April Brewer
Components
Grounds: 15g medium-coarse
Water: 250g @ 195-205°F
Minerals: 110–125ppm TDS with magnesium, potassium, calcium, and sodium
Example Product Title
Regular price
Unit price
per
Method
For the April Brewer, use 15 g medium-coarse coffee with an April filter. Rinse, add the grounds, and level the bed. Bloom 50 g for 45 s, then at 0:45 do a center pulse to 150 g (no wide spirals). At 1:20 center-pulse to 250 g, keeping the bed covered the whole time. Aim to finish in 2:20–2:50 for a crisp, transparent cup. If it tastes astringent, go coarser or slightly cooler; if it tastes dull, go a bit finer or +1°F.
Steps
- Rinse filter, preheat, and add 15 g; shake flat.
- 0:00 Bloom 50 g; gentle swirl; wait 45 s.
- 0:45 Pulse to 150 g (center-weighted, steady).
- 1:15 Pulse to 250 g—keep the bed glossy (never dry).
- Drawdown ~2:15–2:45. Swirl and serve.
Fix it: Too fast/sour → slightly finer. Bitter/slow → coarser. Flat → +1–2°F.
Goldchild House Filter Specs
(applies to all pour-overs)
For all Goldchild pour-overs, use 15 g coffee to 250 g water. Brew at 195–205°F—hotter for denser washed coffees, cooler for delicate naturals—using 110–125 ppm TDS water balanced with magnesium, potassium, calcium, and sodium. Pour 50 g to bloom, then two pulses of 100 g each; keep the bed wet during both pulses. Grind a bit coarser for a quicker drawdown and aim to finish in 2:15–3:00.
- Dose: 15 g coffee
- Water total: 250 g
- Temp: 195–205°F (use hotter for denser/washed; cooler for delicate/naturals)
- Water recipe: 110–125 ppm TDS with magnesium, potassium, calcium, and sodium
- Pours: 50 g bloom → 100 g → 100 g
- Grind: on the coarser side for quicker drawdown
- Rule: don’t let the bed dry during the last two pulses
- Target time: ~2:15–3:00
Water Tip
(for all brewers)
If you don’t have a mineral recipe, start with a good bottled or filtered water around 100-130 ppm. Small changes in water often fix more than big changes in grind.