James Hoffmann 的 Ultimate V60:30g 咖啡、97°C 软水 500g(1:16.6)。60g 闷蒸后轻轻旋转浸湿所有粉层,在 1 分 15 秒前注入至总水量的 60%,再缓慢完成。后段用勺搅拌加最后一次旋转,让粉床保持平整、咖啡粉悬浮,使水均匀下流而不产生通道效应——这正是它干净、宽容且高度可复现的关键。
| 时间 | 注水 | 备注 | % |
|---|---|---|---|
| 0:00-0:45 | 60ml | BloomBloom with 2x coffee weight. Swirl to saturate evenly. | 12% |
| 0:45-1:15 | 200ml | 1st PourPour in spiral pattern to 60% (300ml). | 52% |
| 1:15-1:45 | 240ml | 2nd PourPour in spiral pattern to 100% (500ml). | 100% |
| 1:45-1:50 | - | SwirlGently swirl the dripper to create a flat bed. | 100% |
| 1:50-3:30 | - | DrawdownWait for complete drawdown. Target: 3:30 total. | 100% |