Stumptown 的 Hario V60 慢速連續注水——簡單、可復現、以掌控為核心。在如猶太鹽般細研磨的 21g 咖啡與剛離沸(約 96°C)的水 360g 上:浸濕粉床悶蒸 15 秒,隨後以緩慢均勻的螺旋每 10~15 秒補水,對準深色處、避開淺色處,直至 360g。約 3 分鐘移走沖煮器,得到乾淨平衡的 10 盎司一杯。
| 時間 | 注水 | 備註 | % |
|---|---|---|---|
| 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% |