Brewing Parameters

Espresso:

- 18g dose
- 38g yield
- 25 seconds at 9 bar

V60:

- 1:16 Ratio (25g dose, 400g water)
- 205°F water
- Grind Size: Fine-Medium(Baratza Encore 17, EK43 10)

Pours:

• Bloom- 100g water, avoiding the sidewallsswirl the brewer to incorporate water into all the grounds, 60 second pause
• 0:45-1:30 pour 300g in circles, looking for dark spots and making the surface color of the slurry as even as possible (400g total)
• 2:00-2:30 pour 150g (550g total)
• 3:00-3:30 pour 200g, stir your slurry to incorporate grounds on the filter walls
• Drain 4:15-4:30