Day29
• Pour Over Coffee Daily...
- Panama Boquete Community Lot 2 Catuai Washed Light roast 20g
- Flavor Apricot, Pear, Chocolate, Caramel, Almond
- grinder Comandante C40 15 Klicks
- dripper Classic STREAM
- water temperature 92°C
- total pour volume 300ml
Step
-Pour up to 300ml 0:00~0:30
*Start pouring from the center and then draw circles.
-After the water has drained from the filter, remove the dripper.
-Stir, then enjoy!
Day30
• Pour Over Coffee Daily...
- Panama Boquete Florsa 100% Geisha Natural/Gentle ASD Cinnamon Roast 23.5g
- Flavor Bergamot, Grapes, Green Apples, Pineapple, Strawberry Jam, Raisin, Cacao
- grinder Comandante C40 28 Klicks
- dripper KALITA 102 HASAMI
- water temperature 90°C
- total pour volume 400ml
Step
-1st pour up to 50ml to bloom 0:00~0:35
-Final pour
*Pour water slowly in a circular motion from the center.
*When the water reaches 150ml, quickly pour two circles around the edge.
Then, pour in a circular motion from outside to in.
*When the water reaches 300ml, quickly pour two circles around the edge.
Then, pour in a circular motion from outside to in.
*When the water reaches 400ml, stop pouring.
-Remove the dripper when the water has drained from the filter.
-Stir, then enjoy!
Day31
• Pour Over Coffee Daily...
- Ethiopia Coffee Lamp Series Nensebo Queen Berry Natural G1 Cinnamon Roast 15g
- Flavor Mango, Strawberry, Blueberry, Pineapple, Passionfruit, Winey
- grinder Comandante C40 27 Klicks
- dripper CAFEC Flower
- water temperature 94°C
- total pour volume 250ml
Step
- 1st pour up to 30ml to bloom 0:00~0:30
*Draw a small circle first, then draw a big circle to seep over the coffee ground.
- 2nd pour up to 100ml 0:30~1:20
*Pour water to center slowly。 When the bubble gets down, then pour again to center only.
*Taste is fixed by the process to get 1/3 liquid.
- Final pour up to 250 ml 1:30~3:00
*Draw circles around the fine bubble with slow speed, not to destroy the bubble dome.
*When the water reaches 250ml, draw a little bit bigger circle.
*This process is just for adjusting the density and volume of coffee liquid.
- Remove the dripper before 3:15
- Stir, then enjoy!
Day32
• A Pour-Over Coffee Dai...
- Ethiopia Gediyo Yirgacheffe Gedeb Worka Banko Gutity Gargari Washed G1 Light Roast 20g
- Flavor Citrus, Lemon, White Flowers, Citron, Brown Sugar
- grinder Comandante C40 23 Klicks
- dripper Kadou M1
- water temperature 96°C
- total pour volume 300ml
Step
-1st pour up to 40ml to bloom 0:00~0:30
*Pour water slowly in circles from the center.
-2nd pour up to 100ml 0:30~0:45
*Pouring in slow circles.
-3rd pour up to 150ml 1:15~1:30
*Pouring in slow circles.
-4th pour up to 200ml 1:45~2:00
*Pouring in slow circles.
-5th pour up to 250ml 2:30~2:45
*Pouring in slow circles.
-Final pour up to 300 ml 3:00~3:15
*Pouring to center slowly.
-Remove the dripper before 3:45
-Stir, then enjoy!
Day33
• Pour-Over Coffee Daily...
- Honduras Copán Ocotepeque COCAFELOL SHG Fully Washed Medium roast 15g
- Flavor Nutty,Cocoa,Maple,Caramel,Dried fruit
- grinder Comandante C40 23 Klicks
- dripper Hario X Tri-Up FLOW *using wave paper filter.
- water temperature 96°C
- total pour volume 260ml
Step
- 1st pour up to 80ml to bloom 0:00~0:25
*Pour water slowly in circles from the center.
- 2nd pour up to 180ml 0:25~1:00
*Pouring in fast circles.
- Final pour up to 260 ml 1:00~1:10
*Pouring in fast circles.
- Remove the dripper before 1:50
- Stir, then enjoy!
Day34
• Pour-Over Coffee Daily...
- Ethiopia Sidama Bensa Shatawene Buncho Honey G1 Light roast 20g
- Flavor White Peach, Blueberry, Tangerine, Marmalade, Caramel
- grinder MAVO PHANTOX Pro 7 Klicks
- dripper OREA V4 NARROW with APEX Bottom *Using conical filter 02 without Negotiator tool.
- water temperature 96°C
- total pour volume 300ml
Step
- 1st pour up to 60mlml to bloom 0:00~0:45
*Pour water slowly in circles from the center.
- 2nd pour up to 120ml 0:45~1:30
*Pouring in slow circles.
- 3rd pour up to 180ml 1:30~2:15
*Pouring in slow circles.
- 4th pour up to 240ml 2:15~3:00
*Pouring in slow circles.
- Final pour up to 300 ml 3:00~3:45
*Pouring in slow circles.
- Remove the dripper before 3:45
- Stir, then enjoy!
Day35
• Pour-Over Coffee Daily...
- Colombia Caldas Villa Clara Estate Excelso Washed Cinnamon Roast 20g
- Flavor Nutty, Chocolatey, Date-like, Fir
- grinder MAVO PHANTOX Pro 7 Klicks
- dripper cerapotta dripper *Paperless.
- water temperature 92°C
- total pour volume 330ml
Step
-1st pour up to 30mlml to bloom 0:00~0:30
*Pour water slowly in circles from the center.
-2nd pour up to 90ml 0:30~1:00
*Pouring in slow circles.
-3rd pour up to 150ml 1:00~1:30
*Pouring in slow circles.
-4th pour up to 210ml 1:30~2:00
*Pouring in slow circles.
-5th pour up to 270ml 2:00~2:30
*Pouring in slow circles.
-Final pour up to 330ml 2:30~3:00
*Pouring in slow circles.
-Remove the dripper before 3:00
-Stir, then enjoy!
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