The Daily Pour
This recipe helped me bring out more clarity in the coffee I use.
The recipe is for 20g grounds with 300g water, targeting 1:15 ratio. I have provided ratios below for adjusting for different amounts of coffee.
This recipe goes great with medium and light roast but feel free to experiment and do tell me also.
Recipe details:
Coffee:
Grind Settings:
Water:
Equipment:
Step 1 — Bloom
0:00 - 0:30
3 Times of the weight of coffee. In our case 60gm. Try a slower pour around 4 ml/s in outward spiral motion. Try to wet all the grounds.
Step 2 — Second Bloom
0:30 - 1:15
Again add 3 Times of the weight of coffee. In our case 60gm. Total 120gm. Maintain a slow pour of around 4 ml/s in outward spiral motion.
Step 3 — 3rd Pour
1:15 - 2:00
Pour half of our remaining water. In our case 90gm. Total 210gm. Pour at a higher rate for agitation try to maintain 9 - 10 ml/s.
Step 4 — Final Pour
2:00 - 3:00
Again pour the remaining water. In our case 90gm. Total 300gm. Pour at a slower rate of 4 ml/s.
