Don’t know how to make pour-over coffee? Learn from Patrik Rolf, the runner-up of 2019 coffee brewing

Patrik Rolf

Patrik Rolf, runner-up of the 2019 World Coffee Brewing Championship, was impressive. He received the highest score in the self-selected brewing section. The filter cup set he designed himself was very simple and Nordic style.

Patrik Rolf is from Sweden. Six years ago, he worked in a consulting company, and da Matteo, "the best coffee shop in Sweden", was his client. Because of his interest in coffee, he changed his career and became a barista at da Matteo. Later, he focused on coffee roasting. Three years ago, he opened his own roastery April Coffee, which has a good reputation in the industry. For him, participating in various coffee competitions is a process of learning and improvement.

Check out his guide to brewing your own cup at the 2019 Brewers Cup.

He visited the coffee bean producing area himself and chose a Geisha:

Country of Origin: Costa Rica

Variety: Gesha

Altitude: 1900m

Treatment method: Sun exposure, 24-hour anaerobic treatment

He said that this type of coffee has a high sugar content and tropical fruit flavor because it is grown at a high altitude and has a long growing period; and during the fermentation process of the green beans, because time, oxygen, pressure, temperature and other factors are effectively controlled, the coffee has added laurel and vanilla flavors.

The fermented coffee is spread out on off-ground drying racks and dried for 26 days, which further enhances the sugar content in the coffee beans and brings out the strawberry flavor.

The April Brewer, a flat-bottom filter cup he developed, makes the coffee powder layer more evenly distributed, giving the coffee a more integrated and balanced taste.

He deliberately enlarged the water outlet of the filter cup and increased the water flow rate in order to better express the flavor of the coffee.

Extraction parameters:

Coffee powder: 14g

Water: 200g

Brewing time: 3 minutes

Water temperature: 91℃

Brewing process:

First injection: 30g water, 4 seconds of injection, gently inject water in a circle to extract acidity;

Second injection (30″): 70g water, 6 seconds of injection, high-intensity central injection, large water column, to increase the intensity of coffee flavor;

Third injection (1′10″): 30g of water, 4 seconds of injection, gently injecting water in a circle to make the extraction more uniform, increase the balance and sweetness;

Fourth injection (1′10″): 70g of water, injection time 6 seconds, high-intensity central injection, large water column, improve extraction rate.

Place the cup at 3′ and cover the sharing cup. After one and a half minutes, open the lid to smell and start tasting.

The coffee he brewed was clean and juicy. You could smell the flavors of laurel, vanilla, and strawberry, followed by the subtle aroma of red apple and mango, and the sweet and sour taste of white wine in the aftertaste...

Does this brewing method add another item to your hand-brewed coffee methodology?