· (Method of preparation V60)
Necessary tools:
Mill, long neck jug, electronic scale
· Numbers:
15 grams of coffee, 225 ml of water, preparation time from 2:15 to 3:00, Richio 15
If you own a Baratza Anchor grinder, put it on No. (15), which is a starting point
Reishio:
Risho is the equivalent of coffee to water, meaning how much water I put with each gram of coffee, and it is a base for coffee
Steps:
Put the filter in place in the funnel by folding it from the two connected sides, and moisten the filter by passing water on the walls of the funnel, and this helps to obtain pure flavors in the cup that are not tainted by the flavor of paper
Grind the coffee between fine and coarse, your guide here is the preparation time.
The closer the grinding time is to the preparation time, the better, as the oxidizing agents begin to act on the flavors that distinguish the selected coffee from the beginning of the grinding.
Put the ground coffee in the funnel and level the surface by shaking the funnel.
Start pouring water when it reaches 92°C (minutes after boiling).
Starting by pouring 30 g of water.
Start the timer and wait 20 seconds.
Pour into 100 grams of water, taking care to use a circular motion when pouring and not to get close to the ends of the funnel.
After 55 seconds, resume pouring again, and pour into 170 grams of water.
After 1:30, pour into 225 grams.
Wait for the coffee flow to stop (supposed to be between 2:15 and 3:00), and then discard the filter.
Put the coffee in a warm cup and enjoy your daily dose.
