Method
1
<h2>Sous-Vide Bloom Preparation</h2>
2
<ol><li>Seal 22g ground coffee with 50ml of 195°F water in vacuum bag</li><li>Sous-vide at 195°F for 4 minutes to create controlled bloom</li><li>Remove and let rest for 2 minutes</li></ol>
3
<h2>Pour Over Brewing</h2>
4
<ol><li>Place V60 filter and rinse with hot water</li><li>Add bloomed coffee grounds to filter</li><li>Start timer and pour remaining 300ml water in circular motions</li><li>Pour in 3 stages: 100ml at 0:00, 100ml at 1:30, 100ml at 3:00</li><li>Total brew time should be 4:30-5:00</li></ol>
5
<h2>Tepache Float</h2>
6
<ol><li>Mix prickly pear juice, tepache, lime juice, and agave</li><li>Gently float mixture on top of hot coffee</li><li>Serve immediately with spoon for mixing</li></ol>
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
