RECIPES:
Iced V60:
- Ratio: 1:13
- Ingredients: 16 g of coffee, 208 ml of water, and 120 g of ice at the end
- Grind Size: Medium fine (around 800 microns, should feel like kitchen salt)
- Water Temperature: 92°C, or 3 minutes off the boil
- Pre-Wash Your Filter
- Prepare Water and Ice
- Heat your water to 92°C
- Fill a glass with ice
Pouring:
- First pour: 40 ml from 00:00 to 00:30
- Second pour: 106 ml from 00:30 to 01:00
- Third pour: 172 ml from 01:00 to 01:30
- Fourth pour: 208 ml from 01:30 to 02:00
Final Steps:
- Pour the brewed coffee over the ice.
- Keep some coffee in the decanter to cool down.
- To experience different temperatures, let the coffee layer as it cools down
Espresso:
Since this espresso is a flavour bomb, brew it at a slightly lower temperature than usual. This helps refine the flavours and avoids the espresso being too overwhelming or confusing.
- Temperature: 89°C
- Ratio: 1:2.5
- Grind Size: Fine, as this helps capitalize on the sweetness of The Super Naturals
Don’t be concerned if the brewing time is above 30 seconds; a longer extraction is actually encouraged with this coffee as it will uncover a lot of its flavours as it opens up. The sweet spot, in our opinion, is at around 37 to 39 seconds of extraction, with a long pre-infusion of 7 to 10 seconds.
Basic Recipe:
- 18 grams in
- 45 ml out
If you have access to a paragon or an extract chiller, use it for the first 20 seconds of extraction.
Relevant Links:
https://marcscoffeesmusicprogram.bandcamp.com/track/super-natuals
