Hand Brew Pour-Over Parameters for Kenya Thiririka TOP PB Grade Peaberry Specialty Coffee Beans

Professional barista communication, please follow Coffee Workshop (WeChat official account cafe_style). Hand brew pour-over Kenya. 15g coffee grounds, medium-fine grind (Fuji ghost tooth blade 3.5 grind setting), V60 dripper, 91-93°C water temperature. First pour with 30g water, bloom for 27 seconds. Pour to 105g water level and pause, wait until the water level in the coffee bed drops to halfway before continuing. Slowly pour until reaching 225g total water, avoid extracting the tail end