kayon mountain brew guide
NOTE: The following specifications have been tested on the Kalita Wave. The recipe can be adjusted to work for the Hario V60 (mainly experiment with a coarser grind)
OVERVIEW
Water temperature: 205˚F
Coffee amount: 21g
Grind size: Medium grind (between fine sea salt and kosher salt) or 17-23 on Baratza Encore/Virtuoso
Yield: 350g
STEP BY STEP
Step 1: Heat 500g of water to 205˚F.
Step 2: Weigh and grind 21g of beans to medium coarseness.
Step 3: Place a filter in your dripper and rinse it with hot water; rinse your brew carafe and cups with hot water to preheat. Don’t forget to empty this water before brewing!
Step 4: Add the ground coffee to the filter and tare your scale.
Step 5: Saturate the grounds with 40g of water and allow the coffee to bubble (bloom) for 30 seconds.
Step 6: At 30 seconds, aggressively pour in concentric circles until you reach 140g. Ensure all the grounds are saturated, and no coffee is sticking to the filter.
Step 7: At 50 seconds, aggressively pour in concentric circles until you reach 250g.
Step 8: At 1:10, aggressively pour in concentric circles up to 350g. Allow to drain.
The brew time should be between 2:15-2:30; adjust your grind finer if it took less time, or adjust it coarser if it took more time. Serve and enjoy!