Brew 16g of coffee with 250g of water at 96°C using a V60 02 and gentle, consistent spiral pours. This approach is tailored for Nordic-style light roasts to achieve a transparent, sweet cup. If acidity feels sharp and hollow, grind finer rather than lowering the water temperature.
Bean
Not specified by the source
Roast
light
Method
Pour-over
Grind Size
Medium-fine
Water Temp
96°C
Coffee Dose
16g
Total Water
250ml
Total Time
195s
Step-by-Step
Bloom (14s) · 30g Pour gently in a spiral up to 30g using 96°C water for 14 seconds.
Stir (16s) Stir gently and let it bloom for 16 seconds.
Pour (40s) · 70g Pour gently in a spiral adding 70g up to 100g over 40 seconds.
Pour (50s) · 90g Pour gently in a spiral adding 90g up to 190g over 50 seconds.
Pour (75s) · 60g Pour gently in a spiral adding 60g up to 250g over 75 seconds.