I was having a hard time pulling a good cup of coffee out of some beans i recently purchased. I applied this recipe to the coffee and finally brewed a good cup after half a bag of trying. Don't get me wrong, I had some good cups, but this was by far the best. Thanks for all the amazing videos!
This one is absolutely fantastic! Just got 2 boxes yesterday. Working on adapting these variables to Kalita Wave. First brew came out really good, although drain didn't quite finish at the 2'15" mark likely because I scaled everything up to 25g coffee. Will work on dialing it in.
I just picked up a bag of Nicaragua Limoncillo Anaerobic from a local roaster the other day, and I've been struggling with dialing in the grind size, as it too is low elevation, and wants to drain super fast in a V60. I'll be adjusting my Comandante to 17 clicks tomorrow morning, and using this technique, to see if I can finally have a taste of those fruit notes. Thanks!
I was having a hard time pulling a good cup of coffee out of some beans i recently purchased. I applied this recipe to the coffee and finally brewed a good cup after half a bag of trying. Don't get me wrong, I had some good cups, but this was by far the best. Thanks for all the amazing videos!
"Boom, let's punch it!"
Please make this a t-shirt.
This one is absolutely fantastic! Just got 2 boxes yesterday. Working on adapting these variables to Kalita Wave. First brew came out really good, although drain didn't quite finish at the 2'15" mark likely because I scaled everything up to 25g coffee. Will work on dialing it in.
I just picked up a bag of Nicaragua Limoncillo Anaerobic from a local roaster the other day, and I've been struggling with dialing in the grind size, as it too is low elevation, and wants to drain super fast in a V60. I'll be adjusting my Comandante to 17 clicks tomorrow morning, and using this technique, to see if I can finally have a taste of those fruit notes.
Thanks!
Let us know how it goes! Solubility and extraction rules apply to all coffees regardless of who roasted it.
Does this recipe still work if doubled to a 500g water to 30g coffee? Would i just double the pour weights but keep the intervalls?
why not just use 212 temp for a coffee like this.