Extraction method
This is the extraction recipe we actually use.
Ratio of coffee beans to hot water
For every 1 part coffee beans, use approximately 16 times the amount of hot water.
Examples:
12g beans, 190g water
15g beans, 240g water
16g beans, 260g water
30g beans, 480~500g water
Equipment to prepare
Ground coffee beans, dripper, paper filter, server, scale to measure hot water, hot water, kettle, timer.
Water temperature
Recommended around 93℃
(When boiling water is transferred to an extraction kettle, it will drop to about 94℃ in 30 seconds to 1 minute.)
Basic Recipe
Recipe for 1 mug (Finished coffee: 220~230g)
Coffee beans: 16g
Hot water to pour: 260g
- Set the paper filter in the dripper.
- Rinse the filter with hot water to wash away paper odors and warm the equipment.
- Drain the water thoroughly and add the coffee beans.
- 0:00 First pour of 40g hot water
- Bloom for 40 seconds.
- 0:40 Pour 60g hot water (total 100g)
- 1:10 Pour 60g hot water (total 160g)
- 1:45 Pour 50g hot water (total 210g)
- 2:20 Pour 50g hot water (total 260g)
- Finished
The target dripping time is around 3:10~3:30.
Success is when you achieve a fruity flavor supported by sweetness and a pleasant, long-lasting aftertaste.
(Depending on the type of beans, the sweetness might be stronger than the fruitiness, or the aftertaste might be short and clean.)