Brew 26g of coffee with 415g of water at 95°C using a V60 02 dripper and medium-fine grind. The method begins with a 2:1 bloom followed by staged spiral pulses moving center-outward in 70–100g increments, never pouring on the paper filter. Let each pulse drain before starting the next, and if the bed drains unevenly, tighten spiral coverage rather than stirring.
Bean
Not specified by the source
Roast
Method
Pour-over
Grind Size
Medium-fine
Water Temp
95°C
Coffee Dose
26g
Total Water
415ml
Total Time
210s
Step-by-Step
Bloom (45s) · 52g Pour in a spiral to 52g using 95°C water, keeping the stream over the coffee bed and off the filter. Let it bloom for 45 seconds.
Pour (30s) · 98g Pour in a spiral to reach 150g (add 98g), keeping the stream over the coffee bed and off the filter paper. Wait 30 seconds.
Pour (30s) · 100g Pour in a spiral to reach 250g (add 100g), keeping the stream over the coffee bed and off the filter paper. Wait 30 seconds.
Pour (30s) · 90g Pour in a spiral to reach 340g (add 90g), keeping the stream over the coffee bed and off the filter paper. Wait 30 seconds.
Final Pour (75s) · 75g Pour in a spiral to reach the final 415g (add 75g). Allow 75 seconds for the complete drawdown.