Pourover / Burundi Buziraguhindwa (Barrels)
16.5 g
250 mL
2:00
95°C
Recipe
Time
Weight
Total
Infusions
0:00 по 0:10
40 gr
40 gr
0:25 по 1:15
210 gr
250 gr
Note
Try to stretch the second infusion to 1:15 to 1:20
The second infusion is broken down in stages:
First step - pour into the center lifting the coffee cap
The second step - at 70 grams start making circular motions to sink the coffee cap
It is important not to reach the wall of the funnel
Source: the Welder Catherine