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Coffee

Notes on coffee ☕

Favorite Beansඞ

Everyday:

Special:

Emergency:

Pourover techniquesඞ

General notes applicable to all techniques:

  • Hot brown water, lack of taste or sour means too coarse. If bitter then too fine.
  • 2:30 is usually too fast, try to hit a soft target around 3-3:30 for draw down time. Finer if faster, coarser for too slow.
  • The closer you pour the deeper the stream penetrates the coffee, the closer the pour the more consistent the extraction
  • 5g/s is a nice sweet spot for pouring speed
  • Pouring kettle can help for a sharper and more consisten stream but should not be needed

Hoffman 1 Cup V60 Methodඞ

From: A Better 1 Cup V60 Technique - James Hoffmann

  • 15g ground coffee
  • 250g boiled water 80-85°C dark, 90-95°C medium, 100°C light
  • Grind: medium-fine (coarser for darker roast)

Examples with Kingrinder K6:

  • Kingrinder K6: medium-light roast, 60-63~ clicks (55 too bitter, over 65 not enough extraction), 95-97°C
  • Kingrinder K6: medium-dark roast, 57-60~ clicks, 90°C

Recipe:

  1. 0m00s: Pour 50g of water to bloom
  2. 0m10s - 0m15s: Gently Swirl
  3. 0m00s - 0m45s: Bloom
  4. 0m45s - 1m00s: Pour to 100g total (40%)
  5. 1m00s - 1m10s: Pause
  6. 1m10s - 1m20s: Pour to 150g total (60%)
  7. 1m20s - 1m30s: Pause
  8. 1m30s - 1m40s: Pour to 200g total (80%)
  9. 1m40s - 1m50s: Pause
  10. 1m50s - 2m00s: Pour to 250g total (100%)
  11. 2m00s - 2m05s: Gently swirl
  12. Drawdown should finish around 3:00~

Stronger variant (by grinding "too fine"):

  • Everything the same, but grind way finer
  • At the end remove the cup at around 3:00~ like usual and leave the rest to drip away
  • Ideally you would have 215-220g of coffee at the end (as opposed to usual method which leaves you with 250g)

If grind was too coarse:

  • Increase amount of pours (split total weight into more chunks)
  • Wait to drip completely between pours
  • You can also increase speed to extract a little more
  • Add additional 50g pour on top of the usual 250g to extract even more (this makes taste weaker too though)

Immersion techniquesඞ

18g beans results in 36-40g of coffee from an espresso machine, 65 to 70g of coffee from immersion techniques to get something "espresso-like".

Inverted Aeropressඞ

Inverted method for "espresso-like", more stronger taste.

Examples:

  • Kingrinder K6: medium-light roast, 39-40 clicks
  • Kingrinder K6: medium-dark roast, 42-43 clicks

Recipe:

  1. Preheat Aeropress
  2. Rinse filter and set aside
  3. Add 18g finely ground coffee
  4. Add 90g of boiled water
  5. Stir carefully but a little agressively to make sure all of the coffee is immersed
  6. Screw the filter on and steep for 90s
  7. Put cup on filter and flip the press with the cup
  8. Swirl to clear clumped sides
  9. Sit for 5s
  10. Press gently (slowly enough to not create a channel that would underextract)
  11. Press til the final end (unlike traditional Aeropress recipe)

Milk techniquesඞ

Overall milk at 55-65°C, 55°C usually more sweeter. Milk breaks at about 70°C, definitely avoid that.

More fat = better foam usually

Pourover ratio around 200g coffee, 50g milk

Chiato Milkplayඞ

Setting diagram:

Text Only
1
2
3
 2 | 3
---+---
 1 | 4
  1. Warm, firm milk foam (faster spin)
  2. Warm, creamy milk foam (slower spin)
  3. Hot chocolate drink (aka mixing mode, even more slow)
  4. Cold milk foam

Simple latte macchiato, cappucino with thicker foam:

  1. Use setting 2 with spring attachment
  2. Stop foaming just before reaching auto stop (1:42s) to have it more sweet

Microfoam-ish (not quite, but servicable):

  1. Use flat attachment, set at a slight lean on one side, use fatter milk
  2. 1m37s with setting 2, 30s with setting 4

Subminimal Nanofoamerඞ

Italian technique:

  1. One finger between base and pitcher, slight angle (~30deg) 15 sec
  2. Tap and swirl
  3. Transfer to temporary cup and then back to pitcher (so as to mix milk and foam so they won't separate)
  4. Pour immediately

Official technique:

  1. Start at the centre, barely in at a slight angle (30deg), 5s
  2. Go deeper and slowly towards the edge while keeping a vortex, until sound of milk is more quiet, about 20s (in this stage avoid making any new bubbles!)

Recipesඞ

Espresso tonic:

  • Espresso
  • Tonic Water
  • Blueberry Simple Syrup
  • Ice