CONE SHAPED PAPER FILTER . pour over
V60 01 & 02, Cafec 1 & 2 paper filter to combine with Hario V60, Hario Mugen, Origami, etc brewer.
this filter style will deliver a somewhat lighter body and highlight fruity notes with a brighter acidity.
15g ground cacao nibs
200g water (use filtered water for the best result)
85°C water temperature
05:30 brew time (or shorter depending on type of water, paper filter, etc.)
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preparation
. rinse paper filter & preheat brewer/server
. add 15g of cacao grounds / level + tare scale
brewing
. slowly pour 200g of water
. use about 45-60 seconds to complete this pour
. start with small circles in the middle (size of an euro-coin)
. with 150g in pour in larger circles towards the edge of the brewer
end of brew
. you will yield approx 170g of filter cacao
. ‘end of brew’ is time-based, not when brewer runs empty
. we recommend not the pass the 05:30 time mark
. after this time you would extract more bitternes with a dryer mouthfeel
Our brew guides serve as a good way to start. Do play with them. We decrease water temperature, because cacao (even light roasts) benefits from it. It creates a more 'complex' cup and the required flow. Our filter cacao mostly requires a longer brew than typically for coffee. Don't compare to much, explore.
