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POUR OVER My style. Coffee : 25 g Total Water : 300 ml (Ratio 1:12) Yield : ~250 ml Water Temperature : 92°C BREWING STEPS 1. Blooming 30 g water • 30 sec Allow the coffee to degas and release CO₂ 2. Circulating Pour Total 130 g • 60 sec Pour in a circular motion to evenly saturate the grounds 3. Zig Zag Pour Total 230 g • 90 sec Pour in a zig zag pattern for even extraction 4. Final Circulating Pour Total 300 g • 120 sec Finish with a gentle circular pour. #v60 #pourovercoffee #dripcoffee #slow
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