HOT

15g coffee / 240g water

• Water: 90–94°C
• Grind: Medium-fine 900-1,100microns
• Bloom: 50g-70g / 35-40 sec (lighter: 35, new roast 40)
• Pour: 60-160g → 240g 
• Target time: 1:50-2:10

Method:
0:00 — 60g bloom
0:35-0:40 — pour to 160g
1:05-1:10 — pour to 140g

Semi aggressive pouring 

6ml per second pouring.

ICED

16g coffee / 150g hot water + 100g ice

• Water: 92–94°C
• Grind: fine 500-800microns
• Bloom: 50g / 40 sec
• Target time: 2:00

Method:
Place 100g ice in server.
0:00 — 50g bloom
0:40 — pour to 100g
1:20 — pour to 150g
Stir 3 times

HOT

15g coffee / 250g water

• Water: 92–94°C
• Grind: Medium
• Bloom: 50g / 40 sec
• Pour: 150g → 250g
• Target time: 2:45–3:15

Method:
0:00 — 50g bloom
0:40 — pour to 150g
1:20 — pour to 250g
Gentle swirl.

The Kalita will give you more body and sweetness than the V60.

ICED

15g coffee / 150g hot water + 100g ice

• Water: 92–94°C
• Grind: Medium
• Bloom: 40g / 30 sec
• Target time: 1:45–2:15

Method:
100g ice in server →
0:00 — 40g bloom
0:30 — 100g
1:00 — 150g
Swirl.

HOT

15g coffee / 200g water

• Water: 90–93°C
• Grind: Medium-fine
• Bloom: 30g / 30 sec
• Total brew: ~1:45–2:00

Method:

1. Add 15g coffee.
2. Add 30g water → bloom 30 sec.
3. Add water to 200g.
4. Stir 3 gentle times.
5. Steep until 1:30.
6. Press slowly for ~20 sec.

Target: clean, sweet, full-bodied.