With this profile for our coffees we generally aim for an extraction yield of 19% and TDS of 1.36.
Hario V60, Scale, Timer, Grinder, Pitcher
210g (7.40oz) purified water at 96C (205F)
1. Put the paper in your V60 and give it a good rinse with hot water. It removes all paper taste and preheat the equipment.
2. Remove the rinsing water.
3. Grind your coffee beans to a medium grind setting. Add the coffee, tare your scale, start your timer.
4. Pour 60g (2.12oz) water to create the bloom. At 45 secs: pour in 55g (1.94oz) water. At 1:30 seconds: pour 55g (1.94oz) water and at 2:15 add the last 40g (1.41oz).
5. The water should have drained trough at 3:30.
To brew coffee well, extraction is an important concept to understand. If we were able to dry out coffee grounds after they have been brewed, they will have lost about 20% of their weight. This is the amount that we have dissolved into our cup during brewing, and the percentage is termed extraction. This is important, as flavour does not extract from coffee in a linear way, more is not necessarily more. When we begin to brew a coffee, the natural acids present in the coffee will extract most easily, followed by sugars, and then heavier bitter compounds towards the end of the brew. This means controlling how much we extract from a coffee will control the balance of flavour in your cup. Extract too little, and we have a sour coffee, too much acid from the beginning of the brew, and not enough sweetness to create balance. Extract too much, and we will extract too much bitterness from later in the brew, resulting in an overall bitter and drying cup.
There are two main ways we can control extraction, in ANY method of brewing coffee. Grind Size, and Contact Time. The table below shows a guide to controlling extraction when brewing.
|Coffee Tastes||Too Bitter/Dry||Too Sour|
By tweaking these variables, and tasting every cup you brew with a critical pallet, you’re sure to be brewing transparent and delicious brews. See other brew guides:Brew Guides