Equipment:
- 15g of Limited Batch #22368
- A scale with a timer; if unavailable, please use a stopwatch or your phone!
- Grinder (we use Comandante Grinder at 18 clicks)
- Water Kettle (at 93 °C)
- Soft Mineral Water (at 80 ppm total hardness)
- Hario V60 Size 02
- Sibarist Paper Filter
- Hario Server Size 02
Recipe:
15g of Limited Batch #22368 & 250 g of soft mineral water (80 ppm total hardness) at 93 °C. Total brew time: close to 2:00”. Comandante Grinder set at 18 clicks.
Brewed by:
George Delichristos of Loud Bean Coffee
How-to:
Step 1: Prepare your water at a temperature of 93 °C. Rinse your filter with at least 200 ml of hot water to remove any paper taste, heating up your dripper and server.
Step 2: Grind 15g of Limited Batch #22368 using 18 clicks in our Comandante Grinder.
Step 3: Empty your pitcher of water and place everything on your scale.
Step 4: Pour the ground coffee into the V60 and tare your scale
Step 5: Start your timer and add 40g of water in the first 10 seconds, trying to wet all your coffee grounds evenly, starting the blooming, using a circular pattern.
Step 6: Wait for 30sec, and at 30sec and up to 40sec, add 70g of water, for a total of 110g of water, using a circular pattern.
Step 7: At the 1’ mark and up to 1’ 10”, add 70g of water, for a total of 180g of water, using a circular pattern.
Step 8: At the 1’30” mark and up to 1’ 40”, add the last 70g of water, for a total of 250g of water, using a circular pattern.
Step 9: Total Brew time should be 1’50” to 2’, where you should remove the V60 Dripper.
Step 10: Swirl, enjoy the aromatics, serve, and enjoy your freshly brewed Limited Batch #22368
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