Hello, So far I’ve kept my single-cup V60 recipe fairly stable. 15g coffee and 250mL of water, pour water by 50g increments with 10s time in between pours. It usually gives me a brew time around 2’30" which is generally considered good. I adjust the grind size on my manual grinder depending on the beans and I’ve been satisfied with the results so far.
Now the problem: I started new beans, higher roast, lower density. With my usual method I get a very short brew time, less than 1’30". Finer grind size quickly becomes too bitter.
I am not questioning the quality of the beans, more my recipe. I suppose I’m not getting the best out of these beans.
What would you suggest to improve my recipe for these beans?
- Adjust coffee to water ratio ? What should I look for to find the correct ratio ?
- Change brew temperature? I usually boil my water to near 100°C as it will cool quickly in the porcelain V60.
- Any other suggestions?
Update: thank you all for the interesting suggestions. With this morning brew, I made 2 changes:
- Reduced target water temperature to 90°C
- 50g bloom and the rest of the water in 2 pours
The results are improving, very pleasant cup. The brew time was still pretty short. Next, I will try to decrease the grind size by a few ticks to see if I can get more flavors without increasing bitterness.
5 50 ml pours will give you maximum extraction, but sometimes maximum extraction isn’t what you want, particularly with something high in tanins. if i’m making coffee for enjoyment rather than trial i’ll do a bloom until the bloom has drained and then pour to 200ml, wait for that to drain mostly, the pour to 250ml