스탠드아웃 커피의 시그니처 '더블 블룸' V60 레시피. 15g/250g, 93°C, 블룸 2회로 균일한 추출 (목표 TDS 1.40).
| 시간 | 주수 | 노트 | % |
|---|---|---|---|
| 0:00-0:30 | 50ml | First Bloom0:00 — Pour the first 50g of water within 10 seconds, wetting all the grounds evenly. Let it bloom until 0:30. | 20% |
| 0:30-1:00 | 50ml | Second Bloom0:30 — Pour another 50g of water within 10 seconds (the second bloom). Rest until 1:00. | 40% |
| 1:00-1:30 | 150ml | Main Pour1:00 — Pour the remaining 150g of water steadily from 1:00 to 1:30, up to 250g total. | 100% |
| 1:30-2:45 | - | DrawdownLet the coffee draw down completely. Target total brew time is 2:45 (TDS 1.40, ~21% extraction). | 100% |