George Howell 的经典 V60,旨在凸显出色的单一产地豆。在 26g 咖啡与 96°C、390g(1:15)上:以 60g 闷蒸排气,随后以柔和的圆周注水三次——至 195g、300g、390g——约 3 分 30 秒完成。缓慢均匀的注水与热而软的水,守护这位传奇烘焙师一直追求的细腻花香与果香。
| 时间 | 注水 | 备注 | % |
|---|---|---|---|
| 0:00-0:45 | 60ml | BloomBloom with 60g and wait for the gases to release. | 15% |
| 0:45-1:30 | 135ml | 2nd PourPour gently in circles to 195g. | 50% |
| 1:30-2:10 | 105ml | 3rd PourPour to 300g in steady circles. | 77% |
| 2:10-2:30 | 90ml | Final PourFinal pour to 390g. | 100% |
| 2:30-3:30 | - | DrawdownLet it draw down completely. Target around 3:30. | 100% |