Yongcham Hario V60 20g Hot Standard
Yongcham's standard V60 recipe for 20g dose with hot water, delivering balanced acidity and sweetness.
| Bean | Ethiopia Yirgacheffe Washed |
| Roast | medium |
| Method | Pour-over |
| Water Temp | 94°C |
| Coffee Dose | 20g |
| Total Water | 300ml |
| Total Time | 130s |
Step-by-Step
- Blooming (50g) (45s) · 50g
Pour 50g of hot water in slow circles to evenly swell the coffee bed, then wait 45 seconds.
- First Fast Extraction (150g) (30s) · 100g
Pour rapidly with a medium stream, center-focused, up to 150g total to maximize flavor extraction.
- Second Balanced Extraction (260g) (30s) · 110g
Pour rapidly with a thick stream in rotational motion up to 260g total to support rich texture and sweetness.
- Third Center Pour (300g) (25s) · 40g
Reduce stream to thin and pour vertically at center up to 300g total to push out compounds, then finish.