Choi Yujin Korean Barista Champion V60 Balance
A balanced V60 recipe from Korean Barista Champion Choi Yujin, emphasizing harmony between acidity, sweetness, and body.
| Bean | Panama Geisha Natural |
| Roast | light |
| Method | Pour-over |
| Water Temp | 93°C |
| Coffee Dose | 16g |
| Total Water | 260ml |
| Total Time | 190s |
Step-by-Step
- Bloom (Aroma Flash) (40s) · 40g
Gently bloom with 40g of water. Jasmine and lavender aromatics unfold.
- First Pour (Fruit Acidity) (45s) · 90g
Elegant circular pour up to 130g. Berry-family acidity becomes vivid.
- Second Pour (Sweet Body) (50s) · 80g
Pour smoothly up to 210g, adding honey and peach sweetness.
- Third Pour (Long Finish) (55s) · 50g
Calmly finish up to 260g with natural draw-down. Clean, lingering finish.