Here’s what I brewed this morning:
- Beans: “Angel Albino Corzo-Chiapa” medium roast (Mexico) from Amity Coffee Roasters in Greenwood, DE
- 18g coffee / 250g water (1:14)
- JX: 2 rotations less 6 clicks (18 on the grind chart / 54 total clicks) Note: subsequent cups at this setting tasted bitter — better at 2 rotations / grind setting 20 / 60 total clicks
- Water at 95°C
- Recipe: A Better 1 Cup V60 Technique (see below)
- 0:00: Pour 60g of water to bloom
- 0:10 – 0:15: Gently Swirl
- 0:45 – 1:00: Pour up to 100g total (40% total weight)
- 1:10 – 1:20: Pour up to 150g total (60% total weight)
- 1:30 – 1:40: Pour up to 200g total (80% total weight)
- 1:50 – 2:00: Pour up to 250g total (100% total weight)
- 2:00 – 2:05: Gently swirl
- Drawdown should finish around 3:00
This turned out just about perfect to my taste. I just have to make sure to remove the spent grounds immediately after the drawdown finishes to avoid the slight bitterness I alluded to yesterday. I have enough beans left for 4 more cups, and I don’t think I need to tweak this recipe any further (although I’m slightly curious to try the beans in the French press, just to compare). I’ll likely use this recipe as a starting point for my next bag, which is also a medium roast.
This morning was beautiful, with temperatures in the upper 50s/low 60s and low humidity. With a heat wave looming, I seized the opportunity and got out just before 8 and ran 10 miles. I am hoping to get myself conditioned to run 10 miles once a week over the cooler months, and after a few more of these, I should be ready to tackle my short-term goal of running the entire BWI Trail loop, which (according to gmap-pedometer.com) is about 10.7 miles.