brew
Our coffees are suitable for most brewing methods. Yet we encourage customers to use their familiar recipes first before exploring variations (brew ratios, brewers, filter papers, etc). In general, grind size has the biggest impact on flavor outcomes, and we suggest to begin with a slightly coarse grind then go finer to suit your palate.
Here are our recipes of nextlevel pulsar and v60 which are great methods to achieve high and even extractions.
grind
Every dose of coffee grounds contains a spectrum of particle sizes, from fines to boulders. When coffee enthusiasts discuss grind size for certain brewing method, they often use "microns" (µm) which refers to the peak value of a particle size distribution (psd) curve. In fact, no two grinders are identical because psd in reality varies depending on grinder design, burrset specifications, burrs condition, alignment, etc. Having said that, “micron” is still a more effective means of communication as opposed to vague descriptions such as “medium-fine” or “table salt”.
Choosing the right grind size means finding balance between flavor intensity and clarity as excessive coffee fines can cause filter clogging, resulting in bitter and muddy flavors. Fines can be reduced by grinding coarser, or by adopting specialized low-fine burrsets, correcting burrs alignment or simply using glass dosing vessel - the wall surface attracts fines (by static electricity) which can be wiped off effortlessly.
pulsar
Pulsar is a “no-bypass” percolation brewer, meaning that all brewing water is passing through the coffee bed. It comes with a dispersion cap that acts like a shower screen and produces steady, even water streams. Pouring techniques are no longer required to make great coffee, and we highly recommend it for its convenience and capability to achieve high and even extraction.
co:llab’s recipe
Filter: standard pulsar filter paper
Dose: 20 grams, medium grind
Water: 340 ml, 96°c to 99°c
Preheat barrel, close valve and fill coffee grounds
Pour to 90 ml and swirl gently. Bloom for 50 sec
Fill to 140 ml then slowly open valve to 75%
(or adjust opening to target total brew time at 3 min ± 15 sec)
Refill 50 ml when water level drops near the “100” mark of the barrel
(swirl gently after each refill)
Finish at 340 ml and swirl gently
v60
V60 is the most popular brewing method of all time. Water percolates through conical coffee bed and can achieve high extraction yield. Compared to pulsar, v60 is a bypass brewer where water can slip through filter paper without making contact with coffee grounds. It also requires pouring skills to achieve consistency and maintain balance between water level and agitation. Excessive water level and agitation may encourage bypass and filter clogging, while too little may risk unstable coffee bed temperature and channeling. Thus we established a “two-stage bloom” method that is simple and can ensure even wetting of coffee grounds.
co:llab’s recipe
Filter: hario filter paper
Dose: 15 grams, medium grind
Water: 255 ml, 96°c to 99°c
Make a hole at the center of coffee bed before pouring
First bloom: pour 60 ml and swirl gently. Bloom for 30 sec
Second bloom: pour 60 ml and swirl gently
Begin pulse pouring when water level remains slightly above coffee bed
Pour slowly in 40 ml intervals and swirl gently. Maintain low water level
Finish at 255 ml and swirl gently
(target brew time between at 3 min 45 sec ± 15 sec)