- 15 grams of coffee (this time it is Ethiopia Nansebo, wet process, roasted by San Agustin Cafes in Spain, in the end of August of 2017 – and then vacuum sealed, and frozen (about freezing coffee read here)
- 250 grams of water (portuguese tap water, filtered by Peak Water from 300ppm to 80 ppm and optimal coffee extraction)
- water at 92ºC
- grind size – 15A at Baratza Sette, filter burrs
- ceramic V60 size 2
Today I am trying out the recipe of Chad Wang, the winner of 2017th Brewers Cup.
The key concept of his V60 recipe – no circular motion when pouring, and pre-heating with 300 grams of hot water – and then letting it cool down for 10-15 minutes! The recipe itself is super simple, so the key here is precision, good water and exceptional coffee.
The funny thing about this recipe is that you have to really control the brewing temperature – the water tends to cool down rapidly, so make sure you are not starting to brew at 92, but then dropping to 88 or 86. It matters.
And also the pours are pretty precise, agressive and fast! Enjoy! Explore!
This morning’s recipe:
- Pre-heat the V60 (filter in) with 300 grams of hot water. Let it cool down.
- Coffee in! (15 grams) make sure the brewer is room temperature.
- Add 50 grams of water at 92ºC, spiral pour, in 5 seconds.
- At :30 spiral pour, then center pour 70g (to 120g) in 15 seconds
- At :52 center pour 60g (total 180g) in 15 seconds
- At 1:15 center pour 70g (total 250g) in 15 seconds
- Total Brew Time 1:55-2:10
This is one of my favourite V60 recipes so far (although you know how I like to bre with boiling water) – the brew is sweet and clean, with medium body, not dense or agressive. It seems that it allows to balance the acidity of the coffee with the sweetness, and the result is pretty enjoyable.
I think it is cool for the home brewers, when you have time (cooling down the V60 after preheating is an ESSENTIAL step, don’t miss it, otherwise nothing will work) – but hard to implement in a cafe environment.
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