Concentrate Bypass
NextLevel's concentrate and bypass method. Low bloom temperature extracts aromatics, higher main temperature extracts body. Dilute with about 300g hot water.
- Chocolate
- Sweet
- Full-bodied
- Medium roast
- Standard
- Beginner
- Total
- 2:30
- Ratio
- 1:8
- Coffee
- 30 g
- Temp
- 88 °C
The Concentrate Bypass recipe by NextLevel Brewer Co for the Next Level LVL-10 uses 30 g of coffee and 240 g of water (1:8 ratio), at 88°C, with a target brew time of 2:30.
Parameters
- 30 g
- Coffee
- 240 g
- Water
- 1:8
- Ratio
- 88 °C
- Temp
- 4 medium fine
- Grind
- 2:30
- Total
- 2
- Servings
Method
-
0:00Bloom
Close valve. Pour 90g of water at 78°C through dispersion cap.
+90g 15s Slow -
0:30Wait
Open valve. Allow concentrate to drain.
-
0:45Pour
Close valve. Pour remaining water at 88°C through dispersion cap up to 240g total.
+240g 20s Slow -
1:00Wait
Open valve. Allow to drain fully. Add about 300g hot water to the brewed concentrate.
-
2:30Done
Dilute to taste and serve.
Notes
More Next Level LVL-10 recipes
-
Concentrate + Dilute
1:16.7by NextLevel Brewer Co
- Chocolate
- Sweet
Total 7:00 Temp 97°C -
Dark Roast
1:15by NextLevel Brewer Co
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Doubleshot Hybrid
1:16.7by NextLevel Brewer Co
- Fruity
- Sweet
Total 7:00 Temp 100°C -
Iced
1:10by NextLevel Brewer Co
- Fruity
- Citric
Total 2:30 Temp 96°C -
Standard Percolation
1:17by NextLevel Brewer Co
- Balanced
- Chocolate
Total 4:00 Temp 88°C
Other Nextlevel methods
More by NextLevel Brewer Co
-
Concentrate + Dilute
1:16.7Next Level LVL-10
- Chocolate
- Sweet
Total 7:00 Temp 97°C -
Dark Roast
1:15Next Level LVL-10
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Doubleshot Hybrid
1:16.7Next Level LVL-10
- Fruity
- Sweet
Total 7:00 Temp 100°C -
Iced
1:10Next Level LVL-10
- Fruity
- Citric
Total 2:30 Temp 96°C -
Standard Percolation
1:17Next Level LVL-10
- Balanced
- Chocolate
Total 4:00 Temp 88°C
Original source
Recipe by NextLevel Brewer Co, published at nextlevel.coffee.
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100g
+50g Add water