v60/switch recipe: 71/121 (0.4 g/ml)
Step 4
Make your coffee
| Ratio: | 16.9 |
| Dose: | 11.8 g |
| Grind Setting: | 983 μm |
| Grind Setting - Option-O P64: | 4.4 |
| Temp: | 92 c |
| Water: | 200 g |
| Switch Time: | 03:05 |
| Roast Level | |
|---|---|
| Density Range: | 42 % |
| Drop Temperature: | 209 c |
| Roast Name: | Medium/Medium Roast |
Step 5
Taste it
Most of the time it will be right first try. Sometimes it will need adjustment.- Is it too sour, like lemon. In this case you need to extract more.
- Is OK, you don't need to change anything. Some refer to this as the sweet spot, but coffee doesn't actually contain sugar so think of this as the calm between too sour and too bitter.
- Is it too bitter. All coffee is bitter to some extent but you can reduce the bitterness by extracting less.
Step 6
Adjustments
| If the coffee is too sour | |
| If the coffee is too bitter |
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2 thoughts on “v60 or Switch recipe:71/121 (0.400g/ml)”
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hi Richard I have been using your format for some time now. my question is since I can only use your V60 and you may not remember that I use an Orea flat brewer. I know that all V60 take a much finer grind for brewing than mine, so how can I use the V60 micron sizes to apply them to the flat brewer. my last number was today’s new bag at 983um. how would you suggest I make it easier to approach the numbers?? do you have any plans on testing orea or khalita wave. 🧐
Hi Mindy,
As a general rule flat bottom brewers will be about 200 microns coarser, but it is very difficult to predict with varying options, Orea V4 Modular Brewer, with 4 unique bottoms for “endless exploration”. Philosophically I’m opposed to flat bed, I am a deep bed believer, Cafec Deep 27 with a melodrip is clean, intense, revealing, you should give it a try 😁