Tsao Yuan-Han V60 Anaerobic Extended Bloom

Tsao Yuan-Han's extended bloom technique for anaerobic processed beans, maximizing fermentation complexity.

BeanColombia Pink Bourbon Anaerobic
Roastlight
MethodPour-over
Water Temp91°C
Coffee Dose15g
Total Water225ml
Total Time160s

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 (130s) · 225g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.

cocipe

Recipe guide for the perfect harmony of coffee...