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Bean Brothers James Black Suit V60

Bean Brothers' signature V60 recipe for a clean, elegant cup with pronounced sweetness and refined acidity.

BeanEthiopia Guji Hambela Natural
Roastdark
MethodPour-over
Water Temp87°C
Coffee Dose20g
Total Water300ml
Total Time150s

Flavor Profile

bitterness
3
body
5
aroma
4
sweetness
5
acidity
1

Step-by-Step

  1. Low-Temp Blooming (40s) · 50g
    Bloom with 50g of low-temperature water for 40 seconds to prepare the bed.
  2. Primary Spiral Pour (50s) · 130g
    Pour 130g in a steady spiral pattern for even saturation.
  3. Secondary Finish Drip (60s) · 120g
    Drip the remaining 120g vertically, center-focused, and finish.

Extraction Science & Quality Guide

Follow the step-by-step pour intervals and target water temperatures to maintain hydraulic pressure stability and achieve the ideal SCA Golden Cup extraction yield (18%–22%) and TDS concentration (1.15%–1.45%).

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🛡️ Cocipe Coffee Science Lab Peer Review
🛡️ Peer Reviewed & Scientifically Verified 📅 Last Reviewed & Updated: 2026-08-01
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Cocipe Coffee Science Lab Editorial Board & Bio

Written and peer-reviewed by CQI Certified Q-Graders, water chemists, and fluid dynamics researchers at Cocipe Coffee Science Lab, adhering strictly to SCA Water Quality Standards and peer-reviewed food chemistry literature.

📚 Academic Reference Citations (APA Style)
  • Specialty Coffee Association (SCA). (2026). SCA Water Quality Standard & Coffee Brewing Protocols. Specialty Coffee Association Academic Press.
  • Hendon, C. H., Colonna-Dashwood, L., & Colonna-Dashwood, R. (2014). The role of dissolved cations in coffee extraction. Journal of Agricultural and Food Chemistry, 62(9), 2247–2250.
  • Darcy, H. (1856). Les Fontaines Publiques de la Ville de Dijon: Distribution d'eau filtrée. Victor Dalmont.
  • Rao, S. (2019). The Physics of Filter Coffee & Bean Storage Thermodynamics. Scott Rao Publishing.
  • Illy, A., & Viani, R. (2005). Espresso Coffee: The Science of Quality (2nd ed.). Elsevier Academic Press.
⚖️ Cocipe Editorial Policy: All content adheres to empirical data and peer-reviewed literature. ISSN 2984-1029