Morning Brew
- Brew Ratio
- 1:15
- Amount
- 14 g
- Roast
- Medium
- Water Amount
- 210 ml
- Water Temp.
- 94°C
- Grind Setting
- Medium Fine
- Creator
- Tyll Riedel
This recipe is my daily favorite for mornings: a bold, flavorful brew best made with Ethiopian coffee.
Preparation
Keep it simple: don’t rinse the filter paper. I usually brew with a V60 01 glass dripper, but the 02 is perfectly fine too.
Leveling coffee ground
Make sure the coffee bed is even and flat — no uneven spots or holes.
First pour
Begin pouring in slow, even circles — start from the center and move outward. I like to vary the pour height a bit to introduce some oxygen. Stop once you reach 50 ml. Let the coffee bloom for about 45 seconds.
Second pour
Now add 60 ml of water using the same circular pour. It should take about 15 seconds to reach 110 ml in total. Let it sit for another 15 seconds.
Third pour
Lastly, pour in 100 ml to reach 210 ml overall. Wait for it to finish dripping, then enjoy your cup.