Coffee Recipe of the week: V60 – getting aggressive

Aggressive pours, of course, what else!

Friday here, and here I am with a new recipe that I’ve tried this week. I’ve been making a lot of big V60’s, for two, that’s why I continued to investigate and look for the best ways to do it, improving, or modulating, the flavor profile of coffee.

In this recipe I united various techniques, such as really long preheating (1-1,5 liters of boiling water, ceramic V60), long bloom, various same-size aggressive fast pours, and – bypass.

It is not often that I use bypass when making V60 – and it actually was not in a plan for this one, and came as an improvised piece. I was planning to do 5 aggressive fast pours after bloom – and after the third one I realized that I am extending my brewing time far too much. So the last drops of water – they came handy as a bypass, clean water that didn’t go through the coffee bed. I found that it worked perfectly, giving me a sweet and flavor-intense cup, without disrupting the clarity of it (what would be happening if I were to add the last pour).

Bypass is also working here because it comes in a combination with aggressive pours – which create turbulence, the fact that is proven to help to increase the extraction.

And yes – I used frozen beans for this one. Wanna know how to freeze the beans properly – ask me.

Ready to check out the recipe?

YOU GONNA NEED

• 30 grams of coffee ( washed coffee from Peru, roasted by Nomad, in May 2020, then frozen)
• 510 grams of water (ratio 1:17, I used Portuguese tap water, filtered by Peak Water from 250 ppm to 80 ppm)
• water right off the boil
• grind size – 28A at Baratza Sette, filter burrs (grind size – coarse)
• ceramic V60 size 2 (using ceramic is extremely important)
• regular Hario paper filters