Santa Elisa: V60 Pour Over
Rated 3.3 stars by 6 users
Join us as we explore our latest single origin coffee, Guatemala - Santa Elisa with one of four favorite methods: a V60. In this method, we find clarity of flavor with an enhanced sweetness and a smooth finish. We taste blood orange, green apple, caramel, and pecan. As it cools, additional floral complexity of jasmine and hibiscus.
Ingredients
-
20 grams of coffee medium grind (table salt size)
Directions
Add a paper filter and prewet with hot water. Add 20g of coffee.
Pour 60mL of water. Your goal here is to pour relatively quickly, saturating all of the grounds. Allow the coffee to bloom for 45 seconds.
At 0:45, start pouring more water. This time you're pouring a little more gently, spiraling from the center of the coffee outward. Focus mostly on the center, but don't be afraid to pour all the way to the edge. Pause when you reach 200mL.
At 1:30, pour 60mL. Your brew weight should now be 260mL.
At 2:00, pour another 60mL. Your total brew weight should be 320mL.
- As the final pour is draining, very gently tap or swirl the brewer. What this does is re-settle the grounds, discouraging the coffee from creating channels that could lead to unpleasant extracti
Recipe Note
If your coffee is weak or watery, try a finer grind setting or hotter water. If harsh or astringent, try a coarser grind.
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