Official Kinto pour over recipe from Phil & Sebastian Coffee Roasters. 25g coffee, 425g water, 1:17.
| Tiempo | Vertido | Nota | % |
|---|---|---|---|
| 0:00-0:30 | 50ml | BloomPour water until you reach 50g, ensuring you wet all of the grounds. This allows CO2 to release from fresh coffee. | 12% |
| 0:30-1:10 | 375ml | Main PourFrom 30 seconds, pour water in a steady, circular, 1-2 inch motion until reaching 425g total at approximately 1:10. | 100% |
| 1:10-3:00 | - | DrawdownLet the coffee drip through. Dripping completes between 2:45-3:15. Grind finer if under 2:45, coarser if over 3:15. | 100% |