Kurasu 官方浅烘焙基础配方。4次注水 + 2次搅拌。
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:40 | 40ml | BloomPour +40g (at 0:00). Stir 2–3 times with a spoon. | 20% |
| 0:40-1:10 | 60ml | 2nd PourPour +60g (at 0:40). 100g total. Steady & aggressive. | 50% |
| 1:10-1:40 | 50ml | 3rd PourPour +50g (at 1:10). 150g total. Nice & gentle. | 75% |
| 1:40-2:30 | 50ml | 4th Pour + Final StirPour +50g (at 1:40). 200g total. Final stir. | 100% |
| 2:30-3:00 | - | DrawdownRemove dripper at 2:30. | 100% |