Brew 20g of coffee with 280g of total water at 92°C using a V60 02 dripper. This Japanese-style recipe extracts a strong 100g center-poured concentrate before adding a large 180g bypass for medium and dark roasts. Start the timer only after bloom water is fully in, keep early center pours gentle, and avoid flooding or collapsing the bed.
Bean
Not specified by the source
Roast
Method
Pour-over
Grind Size
Medium-coarse
Water Temp
92°C
Coffee Dose
20g
Total Water
280ml
Total Time
185s
Step-by-Step
Bloom (30s) · 20g Pour gently in the center to 20g with 92°C water and let it bloom for 30 seconds.
Pour (60s) · 35g Pour gently in the center to 55g over 60 seconds.
Pour (70s) · 20g Pour in the center to 75g over 70 seconds, increasing the stream after 1:30.
Pour (18s) · 25g Pour with a stronger center stream to 100g over 18 seconds without collapsing the bed.
Remove Dripper (2s) Lift the dripper off the cup within 2 seconds once you reach the target volume.
Dilute (5s) · 180g Add 180g of bypass water directly to the cup over 5 seconds to dilute the concentrate.