A: HOFFMANN METHOD
15g InGirdi / 250g OutÇıktı (94°C)
00:45Bloom & Swirl
02:30Total T
B: KASUYA 4:6 METHOD
20g InGirdi / 300g OutÇıktı (88°C)
00:451st Pour (Acidity)
03:30Total T
C: JAPANESE ICED V60
15g InGirdi / 250g OutÇıktı (150g Ice / 100g Water)
00:30Bloom (30g)
02:00Finish Pour