Candy Craze

• Device: Hario V60
• Grinder: P64 — 4.0
• Dose / water: 12 g coffee → 192 g water
• Ratio: 1:16
• Water temp: 92°C

Pour schedule (by time → total water)

• 0:00 — to 40 g (spiral)
• 0:20 — to 140 g (spiral pour; +100 g)
• 0:45 — to 192 g (spiral pour; +52 g)

Agitation rules

• Pours only — no extra swirls or stirs unless dialing.

Sensory intent

• Heavier sweetness, more syrupy body, stronger candy-like fruit concentration.

Notes

• If cup runs too heavy or bitter: go 0.1–0.2 coarser, or soften the second pour.
• If cup runs thin or lacks candy sweetness: go 0.1 finer, or increase second pour energy slightly.

• Device: Hario V60
• Grinder: P64 — 4.5
• Dose / water: 12 g coffee → 205 g water
• Ratio: 1:17
• Water temp: 92°C

Pour schedule (by time → total water)

• 0:00 — to 40 g (spiral)
• 0:20 — to 150 g (spiral pour; +110 g)
• 0:45 — to 205 g (spiral pour; +55 g)

Agitation rules

• Pours only — no extra swirls or stirs unless dialing.

Sensory intent

• Brighter fruit clarity, cleaner sweetness, more refreshing candy-like finish.

Notes

• If cup runs too light or hollow: go 0.1 finer, or increase second pour energy slightly.
• If cup becomes sharp or thin: go 0.1–0.2 finer only if sweetness is missing; otherwise lower agitation slightly.

• Dose / yield: 18 g coffee → 45 g espresso
• Ratio: 1:2.5
• Time: 25 seconds
• Grouphead temp: 93°C

Taste experience

• Bright, sweet, candy-forward espresso with medium bitterness and rounded weight.

Notes

• If espresso runs sharp or thin: grind finer or extend contact time slightly.
• If bitterness rises too much: grind slightly coarser or shorten extraction.