Brew 15g of coffee with 250g of water at 93°C using a V60 02, pouring in steady spirals from the center outward without washing the paper wall. The technique targets an even, balanced cup with clear sweetness by adding 100g every 30s after the bloom. Be sure to correct kettle position and spiral symmetry before adjusting grind size.
Bean
Not specified by the source
Roast
Method
Pour-over
Grind Size
Medium
Water Temp
93°C
Coffee Dose
15g
Total Water
250ml
Total Time
180s
Step-by-Step
Bloom (45s) · 30g Pour in a spiral to 30g with water at 93°C. Let it bloom for 45 seconds.
Pour (30s) · 120g Pour in a spiral to 150g in 30 seconds.
Pour (105s) · 100g Pour in a spiral to 250g over 105 seconds.