JS0125

This recipe is best for Costa Rica.

This has a wide range of usability and can be applied on any kind of beans.

SKU: 73652 Categories: ,

Preparision

Make sure you strictly follow the recipes without any prejudgement, explore and have fun 🙂 Please leave your honest and fair feedback in the review section. Thank you!

Brewing tool

Pourover V60

Grinding Size

6

Dose of coffee

20 g

Water

91 °C
330 ml

Total brewing time

2:30

Coffee water ratio

1:16.5

Detailed Guidance

Rinse a sheet of Hario paper filter.
Grind 20g of roasted bean.
Put the ground bean into a dripper.
Soak the bean powder with 50ml of water.
Wait for 30 seconds, stirring the soaked powder with a spoon.
Pour 80ml of water for primary extraction.
After 35 seconds, pour 200ml of water more for secondary extraction.
Finish the extraction after 85 seconds, totally 2 minutes 30 seconds.

What makes this recipe so special?

This recipe has a wide range of usability and can be applied on any kind of beans.

How to grind coffee?

Grind setting 1 to 10

The grind setting below is from our volunteer Carlos @chaosinrye, this is only a draft version. You can help us improve it, refine it, polish it and more. Please give us feedback on the Discord channel, thank you for your great help. We would like to design a grind setting converter to make it easier for coffee lovers around the world. Can you help? Let us know.

Screen Shot 2021 01 14 at 7.48.45 PM1. Extreme fine grinding

it is so fine that is almost impossible to filter/separate, like a powder, usually the finest grading in your grinder. Used for Ibrik/Turkish method because it “dissolves”; in pour-over can clog the filters. The substances extraction is extreme and can lead to a more bitter taste.

2. Finest grinding

almost a powder, a little more boulder. Can be used in Ibrik/Turkish coffee, and for some coffee beans in Moka Pot and espresso. The substances extraction is very high but has less surface contact area than the previous one.

3. Fine grinding

it is fine, but not a powder, you can see little boulder parts. Used mainly for espresso and Moka Pot, but some Aeropress recipes use this grinding in a short time extraction. The substances extraction is high, it has high surface area contact, and it is used in methods with pressure, less time, high temperature.

4. Medium-fine grinding

it is finer than sand, but not as fine than the previous. It is perfect for tuned recipes with pour-over methods, V60, Kalita, et cetera and also for some Aeropress recipes. It can be tricky if you do not master the brewing techniques leading to clogging. The substances extraction is high; it has a high surface contact area, but less than the previous one.

5-6.Medium grinding

it is the start point for a test with a new coffee, it is a little bit coarse than the medium-fine. Very similar, in consistence and size, to sand. Can be used in various methods like pour-over, siphon, Aeropress, infusion, et cetera. The water-substances interaction is medium here, as the surface contact area is starting to decrease. In this grind size, and beyond, other variables like temperature and time become to influence more and more. It is the grind size that doesn’t extract too much but don’t extract too little.

7. Medium-coarse grinding

it has the aspect of sand with boulder particles. Methods like Chemex, Clever and Aeropress benefit a lot from this grinding size, also some pour-overs with a little adjust in the variables. The surface contact area is smaller, so the solubility of the substance in water become to decrease. In this case, extraction is medium and extraction time starting to get more attention.

8. Coarse grinding:

it is more rough than sand, almost a sea salt, you can see boulder particles. Methods like French Press and some percolators are the best ones applied here. It is also very used to coffee cupping/tasting. In this case, extraction becomes small to medium, there is even less surface contact area with water and extraction time become fundamental.

9. Coarsted grinding

similar to peppercorns. Used mainly for cold brew due to small substances extraction rate because the surface contact area is little, the pores are not available for extraction.

10. Extreme coarse grinding

also similar to peppercorns, also used for cold brew. The substances are even less extracted than the previous. The surface contact area is small.

Additional information

Difficulty

Beginner

Brewing method

Dose of coffee

16-30g

Serving

1 person

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