Brew 20g of coffee with 300g of water at 93°C using a Hario V60. The first 120g is divided into two 60g pours, and the last 180g into three 60g pours for a fuller body and stronger flavor. The brew finishes around 3:45, with step durations derived from 30-second waits.
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
225s
Step-by-Step
Bloom (45s) · 60g Pour 60g in a spiral to wet all the coffee, then wait until the bed runs dry (about 30 seconds).
Second Pour (45s) · 60g Pour 60g and wait until the bed runs dry.
Third Pour (45s) · 60g Pour 60g and wait until the bed runs dry.
Fourth Pour (45s) · 60g Pour 60g and wait until the bed runs dry.
Fifth Pour (45s) · 60g Pour the last 60g, let it draw down and remove the dripper around 3:45.