METHOD · CATALOG

How to brew with Koar

Brazilian percolation in a sixteen-ridge cone.

FAMILY · Percolation

Choose a recipe below for equipment, coffee dose, water quantity and step-by-step instructions. Times vary between recipes; start with the parameters of the one you choose.

TIME
2:30 – 3:30
TEMPERATURE
90 – 93 °C
RATIO
1:11.7 – 1:15
GRIND
Medium-fine – Medium
LEVEL
Intermediate
RECIPES
4

RECIPES

4 recipes

Dose, ratio, and time for each recipe in the method — one click away.

  1. Koar 20 for 300

    20 g1:153:00

  2. Koar Unique

    23 g1:11.73:00

  3. Cafeística to enjoy alone

    20 g1:153:30

  4. Cafeística Koar Cup 2020

    25 g1:153:25

All methods

STEP BY STEP

How to brew Koar.

The sequence of the catalog's base recipe, Koar 20 for 300. Times are a brewing guide, not a promise of flavor.

  1. Pre-infusion

    Pour 40 g and wait.

    0:35

  2. Second pour

    Pour up to 170 g in circles.

    1:30

  3. Final

    Top up to 300 g and let it draw down.

    3:00

Open the full recipe

HOW IT WORKS

How the method works

Water flows through coffee and paper in a cone dripper with internal ridges.

How the cup usually turns out
The recipe and coffee shape the experience. The dripper’s shape does not ensure a specific flavor note.
What it forgives — and what it doesn't
Use paper and assembly instructions that fit your Koar model.
The most common trap
Changing pouring and grind together. Follow one recipe before making a controlled comparison.
CalculatorDid the cup come out bitter, sour or weak? The guides suggest what to change first — one change at a time.

If the cup did not turn out as expected

One change at a time: pick what you tasted and see what to check first.

Did the cup come out bitter, sour or weak? The guides suggest what to change first — one change at a time.

Your next Koar with Baristat.

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