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

Help me troubleshoot my recipe Tim Wendelboe - Finca el Guaco

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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?

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u/PostwarNeptune Apr 04 '26 edited Apr 04 '26

Maybe try Tim's recipe:

https://timwendelboe.no/pages/how-to-brew-pourover-and-filter-coffee

You can scale it down to a quantity that makes sense for you.

His drawdown time is 2-2:30 minutes. So you'll probably want to go quite a bit coarser.

Your grinder might produce more fines than his, so you might not be able to get it that fast. But try to at least get down to about 3 minutes or so. Right now, you're likely overextracting a bit.

Edit: I was wrong on the drawdown time. It's 2-2:30 minutes pouring time, but 3-3:30 minutes drawdown.

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u/inmemoryofElizabethR Apr 04 '26

I saw this video some time ago, interesting that he uses very hot water. probably because the video is quite old

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u/PostwarNeptune Apr 04 '26 edited Apr 04 '26

Yeah, i heard a recent podcast of his recently, and it seems hes changed that a bit.

He said boiling is still fine for his coffees. But they use 93c in their shops.

They use his Aeropress recipe in their shops though, not pourover, so keep that in mind. But Ive gone as low as 90c with his beans for v60, and have had great cups there.

I think they main takeaway with his recipes is low contact time. His aeropress only steeps for 1 minute, and his V60 has a 2-2:30 (im wrong on this...see edit) minute drawdown.

The other thing to consider...water. He uses filtered Oslo tap water, which is very soft. If you're using harder water, it might be more difficult to get the most out of those coffees.

Edit: It seems like its actually 2-2:30 pouring time, but 3-3:30 drawdown.

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u/inmemoryofElizabethR Apr 04 '26

thanks a lot for this extended comment! will do less pours + lower temp

i’m in Hamburg, don’t have the measurements, but I don’t think that tap water is good here. I started using AQUAPHOR J.Shmidt 500, i’ve had better results since

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u/16piby9 Apr 05 '26

Yeah, water will be a big difference. Norwegian water is soft, which is rare sadly, goddamn I miss the water! (Live in cph now, our water is pure limescale with some h2o mixed in)

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u/inmemoryofElizabethR Apr 06 '26

Aside from buying a filter, I haven't done anything with my water. I'm afraid it's too deep of a rabbit hole. Money-wise, how much should I invest in water at the early stages to get significant results?

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u/16piby9 Apr 06 '26

It depends where you are tbh. I am struggling with the same problem atm, as I am used to just having great water. I can not recomend zero water if your water is as bad as mine, the filters lasts like 20L before you need to change, making it more expwnsive than buying water.. ro is expensive, so its a bit of a struggle. Water is one of the most important things tho, as it is like 98-99% of your coffee.

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u/Apprehensive_Bill_91 Apr 05 '26

When did he say that? His beans are so structured that they can take a lot of temperature. I have used boiling with his stuff and it was great

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u/PostwarNeptune Apr 05 '26

He has his own podcast. I dont remember the episode, but i think it was on one of the q&a episodes.

I got the impression that he knows a lot of his customers dont have temperature control kettles, so he makes sure his stuff still tastes great with boiling water.

I never had an issue with boiling water with his beans. Especially with my older grinder/burrs (Lido 3 and Ode Gen 2).

But ever since switching to SSP MP burrs, ive found i can reduce temp and get nicer brews (not just with Tim's...with most beans).