BREW GUIDE
POUROVER
We believe that every coffee should be approached differently based on colour, processing and what you want to extract.
Here are some starting points that we use to aim for a clean and balanced cup. We usually aim for 18.5-21% extraction.
Ratio
Filter: 1:16 – 1:17 (12g or 12.5g coffee : 200g water)
Iced Filter: 1:10 – 1:12
Water Temperature
Washed/Clean Honey: 92-95C
Natural/Honey/Anaerobic: 90-92C
Water General TDS
20-40ppm
At the moment we are using Aquacode water diluted to 40ppm
EXAMPLE RECIPES (12g coffee, 200g water)
2-POUR RECIPE A
0:00) Start, 100g – pouring 60g in a circle to saturate the bed and 40g in the centre.
0:40) 100g – Pouring 60g in a circle again and 40g in the centre.
2-POUR RECIPE B
0:00) Start, 50g Circle-pour to saturate the bed.
0:40) 150g – Pouring 100g in a circle and 50g in the centre.
3-POUR RECIPE
0:00) Start, 50g Circle-pour to saturate the bed
0:40) 50g Circle-pour again
1:20) 100g – Pouring 50g in a circle and 50g in the centre
4-POUR RECIPE
0:00) Start, 50g Circle-pour to saturate the bed
0:30) 50g Circle-pour
1:00) 50g Circle-pour
1:30) 50g Circle-pour
JAPANESE ICED FILTER RECIPE (50g of ice already in carafe – increase dose to 20g)
0:00) Start, 50g Circle-pour
0:30) 50g Circle-pour
1:00) 50g Circle-pour
1:30) 50g Circle-pour
Pour over a glass of ice and enjoy
TROUBLESHOOTING
Coffee is lacking intensity/flavour/tastes flat – grind finer
Coffee tastes salty/a little drying – grind courser
Coffee taking too long to drain – grind courser or replace any circle-pouring pattern to centre
Coffee taking draining really quickly – grind finer or replace any centre-pouring pattern to a circular pattern
Coffee has roast-y flavours – lower water temperature
Coffee is too acidic from hot to cool – increase water temperature
ESPRESSO
Equipment
20g VST ridgeless basket
Ratio
1:2 – 1:3
This usually depends on the roast degree (lighter roast will naturally be more acidic and vice versa) and type of coffee you are using (i.e. a Washed Kenyan coffee inherently has more acidic compounds compared to a Pulped Natural Brazil which naturally has low-er acidity.)
Pulling longer yield shots (more water passing through the coffee bed in a set time) leads to more diluted/tamed acidity and vice versa
Water Temperature
93C
EXAMPLE RECIPES
Washed Kenyan coffee
19g Dose in — 57g out
23-26s
Pulped Natural Brazil coffee
20g in — 40g out
25-30s
Anaerobic Natural Colombia coffee
20g in — 40g out
20-25s
NOTE
You can play the shot time to balance the coffee to your taste. We just find that there is more flavour clarity around this time-range.
This is the influence of a longer shot time (by grinding finer):
= increased water-contact time with the coffee
= more organic bitter compounds are extracted and balance out the acids that were extracted earlier in the shot
If too many bitter compounds are extracted, the volatile acids extracted earlier in the shot will be overpowered. Leading to a very unpleasant, bitter shot