Concentrate
Open in appHeart Coffee Roasters' V60 guidance inspires this concentrated V60-01 brew for later dilution with hot water or ice. The compact dripper produces a strong, aromatic base intended to retain sweetness and definition after bypass.
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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
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:00 · total-
Bloom 1 / 40:0030s
Pour 30g over the centre of the bed. Let it bloom.
+30g→ 30g Center pour 6g/s 5s 95°C -
Pour 2 / 40:3020s
Pour in a spiral to 90g.
+60g→ 90g Spiral 6g/s 10s -
Pour 3 / 40:501m10s
Finish in a spiral to 150g.
+60g→ 150g Spiral 6g/s 10s -
Done 4 / 42:00
Concentrate ready. Dilute to taste, or serve over ice.
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.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.
