BLUE BOTTLE COFFEE

オークランド発のスペシャルティコーヒー。日本公式の自宅用ガイドはハンドドリップ（ブルーボトルのドリッパー）、フレンチプレス、コールドブリューボトル、ケメックス。数字は日本公式のまま。米国ガイドの時計タイムは混ぜていない。

プロダクト

ロースターがいまオンラインで出している商品。Kurasu と THE COFFEESHOP は扱っているギアのみ（豆は週替わりなので載せていません）。名前は店頭の表記のまま。メーカーの淹れ方は器具ページにあります。写真は使っていません。

ロースターが公表している手順です。注湯は英語の共通表記で、必要なら翻訳できます。

01Boil 600–700 ml of filtered water.
02Grind medium-fine, slightly finer than granulated sugar. Blend 27 g, or single origin 23 g.
03Set the Blue Bottle filter in the Blue Bottle dripper. Add the coffee and tap the dripper so the bed is level.
04Four pours, each about 10 seconds, in a spiral from the center out and back to the center. Start the timer as you begin the first pour.
05First pour: to 50 g, wetting the whole bed. Add a little more if needed. Then bloom about 30 seconds.
06Second pour: 100 g, to 150 g total. Sink the crust so the flow stays even.
07When the water has dropped near the bottom of the filter, third pour: 100 g, to 250 g total.
08When it has dropped near the bottom again, fourth pour: 100 g, to 350 g total.

Japan official hand-drip guide. Finished cup is published as 310 ml.
50 + 100 + 100 + 100 = 350 g.
Pours 3 and 4 are visual (when the water has dropped near the filter bottom), not clock times. No timer schedule.
The US brew guide uses the same 50 / 150 / 250 / 350 g targets with clock times. Those times are not copied here.

ロースターは豆・湯温・時間を指定していません。

ロースターが公表している手順です。注湯は英語の共通表記で、必要なら翻訳できます。

01Heat about 600 ml of filtered water to 93℃. After a boil, moving it to another kettle or waiting about 3–4 minutes brings it to around 93℃.
02Dose 28–30 g for single origin, or 35–40 g for blend. Grind medium-fine, slightly coarser than granulated sugar.
03Put the press on the scale, start the timer, and pour 400 g. Stir gently with a spoon so all the coffee is wet. Put the lid on. Wait 4 minutes.
04At 4:00, press the plunger down gently and pour everything into a cup or carafe.

ロースターは豆を指定していません。

ロースターが公表している手順です。注湯は英語の共通表記で、必要なら翻訳できます。

01Weigh 55 g of coffee. Grind medium-fine, about granulated sugar.
02Put the grounds in the strainer. Fit the strainer into the top piece and set it on the bottle.
03Add the 700 ml of water, cap, and rock the bottle gently side to side so the coffee and water mix.
04Extract in the refrigerator for 8 hours. Then remove the strainer and store.
05Keeps well in the refrigerator for about 2–3 days.

ロースターは豆を指定していません。

ロースターが公表している手順です。注湯は英語の共通表記で、必要なら翻訳できます。

01Start at 50 g coffee and 700 g water, then adjust for the coffee and how strong you like it. Grind medium-coarse, about sea salt.
02Set the Chemex filter with the triple fold on the spout side.
03Rinse the filter and warm the Chemex. Discard the rinse water.
04Add the coffee and shake lightly so the bed is level.
05Four pours. First pour (bloom): twice the coffee weight (100 g if the dose is 50 g), center to the edge, not onto the filter. Wait 45–55 seconds.
06Second pour: about 200 g, center to the edge and back, not onto the filter. Wait until the water has dropped to about 2.5 cm from the bottom of the filter.
07Third pour: 200 g, same motion. Wait again until the water has dropped to about 2.5 cm from the bottom before the fourth pour.
08Wait until it has fully drawn down. Swirl the Chemex and pour into a warmed cup.

Japan official Chemex guide. 50 g / 700 g is their starting point, not a fixed recipe.
The page header lists 3–4 minutes; the method itself says 3:30–4:30.
They say four pours. Pour 1 is 2× dose. Pours 2 and 3 are 200 g each. Pour 4 volume is not named (100 + 200 + 200 = 500 g of the 700 g starting point).

ロースターは豆・湯温を指定していません。