Cosori Recipe

The Volcano Method

A dramatic pour technique made for high-quality light roasts.

Coffee 30 g

Brewer Cone (V60)

Water 360 ml

Ratio 1:12

Brew Parameters

Water Temp

88°C

Process: Natural, Washed, Anaerobic Natural

Grind size: Medium Coarse

Tasting Notes:

NuttyCitrusTea & Fermented

Step by Step

Let's cook

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 30g of coffee, ground medium-coarse, and level the bed.
Pour 1 of 5
Juni pours 60ml in a spiral pattern at 88°C, then pauses 8s before the next pour.

Pro Tip

Pour Volume (ml): 60 / Water Temp (°C):88 / Pour Pattern: Spiral
Pour 2 of 5
Juni pours 60ml in a spiral pattern at 88°C, then pauses 3s before the next pour.

Pro Tip

Pour Volume (ml): 60 / Water Temp (°C):88 / Pour Pattern: Spiral
Pour 3 of 5
Juni pours 80ml in a circular pattern at 88°C, then pauses 3s before the next pour.

Pro Tip

Pour Volume (ml): 80 / Water Temp (°C):88 / Pour Pattern: Circular
Pour 4 of 5
Juni pours 80ml in a circular pattern at 88°C, then pauses 3s before the next pour.

Pro Tip

Pour Volume (ml): 80 / Water Temp (°C):88 / Pour Pattern: Circular
Pour 5 of 5
Juni pours 80ml in a circular pattern at 88°C, then pauses 10s before drawdown.

Pro Tip

Pour Volume (ml): 80 / Water Temp (°C):88 / Pour Pattern: Circular
Drawdown & Serve
Let the water fully drain through, then remove the dripper and serve immediately.