Brewing is an area where we can get the best out of our coffee, by having some guidance could get you a step closer to finding your go-to recipe.
You will need;
Coffee: A bag of your favourite coffee
Method: Kalita or Hario V60
Filter Paper: White or Brown
Grinder: Medium Coarse
Scale: Ideally with the point one of a gram & timer
We will be using 40%|60% methods where we focus first 40% of the brew to be balanced, acidic or sweet cup of coffee and final 60% to be the strength of coffee low, medium or high strength
This is how to plan your brew
What coffee are you using?
What is the process?
What flavours are you trying to highlight?
Recipe 1: 20g Coffee|320g Water|96c Temperature (One Cup)
320g Total Brew
40% is 128g Focus on Bringing Cup Profile
60% is 192g Focus on Bringing Strength Profile
Cup Profile; Slow Concentric Circle Pour
Sweet: 40g Bloom (1st pour)| 88g 2nd Pour (Sweet coffee)
or
Balanced: 64g Bloom (1st pour) | 64g 2nd Pour (All-round coffee)
or
Acidic: 88g Bloom (1st pour) | 40g 2nd Pour (Fruity complex coffee)
Strength Profile; Fast Centre Pour
Low: 96g 3rd Pour | 96g 4th Pour
or
Medium: 64g 3rd Pour | 64g 4th Pour | 64g 5th Pour
or
High: 48g 3rd Pour | 48g 4th Pour | 48g 5th Pour | 48g 6th Pour
Recipe 2: 30g Coffee|480g Water|96c Temperature (Two Cups)
480g Total Brew
40% is 192g Focus on Bringing Cup Profile
60% is 288g Focus on Bringing Strength Profile
Cup Profile; Slow Concentric Circle Pour
Sweet: 60g Bloom (1st pour) | 132g 2nd Pour (Sweet coffee)
or
Balanced: 96g Bloom (1st pour) | 96g 2nd Pour (All-round coffee)
or
Acidic: 132g Bloom (1st pour) | 60g 2nd Pour (Fruity complex coffee)
Strength Profile; Fast Centre Pour
Low: 144g 3rd Pour | 144g 4th Pour
or
Medium: 96g 3rd Pour | 96g 4th Pour | 96g 5th Pour
or
High: 72g 3rd Pour | 72g 4th Pour | 72g 5th Pour | 72g 6th Pour
Time to Brew!
Step One
Dose and grind your coffee.
Step Two
Pre-wet you filter paper to get rid of the papery or chemical taste.
Step Three
Add coffee into your brewing vessel distribute it evenly
and tare your scale.
Creating Cup Profile
First Pour
Add 40g of water, then Bloom and swirl for 30s to fully saturate the ground coffee, giving you an even extraction.
(As I love the sweetness in this coffee I am going with a sweet cup profile.)
Second Pour
Add 88g of water after the 30s to complete the first 40% of brewing.
Creating Strength Profile
Third Pour
I like the low strength of this coffee as it highlights the complexity of the fruity and floral notes really well.
Add 144g of water by 00:55s
Forth Pour
At 01:20s, add 144g of water
Finishing Touch
Swirl your brew vessel and tap to make sure your coffee is evenly extracted.
One cup should take 2:45- 3:00 minutes
Two cups should take 3:30 - 4:00 minutes
Taste your brew!
Too Watery? - Grind Finer
Too Bitter? - Grind Coarser
Juicy, Sweet & Round? - Drink it all!
This is just a rough guide which you can adjust according to how you like your coffee, let us know what your favourite coffee is and what worked best for you!