|Age Best Used
||7-14 days after roast
||Dose 20g of ground coffee and add 300g water at 91 degrees C in 5 even splits. Start with 60g for 35 seconds to bloom followed by 4 more pours of 60g allowing the liquid to drain through between each pour. Aim to finish the brew between 2:30 and 3:00.
|Extra Variables Freezing
||Freeze this coffee between 8 and 10 days in containers with 40-50% of the container worth of headspace/empty space. Leave coffee in the freezer for 7 days in these conditions before brewing for best results.
|Extra Variables Extract Chilling
||Run the first two 60g pours over a Paragon chilling rock and the last 3 pours straight into the carafe.
|Extra Variables Filter Paper Setup
||Rinse a v60 filter paper with room temperature water and allow to completely dry in the v60 cone. Brew with the dry paper filter with no additional rinsing.
|Extra Variables Staged Temperature Brewing
||Start with 92 degree C water for the first three pours. For the final two pours use 80-85 degree C water either by adding some cold water to your kettle or setting up 2 kettles with separate temperatures.