Brew 20g of coffee with 340g of water at 96°C using a V60 02 dripper. This technique pairs a gentle bloom spin with two main pours and a restrained final Rao Spin for high, balanced extraction. Keep spins after main pours brief and light so fines do not migrate and clog the filter.
Bean
Not specified by the source (see notes)
Roast
Method
Pour-over
Grind Size
Medium-fine
Water Temp
96°C
Coffee Dose
20g
Total Water
340ml
Total Time
210s
Step-by-Step
Bloom (14s) · 60g Pour 60g of water at 96°C over 14 seconds.
Swirl (31s) Swirl gently and let it bloom for 31 seconds.
Pour (28s) · 150g Pour up to 210g over 28 seconds.
Swirl (17s) Swirl gently for 17 seconds.
Pour and Swirl (120s) · 130g Wait until about 50% drains, finish pouring to 340g, and give a light swirl over 120 seconds.