Updating coffee.

recipes/coffee.md

@@ -1,6 +1,4 @@
-https://www.youtube.com/watch?v=MPDfn--vxK8&t=157
+# Timemore C2 Grinder
-
-# C2
 
 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.
+- 1 Cup V60 Technique
-- Heat in microwave for 30 seconds.
+- 15g Ground Coffee, 250g Water, or 18 and 300.
-- Mix it using a blender (try fork first).
+
-- Put it in a plastic squeeze bottle.
+## Notes
-- Add ~ 40 grams per cup
+
+- 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
+[Source](https://www.youtube.com/watch?v=M4bqjmdCwRY)
-15g Ground Coffee, 250g Water, or 18 and 300.
 
-- Try to use best possible quality of water
+- Equal grams of chocalate bar, and oat milk.
-- Try to use water as hot as possible after boiling, if light roast
+- Heat in microwave for 30 seconds.
-- Use swirling motion, aim for 5g/sec Pour rate
+- Mix it using a blender (try fork first).
-- Try to keep spout close to surface
+- Put it in a plastic squeeze bottle.
-
+- Add ~ 40 grams per cup
-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!
 
 # Iced coffee - Black tie kitchen
 
 - 250g ice
-- 275g water
+- 275-300g water
-- 30g light roast coffee . Brew as normal
+- 18-30g light roast coffee . Brew as normal
 
-# Iced filtered coffee
+# Favorites
-
-## 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
 
 - Orinoco - ethiopia yirgacheffe