오리진 커피의 공식 V60 레시피. 15g/250ml, 94°C, 45g 블룸 후 단계별 타임라인 주수.
| 시간 | 주수 | 노트 | % |
|---|---|---|---|
| 0:00-0:30 | 45ml | BloomStart your timer as you begin pouring. Using a circular motion, bloom the coffee by pouring 45g of water before 0:30. | 18% |
| 0:30-1:00 | 55ml | Second pourAt 0:30, start the second pour, pouring until 100g on the scales. | 40% |
| 1:00-1:30 | 50ml | Third pourAt 1:00, pour again until 150g is reached on the scale. | 60% |
| 1:30-2:00 | 100ml | Final pourAt 1:30, pour the final amount of water until 250g is in. | 100% |
| 2:00-3:15 | - | DrawdownWait for all the water to pass through the grounds. Finished brew time should be around 3:00-3:30. | 100% |