Unverified recipe
Ingredients, amounts, and steps not yet verified with original source recipe.
Ingredients
| 30 g | coffee |
| 500 g | water |
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Directions
- 1. ◉ Grind 30g coffee
- 2. ◉ Rinse paper filter with 500g water just off the boil
- 3. This removes any paper taste and preheats the brewer
- 4. ◉ Add coffee grounds to V60
- 5. ◉ Create well in the middle of the grounds
- 6. This helps to evenly saturate all the grounds during the blooming phase
- 7. ◉ Start timer
- 8. t = 0:00
- 9. ◉ Add 2x coffee weight = 60 g of bloom water
- 10. Don’t use more than 3x coffee weight
- 11. ◉ Swirl the coffee slurry until evenly mixed
- 12. The aim is to wet all the coffee grounds by evenly mixing bloom water and coffee
- 13. Swirling is better than using a spoon
- 14. ◉ Bloom for up to 45 s
- 15. This allows CO2 to escape which will improve extraction
- 16. t = 0:45
- 17. ◉ Add water aiming for 60% of total brew weight = 300 g in the next 30 s
- 18. This phase is critical!
- 19. Since you already added 60 g bloom water, add 240 g in 30 s (flow rate = 8 g/s)
- 20. A full V60 is good to maintain high temperatures
- 21. t = 1:15
- 22. P.S.: Don’t worry about pouring directly onto the V60 filter
- 23. ◉ Add water aiming for 100% of the total brew weight = 500 g in the next 30 s
- 24. Since you already added 300 g water, add 200 g in 30 s (flow rate = 6.66 g/s)
- 25. Poor a little slower than in the first phase, not too aggressively
- 26. t = 1:45
- 27. ◉ Stir 1x clockwise and 1x anticlockwise with spoon
- 28. This knocks off grounds from side wall
- 29. ◉ Allow V60 to drain a little
- 30. ◉ Give V60 a gentle swirl
- 31. This helps obtain a flat coffee bed at bottom of V60 for even extraction
- 32. ◉ Let brew drawdown
- 33. The higher the temperature, the faster the drawdown
- 34. Filter paper also affects drawdown
- 35. Aim to finish drawdawn by t = 3:30
- 36. ◉ Enjoy!
Brew ratio: 60 g/L (e.g. 30 g per 500 mL)
Grind size: medium fine
Temperature: the hotter, the better (especially with lighter roasts)