Guava Banana

Brewer

V60 · Cafec Abaca filter

Dose

13 g coffee : 200 g water

Grind

Medium-coarse · 700 µm · 23 clicks C40

Water

⅓-strength Third Wave Water Classic (or 60 ppm GH + 30 ppm KH)

Temp

87°C

Bloom

40 g · 1 minute

Pours

5 × 40 g, fast (~10 ml/s)

Total time

2:45 (last pour before 2:00)

Rest

6+ weeks off roast

1. 0:00Bloom with 40 g and let it sit a full minute.
2. 1:00Pour 40 g in tight circles, spout close to the bed. Take the kettle off the base.
3. ~1:20–2:00Three more 40 g pours, each just before the bed is exposed.
4. ~2:45Drawdown finishes. Serve warm or over ice; skip the flash chill.

Got a Switch? Pour the hot water in first so it cools toward 75°C, add the grounds, mix gently, steep 10 s, then open and continue from the second pour (hit 160 g after taring). The cold bloom tames fermenty notes. On a Deep27: 8 g : 120 g, 6 × 20 ml pours.