Here’s a quick and general V60 coffee ratio table of some bean-and-water-volumes (all these match a 16:1 water-to-coffee ratio, but you can vary this to suit your taste.):
Grams of coffee Grams (or mL) of water
10 160
12 192
14 224
16 256
18 288
20 320
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The James Hoffman method:
INGREDIENTS:
15g ground coffee
250g soft, filtered water.
Bring water to boil.
Final Temp: 93-95C - adjust water temp for roast level. (lighter roasts may need hotter water).
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.
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** OREA V4 WINNING RECIPE by Martin Woelfl **
Coffee: 17g at 490 microns (21-25clicks on Comandante C40)
Water: 270ml at 93C
Brewer: OREA V4 with fast bottom
4 STEPS POURING:
Pour 1: 60ml at 0s (blooming)
Pour 2: 60ml at 40s
Pour 3: 50ml at 80s
Pour 4: 100ml at 120s
Total brew time: 2:20 - 2:25 (140-145s)
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Coffee:10g
Water:150ml
Temprature:96
Grind size:15-16 clicks on comandante
30-35ml bloom wait 40-45sec
165-170ml pour slowly
Gentle swirl!
Total brew time:2min30sec to 3min depends on coffee and process
(double fermentation coffees take more time.
I've had great results even with times longer than 3 min!)
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Brewer: Cafec Deep 27
Ratio: 1:16 coffee-to-water ratio
(15g dose of coffee and 240g of water for example)
or
(10g of coffee and 160g of water)
Grind: medium-fine grind, similar to sand or slightly finer than sea salt.
If the coffee is too bitter, coarsen the grind. If it's too sour, try a finer grind.
Steps:
Heat your water to around 200-205°F (93-96°C).
Bloom: Start by pouring about twice the weight of your coffee grounds in water over the grounds.
For example, if you're using 10g of coffee, use 20g of water.
Bloom Time: Let the coffee bloom for about 30 seconds, allowing it to release CO2.
Total Brew Time: around 2 minutes.
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Brewer: Cafec Deep 27
Brian Quan's 6g dose
Temp: 95
Grind: Fine
50g bloom
Final: 100g water (about 83g in cup)
Total time: 2 mins
The brewer's unique design allows for fast flow rates and high extraction yields, even with such a small amount of coffee. Because the brewer has very steep walls the water flow is really fast.
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Coffee index. Click here :
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