Here’s the recipe:
20 grams of coffee and 280 grams of water.
Three pour structure with a temp drop and immersion on the 3rd pour.
Okay to grind a little finer than usual.
0:00-0:30: Pour 60 grams at 90-93C. Switch open, let it flow.
0:30-1:00: Pour 60 grams at 90-93C. Switch open, let it flow.
1:00-1:15: Close the Switch. Drop water temp to about 70C and pour in 160 grams of water (total is now 280 g).
1:15-1:45: Let the immersion take place.
1:45:-3:00: Open the Switch and let drawdown occur. Try to aim for a grind size that allows the drawdown to complete at ~ 3:00. Close switch at 3:00 if not finished.
The cup should have acidic note separation initially but the body will be round and sweet with little to no bitterness.
4 Comments
GissaMittJobb@lemmy.ml · 3 pts · 3y
Does the Switch fit into the standard v60-decanter, or is trying to put those together a fools errand?
UTJD16@lemmy.world · 3 pts · 3y
It should fit! I don’t have the Hario glass server, but I do have the Hario stainless steel server and it fits perfectly.
UTJD16@lemmy.world · 2 pts · 3y
Here’s the recipe: 20 grams of coffee and 280 grams of water. Three pour structure with a temp drop and immersion on the 3rd pour. Okay to grind a little finer than usual.
0:00-0:30: Pour 60 grams at 90-93C. Switch open, let it flow. 0:30-1:00: Pour 60 grams at 90-93C. Switch open, let it flow. 1:00-1:15: Close the Switch. Drop water temp to about 70C and pour in 160 grams of water (total is now 280 g). 1:15-1:45: Let the immersion take place. 1:45:-3:00: Open the Switch and let drawdown occur. Try to aim for a grind size that allows the drawdown to complete at ~ 3:00. Close switch at 3:00 if not finished.
The cup should have acidic note separation initially but the body will be round and sweet with little to no bitterness.