I’m usually around 100-110 for V60.
For reference, I grind espresso between 22-30 so somewhere around 80 clicks above what you use for espresso is probably a good starting point.
La Marzocco Linea Mini - Mazzer Philos
Ikawa Roaster
V60
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MWJB I poured 175g of water right off boil in total, in pulses of 25g every 30s, each pour taking about 15s. Starting around the edge, ending in the centre, last couple of pours the bed was still wet enough for me to just pour in the centre.
Dry bed at 3:22, 153g in the cup.
I sanity checked against my more usual brew of 13.8g, 200g (20g/20s) at 94.5. Same extraction as the 12:175g brew but a shade less clean, nevertheless my girlfriend picked up on an orange note (mandarin on the bag). Slight preference for the 12:175g brew at 93.
MWJB Pompeyexile Set my Niche Zero to 93, ground 12.1g of beans for 12.0g ground dose, preheated my ceramic V60 01. I used the Rombouts #2 paper.
Jairo Arcila, Blackberry co ferment washed Castillo
As the dose is a little smaller than I typically use (in order to match what you will be doing) I realised I would need to pour less water, therefore I changed the pour regime a little to match.
I poured 175g of water right off boil in total, in pulses of 25g every 30s, each pour taking about 15s. Starting around the edge, ending in the centre, last couple of pours the bed was still wet enough for me to just pour in the centre.
Dry bed at 3:22, 153g in the cup.
Blackberry/currant right off the bat, a balanced cup, clean and with acceptable intensity. Definitely hit the ground running, I scored this a comfortable 8/9 (4.5/ 5.0, or 88% whatever is more intuitive for you).
Same method with the Taith, Kenya, Kuria Orange Co-Ferment, anaerobic natural Ruiri 11, Batian, SL28. (I know that this is not one of the coffees you have, but it’s the only other one I do have).
3:14 dry bed, 155g in cup. 20% EY (1% higher than the Colombian, not unusual/unexpected).
A delicate coffee, the only notes are those of orange/mandarin, on the sweeter side, low bitterness, almost Gesha levels of intensity (low).
Bearing in mind the delicate nature & more one dimensional flavour profile (though it is what it says on the bag), it is very pleasant & I scored this 8/9, just. (4.5/ 5.0, or 88% whatever is more intuitive for you).
I’ll do a few more brews, but I’m happy the method is giving representative cups.
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MWJB Bearing in mind the delicate nature & more one dimensional flavour profile (though it is what it says on the bag), it is very pleasant & I scored this 8/9, just. (4.5/ 5.0, or 88% whatever is more intuitive for you).
I have done a few brews of this bag (Taith Kenya Kuria Orange Co-ferment at 12%). The usual 1:15 was too strong with excessive zest flavour/taste. Going down to 1:16.67 (15g:250) helped tame the zest a bit. Still this isn’t going well for me scoring an average of 6.7/9. It has disappointed me so far as I was looking forward to this.
I will try brewing this at 9% tmrw.
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Brewing at 9% (#36 on the Duo’s filter burrs) produced a great coffee. Bright and very sweet as in orange / mandarin with a lovely zesty finish. It gets 8.5/9. The intensity was moderately on the higher side for me, but it was enjoyable.
Brewed 30g / 450g water with the diffuser on the switch. First 150g with the switch closed, opened it at 2:00 to pour the 2nd 150g and the 3rd at 3:30 mins.
@dfk41 - If you are still looking for Orange / Mandarin, IMO, this is for you.
8 days later
Fika Colombian El Placer Yellow Fruits Honey Co-ferment. It’s a lovely coffee Passion Fruits and Citrus. It had a zesty finish, which dissipated as it cooled down leaving a nice sugar after taste. The average score for this coffee is 8.2/9. I have frozen some coffee for the second round.
Sadly, they seem to be oiut of this now.
Hi everyone, I have a (maybe) silly question, did you notice any difference between the plastic V60 and the ceramic one? I like the white ceramic ones, I hate plastic in general, I was curious how is the experience with the ceramic ones. Thanks.
profesor_historia I haven’t noticed any difference in cup quality, but I always preheat the white ceramic 01 cone, I do this in a 1L Pyrex jug for a minute or two, with a couple of hundred ml of boiling water.
Visually, I prefer ceramic as my clear plastic V60 01 cones all crazed quite badly (seemingly not an issue with the plastic 02, in my experience)..
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@LeefromFoundryCR Colombia Brayan Smith Washed Pink Bourbon
It was very nice to drink a traditional Washed coffee after a series of exotic bags. I have made a couple of brews as a Hybrid Hario, which scored an average of 7.75 / 9 so far. A clean, light and sweet coffee with raspberries, gentle acidity and a pleasant floral aroma throughout the cup. There were no Bergamot or Grapes for me.
A brew on the Aromaboy using V60 at 15% 400 Kruve scored just 7/9 (it was too weak), while Americano on the lever was ok. My wife loved it as a flat white.
LMSC A brew on the Aromaboy using V60 at 15% 400 Kruve scored just 7/9 (it was too weak)
That’s odd, I have been getting higher extractions for 1 cup with V60 01 & Aromaboy (compared to Pegasus & stock cone), even with 10g less brew water (200g, rather than 210g, or 215g). Have you tried without a screen?
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MWJB That’s odd, I have been getting higher extractions for 1 cup with V60 01 & Aromaboy (compared to Pegasus & stock cone), even with 10g less brew water (200g, rather than 210g, or 215g). Have you tried without a screen?
It is. Bags like co-ferment are fine. But, the naturals and washed are hit and miss. Was thinking if screen, though gives a smooth texture, is a problem. Will do next time without screen first and then loose 10-25g water without screen. Thx for the recommendation. 😊
LMSC thanks for the mention. This is my favourite coffee of ours right now.
Your wife is definitely onto something, the reaction in the coffee shop to it, especially with milk added, has been incredible. 😊
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LMSC Will do next time without screen first and then loose 10-25g water without screen. Thx for the recommendation. 😊
@MWJB Losing the screen on the Aromaboy marginally improved, but a lower ratio gave a desired extraction / strength. I brewed at 75g/L without screen using V60 02 at 15% 400 Kruve. I think 70g/L should be perfect. Thx! 😊
All I can say is…Chuffin hell!
I have just brewed a cup of the Green Apple Co Ferment as per your instructions and for the first time in my years of drinking real coffee, I CAN actually detect what the tasting notes describe, as opposed just tasting a ‘nice’ cup of coffee. The acidity, sweetness and the appley background notes… I bloody loved it!
Cannot wait to try the blackberry and passion fruit versions.
As the character in Monty Python’s Life of Brian said… I was blind and now I can see!
Thanks MWJB
I just learned about co-fermented coffee and never tried it. Is the idea that they add ingredients during fermentation to bring more flavors into the coffee? Do they use single origin and try to find additives that match and enhance the coffee flavor or can they mix in anything? Can they use less interesting beans and get something interesting out of them with co-fermentation?
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Zennor Colombia Wilton Benitez Advanced Washed
A solid medium syrupy bright coffee, which did not have a lot of aroma of the ground like the co-ferments or thermal shock but had cup full of passion fruits. It was very clean, sweet and had hints of slight lemon finish.
https://zennorcoffee.co.uk/coffee/p/wilton-benitez-castillo-colombia-advanced-process-
The notes on my bag are Raspberries Passionfruit and Haribo. Today was the first brew - 33g coffee, 500g water, 3 pulses (200g, 150g and 150g), the first pulse was with the switch closed. I brewed for two at 12% 400 Kruve (#32) on the Duo. I had scored it 9/9 as there weren’t any “good but …” 😊