Zig-Zag
Kawah's style pour-over at 1:13 ratio. A two-pour structure — circular saturation followed by a zig-zag finish — that waits for the steady stream to turn into a drip.
- Sweet
- Fruity
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 2:30
- Ratio
- 1:13
- Coffee
- 20 g
- Temp
- 93 °C
The Zig-Zag recipe by Tawans Nui for the V60 02 uses 20 g of coffee and 260 g of water (1:13 ratio), at 93°C, with a target brew time of 2:30.
Parameters
- 20 g
- Coffee
- 260 g
- Water
- 1:13
- Ratio
- 93 °C
- Temp
- 7 coarse
- Grind
- 2:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 40g of water over the grounds and let the coffee degas.
+40g 30s Slow -
0:30Pour
Pour in circles up to 135g to evenly saturate the bed.
+135g 30s Circular -
1:00Pour
Finish in a zig-zag pattern up to 260g for even extraction.
+260g 30s Zig-zag -
2:30Done
Wait for the steady stream to turn into a drip. 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