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essays-ccs/recipes/cold_brew_coffee.md
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2023-07-28 09:16:26 -04:00

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

C2

Start at full clockwise

Type clicks
Espresso 10-14
Pour-over 18-24
French press 25-27

Mocha

Source

  • 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

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

  • 1:13 Ratio (20g coffee, 260g of 80C/176F water)
  • Grind size 900-1300 microns (bit coarser than normal V60 grind, reference at 0:50)
  • Rinse/pre-heat filter & shake coffee grinds flat in V60
  • 0:00-0:15 Bloom with 3x (math works it to be 2.5x) grind dose in slow spirals about 1" high (60g)
  • Wait 10 seconds
  • 0:25-0:40 Slowly pour into center, very close to bed. Don't move kettle. Up to 120g
  • Wait 5 seconds
  • 0:45-2:15 Pour as slowly as possible, moving in circular motion, up to about 1" in diameter.
  • Let drain for only 5 seconds, then remove brewer
  • Stir

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

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