Kurasu Kyoto Standardby Kurasu Kyoto | V6012g / 200g | 1:16.7 | 94°CSteps

Dig small hole in center of bed. Pour 25g gently into the hole (bloom)

Pour to 110g in slow circles

Pour to 200g, light stir to reduce harshness

Brewing complete (~2:00)

NotesKurasu's signature 'seed hole' bloom technique. Simple 3-pour recipe. Water temp 92-96°C sweet spot. Light stir at end removes harshness.← All Recipes