This V60 02 recipe uses 18g of coffee and 306g of water at 100°C. It features a thorough, long 2-minute bloom followed by a single uninterrupted main pour for an even and clear extraction. Adjust grind size rather than adding extra pours.
Bean
Not specified by the source (see notes)
Roast
Method
Pour-over
Grind Size
Medium-fine
Water Temp
100°C
Coffee Dose
18g
Total Water
306ml
Total Time
230s
Step-by-Step
Bloom (9s) · 54g Pour 54g with water at 100°C over 9 seconds.
Swirl (6s) Swirl vigorously for 6 seconds until every ground is wet.
Wait (105s) Let it bloom for 105 seconds.
Pour (45s) · 252g Pour in a spiral over 45 seconds to reach 306g.