Using the Hario Switch 3 Pour Recipe and considering the results of each stage of immersion, I reattempted Tetsu Kasuya's God's Recipe with some adjustments, resulting in surprisingly good outcomes.
Adjustments made:
1. Used 15g of coffee grounds with 210g of water, maintaining the same ratio as Tetsu Kasuya but reducing the amount of coffee grounds.
2. Utilized a mixture of approximately 12g of light roast beans and about 3g of medium roast beans. This was due to running out of beans, but the results turned out surprisingly delicious.
3. The final pour was almost non-circular, with an infusion time of 25 seconds, 5 seconds less than Tetsu Kasuya.
The beans used in the video were a combination of two roast:
Coffee Stopover
Ethiopia Natural Yirgacheffe Konga 12g
Light roast | Natural | 2200m
Roasting date: 2024/02/19
Grind size: Comandante C40 #22 (slightly fine)
+++++++++++++
Coffee Stopover
Painter Blend 3g
Medium roast | Yirgacheffe 20% | Guatemala 50% | Costa Rica 30%
Roasting date: 2024/01/25
Grind size: Comandante C40 #22 (medium-fine)
Water temperature: 90 degrees Celsius
First pour: 45g, steam for 30 seconds
Second pour: Circular pouring up to 90g
Lower the water temperature to 70 degrees
Close the valve at 1:15
Third pour: Draw a large circle to wash down the powder wall to the surface of the coffee bed, then immediately center pour to 210g
Open the valve at 1:40
Wait for the water to flow completely, total time about 2:20-2:30
The overall taste is excellent, with a balanced concentration. Upon tasting, there is a comfortable acidity and a distinct sweetness, with flavors concentrated on the tip of the tongue, nasal cavity, upper palate, and sides. The surface of the tongue does not have any roughness, and even several seconds after swallowing, there is still a sweet aftertaste and aroma lingering in the mouth. I am very pleased with the results.
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