Brewing
Pour Over. For the lot you want to hear clearly.
A cone strips a coffee of anywhere to hide. If a lot has a jasmine tail or a mineral edge, this is where you will find it — and if it has a flaw, this is where that shows up too. We cup on a V60 for exactly that reason.
For the lot you want to hear clearly.
The recipe
- Grind
- Medium-fine
- Ratio
- 1 : 16
- Dose
- 20 g / 320 g
- Water
- 92 °C
- Total time
- 3:15–3:30
Step by step
- 0:00Rinse the paper with boiling water, discard, add 20 g of grounds and level the bed.
- 0:00–0:30Bloom with 50 g. Swirl once, gently, until the surface goes matte. Wait.
- 0:30–1:30Pour to 200 g in slow concentric circles. Never touch the wall of the paper.
- 1:30–2:30Pour to 300 g. Give the brewer one last swirl to flatten the bed.
- 2:30–3:30Pour to 320 g and wait for the drawdown to complete. If it finished before 3:15 go finer; after 3:30, coarser.
Cupped best with MistRoot Highland Reserve — Arabica AAA, 92 °C water, 250 g from the Brahmagiri Range, Kodagu (Coorg).
The other five
Same bean, a different drink.
Change the method and the coffee changes with it. Each of these has its own recipe, dialled in on our own lots.