brew recipes

ensō

Espresso:

Use a 1:2 ratio to enjoy by itself or a 1:1.43 ratio to enjoy with milk. If you have programmable PID, brew this coffee at 201F

1:2 - 18g : 36g

1:1.43 - 21g : 30g

Cold Brew:

This is my recipe for a ready-to-drink cold brew. Cutting with water is not necessary. If you find it’s too weak or too strong you can add or subtract the amount of coffee used.

35g Coffee : 500ml water

Hot Bloom 100ml water for 2 minutes

Fill the rest of the way with room temp water

Brew in refrigerator for 24 hours

Single Origin

Light Roasts

Espresso:

1:1.43 - 21g : 30g

Origami V60

Experimental coffees such as anaerobic or co-ferments should be brewed at cooler temperatures around 195-197F. The same is true for peaberries.

For Washed coffees, I tend to brew around 199F

For South American Natural coffees I brew around 201F

Most African coffees I brew at 198F

For dense coffees like from Ethiopia, adjust your grind setting a click or two coarser than you normally would. Dense coffees produce more fines which could choke the flow of your brew.

15g coffee: 250g water

In this recipe, you pour 50 grams of water every 15 seconds after the bloom. You should finish each pour with 5 seconds left between each pour. Spiral pours from in to out to in.

  • 50g bloom for 45 seconds

  • At 45 sec pour to 100g

  • At 1:00 pour to 150g

  • At 1:15 pour to 200g

  • At 1:30 pour to 250g - for this final pour, do a small, dime sized spiral pour directly in the center. This pour should take approximately 25 seconds.

  • Target end time is between 2:30 - 3:00