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Origami

Kurasu · Low temp

kurasu.kyoto →
01 · GRIND
15 g
Fine — a touch finer than V60 (≈ #6.5 on an EK).
02 · WATER
88–90 °C
270 g · 1:18
03 · BLOOM
0:00–0:30
Pour 40 g
04 · POURING
~1:20
Kurasu · Low temp

Pour schedule

  1. 0:00–0:30
    Pour 40 g
  2. 0:30–1:00
    Pour to 170 g
    Slowly.
  3. by 1:20
    Pour to 270 g
  4. 1:20
    Lift the dripper
    Do not wait for full drawdown.

Low temperature + fine grind for a clean, sweet cup. Pull the dripper before 1:20 even if water remains.