181 lines
4.8 KiB
Markdown
181 lines
4.8 KiB
Markdown
https://www.youtube.com/watch?v=MPDfn--vxK8&t=157
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# C2
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Start at full clockwise
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| Type | clicks |
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| ------------ | ------ |
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| Espresso | 10-14 |
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| Pour-over | 18-24 |
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| French press | 25-27 |
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# Mocha
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[Source](https://www.youtube.com/watch?v=M4bqjmdCwRY)
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- Equal grams of chocalate bar, and oat milk.
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- Heat in microwave for 30 seconds.
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- Mix it using a blender (try fork first).
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- Put it in a plastic squeeze bottle.
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- Add ~ 40 grams per cup
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# Hario Tetsuo 4-6 300g
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- 18g medium coarse
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- pour circular, center outward
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- Bloom 45g
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- 45s , 120g
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- 1:30s, 180g
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- 2:15s, 240g
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- 2:45s, 300g
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- Wait to 4m
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# Hario Tetsuo 4-6 500g
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- 30g medium coarse
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- pour circular, center outward
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- Bloom 75g
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- 45s , 200g
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- 1:30s, 300g
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- 2:15s, 400g
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- 2:45s, 500g
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- Wait to 4m
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# Osmotic flow
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- 1:13 Ratio (20g coffee, 260g of 80C/176F water)
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- Grind size 900-1300 microns (bit coarser than normal V60 grind, reference at 0:50)
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- Rinse/pre-heat filter & shake coffee grinds flat in V60
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- 0:00-0:15 Bloom with 3x (math works it to be 2.5x) grind dose in slow spirals about 1" high (60g)
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- Wait 10 seconds
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- 0:25-0:40 Slowly pour into center, very close to bed. Don't move kettle. Up to 120g
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- Wait 5 seconds
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- 0:45-2:15 Pour as slowly as possible, moving in circular motion, up to about 1" in diameter.
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- Let drain for only 5 seconds, then remove brewer
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- Stir
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Notes:
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- Using a smaller brewer (01 VS 02) helps, with a minimum 20g coffee dose
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- Tip kettle on its side as you pour to be able to pour even slower (use cloth on bottom of kettle to hold it)
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# hoffman 1 cup
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1 Cup V60 Technique
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15g Ground Coffee, 250g Water, or 18 and 300.
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- Try to use best possible quality of water
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- Try to use water as hot as possible after boiling, if light roast
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- Use swirling motion, aim for 5g/sec Pour rate
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- Try to keep spout close to surface
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1. Preheat and Rinse (Plastic) Brewer and Filter with Hot tap water (Hot to Touch)
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2. Dig a mound in the middle of the Ground Coffee
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3. Zero/Reset Scale with Brewer and Ground Coffee
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4. Boil Water
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- 0:00 : Approx. ~50g Bloom Pour
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- 0:10 - 0:15 : Gentle Swirl
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- 0:00 - 0:45 : Bloom
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- 0:45 - 1:00 : Pour to ~100g Total
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- 1:00 - 1:10 : Pause
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- 1:10 - 1:20 : Pour to ~150g Total
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- 1:20 - 1:30 : Pause
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- 1:30 - 1:40 : Pour to ~200g Total
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- 1:40 - 1:50 : Pause
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- 1:50 - 2:00 : Pour to ~250g Total
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- 2:00 : Gentle Swirl, Wait for drawdown to Complete
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Total Brew Time: Approx. ~3:00, YMMV; Adjust Grind if necessary for Taste/Time
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Too Fast/Acidic = Finer
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Too Slow/Bitter = Coarser
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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 coffee - Black tie kitchen
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- 250g ice
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- 275g water
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- 30g light roast coffee . Brew as normal
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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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## Favorites
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- Orinoco - ethiopia yirgacheffe
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