Receta oficial de pour-over de Tim Wendelboe. Basada en 65g/L (1:15.4). Escala estándar de 500g.
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:30 | 60ml | Bloom + StirPour 60g, then stir with a spoon to saturate all coffee grounds. | 12% |
| 0:30-1:30 | 140ml | 2nd PourPour at ~0:30, up to 200g total. | 40% |
| 1:30-2:30 | 300ml | 3rd Pour (Circular)Continue circular pour up to 500g. | 100% |
| 2:30-3:30 | - | Drawdown + Final StirRemove dripper at 3:00–3:30 total. Final stir, then serve. | 100% |