Donut Single Pour
Open in appOne continuous pour through the donut bed.
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Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- ~250 ml
- Yield
Method
3:00 · total-
Bloom 1 / 40:00
Pour 40g in ring, swirl.
+40g→ 40g Spiral 5s -
Pour 2 / 40:35
Steady pour to 250g in ring pattern.
+210g→ 250g Spiral 40s -
Swirl 3 / 41:20
Gentle swirl.
-
Done 4 / 43:00
Drawdown complete.
Notes
Original source
Recipe by Torch, published at torchcoffee.com.
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