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Lance’s Triple-Bloom Two-Cup V60 Recipe
"A triple-bloom V60 technique for larger doses, prioritizing sweetness and body by balancing percolation and immersion-style brewing."
Lance Hedrick
Tips & Preparation
Background Knowledge
- This recipe uses a 'triple-bloom' approach designed to handle larger coffee beds (30g) without over-extracting or scaling linearly from small-dose recipes.
- It treats the final pour similarly to an immersion brew to increase sweetness and body.
Preparation
- Use soft water (20-30 GH, 5-10 KH).
- Remove chaff from grounds before brewing if desired.
- Use a standard Hario paper filter; thicker filters will require more aggressive pouring.
- Spoon agitation on the top centimeter of the bed after the final pour can prevent grounds from sticking to the walls.
Variations & Adjustments
- Can adjust bloom duration (e.g., 20s instead of 30s) based on the aroma of the bloom.
- If the brew is too sour, increase temperature or grind finer; if too bitter, grind coarser.
- Target total brew time is ~2:00-2:10; if it runs long, pour less aggressively on the final pour.
Recipe Steps
0:00
Pour 90g of water gently in spirals to start the first bloom.
0:20
Pour an additional 60g (total ~150g) to continue saturation.
0:40
Pour up to 200g total.
1:00
Pour the remaining water up to 450g using a faster, central flow.
After the last pour, give a little swirl motion on the top of the water.
2:30
Total brew time ends.
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