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Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 95 °C
- Temp
- 4 medium-fine
- Grind
- 3:30
- Total
- ~300 ml
- Yield
Method
3:30 · total-
Bloom 1 / 50:00
Pour 40g, stir.
+40g→ 40g Spiral 8s -
Pour 2 / 50:35
Pour to 150g.
+110g→ 150g Spiral 15s -
Pour 3 / 51:00
Pour to 230g.
+80g→ 230g Spiral 12s -
Pour 4 / 51:20
Final pour to 300g.
+70g→ 300g Spiral 10s -
Done 5 / 53:30
Drip complete.
Notes
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