Katsuya Hario Neo 10-Pour
Hario V60·Hot
- Pour over
- Advanced
- Multi pour
- Bloom
- Single cup
- Long
- Sweet
- Body
- Barista famous
By Tetsu Kasuya (DC 정리: 커붕이) · Originally shared on gall.dcinside.com
30g씩 10회로 나눠 붓고 추출 시간을 길게 가져가는 레시피. 젤리 같은 질감과 단맛.
- Coffee
- 20 g
- Water
- 300 g
- Ratio
- 1:15
- Grind size
- 코만단테 C40 40~45클릭
What you need
- 20 g coffee, 코만단테 c40 40~45클릭
- 300 g water at 96°C
- Hario V60
- Scale and timer
Prep
Before the timer
Dose
20 g, 코만단테 C40 40~45클릭
Brew
Timer running · 96°C water2:45 total
0:00
Bloom with 30 g
0:30
Pour to 60 g (+30 g)
30g
0:45
Pour to 90 g (+30 g)
30g
1:00
Pour to 120 g (+30 g)
30g
1:15
Pour to 150 g (+30 g)
30g
1:30
Pour to 180 g (+30 g)
30g
1:45
Pour to 210 g (+30 g)
30g
2:00
Pour to 240 g (+30 g)
30g
2:15
Pour to 270 g (+30 g)
30g
2:30
Pour to 300 g (+30 g)
30g
2:45
Done at 300 g, remove the dripper
After
After the timer
Cup profile
원문은 젤리 같은 질감과 기분 좋은 단맛이 특징이라고 설명한다. 96도 고온으로 30g씩 열 번 나눠 천천히 추출해 단맛과 질감을 끌어올린다.