Brew 20g of coarse coffee with 300g of water at 92°C using a V60 02 dripper across six assertive circular pulses. Avoid pouring directly onto the paper filter, and use water near 90-110 ppm for optimal balance. If the cup tastes sharp, grind slightly finer before increasing the brewing temperature.
Bean
Not specified by the source
Roast
light
Method
Pour-over
Grind Size
Coarse
Water Temp
92°C
Coffee Dose
20g
Total Water
300ml
Total Time
210s
Step-by-Step
Bloom (40s) · 50g Pour 50g in a spiral with water at 92°C, covering the bed evenly without hitting the filter, and let it bloom for 40 seconds.
Pour (30s) · 50g Pour in a spiral to 100g, covering the coffee bed evenly without hitting the filter, and wait for 30 seconds.
Pour (30s) · 50g Pour in a spiral to 150g, covering the coffee bed evenly without hitting the filter, and wait for 30 seconds.
Pour (30s) · 50g Pour in a spiral to 200g, covering the coffee bed evenly without hitting the filter, and wait for 30 seconds.
Pour (30s) · 50g Pour in a spiral to 250g, covering the coffee bed evenly without hitting the filter, and wait for 30 seconds.
Pour (50s) · 50g Pour in a spiral to 300g, covering the coffee bed evenly without hitting the filter, and wait for 50 seconds.