https://www.youtube.com/watch?v=MPDfn--vxK8&t=157

# Hario Tetsuo 4-6 300g

- 18g medium coarse
- pour circular, center outward
- Bloom 45g
- 45s , 120g
- 1:30s, 180g
- 2:15s, 240g
- 2:45s, 300g
- Wait to 4m

# Hario Tetsuo 4-6 500g

- 30g medium coarse
- pour circular, center outward
- Bloom 75g
- 45s , 200g
- 1:30s, 300g
- 2:15s, 400g
- 2:45s, 500g
- Wait to 4m

# Osmotic flow

- 18g coarse
- Bloom 45g
- pour center until it poofs, then stop
- 2m, 150g
- now go in outward circles. Stop when it puffs
- 3m, 300g

# hoffman 1 cup

1 Cup V60 Technique
15g Ground Coffee, 250g Water, or 18 and 300.

- 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!

# 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

- Orinoco - ethiopia yirgacheffe