100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

Study Shines New Light on the Complex Arabica Coffee Genome

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100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

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Understanding the Process: Koji Fermentation

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100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

The Slingshot Chalice Puts a New Spin on Espresso Dosing

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Ukraine’s Soloway Coffee Opens First US Shop in Chicago

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PRF El Salvador announces speakers and panellists

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100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

Dear Coffee lovers, I have something on my mind. For a long time now I have been struggling with the claim, especially proposed by you know who, that boiling water is the best way to go for light roasts. I personally really love light roast, even on the edge of underdeveloped characteristics. And since I moved to Japan and tried out Tokyo‘s top roasters (Leaves and Glitch), I repeatedly got recommended to brew in the range of 85-93 degrees. And it produced absolutely delicious coffee. I tasted brews at 86C and 100C side by side and the difference is very clear. 100C brewed coffee has way more flaws and tastes muddy and slightly bitter in the background. The 86C is the clear winner. Countering this issue by going coarser made things interesting. The coffee is now equally clear and slightly more acidic (in a good way), but lacks complexity in comparison. I have no tried this experiment with a variety of coffees (Man vs Machine, Gardelli, Glitch, Leaves… all light roasted, mostly high grown or Costa Rican Coffee).

Also, I took a look at the impact of water. I usually brew fancy coffees with selfmade water matching SCA specifications (Barista Hustle’s Recipe). The differences described above are most significant with this water. Bottled and tap water (both have a higher ion content) reduces these differences but they are still noticable.

My conclusions now are: Whenever I brew with a suboptimal setup (no temperature controlled (pouring) kettle, bad water…), I mostly stick to JH recipe principles. But if I really want to brew a phenomenal cup, I brew at lower temps, usually utilizing the coffee recipe from Glitch Coffee Roasters (Tokyo).

I have really thinking hard about the reason for my experiences not matching with the recommendations of some professionals. I think, that this is due to my grinder. The comparatively high amount of fines produced by conical burr grinders might get especially overextracted at high temperatures. Let‘s discuss this thought!

Here‘s the recipe, if you wanna try it out

15g grounds medium-fine (21/22 on Commandante) 260g water (SCA / soft water) Hario V60

1) pre-heat brewer by your preferred method, rinse paper filter (OG, japan-made Harios) 2) add coffee, create a little pit in the middle 3) 70g water, slowly 4) immediately stir to get grounds wet. Don‘t swirl / stir too hard, you don’t want to extract the coffee in this phase 5) wait until 45s, 1 minute for very fresh coffee** 6) add 140g water (total=210), pour relatively slowly, kettle spout approx. 3-4cm from the slurry surface 7) slight swirl to even out the bed, do not stir in the cone to avoid knocking down fines stuck to the filter which would increase the brewing time massively 8) wait for drawdown 9) add 50g (total=260), slight swirl and wait 10) done!

**I would not recommend using coffee that hasn‘t sat for at least 7 days

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100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

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