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!
- At 0:00 pour 50 g of water working in circles from the inside out then back in. Pour this in 10-15 seconds.
- At 0:45, after all water has drained pour to 100 g in wide circles.
- At about 1:25, after all wYer has drained pour to 150 in wide circles.
- At about 2:00 pour to 200 g in wide circles.
- Tbt 2:40-320
- If the brew tastes weak, go slightly finer.
- If the brew tastes too acidity for smears and lacks sweetness, up the temp a little, one degrees Celsius at a time.
- At no point in this brew should you spin or shake the brewer or use a spoon or stick or agitation .
What makes this recipe so special?
The bigger dose and lower temp let’s you grind a bit coarser and creates a really
Clear and crisp cup with loads of acidity and sweetness if done right. Part of the key is the even pulse sizes. The other part of it is enduring the pulses drain through all the way each time. Fresh water extracts better and leads to a delicious and juicy cup.
I prefer not to agitate with this recipe as it tends to clog filter and slow down draw time leading to muddled brews.
I also love this with the kono silky filters!
How to measure grinding size?
Due to various grinders we use, we use a simple grading system to measure the grinding size.
1 – Finest grinding
10- Coarsted grinding
We’re currently building an easy to understand the grinding system, any ideas? Let us know, send email to [email protected] or contact us through Instagram.