Ecuador Ingapamba 3 Recipes: Hario V60, Aeropress, Clever Brewer
By Tyler Workman
KAHA Coffee Roasters is proud to announce three recipes for the launch of our Ecuador Ingapamba Direct Trade Microlot light roast coffee!
Through work with our friend Martin Granda of Siempre Verde Farm, we tested various brew methods and recipes to land on three of our favorites:
- 1:16.5 ratio (1 part ground coffee to 16.5 parts water)
- 20 grams coffee
- 330 ml water
- 200 F degree water temperature
- Medium fine to fine grind size (pour over grind size) *8-10 on Baratza Encore grinder
- Level out the coffee grind bed
- Using your finger, make a divot in the coffee bed for your first (bloom) pour
- Start your timer at the first (bloom) pour
- 65 ml water pour for bloom. Let rest 45 seconds
- *For all pours, use a low pour height
- Second 65 ml pour at 45 seconds
- Third 65 ml pour at 1:30 mins
- Fourth 65 ml pour at 2:15 mins
- Fifth pour 70 ml at 3:00 mins
- Gently swirl the V60 brewer to get all grinds from side incorporated
- 5 pours total, including bloom
- You should finish draw down by 4:00 mins - 4:15 mins
- 1:15.5 ratio (1 part ground coffee to 15.5 parts water)
- 17 grams coffee
- 264 ml water
- 200 F degree water temperature
- Medium course grind size *15 on Baratza Encore grinder
- Stir with stir stick while pouring water to agitate the grounds
- Let steep for 1 min, then plunge until hissing sound
- 1:16 ratio (1 part ground coffee to 16 parts water)
- 20 g coffee
- 320 ml water (use a spoon or stir stick to agitate grounds while adding water)
- 200 F degree water temperature
- Medium coarse grind size *15 on Baratza Encore grinder
- Let steep for 3:30 mins