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 relatively 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: ~91 °C

Grind size
Washed: Pietro 8.0 – 8.6 | Flat burr gap 650 – 700 um
Natural: Pietro 7.0 – 7.6 | Flat burr gap 550 – 600 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 thats just a general number, not a rule. A slower or faster brew can taste even better depending on the coffee/your brew setup or preferences.

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.