A V60 02 recipe using 15g coffee, 225g water at 93°C, featuring two blooms and a single main pour. Leave both blooms unswirled to prevent slow filters from clogging, aiming for a total drawdown of 120-150s. Adjust timing primarily with grind size, though a small swirl after the main pour can add 10-15s if draining too fast.
Bean
Not specified by the source (see notes)
Roast
Method
Pour-over
Grind Size
Medium-fine
Water Temp
93°C
Coffee Dose
15g
Total Water
225ml
Total Time
150s
Step-by-Step
Bloom (30s) · 45g Pour in a spiral to 45g with water at 93°C. Do not agitate afterwards and let it bloom.
Pour (30s) · 45g Pour in a spiral to 90g. Do not agitate afterwards and let it bloom.
Pour (90s) · 135g Pour with energy in a spiral to 225g, keeping the stream near the center.