Pour Over
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Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 5 medium
- Grind
- 3:20
- Total
- ~300 ml
- Yield
Method
3:20 · total-
Bloom 1 / 30:00
Bloom with 50g.
+50g→ 50g Spiral 10s -
Pour 2 / 30:40
Pour to 300g in circles.
+250g→ 300g Spiral 35s -
Done 3 / 33:20
Brew complete.
Notes
Original source
Recipe by Espro, published at espro.com.
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