Petra Strelecka's 2017 World Brewers Cup Finalist Recipe
This recipe uses 14.8g of coffee and 250g of 95°C water brewed with a plastic Hario V60. It applies a pulse pour of 50g of water every 30 seconds. Total brew time is not stated; the final step is assumed to last 30 seconds.
Bean
70/30 blend of Ninety Plus Hot-Fermented Lotus Geisha and Honey-Processed Juliet Geisha
Roast
Method
Pour-over
Grind Size
Not specified by the source
Water Temp
95°C
Coffee Dose
14.8g
Total Water
250ml
Total Time
150s
Step-by-Step
Pour (30s) · 50g Pour 50g of 95°C water and wait 30 seconds.
Second Pour (30s) · 50g After 30 seconds, pour the next 50g.
Third Pour (30s) · 50g After 30 seconds, pour the next 50g.
Fourth Pour (30s) · 50g After 30 seconds, pour the next 50g.
Final Pour (30s) · 50g Pour the final 50g and let it draw down.