Brewing

Resting

My honest advice is to wait atleast 6 weeks after roast. Coffees seem to be at their best in the 8-12 week period as per the current roast approach.

My 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
Naturals: 90-91 °C

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 (from "washed" Colombians to naturals with longer fermentation stages) 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.