Decaf, V60 Single Cup
1:16, coarser and cooler than a caffeinated brew.
- Grinder
- Fellow Ode 2 On your grinder
- Grind setting
- 3.2 On your grinder
- Dose
- 20 g
- Water
- 320 g
- Water temp
- 200°F / 93.3°C
- Brew time
- 3:00
- Ratio
- 1:16.0
1:16, coarser and cooler than the caffeinated V60. The decaffeination process opens the bean up, so it gives up its solubles faster: 3.2 and 200°F rather than 3.0 and 203°F.
If it drains much faster than 3:00, the bean is more porous than expected. Go finer rather than hotter.
This is an evening cup, so it does not need to be a project. It should taste like coffee, not like an apology.
Brew process
-
Rinse
Rinse the filter and preheat the mug.
-
Bloom
Bloom with 50 g at 200°F. Wait 40 seconds; decaf degasses less, so the bloom is quieter than you are used to.
-
Pour
Pour to 180 g in slow circles.
-
Pour
Pour to 320 g.
-
Drawdown
Drawdown should finish around 3:00.
If it's not right
| What you see | Why | What to do |
|---|---|---|
| Hollow and papery | Over-extracted, which decaf reaches sooner than you expect. | Go coarser and cooler. |
| Sour | Under-extracted. | Go finer. |
| Both at once | The grind is inconsistent, or the bean is stale. Decaf stales faster. | Check the grinder, and buy smaller bags more often. |
Beans for this
- Dogspeed Flat Track Coffee Medium-dark · Latin America, varied seasonally — typically Colombia Supremo, Guatemala (Huehuetenango or Marilandia) and Brazil (Vila Boa natural)
- Andino Leal Merit Coffee Medium · Huila, Colombia, from a committed group of small-scale producers
- Tractor Beam Superthing Coffee Medium · Blend, roughly half washed Colombia with washed and natural Ethiopia; components rotate seasonally
- Valle del Cauca Decaf Superthing Coffee Medium · Valle del Cauca, Colombia, 1,750 m, various small farms; Castillo and Caturra
Every bag I have written up for the Hario V60
If your bag is lighter or darker than that
20 g to 320 g is about 1:16. Everything below is relative to this recipe's own numbers.
A lighter roast than this recipe
- Temperature
- Go hotter. A lighter roast is denser and gives up less at the same temperature — take it to the top of the range, or just off the boil.
- Time
- Give it longer. Another fifteen to thirty seconds of contact, whether that is a slower pour or a longer steep.
- Grind
- Grind finer, one step. Light roasts under-extract before they over-extract, and sour is the failure you will meet first.
- Dose
- Leave the dose alone at first. If it is still thin after the other three, add a gram or two.
A darker roast than this recipe
- Temperature
- Go cooler. A dark roast is brittle and gives up everything it has immediately — back off five degrees or let the kettle stand a minute.
- Time
- Cut it short. Stop the brew at the first sign of it slowing down; the last of the drawdown is where the ash comes from.
- Grind
- Grind coarser, one step. Bitter and hollow is the failure you will meet first, and coarser is the fix.
- Dose
- You can use slightly less and lose nothing. A dark roast tastes stronger than it is.
The roast it was written for
- Temperature
- The temperature on this recipe is written for exactly this roast. Start there.
- Time
- The time is the time. Change it only after you have tasted it once as written.
- Grind
- Grind is still the one thing worth moving. Everything else in the recipe is fixed so that it can be.
- Dose
- The dose below is what these numbers were dialed at.
More on what the words mean: light, medium and dark roasts.
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