• Bean info and V60 pourover notes
• 16 to 17g coffee to 250g water (around 1:15)
• Prismo with metal and paper filters
• Grind setting 12 14
• Water temperature 95C
• Add coffee, start timer, pour 45 to 50g water
• Return kettle to base, stir to wet grounds evenly, and bloom until 0:45 (I just left the stirrer in the AP for this step)
• Top to 250g water and stir front to back 4 or 5 times, finishing around 1:15
• Cover and steep until 3:15
• Stir front to back 4 or 5 times again
• Press gently, finishing around 4:30

This is pretty much the same technique I used with Zeke’s Hippie Blend (a light roast) recently, except I stirred instead of swirling during the bloom step, and I also steeped it about 45 seconds longer. This cup was not bad, but tasted slightly over-extracted, so I’m probably going to want to grind the beans a little bit coarser next time. I’m thinking about trying setting 14.

2/8: I’m almost out of the beans, but noting for posterity that setting 14 was pretty good. I didn’t steep quite as long (maybe until 3:05) but doubt that made any difference.