The Pour-over (V60) method is always the top choice to fully extract the delicate flavors of Light Roast coffee. Today, Wecacha shares the golden ratio for an excellent V60 brew.

Preparation: 15g Wecacha coffee ground medium-coarse, 250ml purified water at 92°C, V60 filter paper, and a scale.

Steps: 1. Rinse the filter paper with hot water. 2. Add coffee and pour 30ml of water to bloom for 30 seconds. 3. Slowly pour the remaining 220ml in a spiral motion from the center outward. 4. Wait for the drawdown (about 2:30 minutes) and enjoy while hot.