Brew 20g of medium coarse coffee with 300g of water at 93°C using a Hario V60 dripper. The first 120g is split into two 60g pours for sweetness and acidity, followed by a final 180g pour to produce a lighter body and cleaner flavor. Total extraction finishes around 2:45.
Bean
Not specified by the source
Roast
medium
Method
Pour-over
Grind Size
Medium-coarse
Water Temp
93°C
Coffee Dose
20g
Total Water
300ml
Total Time
165s
Step-by-Step
Bloom (50s) · 60g Pour 60g in a spiral to wet all the coffee, then wait about 30 seconds until the bed runs dry.
Second Pour (50s) · 60g Pour 60g in a spiral and wait until the bed runs dry.
Final Pour (65s) · 180g Pour the remaining 180g in one go, let it draw down, and remove the dripper around 2:45.