01
Brew what we pour.
Type the name on your bag for our recipe, a timer that calls each pour, and what to change if the cup tastes off.
No coffee by that name. Try the farm or the variety on the bag.
Recipe · Aponte CaturraCaturra · honey · Aponte, El Tablón de Gómez, Nariño, ColombiaIn seasonBuy this coffee · 200 g · filter · Rp 300.000
Timer · V60 · Aponte Caturra1 / 6
0:00Bloom · next: Second bloom at 0:30
The screen stays on while the timer runs.
0:00BloomPour to 50 g, starting in the centre and circling out to the edge, at 5 to 7 g a second. Valve closed.50 g
0:30Second bloomPour to 100 g, this time from the edge in to the centre. Then no water until 1:00.100 g
1:00Open the valveOn a V60 02 there is no valve: carry on.
1:05Third pourPour to 185 g from the centre out, at 5 to 7 g a second.185 g
1:40Final pourPour to 260 g from the edge in, then one or two gentle swirls of the whole dripper (none for a dense coffee).260 g
2:50DrainedFinished by 2:45 to 3:00. Slower: grind coarser next time. Faster: finer.
If it tastes
sour · thingrind finer, or +1 °Cbitter · dryinggrind coarser, or −1 °Cboozy · funky88 °C and a touch coarserflat · dulltry filtered or soft bottled water
You'll needV60 02, or the V60 Switch we use at the bar · paper filter, rinsed with hot water (for a dense coffee, a fast one such as Sibarist FAST) · grinder · gooseneck kettle, for 5 to 7 g a second · scale
02
Every coffee in the shop.
Tap a coffee for its recipe.
03
We start from distilled water.
We add minerals to about 64 ppm, tuned for each coffee. Distilled water on its own brews flat. At home, filtered or soft bottled water is enough.
