OVERVIEW COFFEE
烘焙商推荐冲煮法
粉量
水量共 500ml
30g
0:30
3:00
- 1Bloom60ml → 60ml0:30
- 2Pour 2140ml → 200ml0:30
- 3Pour 3100ml → 300ml0:30
- 4Pour 4100ml → 400ml1:00
- 5Pour 5 / drawdown100ml → 500ml0:30
补充: Pour 3 and 4 times. OVERVIEW says 100 g every 30 s after the pour to 200 g, then the fifth pour at 2:30; the 1:00 and 1:30 marks follow from that.
补充: Final drawdown. OVERVIEW specifies 3:00–3:30 overall and the last pour at 2:30; 30 seconds to the 3:00 floor is ours.
OVERVIEW COFFEE Japan — pour-over base recipe ↗水量随粉量重新计算。时间不变——那是烘焙商的指示。