Name: Competition Pour-Over Method
Total time: 685 s

0:00

Rinse filter, preheat Switch with valve open

0:10

Close valve, add coffee, create divot in center

0:20

0:30

Start timer, pour 50ml for bloom in spiral motion

0:30

1:00

Open valve briefly at 0:30 to release gases, then close

0:45

1:45

Pour to 150ml total by 0:45

1:00

2:45

At 1:00, open valve and let drain to bed level

1:30

4:15

Close valve, pour to 260ml by 1:30

2:00

6:15

At 2:00, open valve for final drainage

2:10

8:25

Pour final water to 360ml in center

3:00

11:25

Should finish by 3:00. This method highlights sweetness and clarity

Water	22g
Brew Amount	360ml
Dose	Medium-fine (slightly finer than V60)
Temperature	92°C
Yield	1:16.4
Filter	V60 paper filter

Process	Co-fermented and experimental (Peach)
Varieties	Caturra
Country	Colombia
Region	Huila
Elevation	1850m

Process	Co-fermented and experimental (kiwi)
Varieties	Caturra
Country	Colombia
Region	Huila
Elevation	1600m

Competition Pour-Over Method