Ecuador Ingapamba 3 Recipes: Hario V60, Aeropress, Clever Brewer

• 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

We believe the V60 pour over method results in the most delicate and complex brew for this coffee. This is our favorite brew method for this coffee. This brew method also requires the most technique. This recipe can also be used for a Chemex pour over brew method resulting in a great cup.

• 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

This Clever Brewer recipe results in a sweet cup with bright acidity, and a little more body than a pour over. We love this brew method for its ease of use since you do not need as much technique as a pour over to achieve a great cup of coffee.