Hey Coffee Geeks, this Thursday we’re launching a new v60 recipe. This recipe update was created to help us get a more consistent, sweet, clean, & juicy cup profile. It’s meant to be very simple to execute for our baristas on a day in and day out basis. You will have hard copies of the recipe in your cafe, but I’ve also included the full recipe write-up at the bottom of this post. Please also watch this video to see a full demonstration of the new brew recipe.
In addition to the new v60 recipe, we’re launching a new Cold Brew beverage that is as smooth and delicious as we could make it. We’re calling it “Sweet Foam.” Customers will be able to order “Sweet Foam” cold brew in any flavors and milks that they choose. These beverages will utilize the same amount of syrup that a latte of the same size would use. Please watch the video below for a brief demonstration on how to make these drinks. As a default, they will come with ice as shown in the video, but if you’re like Drew P you might prefer yours neat.
If you have any questions about either of these products, please reach out to your cafe coach or contact Hailey Barsch, our Director of Education, at hbarsch@stonecreekcoffee.com.
2021 V60 RECIPE:
You will need:
1 swan neck kettle full of water from the FETCO
1 V60 brewer
1 filter folded along the glued edge
1 vessel to brew into
1 scale
1 tin of whole bean coffee within 11 days of roast and filled to >24g
Brewing Recipe:
To set your filter in place and rinse it, use a total of 200 grams of FETCO water to ensure proper preheating of both the brewer and the vessel. Heat retention is essential as your V60 is ceramic and made to retain heat. Refill the kettle with more hot water from the FETCO.
Grind the coffee for a V60 at 14 (unless otherwise directed) on your COD grinder. Tare out your scale before adding the ground coffee. Check to see that there is precisely 24g of ground coffee in your V60. Tare out the scale again and create a well in your bed of grounds. Start the timer as you add 70g of water for your bloom. Then immediately swirl the V60 to saturate all grounds thoroughly. This should be accomplished within 10 seconds. The bloom will last a total of 30-35 seconds.
At 30 seconds, begin to pour. The goal is to finish the rest of the brew in one pour by getting all the water poured quickly. Begin your stream in the center of your grounds bed and use a clockwise pour in the direction of the swirls of the ridges. Do not pour on the edges of the grounds or the filter. Continuously fill the V60 until you reach the final weight of 360g. This weight can be reached by 1:05 minutes. Immediately after the fill, stir the water above the grounds bed gently in both directions to get grounds off the side-walls of the brewer. Then, in one smooth motion, use the handle on the v60 to make one swirl around the surface of the brew (again in a clockwise motion). This swirl/stir will help the water flow down through the grounds bed quickly and evenly, leaving you with a level grounds bed.
The brew will finish between 1:50-2:40 minutes. Remove the V60 and throw away the filter and grounds. Don’t forget to fully incorporate your brew before decanting by swirling the brew vessel.