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3rd Place V60 Competition Recipe
"A competitive V60 recipe using room temperature bypass water to capture aromatics and achieve a balanced, acidity-driven cup profile."
TonyTuanx
Tips & Preparation
- Background:
- Developed for the Moscow Barista School V60 Competition.
- Designed for acidity-dominant profiles while maintaining sweetness.
- Preparation:
- Use 45g of room temperature water in the server/pitcher to rapidly cool and trap volatile aromatic compounds during the first extraction.
- Do not rinse the paper filter to keep the brewer at room temperature.
- Recommended water: Soft water (around 20 ppm).
- Adjustments:
- Grind finer than usual due to the shorter brew ratio.
- If the cup lacks sweetness or has unpleasant acidity, adjust grind size or play with the bypass ratio.
- Use mineral drops (Magnesium/Calcium) post-brew to balance acidity and body if desired.
Recipe Steps
0:00
Pour 30g of water for the first bloom.
0:30
Add another 30g of water.
0:50
Lift the V60 and gently swirl to agitate the slurry.
1:00
Pour the remaining water until the scale reaches 140g and break the crust.
1:50
Complete drawdown, then bypass with 15g of water for a total yield of 160ml.
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