this post was submitted on 02 Jul 2023
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Coffee
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Here’s the recipe: 20 grams of coffee and 280 grams of water. Three pour structure with a temp drop and immersion on the 3rd pour. Okay to grind a little finer than usual.
0:00-0:30: Pour 60 grams at 90-93C. Switch open, let it flow. 0:30-1:00: Pour 60 grams at 90-93C. Switch open, let it flow. 1:00-1:15: Close the Switch. Drop water temp to about 70C and pour in 160 grams of water (total is now 280 g). 1:15-1:45: Let the immersion take place. 1:45:-3:00: Open the Switch and let drawdown occur. Try to aim for a grind size that allows the drawdown to complete at ~ 3:00. Close switch at 3:00 if not finished.
The cup should have acidic note separation initially but the body will be round and sweet with little to no bitterness.