The Pour.
Three roasts, one ratio each, and the pour by weight.
The Method.
Eight steps, in order, by the gram.
The Guide reads your recipe back as steps with the numbers filled in. Start the timer and it keeps pace: a 30-second bloom, the spiral pour, drawdown, done. Haptics tap at each phase change, and the steps advance on their own if you let them.
0:04
Now Pour 40g over grounds, then waitPour the remaining 280g in a slow spiralLet the water finish drawing throughDecant. Take a moment before the first sip
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01
Heat the water 200° F
Bring water to 200° F. No thermometer? Let a rolling boil rest 30 to 60 seconds.
-
02
Rinse the filter 15 sec
Place the paper filter in your dripper. Rinse with hot water to wash out paper taste, then discard the rinse.
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03
Add the grounds 20 g · medium grind
Add 20 g of medium-ground coffee, the texture of sea salt. Tap to level the bed.
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04
Bloom 40 g · 0:00 to 0:30
Start the timer. Pour 40 g of water evenly over the grounds, saturating every dry spot.
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05
Wait, watch 30 sec
The bed swells and bubbles as CO₂ escapes. This is the bloom. Patience here pays off in clarity.
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06
Spiral pour 280 g · 0:30 to 2:30
Pour the remaining 280 g in a slow, steady spiral, center out, then back in. Avoid the filter walls.
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07
Drawdown 2:30 to 3:30
Let the water finish drawing through. Total brew time: 3:00 to 4:00. Longer is over; shorter is under.
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08
Pour, sip, study Enjoy
Decant. Take a moment before the first sip. The aroma is half the cup.
Field Notes.
Eight pieces of advice we'd give a friend.
Most great cups fail on a small detail. These are the small details.
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01
Technique Grind matters more than beans. A great roast destroyed by a stale blade grinder is just brown water. Burrs first, beans second.
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02
Chemistry Water is 98% of the cup. If your tap tastes good, brew with it. If it doesn't, neither will your coffee.
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03
Method Bloom is not optional. Skip the bloom and you trap CO₂ that fights your pour. The first thirty seconds set up the rest.
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04
Chemistry Hotter for light, cooler for dark. Roast level decides the temperature. Pulling against it is the difference between bright and bitter.
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05
Method A ratio, not a recipe. 1:15 to 1:17. Memorize the band, scale the dose, and stop measuring with a scoop.
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06
Technique Pour slowly, in a spiral. A gooseneck kettle is half technique, half jewelry. The spiral pour is what it buys you.
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07
Beans Fresh, but not too fresh. Beans need a week to settle. After four, they fade. Read the roast date, not the sell-by.
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08
Practice Taste, then adjust, one variable at a time. Bitter? Grind coarser. Sour? Grind finer. Don't change three things at once and call it a method.
On iPad.
Prop it by the scale.
On iPad the tab bar becomes a sidebar, the Brew tab opens into two columns, and a field note reads beside its index. Every orientation, with the same care as iPhone.
The Colophon.
A note on what this costs, and what it collects.
PourCraft is a small calculator that takes coffee seriously without taking itself too seriously.
Choose a roast. Set the dose, or start from the water. The numbers fall out. Then we get out of the way and let you brew.
By the numbers
- Price
- Free
- Requires
- iOS 17 or later
- Devices
- iPhone and iPad
- Account
- None
- Data collected
- None
- Network
- Never
- Ratios
- 1:17 · 1:16 · 1:15
- Appearance
- Light and dark
- Saved preset
- “Save as my morning”
Begin the brew.
Download on the App StoreMade for people who weigh their coffee, and own a kettle with a spout that looks slightly silly.