tranquil · v60 / origami cone
sumatra · honey
georgia peaches into milk chocolate and caramel. the morning staple — the in-between of fruit and comfort.
georgia peachesmilk chocolatecaramel
·
coffee
25g
water
400g
kettle
just off the boil — give it a minute after it stops bubbling.
205°f
grind · 675µm
somewhere between table salt and raw sugar. honey process leaves a little stickiness — keep the grind even and it stays sweet.
the rhythm
- 0:00bloom → 50g
- 0:35spiral → 150g
- 1:10spiral → 250g
- 1:40spiral → 325g
- 2:10spiral → 400g
- 3:15drained
dialing in
- keep the kettle low — the stream should land softly, not dig into the bed.
- pour in slow circles from the center out, and stay off the paper.
- if the cup tastes sour, grind a little finer next time. if it tastes bitter, a little coarser.
- change one thing per brew, so you know what did it.
water to 205°f · rinse the filter · warm the mug · zero the scale