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Updating coffee.

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Dessalines 2023-09-13 10:49:03 -04:00
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recipes/coffee.md
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@ -1,6 +1,4 @@
https://www.youtube.com/watch?v=MPDfn--vxK8&t=157
# C2
# Timemore C2 Grinder
Start at full clockwise
@ -10,15 +8,46 @@ Start at full clockwise
| Pour-over | 18-24 |
| French press | 25-27 |
# Mocha
# Hoffman 1 cup
[Source](https://www.youtube.com/watch?v=M4bqjmdCwRY)
## Ingredients
- Equal grams of chocalate bar, and oat milk.
- Heat in microwave for 30 seconds.
- Mix it using a blender (try fork first).
- Put it in a plastic squeeze bottle.
- Add ~ 40 grams per cup
- 1 Cup V60 Technique
- 15g Ground Coffee, 250g Water, or 18 and 300.
## Notes
- Try to use best possible quality of water
- Try to use water as hot as possible after boiling, if light roast
- Use swirling motion, aim for 5g/sec Pour rate
- Try to keep spout close to surface
## Recipe
- Preheat and Rinse (Plastic) Brewer and Filter with Hot tap water (Hot to Touch)
- Dig a mound in the middle of the Ground Coffee
- Zero/Reset Scale with Brewer and Ground Coffee
- Boil Water
_Instead of below, you can just pour, then wait 10s after each pour_
- 0:00 : Approx. ~50g Bloom Pour
- 0:10 - 0:15 : Gentle Swirl
- 0:00 - 0:45 : Bloom
- 0:45 - 1:00 : Pour to ~100g Total
- 1:00 - 1:10 : Pause
- 1:10 - 1:20 : Pour to ~150g Total
- 1:20 - 1:30 : Pause
- 1:30 - 1:40 : Pour to ~200g Total
- 1:40 - 1:50 : Pause
- 1:50 - 2:00 : Pour to ~250g Total
- 2:00 : Gentle Swirl, Wait for drawdown to Complete
Total Brew Time: Approx. ~3:00, YMMV; Adjust Grind if necessary for Taste/Time
Too Fast/Acidic = Finer
Too Slow/Bitter = Coarser
# Hario Tetsuo 4-6 300g
@ -60,121 +89,22 @@ Notes:
- Using a smaller brewer (01 VS 02) helps, with a minimum 20g coffee dose
- Tip kettle on its side as you pour to be able to pour even slower (use cloth on bottom of kettle to hold it)
# hoffman 1 cup
# Mocha
1 Cup V60 Technique
15g Ground Coffee, 250g Water, or 18 and 300.
[Source](https://www.youtube.com/watch?v=M4bqjmdCwRY)
- Try to use best possible quality of water
- Try to use water as hot as possible after boiling, if light roast
- Use swirling motion, aim for 5g/sec Pour rate
- Try to keep spout close to surface
1. Preheat and Rinse (Plastic) Brewer and Filter with Hot tap water (Hot to Touch)
2. Dig a mound in the middle of the Ground Coffee
3. Zero/Reset Scale with Brewer and Ground Coffee
4. Boil Water
- 0:00 : Approx. ~50g Bloom Pour
- 0:10 - 0:15 : Gentle Swirl
- 0:00 - 0:45 : Bloom
- 0:45 - 1:00 : Pour to ~100g Total
- 1:00 - 1:10 : Pause
- 1:10 - 1:20 : Pour to ~150g Total
- 1:20 - 1:30 : Pause
- 1:30 - 1:40 : Pour to ~200g Total
- 1:40 - 1:50 : Pause
- 1:50 - 2:00 : Pour to ~250g Total
- 2:00 : Gentle Swirl, Wait for drawdown to Complete
Total Brew Time: Approx. ~3:00, YMMV; Adjust Grind if necessary for Taste/Time
Too Fast/Acidic = Finer
Too Slow/Bitter = Coarser
# Hot coffee v60
- Grind 30 g of coffee
- Rinse paper filter with water just off the boil
- Add coffee grounds to V60
- Create well in the middle of the grounds
- Start timer
- t = 0:00
- Add 2x coffee weight = 60 g of bloom water
- Swirl the coffee slurry until evenly mixed
- Bloom for up to 45 s
- t = 0:45
- Add water aiming for 60% of total brew weight = 300 g in the next 30 s
- Since you already added 60 g bloom water, add 240 g in 30 s (flow rate = 8 g/s)
- t = 1:15
- Add water aiming for 100% of the total brew weight = 500 g in the next 30 s
- Since you already added 300 g water, add 200 g in 30 s (flow rate = 6.66 g/s)
Poor a little slower than in the first phase, not too aggressively
- t = 1:45
- Stir 1x clockwise and 1x anticlockwise with spoon. This knocks off grounds from side wall
- Allow V60 to drain a little
- Give V60 a gentle swirl
- Let brew drawdown. Aim to finish drawdawn by t = 3:30
- Enjoy!
- Equal grams of chocalate bar, and oat milk.
- Heat in microwave for 30 seconds.
- Mix it using a blender (try fork first).
- Put it in a plastic squeeze bottle.
- Add ~ 40 grams per cup
# Iced coffee - Black tie kitchen
- 250g ice
- 275g water
- 30g light roast coffee . Brew as normal
- 275-300g water
- 18-30g light roast coffee . Brew as normal
# Iced filtered coffee
## Ingredients
- 20g Coffee ( medium coarse, not too fine or else it will be bitter)
- 150g Ice
- 150ml hot water (205°F)
## Brew
- Put ice into the decanter.
- Wet filter with hot water.
- Put coffee in filter. Make a divot in the middle.
- Bloom the coffee with 50g of hot water.
- Swirl
- Add 100g of water to reach 150g total.
- Swirl to get extra bits.
- Should take ˜2-3 minutes total
- Serve over ice cubes
---
- 30g coffee/500ml
- 200g ice
- 300g hot water
1. 60g bloom (45sec) stir bloom
2. pour remain water in 2:30 to 3 minutes
3. stir once circular motion once in opposite motion
4. after drawdown, swirl canister to melt ice
5. serve on fresh ice
# Cold Brew Coffee
## Ingredients
- Light roast coffee.
- Some glasses / containers.
- Filters.
## Brew
- Ratio: 9 total cups of water to 16 ounces. Or 1.78 ounces per cup.
- Put half the grounds in a container, add 2/3rds of the water, mix, and leave for 5 minutes.
- Add other half of grounds, and last third of water. Mix.
- Put Lid on, leave for 24 hours in the fridge.
- Take out of fridge.
- First pour coffee through a fine mesh sieve, or a nut bag into a Glass container. Discard grounds.
- Wet a filter, pour coffee through filter and sieve. Takes ~10 minutes to drain through.
- Use a 1:1 ratio.
## Favorites
# Favorites
- Orinoco - ethiopia yirgacheffe