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Winning

by Emi Fukahori Gina

Emi Fukahori's competition-winning Gina recipe. Uses temperature variation and valve toggling for a complex, juicy cup.

  • Citric
  • Fruity
  • Medium-bodied
  • Light roast
  • Standard
  • Beginner
Total
2:30
Ratio
1:12.9
Coffee
17 g
Temp
95 °C

The Winning recipe by Emi Fukahori for the Gina uses 17 g of coffee and 220 g of water (1:12.9 ratio), at 95°C, with a target brew time of 2:30.

Parameters

17 g
Coffee
220 g
Water
1:12.9
Ratio
95 °C
Temp
5 medium
Grind
2:30
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

2:30 · total
  1. 0:00
    Bloom

    Close valve. Pour 50g at 80°C. Keep closed for 45 seconds. Extracts sweetness gently.

    +50g 15s Center
  2. 0:45
    Pour

    Open valve. Pour 100g at 95°C into center. Extracts complex acidities.

    +150g 30s Center
  3. 1:45
    Pour

    Close valve. Pour 70g at 80°C. Creates juicy body.

    +220g 15s Center
  4. 2:30
    Done

    Open valve. Let brew run into decanter. Clean finish by 2:55.

Notes

The key innovation is alternating water temperatures (80°C and 95°C) with valve open/closed states. Low temp extracts sweetness, high temp extracts acidity. 100ppm water recommended. Expect citric notes hot, wine-like cooling, and green apple cold.

More Gina recipes

See all Gina recipes →

Other Misc pourover methods

More by Emi Fukahori

View all recipes by Emi Fukahori →

Original source

Recipe by Emi Fukahori, published at sprudge.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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