Brew 13g of coffee with 200g of water at 91°C using a V60 01 dripper, applying brisk spiral pours tailored for Japanese specialty light roasts. This technique produces a sweet, clear cup with restrained bitterness and efficient drawdown. If the finish tastes harsh, grind coarser; if thin or tart, grind finer before raising the brewing temperature.
Bean
Not specified by the source
Roast
light
Method
Pour-over
Grind Size
Medium-fine
Water Temp
91°C
Coffee Dose
13g
Total Water
200ml
Total Time
130s
Step-by-Step
Bloom (30s) · 30g Pour in a spiral to 30g with water at 91°C. Let it bloom for 30 seconds.
Pour (30s) · 70g Pour in a spiral to 100g over 30 seconds.
Pour (70s) · 100g Pour in a spiral to 200g over 70 seconds.