Gao Chi-Hsuan Hario V60 One-Circle Continuous Pour

Gao Chi-Hsuan's continuous pour technique for the V60 using a single unbroken circle for even saturation.

BeanTaiwan Alishan Washed
Roastlight
MethodPour-over
Water Temp92°C
Coffee Dose15g
Total Water240ml
Total Time135s

Flavor Profile

body
3
aroma
4
acidity
4
sweetness
4
bitterness
2

Step-by-Step

  1. Blooming (30s) · 40g
    Evenly saturate the coffee grounds to release CO₂ and activate flavor compounds.
  2. Main Extraction (105s) · 240g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.

cocipe

Recipe guide for the perfect harmony of coffee...