OUR ROASTERS
Recipe I/O:
Method: V60
Number of pours: 4
TBT: 2:40-3:00
Number of pours: 4
TBT: 2:40-3:00
Dose: 15g
Grind size: Medium Fine
Grind size: Medium Fine
Water: 240ml
Water Temp: 203°F/95°C
Water Temp: 203°F/95°C
Pour #1
@0:00
60ml
Spiral
@0:00
60ml
Spiral
Pour #2
@0:45
60ml
Spiral
@0:45
60ml
Spiral
Pour #3
@1:15
60ml
Spiral
@1:15
60ml
Spiral
Pour #4
@2:00
60ml
Spiral, then Swirl and tap V60
@2:00
60ml
Spiral, then Swirl and tap V60
Notes: Enjoy!
Number of pours: 5
TBT: 2:15-2:40
TBT: 2:15-2:40
Dose: 15g
Grind size: 24
Grind size: 24
Water: 240ml
Water Temp: 203°F/95°C
Water Temp: 203°F/95°C
Bloom
Temperature:203°F/95°C
Water:60ml
Pattern:Circular
Pausing:45sec
Vibrate after
Temperature:203°F/95°C
Water:60ml
Pattern:Circular
Pausing:45sec
Vibrate after
Pour #2
Temperature:203°F/95°C
Water:60ml
Pattern:Circular
Pausing:30sec
Vibrate before
Temperature:203°F/95°C
Water:60ml
Pattern:Circular
Pausing:30sec
Vibrate before
Pour #3
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:20sec
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:20sec
Pour #4
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:20sec
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:20sec
Pour #5
Temperature:203°F/95°C
Water:30ml
Pattern:Circular
Pausing:20sec
Temperature:203°F/95°C
Water:30ml
Pattern:Circular
Pausing:20sec