- Dry Filter, Close Valve, Add Coffee
- Start: Bloom with 60g (WWDT)
- 0:30 – 1:00: Open valve.
- Next: Pour in the center of the cap in multiple pours, keeping the brew water column between 3 and 1 centimeter above the bed, pouring until the total is 340g.
- TBT: 4:00 – 5:00 (depending on coffee/grind)