Onyx Coffee Lab 공식 오리가미/하리오 콘 레시피. 725µm 분쇄. 라이트 로스트 기준.
| 時間 | 注水 | 備註 | % |
|---|---|---|---|
| 0:00-0:30 | 50ml | BloomPour 50g in a spiral to bloom. 96°C. | 13% |
| 0:30-0:45 | 110ml | First PourAt 0:30, spiral to 160g. | 40% |
| 0:45-1:05 | 60ml | Second PourAt 0:45, spiral to 220g. | 55% |
| 1:05-1:25 | 60ml | Third PourAt 1:05, spiral to 280g. | 70% |
| 1:25-1:50 | 60ml | Fourth PourAt 1:30, spiral to 340g. | 85% |
| 1:50-2:20 | 60ml | Final PourAt 2:00, spiral to 400g. | 100% |
| 2:20-3:55 | - | DrawdownDrain completely. Total ~3:35. | 100% |