I’m a dry cap dude. The daily V60 is for my wife. By the time I saw Hoffman’s swirl, I was already stirring like a madman. I was using the handle of an espresso spoon. I’ve upped my game with a small egg beater whisk which really rocks. Pilot Roasters Heritage blend from Toronto are the beans we’ve been using for the last two years. Fed-exd the day after roast. I purchase five pound bags and freeze the beans in mason jars. The 420 grams water 31.5 grams beans produce a velvety soft mouth feel complemented by chocolate with caramel, nutty notes. Baratza Virtuoso single dose grind at #19.
Into pre heated vessels.(filter rinse) Water @195F approx. First pour 140-160 grams with a moderate stir for blooming. Second pour after 60 secs. 140-160 grams moderate to mad man stir. It is ok, necessary and recommended to pour along and on the filter paper only to this point. The slurry bed is now established after the mad man stir, do not pour on the filter paper for remaining pours. I visually watch how the slurry is drawing down and finish with one to three pours to come to my total 420 grams. My total draw down times vary from 5:05 to 6:..... it takes what it takes.
Obviously there are more precise and accurate recipes. I wrote this piece for the frustrated newbies who are freaking because they over poured by .1 gram and they are going to wake up at 3:00am in a cold sweat wondering if they blew it with that .1 error. It is a science of course but does not have to be dead nuts accurate unless your in a Barista World Championship. A consistent routine and recipe staying within reasonable boundaries can and will produce a delightful cup.
Into pre heated vessels.(filter rinse) Water @195F approx. First pour 140-160 grams with a moderate stir for blooming. Second pour after 60 secs. 140-160 grams moderate to mad man stir. It is ok, necessary and recommended to pour along and on the filter paper only to this point. The slurry bed is now established after the mad man stir, do not pour on the filter paper for remaining pours. I visually watch how the slurry is drawing down and finish with one to three pours to come to my total 420 grams. My total draw down times vary from 5:05 to 6:..... it takes what it takes.
Obviously there are more precise and accurate recipes. I wrote this piece for the frustrated newbies who are freaking because they over poured by .1 gram and they are going to wake up at 3:00am in a cold sweat wondering if they blew it with that .1 error. It is a science of course but does not have to be dead nuts accurate unless your in a Barista World Championship. A consistent routine and recipe staying within reasonable boundaries can and will produce a delightful cup.