KA0208

It’s easier to duplicate the recipe.

As a home brewer you can do this too and make a good balanced coffee at home. 3-3 Method is easy method to replicate, bloom with 3x weight of coffee and devide the remaining water into 3 equal pours, as simple as that and it has an unique name that will easy to remember. No need to rush, enjoy your balanced cup easily!

SKU: BGC_1579864720642 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

Grinding Size

5

Dose of coffee

15 g

Water

90-93 °C
225 ml

Total brewing time

2:20-2:45

Coffee water ratio

1:15

Detailed Guidance

I called it 3-3 method. A recipe that is quite easy to duplicate, with the title 3-3 which means blooming use 3x the weight of the coffee, and devide the remaining water into 3 equal pour.

I’m using 15 gram of coffee: 225 gram of water. Blooming use 45 gram of water and the remaining 180 gram of water will be divided evenly into 3 pourings, which is 60 gram. With a brewing temperature of 92C and a medium grind size, the total time needed is around 2:20 – 2:45. The resulting brew will produce coffee with balance acidity and sweetness that will appear so that it is suitable to identify the character of the coffee for next brewing.

What makes this recipe so special?

It’s easier to duplicate the recipe. As a home brewer you can do this too and make a good balanced coffee at home. 3-3 Method is easy method to replicate, bloom with 3x weight of coffee and devide the remaining water into 3 equal pours, as simple as that and it has an unique name that will easy to remember. No need to rush, enjoy your balanced cup easily!

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

Brewing method

Difficulty

Intermediate

Dose of coffee

<16g

Serving

1 person

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