Pour over recipe - Malino Appletini

This recipe is inspired by the Tetsu Kasuya method to bring out extra clarity, sweetness, and acidity. We recommend using a conical paper filter for this beans. 

Overview:

Coffee: 15g
Water: 240g
Temperature: 92–93°C
Grind: Medium (slightly finer)
Filter: Conical V60

Brew Steps:

• Bloom (0:00–0:30): 60g
• 2nd Pour (0:30): Up to 120g
• 3rd Pour (1:00): Up to 160g
• 4th Pour (1:30): Up to 200g
• 5th Pour (2:00): Up to 240g
• Drain Time: 2:45–3:00