NextLevel Pulsar Recipes and Recommendations

NextLevel Pulsar Recipes and Recommendations

U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]


Don’t Skip the Budding Specialty-Café Culture in Quito, Ecuador

Introducing the specialty cafés of Quito, a city worth exploring on your coffee quest. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Featured photo courtesy of Stratto When traveling across South America, Ecuador can be forgotten between the high profiles of Colombia and Peru. Similarly, coffee from Ecuador may be overlooked due to its giant neighbors, including […]


Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: expansion. Mon, 29 Jan AeroPress launches limited-edition Clear Pink brewer. The coffee brewer is made from the same Tritan material used in the standard Clear model. […]


Get Ready for The Barista League’s 2024 Season

The Barista League has announced 12 competitions across four continents. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League When The Barista League announces new events, it’s worth paying attention! This year, the schedule will be organized by geographic location, bringing together coffee people in various communities. At The Barista League in […]

NextLevel Pulsar Recipes and Recommendations

Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…


Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…


3 All-Women Coffee Roasting Companies that Are Changing the Game

The world of specialty coffee is still largely governed by men, but these all-female specialty-coffee roasters are helping to close the gender gap. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Lot Zero/7Gr As is the case for many commercial sectors, the world of specialty coffee continues to display gender disparity along the entire […]


In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

We take a look at how this innovative café has changed the face of comics and coffee in the capital of Georgia. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Parsek1 When it comes to coffee and comic books, Japan is a longtime leader in the field. Manga cafés have been around for decades, combining […]

NextLevel Pulsar Recipes and Recommendations

3 All-Women Coffee Roasting Companies that Are Changing the Game

The world of specialty coffee is still largely governed by men, but these all-female specialty-coffee roasters are helping to close the gender gap. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Lot Zero/7Gr As is the case for many commercial sectors, the world of specialty coffee continues to display gender disparity along the entire […]


A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

The Barista League’s Mystery Coffee Vacation in Colombia is over, and we’ve got the scoop on all the fun! BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti and Juan Henao During the last week of February, the 2022 Barista League champions gathered in Colombia for this year’s Mystery Coffee Vacation. It was an […]


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Anita Vietri’s Coffee Culture Collection chronicles the brew’s journey through 1,500 artifacts. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Anita Vietri In the rich tapestry of coffee culture, there exists a hidden gem—an extraordinary collection that chronicles the captivating history of our beloved brew. Today, we meet Anita Vietri, an ardent coffee enthusiast and […]

NextLevel Pulsar Recipes and Recommendations

NextLevel Pulsar Recipes and Recommendations

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

NextLevel Pulsar Recipes and Recommendations

 

 

As many of you know, the much-anticipated NextLevel Pulsar launched earlier this month. The Pulsar is a collaboration between Jonathan Gagné, astrophysicist, coffee nerd, and author of The Physics of Filter Coffee, and NextLevel, manufacturer of the LVL10, and now the Pulsar. When the first generation of such brewers hit the market, Jonathan dubbed them “no bypass” because, unlike most coffee drippers, these brewers do not offer the water a way to bypass the coffee bed. The Tricolate and LVL10 were the most prominent no-bypass brewers. After using those brewers for some time, Jonathan realized they could be improved by the addition of a valve to allow a the grounds to stay submerged throughout the bloom, and by changing a few other features, such as the shower screen. The result is a dripper that makes great coffee and even extractions incredibly easy to achieve.

By now the first customers should have received their Pulsars, so I’d like to offer some tips here. While there are myriad ways to use the Pulsar, I recommend this as a starting recipe and technique before trying variations.

What you’ll need:

 

Here’s a video of me making a Pulsar using this recipe

 

Recipe outline:

  • 25g coffee, ground coarser than for hand pour, finer than batch brew

  • Prewet with 75g boiling water

  • Bloom 45-60 seconds

  • Total brew time of 3:30-4:30

  • 17:1 ratio of water: coffee (by weight)

Technique

  • Grind 25g of coffee coarser than for pourover, finer than for batch brew

  • Boil water.

  • Set filter in base of Pulsar

  • Wet filter in Pulsar base with hot water, with valve open

  • Drain water

  • Mount barrel firmly on base, with threaded side of barrel down

  • Pour coffee in Pulsar

  • Shake Pulsar to level grounds, or use a WDT tool to stir and level grounds

  • Start timer

  • With valve open, pour 75g water just off the boil

  • Immediately close valve

  • at 45-50 seconds, Pour enough water to make slurry height 1cm above the grounds

  • Open valve

  • Pour in several short bursts. Attempt to maintain a slurry height of 1cm — 2cm during the entire brewing process

  • Swirl Pulsar gently, immediately after last pour

Notes and Pro Tips

I prefer water chemistry with approximately 100 ppm general hardness and 40 ppm alkalinity for most coffees

For the uber-geeks, an 800-micron PSD peak is about the right grind size for a 25-g dose

I recommend using no less than 20g; 25g—30g provides adequate bed depth to decrease risk of astringency

Use WWDT (Wet Weiss Distribution Technique) during the bloom to ensure even flow through the coffee bed

If total brew time is shorter than 3:30, grind finer

If total brew time is longer than 4:30, grind coarser

Short blooms seem to enhance clarity and aroma

Longer blooms seem to enhance body and texture

For an in-depth discussion of the Pulsar and more tips, please see Jonathan’s recent blog post

NextLevel Pulsar Recipes and Recommendations

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

NextLevel Pulsar Recipes and Recommendations

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