B75 Competition Style

Timemore B75 Timemore by Gota Team

A competition-inspired B75 method combines a lighter dose, cooler brewing, and three precise pours. It is intended for delicate, high-quality single-origin coffees, emphasizing floral detail, sweetness, and tea-like clarity over weight.

1:15.4 Ratio

2:45 Total

13g Dose

91°C Temp

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Parameters

13 g
Coffee: 200 g
Water: 1:15.4
Ratio: 91 °C
Temp: 5 medium-fine
Grind: 2:45
Total: ~200 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:45 · total

Bloom 1 / 5
0:00

10s

Pour in the centre to 30g.

+30g→ 30g Center pour 5g/s 6s 91°C
Swirl 2 / 5
0:10

20s

Swirl gently. Let it bloom.

Fill gently
Pour 3 / 5
0:30

1m

Pour in a spiral to 100g.

+70g→ 100g Spiral 4.7g/s 15s
Pour 4 / 5
1:30

1m15s

Pour in a spiral to 200g.

+100g→ 200g Spiral 4.8g/s 21s
Done 5 / 5
2:45

Finish when the coffee stops dripping.

Notes

Start with a light-roast Geisha or another aromatic lot and use low-mineral water that will not mute acidity. Pour consistently across all pulses; if the cup tastes hollow, grind finer, while bitterness or a drying finish calls for a coarser setting.

Original source

Recipe by Gota Team, published at thebasicbarista.com.

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