I always do a 1:16 ratio. 20g of coffee, medium fine grind : 320g water. Using a one pour method after blooming. Blooming with with swirl on 40g of water ...after 30 secs, pour the rest of the water slowly but continuously. Good result for me using Ethiopia - Wolichu Wachu
Just tried something similiar for 200ml brew. 50 g bloom for 45 sec, than 50g each 30s. Compered to my other receipe 50 g 30 sec bloom, than 150 g poured very calmly and slowly. 1st method makes juiciness more rich, once coffee cools down a bit can feel it even more. If Your coffee has some fruits in its profile definitely this method was better. I was using Rwanda washed and I was able to get not fully ripe strawberry flavour. 2nd method is a bit more balanced and gives more chocolate caramel notes. So correct me if Im wrong but: more pours gives more movement on coffee bed so I would call it more aggressive method which would fit perfectly for Beans with fruitiness in profile. 2nd method for more balanced and flat without going crazy in any direction I would call it "After 50 method" XD
I'm having a hard time following the video and the written recipe. Are you starting the timer, then pouring to 50g, and when timer reaches 0:45 pouring the second 50g, or waiting until 1:15 to add the second 50g pour? Then followed by pours every 30 sec? Thanks
Hi Gregory! We're starting the time as soon as we're done pouring the bloom. So it's: 1) Pour 50g of water for bloom. Start timer for 45sec. 2) at 1min15sec, 1min45sec, and 2min15secadd 50g more water 4) at 2min45sec add 80g of water and stir the coffee in the top. 5) wait until the coffee is extracted :D
@@thestudio.coffee Still doesn’t work out. If there is a pour either before the timer starts or at 45 seconds you still end up with a final pour at 2:15, not 2:45.
What's your go-to V60 Recipe?
I always do a 1:16 ratio. 20g of coffee, medium fine grind : 320g water. Using a one pour method after blooming. Blooming with with swirl on 40g of water ...after 30 secs, pour the rest of the water slowly but continuously. Good result for me using Ethiopia - Wolichu Wachu
Water temperature?
Absolutely love the V60, looking forward to trying this method later this evening!
this is the first method i’ve tried that made me be able to taste the different notes of the beans. cheers
The V-60 is a terrific brewer. But it is the little brother to the Hario Switch - Immersion Brewer. Not even close
You left out the most important thing.... Grind size??????
Still drooling over that geisha 🤤🤤
Just tried something similiar for 200ml brew. 50 g bloom for 45 sec, than 50g each 30s. Compered to my other receipe 50 g 30 sec bloom, than 150 g poured very calmly and slowly.
1st method makes juiciness more rich, once coffee cools down a bit can feel it even more. If Your coffee has some fruits in its profile definitely this method was better.
I was using Rwanda washed and I was able to get not fully ripe strawberry flavour.
2nd method is a bit more balanced and gives more chocolate caramel notes.
So correct me if Im wrong but: more pours gives more movement on coffee bed so I would call it more aggressive method which would fit perfectly for Beans with fruitiness in profile. 2nd method for more balanced and flat without going crazy in any direction I would call it "After 50 method" XD
great brewing recipe, uncle. Will try
Hi, what is your grind size on a comandante C40?
I have different dripper but use a very similar recipe/process and ratio, though with a 30 sec bloom.
We vary the bloom depending on the coffee. For the geisha, the longer bloom seems to draw out more of the floral notes!
I'm having a hard time following the video and the written recipe. Are you starting the timer, then pouring to 50g, and when timer reaches 0:45 pouring the second 50g, or waiting until 1:15 to add the second 50g pour? Then followed by pours every 30 sec? Thanks
Hi Gregory! We're starting the time as soon as we're done pouring the bloom.
So it's:
1) Pour 50g of water for bloom. Start timer for 45sec.
2) at 1min15sec, 1min45sec, and 2min15secadd 50g more water
4) at 2min45sec add 80g of water and stir the coffee in the top.
5) wait until the coffee is extracted :D
@@thestudio.coffee Still doesn’t work out. If there is a pour either before the timer starts or at 45 seconds you still end up with a final pour at 2:15, not 2:45.
I started the timer. Poured the 50g bloom, waited until 1:15 and did the rest of the pours. It did make a sweet cup.
@@propertwb At 0:45 you pour it again. If you wait too long until 1:15, your coffee bed gets cold.
@@thestudio.coffeeit doesn't make sense. You start the timer until 45s but you do the second pour at 01:15