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            [0] => Sulawesi Toraja Basalt-Stone Bloom Brew with Black Sesame Tahini Crema
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            [0] => A cozy V60 built for earthy, cocoa-toned Sulawesi Toraja. A warm basalt stone helps the bloom de-gas evenly for a sweeter, steadier drawdown, then a quick black-sesame tahini “crema” adds nutty richness without dairy. Balanced, bold, and surprisingly easy at home.
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            [0] => 200°F
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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):

   - Pour to 150g by 1:15
   - Pour to 230g by 2:00
   - Pour to 300g by 2:45
   Use a slow spiral pour and a small swirl after each pour.

  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 tbsp tahini
   - 1/2 tsp black sesame
   - 1–2 tsp honey/brown sugar
   - pinch of salt

  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.

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  • 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.

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            [0] => 2026-01-20T12:44:21.130Z
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Sulawesi Toraja Basalt-Stone Bloom Brew with Black Sesame Tahini Crema

A cozy V60 built for earthy, cocoa-toned Sulawesi Toraja. A warm basalt stone helps the bloom de-gas evenly for a sweeter, steadier drawdown, then a quick black-sesame tahini “crema” adds nutty richness without dairy. Balanced, bold, and surprisingly easy at home.

☕ V60 📊 Intermediate ⏱️ 15 min 🍵 1 serving

📋 Quick Info

☕
Coffee Amount
20g
💧
Water Amount
300ml
⚙️
Grind Size
Medium-Fine
🌡️
Water Temperature
200°F
⏲️
Prep Time
5 min
🔥
Brew Method
V60

A cozy V60 built for earthy, cocoa-toned Sulawesi Toraja. A warm basalt stone helps the bloom de-gas evenly for a sweeter, steadier drawdown, then a quick black-sesame tahini “crema” adds nutty richness without dairy. Balanced, bold, and surprisingly easy at home.

🛠️ Equipment Needed

🥄 Ingredients

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