The everyday

Filter (V60)

1. Brew Ratio: 1:17 coffee-to-water

  • Example: 15g coffee, 255g water

2. Grind Size: Medium-coarse

The grind should allow for an optimal flow rate. If water drains too quickly, extraction may be insufficient, leading to excessive acidity (sour) and a lack of body (watery). Conversely, if the bed appears muddy post-brew, the grind is likely too fine, causing over-extraction and bitterness.

3. Water Temperature: 93°C

Adjust temperature based on the extraction profile:

  • Increase for higher extraction or to balance excessive acidity.
  • Lower if bitterness is present due to over-extraction.

4. Preparation:

Pre-wet the paper filter to remove any residual taste.

5. Pours & Flow Control:

  • Bloom: Apply three times the coffee dose in water (e.g., 45g), followed by a 45-second pause.
  • Main Extraction: Pour 50-60% of the remaining water (e.g., 110g) over 20 seconds, then pause for 20 seconds.
  • Final Pour: Introduce the remaining water (e.g., 100g) with a controlled 20-second pour.

the adventurous

Espresso

1. Water Temperature: 93°C (adjustable based on machine and extraction needs)

  • If shots exhibit excessive acidity, increase the temperature slightly.

2. Brew Ratio: 1:2 – 1:2.5 (coffee-to-yield)

  • Example: 18g coffee → 36g–45g espresso

3. Dose & Puck Analysis:

Proper dosing ensures consistency:

  • A soggy puck suggests insufficient coffee and may indicate the need for a higher dose.
  • If the puck presses against the shower screen, the dose is too high and should be reduced.

4. Shot Time: 25-30 seconds (measured from first drip)

  • If pre-infusion is available, a 15-second pre-infusion followed by a 20-30 second shot allows for more controlled extraction, enhancing balance and texture.