The double bloom ✌️

The double bloom ✌️

1 comment

We often get questions on how we brew our coffee, do we have a go-to brewing recipe? The answer is that we are still learning and constantly look for new and exciting recipes for a preferred brewing method.

🤓 In my case (@oskargarberg), it is and has always been (going back as early as 2009 when I co-founded @dropcoffeeroasters) the V60 from Hario. Back then we had 10 filters lined up in the bar, and we brewed old school style, without scales and with a massive portion of passion. A lot has happened since then, both for me and for our friends at Drop.

🛫 I've transitioned from the 40/60 method in the last couple of weeks to the double bloom technique that I was shown by Lukas @nordkaffeeguy and I love the simplicity and consistency in the recipe.

 

Standout coffee hario brew

🩰 I start with the classic ratio of 15 grams of coffee to a total of 250 grams of water, with a preferred brewing of 3 minutes.

The reason it's called the double bloom is pretty obvious, you start with a 50 gram pour followed by another 50 gram pour, both with a 30-second pause. The remaining 150 grams of water is then poured with the goal of a total extraction around 3 minutes.


The Double Bloom | 15/250 ratio

1️⃣ 0:00-0:10 | 50 grams

2️⃣ 0:30-0:40 | 50 grams

3️⃣ 1:00-1:10 | 150 grams

Your brew should be done at around 3 minute mark. Adjust your grind size to hit the timings!



😎 If you want to go all fancy with the recipe, you can mix up the first two pours to go 40/60 or 60/40 followed by the 150 pour. Going back to the winning recipe of 2016 World Brewers Cup Champion Tetsu Kasuya he talked a lot about the impact of sweetness vs acidity when extending the first or second pour in his winning 40/60 recipe🏆

💁 What's your thoughts on the double bloom or the 40/60 method, give us your thoughts and input in the comments below 👇

#standoutcoffee #specialtycoffee #hariov60 #doublebloom #coffee #coffeelover

1 comment

Matthew DiTullo
Matthew DiTullo

Hello,
I’ve been anxious to change up my V60 method and discovered your recipe on YouTube. My question is regarding the final 150 gram pour. Am I reading that correctly that this final pour should take only 10 seconds (1:00-1:10)? Or is it okay to slowly pour and if so what is the target time to finish at 250 grams of water? Thanks, Matthew

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