Sulawesi Toraja Basalt-Stone Bloom Brew with Black Sesame Tahini Crema

1) Prep (2–3 min)

1. Heat water to 200°F (93°C).
2. Warm & sanitize the basalt stone: place a food-safe basalt whiskey stone in a cup and cover with just-boiled water for 1–2 minutes. Drain.
3. Set up your V60 + filter over a server/mug. Rinse the filter thoroughly, then discard rinse water.
4. Grind 20g coffee to medium-fine (table-salt-ish). Add to the filter and level the bed.

2) Basalt-Stone Bloom + Brew (3–4 min)

• Target total water: 300g (ml) | Brew time: ~3:00–3:45

1. Bloom: Start timer. Pour 50g water evenly to saturate all grounds.
2. Use the warm basalt stone like a gentle “bloom tool”: lightly press/swirl on the slurry surface for 5–8 seconds to break dry clumps and help gases escape (don’t mash the bed).
3. Let bloom until 0:45.
4. Main pours (2–3 pours):

1. Let draw down. Aim to finish around 3:15–3:45.

3) Black Sesame Tahini Crema (2–3 min)

1. In a small bowl/cup, add:

1. Add 20–30ml of the hot brewed coffee and whisk (or froth) until glossy and thick.
2. Add another small splash of coffee if needed to reach a spoonable, foamy “crema.”

4) Serve

1. Pour the brewed coffee into your mug.
2. Spoon the black sesame tahini crema on top.
3. Optional: sprinkle a few black sesame seeds over the foam.

• If drawdown is too slow/bitter: grind a touch coarser or reduce agitation (lighter swirls, gentler basalt contact).
• If it tastes sharp or thin: grind slightly finer or extend bloom to 60s.
• Tahini crema texture hack: if your tahini is thick, start with 10ml coffee, froth, then slowly add more coffee to build stable foam.
• No basalt stone? Use the back of a warm spoon for 5 seconds during bloom—same goal: break dry pockets and de-gas evenly.
• Flavor tweak: a tiny pinch of cinnamon in the crema pairs beautifully with Toraja’s earthy sweetness.