Cupping Details
Costa Rica Hellen Mora from HAYB
Tasted by @borysskowron04 1 month ago
absolutely exciting amount of notes - the cherry was so vibrant!
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 |
-
TotalStep Instructions
-
Rinse filter with hot water to remove paper taste and preheat V60
-
Add 30g coffee ground medium (setting varies by grinder)
-
Create a small well in the center of the coffee bed
-
0:45 Pour 60g water (2:1 ratio) for bloom, ensuring all grounds are saturated
-
0:30 Gently swirl the V60 to ensure even saturation
-
1:00 Pour to 300g in steady, concentric circles
-
0:30 Pour remaining water to 500g total
-
1:30 Gently stir once clockwise and once counter-clockwise
-
1:00 Allow to drawdown completely (total time around 3:30)
| Process | Natural |
| Varieties | Geisha |
| Country | Costa Rica |
| Region | Tarrazú |
| Elevation | 1800-1900m |
No comments yet. Be the first to share your thoughts!
Sign in to join the conversation
Sign In