A V60 02 brew using 22g of coffee and 374g of water at 100°C designed for high, even extraction. Shape a shallow nest in the grounds before blooming, then pour slowly in a flower pattern crossing the center frequently. Coarsen the grind if fines clog the filter or the finish dries out.
Bean
Not specified by the source (see notes)
Roast
Method
Pour-over
Grind Size
Medium-fine
Water Temp
100°C
Coffee Dose
22g
Total Water
374ml
Total Time
270s
Step-by-Step
Bloom (21s) · 77g Pour 77g of water at 100°C over 21 seconds.
Stir (24s) Stir gently for 24 seconds and let it bloom.
Pour (55s) · 123g Pour in a spiral over 55 seconds up to 200g.
Pour (45s) · 174g Pour in a spiral over 45 seconds up to 374g.