V60
BREW PARAMETERS:
• Coffee Dose: 15g (Medium-Fine grind)
• Water Weight: 225g (Filtered)
• Extraction Target: 2:30 – 3:00 Minutes
• Temperature Window: 88°C – 90°C
• Ratio: 1:15 (but see below re Ignis
beans)
CHRONOLOGICAL BREW METHOD
1. THE BLOOM (0:00 – 0:45) – 40g water
Gently pour 40g of water in smooth concentric circles, ensuring total saturation of all grounds. Give the dripper two swirls to eliminate air pockets and to draw on the sweetness from the beans.
2. THE FIRST MAIN POUR (0:45 – 1:15) – 90g water
Deliberate, steady pour in slow circular spirals from the center outward. Keep the water column close to the coffee surface to protect against unnecessary turbulence. Pour continually until 130g.
3. THE FINAL POUR (1:15 – 2:00) – 95g water
At the 1:15 mark, execute final pour up to a total weight of 225g (+95g increment).
4. COMPLETE DRAW DOWN (2:00 – 3:00)
Allow the liquid column to completely drip
through under steady gravitational flow. The water level should empty through
the center bed between 2:30 and 3:00 minutes. Swirl to combine and aerate the
extracted coffee before pouring.
TIPS
• For Ignis coffee beans, they brew to achieve a lighter body. We would recommend you change the ratio to 1:17
KALITA WAVE
BREW PARAMETERS:
• Coffee Dose: 15g (Closer to Medium grind – a couple of clicks coarser than
for the V60)
• Water Weight: 225g (Filtered)
• Extraction Target: 2:30 – 3:10 Minutes
• Temperature Window: 90°C – 92°C
• Ratio: 1:15
1. THE BLOOM (0:00 – 0:45) – 45g water
Gently pour 45g of water in smooth concentric circles, ensuring total saturation of all grounds. Use a tea spoon or chopstick to lightly stir the top.
2. THE FIRST MAIN POUR (0:45 – 1:15) – 60g water
Deliberate, steady pour in slow circular spirals from the center outward. Keep the water column close to the coffee surface to protect against unnecessary turbulence. Pour continually until 105g (+60g increment).
3. THE SECOND MAIN POUR (1:15 – 1:45) – 60g water
At the 1:15 mark, execute another steady, controlled pour in concentric circles around the center. Avoid pouring on the outer paper waves to prevent water bypass. Pour continually until 165g (+60g increment).
4. THE FINAL POUR (1:45 – 2:00) – 60g water
At the 1:45 mark, execute the final pour right down the center of the bed to maintain thermal stability. Top the scale up to your total weight of 225g (+60g
increment).
5. COMPLETE DRAW DOWN (2:00 – 3:00)
Allow the liquid column to completely drip through under steady gravitational flow. The water level should empty through the center bed between 2:40 and 3:10 minutes. Swirl to combine and aerate the extracted coffee before pouring.
TIPS
• For Ignis coffee beans, they brew to achieve a lighter body. We would recommend you change the ratio to 1:17