Tempo's Lab · every roast, dialled in

Better pourover, any roast — without the stall.

Your recipes, your kit. Pick a roast, set your dose below, and every number on this page — water, temperature, clicks — adjusts to match.

1Zpresso JX-ProHario V60Hario NeoHario SwitchOrigami
Gooseneck kettle pouring a thin stream into a V60 dripper during the bloom

20 g

Bloom with 2× the dose in water (e.g. 40 g). This same bean slider sits beside the ratio slider in the timer below.

Your recipes

One per dripper. Amounts, temperatures and clicks follow the roast + bean sliders above.

Washed

V60

20 g beans → 334 g water · 1:16.7

95–96 °C · JX-Pro ~120–132 clicks · bloom 45 s, then gentle pours to total by ~1:45 · finish 2:45–3:30 · one gentle swirl.

Natural

V60

20 g beans → 334 g water · 1:16.7

92–93 °C · JX-Pro ~126–138 clicks (4–8 coarser than washed) · 3–4 smaller pulses, less agitation · finish 2:30–3:15. Naturals go muddy/boozy if pushed.

Washed

Switch — Kasuya Devil

20 g beans → 280 g water · 1:14

Start 93 °C, valve open: pour to 43% of total by 0:30. Cool kettle to ~70 °C. Close at 1:15, fill to total. Open at 1:45 · done ~3:00.

Natural

Switch — simple immersion

20 g beans → 334 g water · 1:16.7

92 °C · valve closed from the start · bloom, swirl, fill at 0:45 · stir at 2:00 · open at 2:15. The consistency recipe — forgives an uneven pour.

Washed

Origami — conical filter

20 g beans → 320 g water · 1:16

95 °C · JX-Pro ~128–144 clicks · 5 equal pours · finish 2:00–2:20 — fast is the point; fast = clarity.

Natural

Origami — wave filter

20 g beans → 320 g water · 1:16

91–92 °C · JX-Pro ~134–150 clicks (4–8 coarser than conical) · bloom + equal pulses · finish 2:40–3:00. The flat bed adds sweetness and tames a natural.

Washed

Hario Neo

20 g beans → 320 g water · 1:16

92–95 °C · JX-Pro ~112–124 clicks (5–10 finer than your V60 setting) · two pours, keep the water level low, pour centre-weighted · finish ~2:30.

Three rules that fix most cups

Hotter first, finer second — for light roasts. Dense beans want heat; grinding finer first just stalls the drawdown. Dark roasts flip it: cooler and coarser.

Sour + bitter at once = channelling, not balance. Fix the pour, not the grind.

Taste it cooled. Flavours open up around 50–60 °C in the cup — fruit in a light roast, chocolate in a dark.

Brew timer

Beans and ratio, side by side — adjust either and the pour targets update.

20 g
1:16.7

0:00

Choose a recipe and press Start.

    Fix my cup

    Tap what you tasted — get the one change to make next, tuned to the roast selected above.

    Pick a symptom above.

    Grinder clicks — JX-Pro & Comandante

    Both count from your zero: turn until the burrs touch — that's zero, whatever the dial says. JX-Pro: 40 clicks per rotation, 12.5 µm per click. Comandante C40: 12 clicks per rotation, 30 µm per click. In the filter range, 1 Comandante click ≈ 5 JX-Pro clicks.

    Click converter

    Approximate — different burrs, matched by grind size in the filter range. Dial in by taste. C40 with Red Clix? Double the Comandante clicks shown.

    Starting zones

    JX-Pro

    Washed V60 ★ 120–132Switch immersion 116–136Origami conical 128–144Pourover general 128–168Kasuya 4:6 coarse 152–168

    Comandante C40

    V60 ★ 24–27Switch immersion 23–27Origami conical 26–29Pourover general 20–30Kasuya 4:6 coarse 30–34

    Dial in with 4-click steps on the JX-Pro, 1-click steps on the Comandante. Roast shift, either grinder: medium +7 JX clicks ≈ +1–2 C40 · dark +13 ≈ +2–3. Neo = V60 setting minus 5–10 JX clicks; wave filter = +4–8 coarser than conical.