Mark Valenzuela's Coffee Recipe

Equipment:

–  Ceramic V60
–  360ml server
–  Filter paper
–  Grinder (I use Comandante, which has a very even grind)
–  Digital scales with timer
–  Gooseneck kettle
–  Ceramic cup

Ingredients:

–  20g freshly ground light roast beans
–  300ml filtered water at 91C
–  Brewing time: approx. 3.5 mins

Method:

❶ Place the 360ml server, the V60 dripper and filter on the scales, pre-wet the filter (this is to remove the papery flavour of the filter), discard the water.

❷ Put 20g of ground coffee into the filter (I set the grinder to medium coarse, to get a texture similar to table salt) and tare the weight.

❸ Brew

❹ Serve

Brewing:

My recipe is based on the 4:6 method by Tetsu Kasuya. This method involves 5 pours, with the water in the first 2 pours amounting to 40% and in the last 3 amounting to 60%. The first 2 pours are important for adjusting sweetness and acidity, while the last 3 determine the strength.

First Pour – blooming

Pour 40g of water and stir. The duration of the first pour should be about 30 seconds, but this depends on the freshness of the beans. I do 30 seconds if it is 3-4 days after roasting. Any earlier and I bloom it longer).

Second pour

80g of water over 45 seconds or so

Third to sixth pour

60g of water over 45 seconds or so for each pour

Serving:

Serve, preferably in a ceramic cup (I go so far as to pair my cup with the character of the coffee. Most often I choose one of my anagama fired ceramic cups from the Philippines.)