Method
Heat water to 200°F (93°C).
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.
Set up your V60 + filter over a server/mug. Rinse the filter thoroughly, then discard rinse water.
Grind 20g coffee to medium-fine (table-salt-ish). Add to the filter and level the bed.
Target total water: 300g (ml) | Brew time: ~3:00–3:45
Bloom: Start timer. Pour 50g water evenly to saturate all grounds.
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).
Let bloom until 0:45 .
Main pours (2–3 pours):
Let draw down. Aim to finish around 3:15–3:45 .
In a small bowl/cup, add:
Add 20–30ml of the hot brewed coffee and whisk (or froth) until glossy and thick.
Add another small splash of coffee if needed to reach a spoonable, foamy “crema.”
Pour the brewed coffee into your mug.
Spoon the black sesame tahini crema on top.
Optional: sprinkle a few black sesame seeds over the foam.
