
High Agitation V60 Recipe for Vibrant Acidity
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Brian Quan
Tips & Preparation
Reason to try:
- Recipe focuses on high agitation to create a vibrant, acidity-forward cup.
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The resulting cup will have a strong initial acidity that drops off quickly, with a juicy and sweet finish.
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The goal is to create dynamics in the brew rather than relying solely on the coffee's inherent characteristics.
Preparation:
- Uses off-the-boil water (100°C).
- T90 paper filters to catch fines and increase flow rate.
- Grinds coffee on the finer side.
- Involves hard kettle agitation and physical agitation.
- Features a 45-60 second bloom to bring out acidity.
- If using a smaller conical burr grinder, consider lowering the ratio to avoid muddiness.
- The recipe aims for a 22-24% extraction yield.
Recipe Steps
0:00
Pour 60ml of water and hard agitate, rotating a WDT tool to saturate all grounds.
Let it sit for an entire minute.
1:00
Pour aggressively 100ml water(up to 160-170ml)
1:30
Pour the rest of the 180ml water in, (up to 340ml) very close to the dripper, with high agitation.
Swirl and tap the dripper
3:00
Total brew time should be around 3:00- to 3:30 minutes.
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