Brew 20g of coffee with 300g of water at 92°C using a Hario V60. Pour six aggressive, fast 50g concentric pours to agitate the slurry without stirring, waiting for the bed to run dry between pours. The total brew time is 3:20-3:30, with durations after the bloom derived from this total.
Bean
Not specified by the source
Roast
medium
Method
Pour-over
Grind Size
Medium-coarse
Water Temp
92°C
Coffee Dose
20g
Total Water
300ml
Total Time
205s
Step-by-Step
Bloom (25s) · 50g Pour 50g concentrically, aggressively and fast to agitate the grounds, then let it bloom for 25 seconds without stirring.
Second Pour (36s) · 50g Pour 50g concentrically, aggressively and fast, then wait 36 seconds until the top of the bed runs dry.
Third Pour (36s) · 50g Pour 50g the same way and wait 36 seconds until the bed runs dry.
Fourth Pour (36s) · 50g Pour 50g the same way and wait 36 seconds until the bed runs dry.
Fifth Pour (36s) · 50g Pour 50g the same way and wait 36 seconds until the bed runs dry.
Sixth Pour (36s) · 50g Pour the last 50g and finish brewing by 36 seconds for a total brew time of 3:20-3:30.