Brew 20g of coffee with 320g of water at 96°C using a V60 02 dripper. This technique uses a high-agitation stirred bloom followed by two steady spiral pours and a gentle swirl to flatten the bed. Tailored for bright, fruit-forward light roasts; grind slightly finer than a typical V60.
Bean
Not specified by the source
Roast
Method
Pour-over
Grind Size
Medium-fine
Water Temp
96°C
Coffee Dose
20g
Total Water
320ml
Total Time
180s
Step-by-Step
Bloom (14s) · 60g Pour 60g of water at 96°C over 14 seconds.
Stir (31s) Stir vigorously until every ground is wet and let bloom for 31 seconds.
Pour (35s) · 130g Pour in a spiral to 190g over 35 seconds.
Pour (30s) · 130g Pour in a spiral to 320g over 30 seconds.
Swirl and Drawdown (70s) Swirl gently to settle the bed flat and allow 70 seconds to draw down.