- 30 grams of coffee (natural processed pacamara from Colombia, anaerobic fermentation roasted by Kawa.Coffee in Paris)
- 500 grams of water (portuguese tap water, filtered by Peak Water from 200ppm to 80 ppm)
- water at 92ºC
- grind size – 26A at Baratza Sette (coarse), filter burrs
- ceramic V60 size 2
- regular Hario paper filters
I did my best in exploring new recipes, and today I will be sharing with you a recipe for V60 for two people (or for one very thirsty coffee lover).
What’s new in this recipe?
The factor I am exploring is the pouring.
All other variables stayed the same, and the only thing I am changing is the way I pour. In one of the last videos of James Hoffmann where he is exploring different pour over brewers, he mentioned that April Brewer has a special recipe for it. And since then the thing that I wanted to try was to use that recipe brewing a V60.
The main feature of it is using a combined pour – 100 grams of water in 10 seconds, divided into 30 grams circular pour (roughly around 2 circles) and 70 grams right in the center.
April Brewer has a basket geometry that is different from V60 (flat bed vs conical bed), and the ribs inside the brewer in April Brewer and V60 are also quite different (to start with, first are horizontal, and second are vertical). It will eventually influence our brewing time, it will be shorter in V60. In other words, April Brewer has much more similarities with Kalitta than with V60.
And nevertheless, we can always experiment new things and brew differently! In my case it yielded a very delicious, balanced cup of coffee, so I can guarantee that it will work well with natural and experimental processing.
And attention, I measure now how long I let me V60 cool down after cleansing the paper filter. For the consistency, it makes part of the recipe now.
This afternoon’s recipe: