Brewing

Resting

While good brews are possible from 4 weeks, I've found 6-8 weeks to be the best window to taste these coffees as the balance of all elements in the cup is a lot better at that point. 

QC Recipe (Filter)

Dose
12 g coffee
200 g water (1:16.7)

Water
This is based on 5 liters of distilled water (I use ZeroWater filters):

Ingredient	Weight (g)
Epsom Salt (MgSO₄)	0.332
Baking Soda	0.050
La Baleine Sea Salt	0.089

This is a somewhat unforgiving water recipe, which helps me be critical of the coffee and roast. I've come to be so comfortable with it that I use it as daily water too but sometimes I do swap some of the sulphates for chlorides to make it a bit more rounded or try other water compositions.

If you're looking for other recipes - Aviary's water recipe or doing 1/3 of the TWW recipe are solid alternatives to this one.

Temperature
Washed: 93 °C (91-93 °C for rested coffee)
Naturals: 91 °C (89-91 °C for rested coffee)

Roesting Journal add-on coffees: The P3000 dial in coffees from the crowdfunding prefer a slightly gentler approach. For the washed ones, try 90-91 °C and 1:16 (12.5 g coffee) as a starting point. It keeps the cup sweet, juicy and clear, then tweak from there

Grind size
Washed: Pietro 8.0 | Flat burr gap 650 um
Natural: Pietro 7.0 | Flat burr gap 550 um

Brewing device
Plastic V60-01 or Origami small
Abaca red 1 cup filter

Pours (every 30 s, circular, high agitation, close to bed)
35 g → 90 g → 150 g → 200 g

Target brew time
Around 2:30, but that's not a hard rule. A slower or faster brew can taste even better depending on the coffee/your brew setup or preferences.

As an example, more processed coffees will brew faster at the given settings and this may not be a bad thing. I've had brews of these types of coffees anywhere between 1:45 - 2:15 and they taste good.

As always, go by taste!

Why this recipe

This is my QC and development recipe, the one I use to evaluate and dial in roasts. I recommend trying it alongside your own standard method and comparing the results.