Brew 26g of coffee with 390g of water at 96°C using a V60 02. Keep the kettle low to pour gently and disturb the coffee bed minimally. If the finish is drying, coarsen slightly; if acidity is thin and grassy, tighten the grind while preserving gentle pours.
Bean
Not specified by the source (see notes)
Roast
light
Method
Pour-over
Grind Size
Medium-fine
Water Temp
96°C
Coffee Dose
26g
Total Water
390ml
Total Time
210s
Step-by-Step
Bloom (45s) · 60g Pour in a spiral to 60g with 96°C water and let it bloom for 45 seconds.
Pour (45s) · 135g Pour in a spiral to 195g (add 135g) over 45 seconds.
Pour (40s) · 105g Pour in a spiral to 300g (add 105g) over 40 seconds.
Pour (80s) · 90g Pour in a spiral to 390g (add 90g) over 80 seconds.