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The Coffee Matrix

Brew lab

Recipes & timer

Hoffmann’s V60, Kasuya’s 4:6, inverted AeroPress, a proper French press, and a 1:2 espresso. One variable at a time.

Method
Hario V60
Grind
Coarser than typical V60
Dose / yield
20 g → 300 g
Temp / ratio
93 °C · 1:15

World Brewers Cup 2016. The first 40% of water (two pours) sets acidity vs sweetness; the last 60% (three pours) sets strength. Five equal 60 g pulses.

0:00

/ 3:30

Now · 0:00 · 60 g

Pour 1 — 60 g. More water here = more acidity.

Next 0:45 — Pour 2 — to 120 g. Completes the 40% flavor axis.

  1. 0:0020 g coffee, 300 g water at 93 °C. Five pours of 60 g.
  2. 0:00Pour 1 — 60 g. More water here = more acidity.
  3. 0:45Pour 2 — to 120 g. Completes the 40% flavor axis.
  4. 1:30Pour 3 — to 180 g. Strength begins.
  5. 2:15Pour 4 — to 240 g.
  6. 3:00Pour 5 — to 300 g. Draw down by ~3:30.