Jung Hyung-yong, the 2019 Korea Brewers Cup champion, themed his routine around 'the making of a single cup.' On a Hario V60 ceramic with 18g of a Costa Rican Cordillera de Fuego anaerobic natural — roasted medium-light on an Ikawa — he brews 280g at 93°C (1:15.5) in three timed pours spaced 30 seconds apart, the last poured mainly into the center, then lifts the dripper between 2:20 and 2:45 for a total around 2:45. The restrained, staged pours keep the cup clean while showcasing the coffee's wild, fruity anaerobic character.
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:40 | 50ml | BloomPour 50g, then bloom for 40 seconds. | 18% |
| 0:40-1:10 | 85ml | 1차 주입Pour to 135g total. | 48% |
| 1:10-1:40 | 80ml | 2차 주입Pour to 215g total. | 77% |
| 1:40-2:45 | 65ml | 3차 주입Pour to 280g total. Extraction complete at 2:45. | 100% |