Kyoto
Kurasu Kyoto's house V60 recipe. A fast, efficient brew with lower temperature for sweetness and clarity.
- Floral
- Citric
- Light-bodied
- Light roast
- Quick
- Beginner
- Total
- 2:10
- Ratio
- 1:15.4
- Coffee
- 13 g
- Temp
- 91 °C
The Kyoto recipe by Kurasu for the V60 01 uses 13 g of coffee and 200 g of water (1:15.4 ratio), at 91°C, with a target brew time of 2:10.
Parameters
- 13 g
- Coffee
- 200 g
- Water
- 1:15.4
- Ratio
- 91 °C
- Temp
- 4 medium fine
- Grind
- 2:10
- Total
- 1
- Servings
Method
-
0:00Bloom
Bloom with 30g.
+30g 8s Slow -
0:30Pour
Pour to 100g in slow circles.
+100g 15s Circular -
1:00Pour
Final pour to 200g.
+200g 15s Circular -
2:10Done
Drawdown complete. Target ~2:10.
Notes
More V60 01 recipes
-
Fine Grind Spiral
1:16.7by Matt Perger
- Citric
- Fruity
Total 2:20 Temp 97°C -
Concentrate
1:10by Heart Coffee Roasters
- Sweet
- Chocolate
Total 2:00 Temp 95°C -
Dark Roast
1:15by Hario
- Chocolate
- Caramel
Total 2:30 Temp 88°C -
Four Small Pours
1:16.7by James Hoffmann
- Balanced
- Sweet
Total 3:00 Temp 100°C -
Japanese Iced
1:10by Hario
- Citric
- Fruity
Total 2:00 Temp 100°C
Other V60 methods
More by Kurasu
-
Kissaten-Style
1:15Hario Woodneck
- Sweet
- Caramel
Total 3:30 Temp 93°C -
Kyoto
1:16Hario Woodneck
- Floral
- Fruity
Total 2:30 Temp 92°C -
Light Roast
1:16Hario Woodneck
- Floral
- Fruity
Total 2:45 Temp 92°C -
Japanese
1:15Kalita 101
- Balanced
- Sweet
Total 2:30 Temp 90°C -
Light Roast
1:16.7Kalita 101
- Floral
- Fruity
Total 2:45 Temp 96°C
Original source
Recipe by Kurasu, published at kurasu.kyoto.
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100g
+50g Add water