<aside> ⚠️

• This guide isn’t perfect — it just offers a few ideas to help you get started.
• The same log shape can taste very different when the brewing setup changes.
• Under the same conditions, the same log usually results in a similar taste. So, the simplest way is to set a log you want to study — for example, your best-tasting one — as a reference, and try to reproduce it as closely as possible. </aside>

Your first pour-over brew log probably looked something like this.

1. Bloom

When all other conditions are identical, the more evenly the water wets the coffee bed, the higher the EC tends to rise during blooming.

When all other conditions are identical, extending the bloom time often causes a brief EC rise at the start of the main extraction.

2. Pour

When all other conditions are identical, a larger pour volume generally results in lower EC readings.

• The overall shape of the log changes depending on how much water is poured in each phase. For example, if water is dripped very slowly — drop by drop — (slow dripping), the EC curve descends gently without distinct step formations. • When creating a recipe for a new coffee, it’s worth experimenting boldly with such contrasting pour styles first, and fine-tuning later.

3. Pause time

• When pouring with a strong stream that agitates the coffee bed and causes the grounds to float toward the surface, it’s often observed that EC rises during the pause time. • If you avoid letting the grounds float, the EC during the pause tends to remain flat.