BaristaBloom

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Pour-overHot

O11 TOKYO BLEND 2609

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Roaster
PHILOCOFFEA
Country
Ethiopia, Kenya, Colombia
Style
Opus 5.5 Ultimate Recipe
Dripper
トライタンフラワードリッパーcup4〈2~4杯用〉
Grinder
Timemore C3
Coffee dose
20g
Brew ratio
1 :15
Water
300 + 33ml
Grind setting
18

Since this is a cone-shaped percolation brew using a V60 paper filter, the C3 is set toward a medium-fine grind to maintain flow while limiting extraction in the later stages. As the blend’s flavor information is not listed on the label, the recipe uses two large pours, followed by a slow center pour at the end and then an additional pour. The constant temperature of 90°C is designed to bring out the flavor of freshly roasted beans while aiming for a bright taste.

  1. Water: +60ml (60ml)
    Temp.: 90℃
    Flow: 3.5ml/sPouring time: about 17 seconds
    Bloom
    Start time: 0:00
  2. Water: +120ml (180ml)
    Temp.: 90℃
    Flow: 3.5ml/sPouring time: about 34 seconds
    Pour 2
    Start time: 0:50
  3. Water: +120ml (300ml)
    Temp.: 90℃
    Flow: 3.0ml/sPouring time: about 40 seconds
    Pour 3
    Start time: 1:30
  4. Water: +33ml (333ml)
    Temp.: 90℃
    Bypass
    Start time: 2:10

Place 20 g of ground coffee in the dripper and pour manually, following each step’s water volume, flow and pouring time.

Date: Nov 3, 22:46 UTCAlgorithm version: 6.10.1

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