coffee recipes
for all of these recipes, i:
- before adding grinds, rinse my filter with hot water
- after adding grinds, make a little well in order to make even blooming easier without much water
- after my final pour, stir the coffee in the cone once either direction to knock grinds off the walls and swish the cone to get an even bed
hoffmann method
this is how i ordinarily brew with a v60. use medium-fine grind size. i like 19 clicks on my timemore c2.
25g grinds, 416ml total brew
-
0s: pour 50ml of
total brew weight quickly and allow to bloom.
if grinds are not sufficiently wet, try swirling the cone. - 45s: pour 250ml of total brew weight slowly
- 1:15s: pour 416ml of total brew weight slowly
- allow to draw down and serve
v60 iced coffee
this is how i ordinarily brew iced coffee. it is a version of the tetsu kasuya method which i took from beanrockcoffee. use the same grind size as you would use if brewing hot.
you are pouring water directly over ice. the idea is to make a super strong brew which gets diluted by the ice in the caraffe completely melting, then serving it with more ice.
even after the ice in the caraffe melts this recipe is still obscenely strong until you let the extra ice melt over time.
- add 120g ice to your caraffe and tare scale
- 0s: add 50ml total weight (after tare) in 10s
- 45s: add 120ml total weight in 10s
- 1:30s: add 180ml total weight in 10s
- allow to draw down
- swirl caraffe and wait until all ice is melted before serving