Sandalkad - V55 (Home Brewing Series ep.3)
Sandalkad: https://ift.tt/pvXGEtZ Prominent tasting notes: Walnut, Brownie, Cacao. Important data: Origin: Coorg, Karnataka Elevation: 1000 msl Cultivars: C x R Processing Method: Washed Grade: Clean Bulk Roast Level: City Roast / Medium Certification: Rainforest Certified Here’s our customised recipe for these fine beans: Tools: Marc’s V55: https://ift.tt/SdRv3w0 Kalita filters Grinder: https://ift.tt/p5z7Ab8 Scale: https://ift.tt/VASe1QC Cups:https://ift.tt/yQH2Oec Kettle:https://ift.tt/jC2YwON Ratio: 1:18 (for every 1 gram of coffee, 18ml of water) Steps: → Grind 15 grams of coffee beans to a medium/course (800 microns) → Heat 270 ml of water to 93 degrees Celsius/200 Fahrenheit. → Pre wash the filter and add ground coffee. Start your timer. → First pour: pour 90ml and let the coffee bloom for 30 seconds. (00:00-00:30) → Second pour: pour another 90ml of water / a total of 180 ml (00:30-01:00) → Third pour: pour 90 ml / total of 270 ml (01:00-01:30) → Let the water percolate through the coffee. (01:30-02:30) → Serve and enjoy!
via YouTube https://www.youtube.com/watch?v=Uaq_WF7qBsk
Sandalkad: https://ift.tt/pvXGEtZ Prominent tasting notes: Walnut, Brownie, Cacao. Important data: Origin: Coorg, Karnataka Elevation: 1000 msl Cultivars: C x R Processing Method: Washed Grade: Clean Bulk Roast Level: City Roast / Medium Certification: Rainforest Certified Here’s our customised recipe for these fine beans: Tools: Marc’s V55: https://ift.tt/SdRv3w0 Kalita filters Grinder: https://ift.tt/p5z7Ab8 Scale: https://ift.tt/VASe1QC Cups:https://ift.tt/yQH2Oec Kettle:https://ift.tt/jC2YwON Ratio: 1:18 (for every 1 gram of coffee, 18ml of water) Steps: → Grind 15 grams of coffee beans to a medium/course (800 microns) → Heat 270 ml of water to 93 degrees Celsius/200 Fahrenheit. → Pre wash the filter and add ground coffee. Start your timer. → First pour: pour 90ml and let the coffee bloom for 30 seconds. (00:00-00:30) → Second pour: pour another 90ml of water / a total of 180 ml (00:30-01:00) → Third pour: pour 90 ml / total of 270 ml (01:00-01:30) → Let the water percolate through the coffee. (01:30-02:30) → Serve and enjoy!
via YouTube https://www.youtube.com/watch?v=Uaq_WF7qBsk
Comments
Post a Comment