James Hoffmann 的 Ultimate V60:30g 咖啡、97°C 軟水 500g(1:16.6)。60g 悶蒸後輕輕旋轉浸濕所有粉層,在 1 分 15 秒前注入至總水量的 60%,再緩慢完成。後段用湯匙攪拌加最後一次旋轉,讓粉床保持平整、咖啡粉懸浮,使水均勻下流而不產生通道效應——這正是它乾淨、寬容且高度可復現的關鍵。
| 時間 | 注水 | 備註 | % |
|---|---|---|---|
| 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% |