The Philosophy Behind the Brew - Christian Bak
For 2025 U.S. Brewers Cup runner-up Christian Bak, his approach centers on what he calls "distilling variables." Using tools like the flat-bottomed April dripper and low-RPM grinders, inconsistency gets removed from the equation, turning brewing into a manageable, repeatable system.
"It's always about the third cup you make, not the first one. It's how you adjust after every brew."
The first brew is simply a diagnostic. The real work starts after tasting, thinking, and adjusting.
The Foundation
For the April dripper and Femobook A68 setup, Christian's go-to baseline is a 1:16 ratio:
| Variable | Measurement |
|---|---|
| Coffee | 15 grams |
| Water | 240 ml |
| Ratio | 1:16 |
The April dripper's flat bottom creates a shallow, even coffee bed, allowing water to pass through the grounds more uniformly than a cone dripper. At 1:16, contact time hits an extraction equilibrium — pulling out sweetness and acidity without tipping into bitterness. The shallow bed also produces high flavor separation, delivering the "juicy and textured" profile Christian's method is known for.
The Two-Pour Method
The total 240ml is split into two equal 120g pours.
- Phase 1 (0:00): The first 120g sets the acidity and flavor "pop."
- Phase 2 (0:35): At 35 seconds, the remaining 120g finishes the extraction and builds sweetness and body.
Both pours maintain a flow rate of 10–12 grams per second. Keeping it to two pours — rather than four or five — is intentional. Fewer solvent passes preserve the depth and roundness of the cup. Multi-pour methods add clarity but strip the texture that makes flat-bed brewing distinctive.
The 60/60 Agitation Rule
Within each 120g pour, Christian's method calls for a 60/60 split:
- First 60g — circular pours in a spiral motion around the bed
- Next 60g — a steady center pour
| Technique | Per-Circle Amount | Effect |
|---|---|---|
| 6 Circle Pours | ~10g per circle | Increases extraction and intensity |
| Center Pour | Steady stream | Builds body and structure |
The 10g per circle standard is key. Six circles at 10g each reaches 60g precisely, making agitation a countable action rather than a vague feeling. To add intensity, add a circle. To reduce it, take one away.
Reading the Coffee Bed
The coffee bed functions as a live feedback system — not just a passive vessel. A few practical adjustments from Christian's approach:
- Cup tastes thin? Add a 7th circle for more extraction.
- Flavors feel muddled? Drop to 5 circles for cleaner separation.
- Water not receding by 35 seconds? Adjust pour height or coarsen the grind to improve flow.
The shift in mindset is simple but important — from following steps to observing and responding. Every drain-down carries information worth reading.
Grinder Choice and Ratio Adjustments
The A68 — Depth and Texture
The Femobook A68 pairs naturally with the April dripper's flat bed, producing juicy, textured, sweet cups. Christian's recommendation here is straightforward — stick with the 1:16 ratio and two-pour structure.
The A4Z — Clarity and Separation
The A4Z suits cone drippers and multi-pour structures — it was Christian's grinder of choice at the Brewers Cup for a processed, fruit-forward coffee requiring high clarity. With a five-pour setup, the ratio shifts to 1:17 (12g to 200ml) to account for the increased solvent passing through the bed and avoid over-extraction.
The ratio is not a fixed rule — it's a response to equipment and method.
