Espresso
Single shots tend to have between 45 and 75mg of caffeine each. The average is 63 mg. If you’re going deluxe and ordering a double, you can expect a caffeine boost of between 70 and 120mg per double shot. – How much caffeine is in a double espresso? - Two Chimps Roasters
Mokapot
A family friend of mine gave me a Bialetti 3-cup Mokapot Express as a graduation gift. The mokapot is the best and cheapest way to make darn good espresso. Here’s what you need to know:
- 14 grams of coffee required
- I originally used ground Indian style filter coffee (Coorg brand). It was a fine-to-medium grind size. With chicory in it
- I recently bought 3 types of coffee beans from Happy Mug which arrived on 2024-12-20. For these, I grind 14g using my Chestnut C3 grinder at ~9-10 clicks
- water should be piping hot off the kettle
- take a thin fork or something like a WDT tool and mix around the ground to mitigate clumps
V60 Pourover
Favorite Brews
2024-12-30: surprisingly, one of my favorite v60 brews thus far has been Happy Mug’s Christmas Yeti Espresso Blend. I ground it using my Chestnut C3 at 15 clicks. I figured since the sumatra beans are rather pungent/spicy, having a coarser grind will be beneficial for extracting the sweeter notes. And boy was it great! I did 15g coffee, and 275g water. 50g bloom for ~30 seconds, then 50g of water at a time with 15-20s rest between each pour until 200g. Then 200→275g water poured. Review: Very pleasant dark brew. Slightly spicy and savory notes. Great with a cup of warm-spiced oatmeal in the morning.
2024-12-24 : Discovered the 4/6 Method
Source: Philocoffea: How to Make Coffee Using the 4:6 Brewing Method
- The core idea is to maximize the extraction yield of the water and get a balanced cup every time
- create a pattern that allows you to keep the grind size and temperature more or less constant and mess around with different extraction profiles
Archive
Dosage:
- 30g coffee (Fine-medium Grind size)
- 500mL soft or bottled water (97°C / 206.6°F)
Instructions:
- Rinse out your filter paper with hot water to remove the papery taste. This will also preheat the brewer.
- Add your grounds carefully to the centre of the V60 and then create a well
- in the middle of the grounds.
- For the bloom, start to gently pour 60mL of water, making sure that all the coffee is wet in this initial phase.
- As soon as you’ve added your water, grab your V60 and begin to swirl in a circular motion. This will ensure the water and coffee are evenly mixed.
- Let this rest and bloom for up to 45 seconds.
- Pour the rest of the water in in 2 phases. You want to try and get 60% of your total water in, within 30 seconds.
- Pour until you reach 300mL total with a time at 1:15. Here you want to pour with a little agitation, but not so much that you have an uneven extraction.
- Once you hit 60% of your total brew weight, start to pour a little slower and more gently, keeping your V60 cone topped up. Aim to have 100% of your brew weight in within the next 30 seconds.
- Once you get to 500mL, with a spoon give the V60 a small stir in one direction, and then again in the other direction. This will release any grounds stuck to the side of the paper.
- Allow the V60 to drain some more, and then give it one final swirl. This will help keep the bed flat towards the end of the brew, giving you the most even possible extraction.
Source: James Hoffman- V60 Ambassador Q&A and V60 Recipe 2024-07-12:
- 14 clicks after center
- hot water paper flash
- 20 grams is a full container
- 19.3 measured afterwards
- 300 ml of water needed
- bloom with 40ml water, good swirl
- let it rest for 45 seconds
- 180 grams pour with agitation in 30 seconds
- pour the rest slowly
- stir the sides with a spooon
2024-07-16:
- 14 clicks for my Timemore Chestnut C3 manual grinder (which I got for 47 bucks on AliExpress)
- Costco dark roast blend from Pacific Northwest (don’t remember the name)
- 17.5 grams of coffee
- 275ml water
- 2m45s total drawdown time
- very pleasant brew. should be able to get another decent extraction in the afternoon.