Cosori Recipe

For Anaerobic Coffees

Made for light-roasted anaerobic or experimentally processed coffees, ideal if you value a clean, clear cup.

Coffee 20 g

Brewer Cone (V60)

Water 320 ml

Ratio 1:16

Brew Parameters

Water Temp

80 - 90

Minimum 80

Maximum 90

Process: Passion Fruit Fermentation (Washed), Dynamic Washed-Honey, Anaerobic Natural

Grind size: Medium Coarse

Tasting Notes:

SweetNuttyCitrus

Step by Step

Let's brew

Rinse the Filter
Place the V60 filter in the dripper and rinse with hot water to remove papery taste and preheat the vessel.
Add Grounds
Add 20g of coffee, ground medium-coarse, and level the bed.
Pour 1 of 3
Juni pours 60ml in a spiral pattern at 90°C, then pauses 8s before the next pour.

Brew Parameters

Pour Volume (ml):60 /Water Temp (°C):90 / Pour Pattern:Spiral
Pour 2 of 3
Juni pours 120ml in a spiral pattern at 90°C, then pauses 5s before the next pour.

Brew Parameters

Pour Volume (ml):120 /Water Temp (°C):90 / Pour Pattern:Spiral
Pour 3 of 3
Juni pours 140ml in a spiral pattern at 80°C, then pauses 5s before drawdown.

Brew Parameters

Pour Volume (ml):140 /Water Temp (°C):80 / Pour Pattern:Spiral
Drawdown & Serve
Let the water fully drain through, then remove the dripper and serve immediately.