OUR ROASTERS
Recipe I/O:
Method: V60
Number of pours: 4
TBT: 2:45-3:00
Number of pours: 4
TBT: 2:45-3:00
Dose: 15g
Grind size: Fine
Grind size: Fine
Water: 240ml
Water Temp: 205°F/96°C
Water Temp: 205°F/96°C
Pour #1
@0:00
60ml
Center, Then Spiral, Swirl V60
@0:00
60ml
Center, Then Spiral, Swirl V60
Pour #2
@0:45
60ml
Circular
@0:45
60ml
Circular
Pour #3
@1:15
60ml
Circular
@1:15
60ml
Circular
Pour #4
@2:00
60ml
Circular
@2:00
60ml
Circular
Notes: Pour slower around 2-4ml/s to maximize balance and sweetness
Dose: 18g
Grind size: Very Fine
Water Temp: 199°F/93°C
Shot Time
24-26 seconds
24-26 seconds
Yield
54g
54g
Notes: Enjoy!
TBT: 6:00
Dose: 20g
Grind size: Fine
Grind size: Fine
Water: 320ml
Water Temp: 208°F/98°C
Water Temp: 208°F/98°C
Pour #1
@0:00
300ml
Spiral
@0:00
300ml
Spiral
Break Crust
@4:00
@4:00
Plunger
@6:00
@6:00
Notes: Enjoy!
Method: AeroPress
TBT: 5:00
TBT: 5:00
Dose: 15g
Grind size: Medium Fine
Grind size: Medium Fine
Water: 240ml
Water Temp: 205°F/96°C
Water Temp: 205°F/96°C
Pour #1
@0:00
240ml
Spiral
@0:00
240ml
Spiral
Notes: Pour water in, then coffee, stir. Press filter down at 6 minutes, then pour into mug
Number of pours: 5
TBT: 2:45-3:00
TBT: 2:45-3:00
Dose: 15g
Grind size: 22
Grind size: 22
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:45ml
Pattern:Circular
Pausing:30sec
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:30sec
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:45ml
Pattern:Circular
Pausing:20sec
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:20sec