BLUE BOTTLE COFFEE

비율

23 g : 350 g (single origin) / 27 g : 350 g (blend)

원두량

23 g single origin / 27 g blend

물량

350 g (boil 600–700 ml)

분쇄도

medium-fine (slightly finer than granulated sugar)

드리퍼

Blue Bottle Coffee dripper + Blue Bottle filter

1. 01Boil 600–700 ml of filtered water.
2. 02Grind medium-fine, slightly finer than granulated sugar. Blend 27 g, or single origin 23 g.
3. 03Set the Blue Bottle filter in the Blue Bottle dripper. Add the coffee and tap the dripper so the bed is level.
4. 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.
5. 05First pour: to 50 g, wetting the whole bed. Add a little more if needed. Then bloom about 30 seconds.
6. 06Second pour: 100 g, to 150 g total. Sink the crust so the flow stays even.
7. 07When the water has dropped near the bottom of the filter, third pour: 100 g, to 250 g total.
8. 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.

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비율

28–30 g : 400 g (single origin) / 35–40 g : 400 g (blend)

원두량

28–30 g single origin / 35–40 g blend

물량

400 g

물 온도

93℃

분쇄도

medium-fine (slightly coarser than granulated sugar)

드리퍼

French press

시간

4:00

1. 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℃.
2. 02Dose 28–30 g for single origin, or 35–40 g for blend. Grind medium-fine, slightly coarser than granulated sugar.
3. 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.
4. 04At 4:00, press the plunger down gently and pour everything into a cup or carafe.

• Japan official French press guide. Water is 400 g for both dose ranges.

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비율

55 g : 700 ml

원두량

55 g

물량

700 ml

분쇄도

medium-fine (about granulated sugar)

드리퍼

Blue Bottle cold brew bottle

시간

about 8 hours

1. 01Weigh 55 g of coffee. Grind medium-fine, about granulated sugar.
2. 02Put the grounds in the strainer. Fit the strainer into the top piece and set it on the bottle.
3. 03Add the 700 ml of water, cap, and rock the bottle gently side to side so the coffee and water mix.
4. 04Extract in the refrigerator for 8 hours. Then remove the strainer and store.
5. 05Keeps well in the refrigerator for about 2–3 days.

• Japan official cold-brew bottle guide.

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비율

50 g : 700 g (starting point)

원두량

50 g (starting point)

물량

700 g (starting point)

분쇄도

medium-coarse (sea salt)

드리퍼

Chemex

시간

3:30–4:30

1. 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.
2. 02Set the Chemex filter with the triple fold on the spout side.
3. 03Rinse the filter and warm the Chemex. Discard the rinse water.
4. 04Add the coffee and shake lightly so the bed is level.
5. 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.
6. 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.
7. 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.
8. 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).

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