84 lines
2.5 KiB
Markdown
84 lines
2.5 KiB
Markdown
# French press
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- 30g medium coarse grounded Coffee + 500 ml water
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- leave it 4 minutes
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- mix a bit at top, remove foam and fines with spoon
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- let it rest 5 or + minutes
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- After that, press the filter just until the surface and pour the coffee through it (without pressing the plunge all the way).
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# Hot coffee v60
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- Grind 30 g of coffee
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- Rinse paper filter with water just off the boil
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- Add coffee grounds to V60
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- Create well in the middle of the grounds
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- Start timer
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- t = 0:00
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- Add 2x coffee weight = 60 g of bloom water
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- Swirl the coffee slurry until evenly mixed
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- Bloom for up to 45 s
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- t = 0:45
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- Add water aiming for 60% of total brew weight = 300 g in the next 30 s
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- Since you already added 60 g bloom water, add 240 g in 30 s (flow rate = 8 g/s)
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- t = 1:15
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- Add water aiming for 100% of the total brew weight = 500 g in the next 30 s
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- Since you already added 300 g water, add 200 g in 30 s (flow rate = 6.66 g/s)
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Poor a little slower than in the first phase, not too aggressively
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- t = 1:45
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- Stir 1x clockwise and 1x anticlockwise with spoon. This knocks off grounds from side wall
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- Allow V60 to drain a little
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- Give V60 a gentle swirl
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- Let brew drawdown. Aim to finish drawdawn by t = 3:30
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- Enjoy!
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# Iced filtered coffee
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## Ingredients
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- 20g Coffee ( medium coarse, not too fine or else it will be bitter)
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- 150g Ice
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- 150ml hot water (205°F)
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## Brew
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- Put ice into the decanter.
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- Wet filter with hot water.
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- Put coffee in filter. Make a divot in the middle.
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- Bloom the coffee with 50g of hot water.
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- Swirl
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- Add 100g of water to reach 150g total.
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- Swirl to get extra bits.
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- Should take ˜2-3 minutes total
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- Serve over ice cubes
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---
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- 30g coffee/500ml
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- 200g ice
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- 300g hot water
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1. 60g bloom (45sec) stir bloom
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2. pour remain water in 2:30 to 3 minutes
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3. stir once circular motion once in opposite motion
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4. after drawdown, swirl canister to melt ice
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5. serve on fresh ice
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# Cold Brew Coffee
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## Ingredients
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- Light roast coffee.
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- Some glasses / containers.
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- Filters.
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## Brew
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- Ratio: 9 total cups of water to 16 ounces. Or 1.78 ounces per cup.
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- Put half the grounds in a container, add 2/3rds of the water, mix, and leave for 5 minutes.
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- Add other half of grounds, and last third of water. Mix.
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- Put Lid on, leave for 24 hours in the fridge.
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- Take out of fridge.
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- First pour coffee through a fine mesh sieve, or a nut bag into a Glass container. Discard grounds.
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- Wet a filter, pour coffee through filter and sieve. Takes ~10 minutes to drain through.
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- Use a 1:1 ratio.
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