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V60 01

Kyoto

V60 01 V60 by Kurasu

Kurasu Kyoto's house V60 guide uses a brisk, lower-temperature approach shaped for Japanese specialty light roasts. Its compact pour structure aims for a clear, sweet cup with restrained bitterness and an efficient drawdown.

1:15.4 Ratio
2:10 Total
13g Dose
91°C Temp
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Parameters

13 g
Coffee
200 g
Water
1:15.4
Ratio
91 °C
Temp
4 medium-fine
Grind
2:10
Total
~200 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

2:10 · total
  1. Bloom 1 / 4
    0:00
    30s

    Pour 30g in a spiral. Let it bloom.

    +30g→ 30g Spiral 5g/s 6s 91°C
  2. Pour 2 / 4
    0:30
    30s

    Pour in a spiral to 100g.

    +70g→ 100g Spiral 5g/s 14s
  3. Pour 3 / 4
    1:00
    1m10s

    Finish in a spiral to 200g.

    +100g→ 200g Spiral 5g/s 20s
  4. Done 4 / 4
    2:10

    Drawdown complete.

Notes

Use water at 91°C and keep the post-bloom pours controlled but brisk. If the finish turns harsh, grind slightly coarser; if it tastes thin or tart, tighten the grind before raising temperature.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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