RECIPE
PREPARATIONS
Fill your kettle with filtered water and preheat it to 100 degrees. As the water boils, weigh and grind 18g of Kenya Mugaga Kagunoini coffee beans to a medium-coarse grind size.
Place the paper filter in the Hario V60 cone and soak it with hot water. This will remove the papery taste of the filter and let the real coffee notes shine brighter!
Empty the water vessel and tip the coffee into the V60 cone. With your finger, poke the middle of the coffee bed and make a little well. This ensures that the coffee grounds evenly absorbs the coffee.
Tare the scale so it reads zero. 
STEP BY STEP GUIDE
00:00 - 00:45
Begin the bloom stage by pouring 45g of water in a circular motion.
Pick up the V60 on the server and gently swirl the water. This will even out the wet coffee bed for us to pour more water into. 
00:45 - 01:35
Once the timer hits 45 seconds, pour in a steady circular motion up to 180g.
01:35 - 03:00
Finally, pour in a slow circular motion up to 300g.
With a spoon, gently stir around the V60 to loosen coffee grounds which are stuck to the side so they can sink to the coffee bed.
Once again, lift the V60 and server to give it another gentle swirl. Allow the coffee to drain into the server.
Enjoy your coffee!
DOMESTIC ESPRESSO RECIPE
On the Slayer LP we use 21g of coffee and aim for a yield of 38g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.
