LIGHT RECIPES
BREWING THIS COFFEE
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![A glass coffee carafe with hot coffee inside, a black lid on top, on a pink cloth with blurred background.]()
STAGG/V60
20g Coffee, ground almost fine, like table salt
12 on a Baratza Encore
300g Water 205°F
Bloom - 40g
20 seconds - pour to 80g
40 seconds - pour to 120g
1:00 - pour to 180g
1:20- pour to 240g
1:40 - pour to 300g
Looking for approximately 2:45 drain time
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![A person holding a cheese grater, with grated cheese falling into a container below.]()
AEROPRESS
15g Coffee ground fine, like granulated sugar
9 on Baratza Encore
200g Water 205°F
Dose your coffee into the Aeropress
Start timer and add all water Stir until 30s
Apply Plunger Plunge at 1:20 slowly for 30s until you just hear the beginning of a hissing sound
Finish by 1:50 minutes
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![Moccamaster coffee maker with a built-in grinder and a glass coffee pot on a kitchen countertop.]()
DRIP
To avoid over or under extraction you’ll need to grind your coffee slightly finer than normal and if you can increase the temperature on your coffee maker by 2-5 degrees.
Use 8 grams, or 1 level tablespoon of coffee per 8 ounces of coffee being brewed.
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![Close-up of a glass pitcher with ice cubes and dark syrup being poured inside.]()
Japanese Flash Iced V60
25G Coffee, ground almost like table salt
14 on a Baratza Encore
250g water 205°F
200g of Ice
Pre wet your filter and rinse your decanter with cool water
Put Ice into your decanter to brew directly over it
Bloom - pour to 60g
:45 - pour to 170g
1:20 - pour all the way to 250g
Looking for a drain time of about 2:30
Strain your coffee, shake in a cocktail shaker with fresh ice if desired, pour into a glass with more fresh ice to delay dilution, if desired.
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