Four-Pour Zig-Zag
Kawah's style pour-over at 1:12 ratio. A measured four-pour brew that sandwiches a zig-zag pour between circular pours for maximum extraction evenness.
- Sweet
- Caramel
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 3:00
- Ratio
- 1:12
- Coffee
- 25 g
- Temp
- 92 °C
The Four-Pour Zig-Zag recipe by Tawans Nui for the V60 02 uses 25 g of coffee and 300 g of water (1:12 ratio), at 92°C, with a target brew time of 3:00.
Parameters
- 25 g
- Coffee
- 300 g
- Water
- 1:12
- Ratio
- 92 °C
- Temp
- 7 coarse
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 30g of water over the grounds and let the coffee degas.
+30g 30s Slow -
0:30Pour
Pour in circles up to 130g to evenly saturate the bed.
+130g 30s Circular -
1:00Pour
Continue in a zig-zag pattern up to 230g for even extraction.
+230g 30s Zig-zag -
1:30Pour
Finish with a gentle circular pour up to 300g.
+300g 30s Circular -
3:00Done
Wait for the drawdown to finish. Serve.
Notes
More V60 02 recipes
Other V60 methods
Original source
Recipe by Tawans Nui, published at instagram.com.
Next step
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Grinder
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100g
+50g Add water