Sweetness Focus

Parameters

15 g

Coffee

255 g

Water

1:17

Ratio

99 °C

Temp

5 medium

Grind

3:30

Total

1

Servings

Grind · 5/10 · medium

FINE COARSE

Method

3:30 · total

1. Bloom 1 / 4

   0:00

   To

   60g

   +60g add
   8s Slow Valve: Closed

   Close valve. Pour 60g. Close valve.

2. Pour 2 / 4

   0:30

   To

   165g

   +105g add
   20s Circular Valve: Closed

   Open valve to drain. Close valve. Pour to 165g. Swirl.

3. Pour 3 / 4

   1:30

   To

   255g

   +90g add
   15s Circular Valve: Open

   When slight slurry remains, close valve. Pour to 255g. Swirl. Open valve.

4. Done 4 / 4

   3:30

   Drawdown complete. Sweet and jammy.

Notes

Emphasizes sweetness, jammy, juicy notes. For larger doses, coarsen 50 microns per 5g additional coffee. Pre-fill with water above ridges, place dry filter, drain before starting. From Coffee ad Astra.

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.