Body-First
Open in appRikuto Tanaka's four-pour V60 for a washed Colombian Geisha — Buena Vista — brewed "the way he'd brew it." He chases body over a thin, tea-like cup: a water temperature a touch below boiling and a slightly finer grind thicken the mouthfeel while keeping the Geisha's floral clarity. A concentrated 1:15.4 ratio in a fast 2:30 total.
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Parameters
- 13 g
- Coffee
- 200 g
- Water
- 1:15.4
- Ratio
- 90 °C
- Temp
- 5 medium
- Grind
- 2:30
- Total
- ~200 ml
- Yield
What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:30 · total-
Bloom 1 / 50:0040s
Pour 30g in a spiral. Let it bloom.
+30g→ 30g Spiral 3g/s 10s 90°C -
Pour 2 / 50:4040s
Pour in a spiral to 80g.
+50g→ 80g Spiral 7.1g/s 7s -
Pour 3 / 51:2030s
Pour in a spiral to 120g.
+40g→ 120g Spiral 5.7g/s 7s -
Pour 4 / 51:5040s
Finish in a spiral to 200g.
+80g→ 200g Spiral 8g/s 10s -
Done 5 / 52:30
Drawdown complete.
Notes
Grinder
25 clicks (Comandante C40).
Original source
Recipe by Rikuto Tanaka, published at instagram.com.
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Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.