Energy has been low lately and even cleaning the Aeropress or the Moka pot has become a drag.
I remembered I still had that old v60 which is a joy for clean-up, and found a recipe that used swirling to compensate for my kettle's terrible pour.
Forgot how great a simple pour-over can be.
Recipe:
15 g coffee to 250 g water, at 95 degrees celsius.
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00:00-00:45 dump in 50 g water fast, swirl, and let it bloom.
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00.45-01:15 pump in the remaining 200 g moderately fast and end with a single good swirl.
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Aim for 2:15-2:45 drain time.
Taste was a little less clear than the Aeropress or Moka Pot, but with good depth and pleasant amount of grit. Very much its own thing that's the best when it's just what you want.
What's your brew today?
Edit: Lavazzo Decaf beans cause it's after midnight and medium-fine grind, two clicks into 'Aeropress" on the Wilfa Svart.
I use a V60 immersion dripper and it provides that extra flexibility of getting different pours out of the same device. I tend to like pulling out a little more out of the flavour profile and immersion drippers do that very well. I use the Clever dripper but also sharing a link to a YouTube explanation of these immersion drippers for those who aren't familiar with it.
That sounds quite interesting, that pretty much eliminates the bad pouring from a kettle right?
I think this is what they generally say. I am sorry but I am not too well versed with this. I learnt what I needed to know and asked a lot of questions to the local batistas to know how to make the cup I like. Outside that knowledge base, I'm lost. I have this friend who knows a lot about a good extract using the moka pot. I on the other hand may destroy your morning with bad moka pot extraction.
The thing I like most about the immersion dripper is that one can start experimenting with pouring and steeping times in addition to the usual temperature, time, grind size etc. Give it a try. If it doesn't work out, you can still use it as a traditional V60 :)