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Dialing in Expensive Coffees
"A delicate pour-over recipe for expensive, light-roasted coffees, emphasizing aroma and sweetness through controlled extraction and temperature."
Lance Hedrick
Tips & Preparation
- This recipe is designed for Nordic style light roast coffees, especially Geisha varieties with intentional processing.
- The goal is to maintain the delicate aromas and flavors imparted by the processing, avoiding over-extraction.
- Grind size is coarser than usual to prevent muting aromas.
- Two bloom phases are used to release CO2 and improve extraction.
- Agitation is controlled to avoid a long contact time and muted aromas.
- Consider lowering the temperature to 88-89°C if roastiness or bitterness is present.
- Variation: Substance in Paris uses 12g dose, five 40g pours, heavy flow, heavy agitation.
Recipe Steps
0:00
Start with a 45g bloom, pouring at around 7 grams per second.
0:30
Perform a second 45g bloom to break up the crust and release CO2.
1:00
Pour all the way to 240g with a slightly higher pour to add turbulence.
1:35
Swirl if the draw down is too quick to slow it down.
2:10
Total brew time.
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