Скачать или смотреть Graef CM702 and V60

Timeline: scroll down. For full details on my grinder settings for V60, see this shared document:
https://docs.google.com/document/d/17...

Blessings to Sling Dilly for the tunes https://open.spotify.com/artist/6dY8i...

Big up to Danilo for his teachings
  / danilo-caracci-15562a166  

We’re aiming for a brew time of 2-2.5 minutes with a light roast
00:45 Grind 15 grams of coffee and boil 230 grams water
00:50 Double rinse the V60 filter with boiling water while on top of the jug to clean and preheat both, then add your ground coffee to the V60.
00:59 Make a small hole or “bird’s nest” in the centre, to make sure all coffee gets wet during the first phase (= blooming phase).
01:02 Throw the water out of the jug, put the V60 and jug on a scale and tare to zero.
01:07 Add water in a clockwise direction: specifically double the weight of the coffee dose, in this case 30 grams. This addition takes around 30 seconds so time it from the start. While the water seeps through, swirl the V60.
01:19 After 30 seconds, add 150grams of water for a total of 180 grams. No need to go slow, as this could increase bitterness.
01:25 At 180grams, wait a few seconds, then continue to quickly add 50 grams, of which the final 30 grams while staying in the center.
01:33 While the last water seeps through, give two stirs counter clockwise and two stirs clockwise, followed by a final swirl
01:39 When the flow has stopped, remove the V60 and stir the coffee in the jug.
Your coffee is now ready to drink!

FINE TUNING COARSENESS AND DOSAGE
If the resulting coffee lacks flavour, you could either increase the finess, or increase the starting dosage.
If you go finer than setting 20 on the Graef, the water will:
Get to the core of the individual grounds more quickly
Will take longer to seep through the bed
Both effects will increase aromatic extraction and effect no.2 will also increase bitterness. Too fine grounds could “clog” together and force water through other spots in the bed. This “channelling” effect results in local over extraction and spikes bitterness.

Increasing the dose mostly increases effect 2. Once you near double the coffee dose used in the video (25-30 grams), you will need to use a finer grind to compensate against a spike in bitterness.
The beans I used were in fact medium to dark roast and Danilo recommended going 1 step coarser for more delicate flavour (setting #21) so apparently a small step can make a big difference.
The water amount can be changed as well, I currently add in between 250 and 300 grams of water, resulting in more dilution.

Remember to always change one variable at a time and write down all findings to trace back your steps.

WHEN YOU ONLY HAVE DARK ROAST
When you only have dark or very dark roast available, try a bypass: after brewing your coffee, pour one serving in a cup that has been tared to zero on a scale. Then add 5% of that weight of boiled water and stir. In our case, we poured 90 grams of brew in a cup and added 4 grams of water. This presented more aromatic flavours such as caramel and reduced bitterness.

OPTIMIZE YOUR TASTING
A good way to really test the quality of the more delicate flavours is to taste the coffee when it has cooled down to near room temperature. Hotness will numb your senses and “overrule” all but the strongest flavours, similar to drinking a soda with ice. A “good” cup tastes good when cold so that is a good way to put your recipe to the test. You can use this trick for other pour over coffee methods as well.

March 2021, filmed at home with a handheld Gopro 5