Kim Seung-baek, the 2022 Korea Brewers Cup champion, brews this on a metal V60 paired with the Nucleus Paragon chilling system. The standout is efficiency: just 12g of a light-roast Geisha and 250g at 93°C (1:20.8) — yet the Paragon's rapid chilling traps so much aroma in the cup that a small dose drinks like a much larger one, with a long aftertaste and creamy body. Pour in a thick center-out-center stream, 50g every 40 seconds across five pours, letting the chilled extract concentrate the coffee's sweetness and acidity.
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:40 | 50ml | 뜸들이기Pour 50g, then bloom. | 20% |
| 0:40-1:20 | 50ml | 1차 주입Pour to 100g total. | 40% |
| 1:20-2:00 | 50ml | 2차 주입Pour to 150g total. | 60% |
| 2:00-2:40 | 50ml | 3차 주입Pour to 200g total. | 80% |
| 2:40-3:20 | 50ml | 4차 주입Pour to 250g total. Complete at approximately 3:20. | 100% |