V60 recipe

 The James Hoffman method:

https://www.facebook.com/jameshoffmanncoffee/videos/461558306778772/

 

INGREDIENTS:

15g ground coffee

250g soft, filtered water.

(heat water to 100c)

Grind: medium-fine.... like salt

Use a plastic V-60 as its better for heat retention.

Preheat under tap hot water.

Make a depression in the middle of the coffee. This is where you start your pour.

We are pouring in 50g steps.

The first pour takes 45s. 

Following this: 10s pour, 10s wait, 10s pour, 10sec wait, etc

Expect a 3 min brew.

STEPS:

- 0m00s: Start your timer and pour 50g of water to bloom

- 0m10s - 0m15s: Gently Swirl

- 0m00s - 0m45s: Bloom

- 0m45s - 1m00s: Pour up to 100g total (40% total weight)

- 1m00s - 1m10s: Pause

- 1m10s - 1m20s: Pour up to 150g total (60% total weight)

- 1m20s - 1m30s: Pause

- 1m30s - 1m40s: Pour up to 200g total (80% total weight)

- 1m40s - 1m50s: Pause

- 1m50s - 2m00s: Pour up to 250g total (100% total weight)

- 2m00s - 2m05s: 

 Gently swirl the brewer

- Drawdown should finish around 3:00, but expect some variance here. 

Taste is the most important thing!

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NOMA method

(Its a great recipe for a big crowd of people)

65g coffee

1000g H20

Temp - just off the boil.

Grinder: Comandante c40 (25-30 clicks).

Level grind.

Wet the paper filter first & preheat the V60

Expect a 3.50  to 4 m brew.

STEPS:

  1st stage.

- 0m00s: Start your timer and pour 120g of water  in circular motion.

  Make sure you get all grinds wet in this first pour.

  (avoid contact with filter sides)

- 0m10s - 0m15s: Give a Gentle Swirl/stir

- 0m15 - 0m30 : pour up to 250g

2nd stage.

- 0m30s - 0m40s: Bloom

- 0m55s - 1m00s: Pour up to 400g total 

3rd stage (100g every 30sec)

- 1m00s - 1m30s: be at 500g

- 1m31s - 2m00s: Pour up to 600g total 

- 2m:30 : 700g

- 3m:00 : 800g

- 3m:25 : 900g

- 3m:50 : 1000g

 Gently swirl or stir the brewer before serving 

- Drawdown should finish around 3: to 4 mins

More time or a finer grind size should extract more sweetness.

Or experiment with grind size 

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Lance Hendrick

https://www.youtube.com/watch?v=Ji4lZTtRAoo

Temp 97C water.

preheat the brewer.

Timemore C2: 14-20 clicks (720 microns) or 24 clicks on a C40

12 to 13 on a baratza Encore

15- 20g ground coffee

340g water

Total draw time is 3:10

Ratio is 1:17

Use a chopstick to make a depression in centre of grounds

Pour every 30 sec

There are 4 pours in total.

Method

First pour:

50g h20 & spin.

 you should see the bloom

2nd pour:

50g water, spin

you should see the 2nd bloom

3rd pour

120g water, spin

4th pour

120g, spin

We will finish the pours after 1.40 , but the water will still be exiting

the brewer ... typically the ave total brew time will be 2.30 to 3.30mins

(you could beak up the last two pours into 3 pours). This will increase extraction.

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Scott Rao's V60

Coffee amount (g): 22

Water amount (ml): 340g

Water Temperature: 95°C / 203.0°F

Grind size: Medium fine

Brew Time: 03:00 mins

17:1 ratio

0:00 Pre-wet with 66.0g of water. (This is the 45 sec pre-wet).

0:15 Gently excavate to wet all the grounds

0:45 start first pour . Pour up to 210g

1:35 Gently stir to stop grounds from clinging to sides

2:00 2nd pour

        Swirl V60 to flatten coffee bed for even brew

        Drawdown should be complete within 3 minutes.