sisola 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: 20g

Grind size: Medium grind (between fine sea salt and kosher salt) or __ on Baratza Encore/Virtuoso

Yield: 340g

STEP BY STEP

Step 1: Heat 500g of water to 205˚F.
Step 2: Weigh and grind 20g of coffee 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 the water before brewing!
Step 4: Add the grounds to the filter and tare your scale.
Step 5: Saturate the grounds with 45g of water and allow the coffee to bubble (bloom) for 25 seconds.
Step 6: At 25 seconds, pour water to 136g.
Step 7: At 45 seconds, pour water in concentric circles to 240g.
Step 8: At 1:05, slowly pour water in concentric circles to 340g.

The brew time should be between 2:05-2:10; adjust your grind finer if it took less time, or adjust it coarser if it took more time. Serve and enjoy!