This method uses 12g of finely ground coffee and 200g of water at 97°C with a V60 02 to achieve high extraction and clean flavor separation. Stir the bloom to reach the bottom and edges without tearing the paper, settling the slurry before continuing toward a 2:20 total target. If extraction stalls or gives a dry finish, coarsen the grind incrementally rather than reducing agitation.
Bean
Not specified by the source (see notes)
Roast
light
Method
Pour-over
Grind Size
Fine
Water Temp
97°C
Coffee Dose
12g
Total Water
200ml
Total Time
140s
Step-by-Step
Bloom (14s) · 50g Pour in a spiral to 50g with 97°C water (14s).
Stir (16s) Stir vigorously until every ground is wet, then let it bloom (16s).
Pour (30s) · 50g Pour in a spiral to 100g (30s).
Pour (25s) · 100g Pour in a spiral to 200g (25s).
Drawdown (55s) Lift the brewer once, then set it down firmly to settle the bed (55s).