Cupping Details
San Jerónimo Tecoatl from Paloma Craft Coffee
Tasted by @rbrigleb 3 months ago
James Hoffmann's V60 Ultimate Technique
A refined V60 method from James Hoffmann, focusing on consistency and clarity. This technique emphasizes gentle agitation and controlled pouring for optimal extraction.
Ingredients
| Coffee | 30g |
| Water | 500ml |
| Temperature | 95°C |
| Grind | Medium |
| Ratio | 1:16.7 |
| Time | 3:30 |
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TotalStep Instructions
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Rinse filter with hot water to remove paper taste and preheat V60
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Add 30g coffee ground medium (setting varies by grinder)
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Create a small well in the center of the coffee bed
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0:45 Pour 60g water (2:1 ratio) for bloom, ensuring all grounds are saturated
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0:30 Gently swirl the V60 to ensure even saturation
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1:00 Pour to 300g in steady, concentric circles
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0:30 Pour remaining water to 500g total
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1:30 Gently stir once clockwise and once counter-clockwise
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1:00 Allow to drawdown completely (total time around 3:30)
| Process | Washed |
| Varieties | Bourbon, Typica |
| Country | Mexico |
| Region | Oaxaca |
| Elevation | 1600 - 1800m |
| Source | Sierra Mazateca |
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Sign InBrew Date
Mar 28
Roast Date
Mar 17
Created 3 months ago
- Method
- Hario V60
- Tasted by
- @rbrigleb