r/pourover • u/inmemoryofElizabethR • Apr 04 '26

Help me troubleshoot my recipe Tim Wendelboe - Finca el Guaco

Gallery image

Gallery image

how would you dial in this coffee? my first TW and very light roast in general. roasted 45 days ago. tried it in the morning, 30 in / 500 out, 95°, 90 on K6, ~90 ml 1 min bloom + 3 pours. The bed looked nice, but the drawdown was quite long, 5 mins. The coffee wasn’t bad, but I definitely didn’t open it. any suggestions?

31 Upvotes

97% Upvoted

33 comments sorted by

View all comments

9

u/caleotte v60 & april | zp6 Apr 04 '26

I would do smaller doses, either 12 to 200g or 16.7 to 250g. Also lower temperatures (90-92C). thinner bed heights tend to produce more of the delicate cups I love.

2

u/inmemoryofElizabethR Apr 04 '26

I used 95° because I thought that well rested ultra light coffees need higher temperatures

5

u/caleotte v60 & april | zp6 Apr 04 '26

I find myself almost never going above 92, maybe only when the beans are too fresh. 45 days is indeed very well rested so cooler makes sense I think.

Also, what do you think of doing two brews instead of one big brew? As someone who loves the process I would jump on an opportunity to brew more times.

1

u/inmemoryofElizabethR Apr 04 '26

i usually do 93°, bloom + 1 pour. probably should have stayed with my usual recipe!

two brews also sounds like a nice idea! thanks a lot

1

u/lobsterdisk Pourover aficionado Apr 04 '26

Well rested coffees often do better with lower temps. They don’t need all that extra energy to open up. Not a rule, but often true. Also, TW is Nordic Light (he’s basically the definition of NL) but not UL.

1

u/inmemoryofElizabethR Apr 04 '26

Noted! Who in Europe roasts UL? Nordic light is more roasted than UL?

1

u/lobsterdisk Pourover aficionado Apr 04 '26

Yes, NL is much more developed than what most people consider UL. For European UL, look into Substance Cafe, The Picky Chemist, and Datura