NextLevel Recipes

Suggested Recipes

1:12 + Dilute

This is the most immersive brew and least acidic

Grind: 500 – 800 microns (Depends on roast level)

Dose: 30g

Water: Brew – 360g | Total 500g

Temp: 202 – 210 (depends on the roast level)

Instructions
  • Start: Pour in 100g to start the bloom.
  • 1:00: Begin a slow pour until the total is 360g.
  • End: Remove brewer, tare scale and add 140g dilute to brew.

1:14 + Dilute

For a nice sparkling brightness, try to keep the water column lower

Grind: 500 – 800 microns (Depends on roast level)

Dose: 30g

Water: Brew 420g | Total 500g

Temp: 202 – 210 (depends on the roast level)

Instructions
  • Start: Bloom with 100g
  • 1:00: Begin slow pour to 220g.
  • Next: When the brewing water is about a centimeter from the bed pour until the total is 320g.
  • Next: When the brewing water is about a centimeter from the bed pour until the total is 420g.
  • End: Remove brewer, tare scale and add 80g dilute to brew.

1:17 No Dilute | 18g | Double Bloom

Mostly diffusion brewing. Expect high TDS / Complex Coffee

Grind: 400 – 450 microns (Depends on roast level)

Dose: 18g

Water: Brew – 306g

Temp: 204 – 208 (depends on the roast level)

Instructions

Vigorous dry shake / swirl to migrate fines down

Carefully level bed with WDT tool, or similar

  • Start: Pour in 40g to start the bloom.
  • Swirl slowly
  • 1:00: Pour in 40g for the 2nd bloom
  • 2:00: Begin a slow pour up to 306g
  • Next: Give it a slight swirl after the last pour.
  • End: Finishes around 6:00 – 7:00. No dilute added

More pours / lower water column will generally increase acidity.

1:17 No Dilute | 20g | Declining Temps

Mostly diffusion brewing. Expect high TDS / Complex Coffee

Grind: 420 – 470 microns (Depends on roast level)

Dose: 20g

Water: Brew 340g

Temp: 206 – 210 (depends on the roast level)

Instructions

Vigorous dry shake / swirl to migrate fines down

Carefully level bed with WDT tool, or similar

  • Start: Bloom with 60g at 210°
  • Swirl or agitate
  • 1:00: Begin a slow pour up to 260g at 205°
  • Next: When the brewing water is about 1cm above the coffee bed pour up to 340g at 190°
  • Next: Give it a slight swirl after the last pour.
  • End: Usually takes around 5:30 to 6:30 to finish. No dilute.

1:19 No Dilute

Mostly diffusion brewing. Expect high TDS / Strong coffee

Grind: 800 – 1,000 microns

Dose: 27g

Water: Brew 500g | Total 500g

Temp: 202 – 210 (Depends on roast level)

Instructions
  • Start: Bloom with 100g
  • 1:00: Begin a slow pour up to 300g.
  • Next: When the brewing water is about a centimeter from the bed begin pouring until the total is 500g.
  • End: No dilute added.

1:19 No Dilute | Declining Temp

This works well with light roasts and Anaerobic process

Grind:  800 – 1,000 microns

Dose: 27g

Water: Brew 500g | Total 500g

Instructions
  • Start: Bloom with 100g at 210°
  • 1:00: Pour until 200g with 205°
  • 2:00: Pour until 300g with 200°
  • 3:00: Pour until 400g with 195°
  • 4:00: Pour until 500g with 190°
  • End: No dilute.
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