Stumptown 的 Hario V60 慢速连续注水——简单、可复现、以掌控为核心。在如犹太盐般细研磨的 21g 咖啡与刚离沸(约 96°C)的水 360g 上:浸湿粉床闷蒸 15 秒,随后以缓慢均匀的螺旋每 10~15 秒补水,对准深色处、避开浅色处,直至 360g。约 3 分钟移走冲煮器,得到干净平衡的 10 盎司一杯。
| 时间 | 注水 | 备注 | % |
|---|---|---|---|
| 0:00-0:15 | 42ml | BloomSaturate the grounds with just enough water to cover, about 42g. Let it bloom for 15 seconds. | 12% |
| 0:15-1:30 | 158ml | Spiral PourPour in a slow, even spiral, adding water every 10-15 seconds, to about 200g. | 56% |
| 1:30-2:15 | 160ml | Spiral PourContinue the slow spiral to 360g, pouring over the dark spots and avoiding the light ones. | 100% |
| 2:15-3:00 | - | DrawdownLet it finish dripping and remove the brewer at about 3:00. | 100% |