Shin Chang-Ho Barista V60 High-Flow Stirring

Shin Chang-Ho's high-flow V60 technique with vigorous stirring to maximize extraction and body development.

BeanEthiopia Sidamo Natural
Roastlight
MethodPour-over
Water Temp93°C
Coffee Dose16g
Total Water240ml
Total Time120s

Flavor Profile

bitterness
1
acidity
5
aroma
4
body
3
sweetness
4

Step-by-Step

  1. Blooming (35s) · 40g
    Evenly saturate the coffee grounds to release CO₂ and activate flavor compounds.
  2. Main Extraction (40s) · 100g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.
  3. Main Extraction (45s) · 100g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.

cocipe

Recipe guide for the perfect harmony of coffee...