V60
Tim Wendelboe's Pour-Over
Receta original de Tim WendelboeFuente
32.5g
Café
500g
Agua
1:15.4
Ratio
96°C
Temperatura
Medium, adjusted by drawdown time
Molienda
3:30
Tiempo total
Preparación
Rinse the filter
Rinse the paper with hot water and empty the carafe before you start.
Receta paso a paso
Wet the grounds
Pour about 60 g and stir with a teaspoon so nothing stays dry.
Second pour
Pour up to about 200 g on the scale.
Finish the water
Keep pouring in circles until you reach 500 g.
Drain and stir
Let it finish between 3:00 and 3:30. Stir the brew in the carafe before you pour it out.
Notas
A house recipe from an Oslo roastery, built around 65 g of coffee per litre and a drawdown that should land between three and three and a half minutes. The grind is the dial, not the pour: coarser if it runs long, finer if it runs short. Stirring the finished brew before serving is not a flourish, it evens out what settled in the carafe.