Terarosa
Precision multi-pour method from Terarosa, one of Korea's most respected specialty roasters. Decreasing pour volumes prevent over-extraction.
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- Coffee
- 18 g
- Water
- 270 g
- Ratio
- 1:15
- Temp
- 93 °C
- Grind
- 5 medium
- Total
- 2:30
- Servings
- 1
Method
-
0:00Bloom
Pour 35g to bloom. Wait until gas bubbles stop.
+35g 10s slow -
0:20Pour
First pour: 120g in circular motions, center outward then back inward. Avoid contact with dripper walls.
+155g 30s circular -
1:10Pour
Second pour: 70g using the same circular technique.
+225g 20s circular -
1:40Pour
Third pour: 45g in circular motions.
+270g 15s circular -
2:30Done
Drawdown complete. Swirl server to aerate before serving.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Uses decreasing pour volumes to prevent over-extraction in later stages. Short bloom of only 20 seconds. Swirl the server to aerate and release aromatics before serving.
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100g
+50g Add water