Kyoto

DragonFly CT62 Misc pourover by Kurasu

Kurasu Kyoto's house V60 guide uses a brisk, lower-temperature approach shaped for Japanese specialty light roasts. Its compact pour structure aims for a clear, sweet cup with restrained bitterness and an efficient drawdown.

1:15.4 Ratio

2:10 Total

13g Dose

91°C Temp

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Parameters

13 g
Coffee: 200 g
Water: 1:15.4
Ratio: 91 °C
Temp: 4 medium-fine
Grind: 2:10
Total: ~200 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

2:10 · total

Bloom 1 / 4
0:00

30s

Pour in a spiral to 30g. Let it bloom.

+30g→ 30g Spiral 5g/s 6s 91°C
Pour 2 / 4
0:30

30s

Pour in a spiral to 100g.

+70g→ 100g Spiral 5g/s 14s
Pour 3 / 4
1:00

1m10s

Pour in a spiral to 200g.

+100g→ 200g Spiral 5g/s 20s
Done 4 / 4
2:10

Finish when the coffee stops dripping.

Notes

Use water at 91°C and keep the post-bloom pours controlled but brisk. If the finish turns harsh, grind slightly coarser; if it tastes thin or tart, tighten the grind before raising temperature.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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