Brew Guide | May 13, 2024

Lino Rodriguez

Aviary Coffee

1. Prepare v60 by pre-wetting and rinsing the filter.
2. Bloom coffee with 36 grams of water (2x coffee weight)
3. At 0:45, begin with your biggest pour of 114g (up to 150g). Start pour at the center and go to the outside and then back to the center for the remainder of the pour.
4. At around 1:10, pour an additional 60g (up to 210g) as a center pour.
5. At around 1:30, pour an additional 55g (up to 265g) as a center pour.
6. At around 1:45, pour the final 41g (up to 306g). Pour in a Fibonacci pattern starting in the center and swirling out tot he edge then back to the center.
7. Give coffee a gentle swirl during drawdown.
8. Drawdown should finish around 3:00-3:30.

Notes

• The idea is to preserve aromatics as well as increase extraction by reducing bypass. The pour structure is a bloom followed by 4 pours of declining volume. 
• Goal for extraction is 21-23% EY
• Coffee shines best if you allow it to rest for 3-4 weeks from roast date.