Artisan 'Dot Drip' Ultra-Low Flow Rate

An artisan dot drip technique using extremely low flow rates for concentrated, syrupy extraction with intense sweetness.

BeanPanama Geisha Washed
Roastdark
MethodPour-over
Water Temp84°C
Coffee Dose25g
Total Water150ml
Total Time240s

Flavor Profile

bitterness
4
body
5
aroma
4
sweetness
5
acidity
1

Step-by-Step

  1. Blooming (60s) · 20g
    Evenly saturate the coffee grounds to release CO₂ and activate flavor compounds.
  2. Main Extraction (60s) · 40g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.
  3. Main Extraction (60s) · 50g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.
  4. Main Extraction (60s) · 40g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.

cocipe

Recipe guide for the perfect harmony of coffee...