I'm using 22g of coffee for a 10oz cup. I don't specifically measure the volume of water in the kettle, because I remove the dripper when the cup is full (before the filter drains completely). What sort of brewing time should I be aiming for, including a 30s bloom after the initial pour?
I only wonder about the smaller size dripper because I can't get the neck of the kettle deep enough into the cone to pour from the height I'd like. The mound of coffee for a single cup is too low in the V60-02.
I am also trying to figure out the correct ratio for Japanese iced coffee. I'm brewing in a 10oz mug over 100g of ice. Using the regular 22g makes a pretty thin and watery cup of iced coffee. For my last try I used 36g, and there is a marked improvement in the cup quality.
I've been having fun comparing iced coffee brewing methods. The Japanese method of brewing over ice is a significant improvement over normal strong coffee/ice techniques. Brewing directly on the ice gives much, much less bitterness, and there is no worry about dilution.
It's quite interesting contrasting the V60 iced coffee with results from cold brew, now that I've got the strength where it should be. They have very different tastes. The cold brew is chocolatey and not bitter at all, but also not terribly nuanced. It's got a very strong "coffee" aroma and taste. The V60 ice brew is slightly more bitter, but also maintains more of the interesting flavour notes. It's difficult to decide which one I prefer. It's definitely a lot quicker to brew up a cup over ice with the V60 than waiting 12 hours for the cold brew!
I've actually been giving some thought to purchasing an ExtractMojo refractometer for refining my drip brew technique. Probably overkill for a home user, but then again, so is most of my coffee equipment.
I am thinking about ordering a few CCD's with a Karma pourover bar soon. I wonder if by adjusting grind and or steep time can the overall brew time be adjusted for a faster brew? I was thinking of something along the lines of a 16:1 ratio with a finer grind to allow only say 1:30 immersion then a quick pour into the cup.
That will only work to some degree - although you're then getting close to common inverted Aeropress brew method parameters, you won't have the accelerated draw-down/press-out. The biggest issue is that a finer grind will significantly slow the draining from the CCD, and you might end up trading a significant part of your immersion time for draw-down time. I think a coarse grind and longer steep is the way I prefer to use the CCD, although YMWV.
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