Brewing

Everyone has their own way they like to brew coffee, but here is how I brew and where I suggest you start if you are new to pour-over. 

Resting: I suggest you rest these coffees for a minimum of three weeks, often longer than this will give you even better results. You may notice a bit of potentially unpleasant freshness in the coffee if you consume them earlier, which will present differently depending on the coffee. 

Ratio: 16:280

Gear: plastic v60 using Cafec Abaca Filters. 

Temp: most of our coffees do well with lower temps, 86-90c, but adjust to your preference.

Grinder: EK43 with TC Brews & Zerno Z1 with 64mm Pro Brew Burrs

Water: post-brew remineralization with third wave water Calcium and Potassium to taste (usually 1 drop of potassium and 2 drops of Calcium per a ~300g brew). Alternatively, we have had good results using one third strength third wave water filter blend. Our preferred method is to mix one packet into 300ml of water in a mason jar, and use 100ml per 1gal of water. 

v60 Recipe: I am grinding around 400 microns on the Zerno Z1 with Pietro Pro Brew Burrs. This is on the finer side for pour over and using the above ratio, I bloom with about 30g of water for 30 seconds to 1 minute. After the bloom, I do a "single pour" method where I keep the water level just above the coffee grounds and apply high agitation, while being careful to not pour so much water where the water level is much higher than 1-2cm above the coffee bed. I call this a "single pour" because it's okay to stop pouring if you need to as the water draws down, but I do not let the water draw down below the top of the bed of the coffee. If you notice the brew is very fast, I suggest you agitate the coffee bed further before adjusting your grind finer.