As before, we’re going for a small brew here. If you don’t have a size 01 V60, that’s fine, just be careful not to pour too close to the sides, to avoid bypass. Don’t grind finer than you normally would do for V60, even though we’re only brewing 10g – a slightly coarser grind works well with this specific pouring technique.
Add 10g of Sidra to your pre-rinsed V60.
Pour 20g of 95c water and swirl the brewer to wet all the coffee.
At 30 seconds quickly pour up to 70g
Wait for all the water to drain through and then quickly pour up to 120g
And for your 4th and final pour, again wait for the water to drain through and top up quickly to your final weight of 160g.
The coffee should be finished by about 3:30.
This pouring technique allows for really high extraction thanks to the multiple pours and by letting the water drain through each time, it gives the fresh water the maximum chance to extract as much as possible through percolation. You will get notes of strawberry laces up front, a lot of bright, clean citrus, with a fizzy and silky body, and finishing off with the familiar grapefruit and blood orange.