A delicious sweet coffee with notes of tropical fruit
The hot version makes the coffee much more interesting
It's pretty boring as a cold brew
Recipe
Brew Method: Cold brew | V60
Coffee (g): 30g | 15g
Water (g): 300ml | 250ml
Water Temperature: room temperature | 91 degrees
Grinder (setting): 1ZPRESSO quick air 99 | 60 clicks
Process: Pour the coffee into a container, add water, stir, and let it steep for 16 hours on the counter. After 16 hours, pour it through the V60 and place it in the refrigerator to chill. (We also tried 18 hours with this coffee, but 16 hours was better. The 18-hour brew was stronger, but the fruity notes weren’t as pronounced.)
For the V60:
I rinse the V60 filter with water, add the ground coffee, pour 50 ml of water over it, and let it bloom for 30 seconds. Then I top it off at 0:30 to 110 ml, at 1:00 to 200 ml, and at 1:30 to 250 ml; between 2:30 and 2:45, I remove the V60, and the coffee is ready.