/ck/ - Food & Cooking

>>19830129
This super concentrated coffee only applies to non-Americans. I figured out how to use my size 03 V60 last night from scratch last night and I'm able to recreate the perfect cuppa. I was inspired by Tetsu's "Devil's" recipe.

Based on how I was brewing before and how you typically get good coffee in America, I decided that the secret to good American coffee is to brew for a long time and take advantage of late stage extraction, since drip pots and also my TK V60 always took at least 5 minutes. I don't have a Hario Switch (yet), but I recreated the aspects of his recipe in a regular v60 by pouring like this (grams listed is total weight on scale):

Thoroughly wet filter with cold water
Heat water to 200F
add 30g coffee
@30s: 100g
@60s: 200g
Add cold water to pot to make 176F
@1m00s: 400g
@1m30s: 600g
@2m00s: 800g
@2m30s: 900g
Let it drain all the way through (finishes around the 5 minute mark)

A ceramic V60 will naturally cool the water like this. It's kind of a hassle to have to manually cool the water with the glass dripper, but it's fun, and honestly the coffee came out even better than it used to thanks to this manual manipulation, and slight increase in grind ratio. It's bright, aromatic, and full bodied. I guess I'll stick with it. I like the big dripper so I can make enough coffee for the whole day all at once. Thank you for reading my blog.