Concentrate
Open in appStrong 1:10 concentrate on the small V60-01. Dilute with hot water or ice.
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Parameters
- 15 g
- Coffee
- 150 g
- Water
- 1:10
- Ratio
- 95 °C
- Temp
- 4 medium-fine
- Grind
- 2:00
- Total
- ~150 ml
- Yield
Method
2:00 · total-
Bloom 1 / 40:00
Pour 30g in center.
+30g→ 30g Center pour 5s -
Pour 2 / 40:30
Pour to 90g.
+60g→ 90g Spiral 10s -
Pour 3 / 40:50
Final pour to 150g.
+60g→ 150g Spiral 10s -
Done 4 / 42:00
Concentrate ready. Dilute to taste.
Notes
Original source
Recipe by Heart Coffee Roasters, published at heartroasters.com.
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Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.