Castillo Caicedo / V60

Instructions:

1. Start by boiling water and let it cool slightly, reaching approximately 94 degrees Celsius (201.2 degrees Fahrenheit).

2. Weigh out 15.5 grams of Castillo Caicedo coffee beans and grind them to a medium-coarse consistency, similar to sea salt.

3. Place your V60 dripper on top of your brewing vessel (a carafe or a coffee pot) and insert a paper filter into the dripper. Rinse the filter with hot water to eliminate any paper taste and to preheat your brewing vessel. Discard the rinse water.

4. Add the ground coffee into the V60 dripper, leveling it out.

5. Start your timer and begin pouring 50 grams of hot water over the coffee grounds for a pre-wet or "bloom." Stir the grounds gently with a non-metallic object to ensure even saturation.

6. After about 30 seconds, continue pouring in a circular motion, adding an additional 100 grams of water.

7. Wait until the water level recedes and the coffee bed becomes visible, indicating that most of the initial water has dripped through the grounds.

8. Pour the remaining 100 grams of water in a slow, steady, and controlled manner, aiming to finish your pour by 2 minutes and 25-2 minutes and 40 seconds total brew time.

9. Once you've completed your pour, allow the remaining water to drip through the coffee grounds, which should take an additional 30 seconds or so.

10. Your brewing process should result in a total brew time between 2 minutes and 25 seconds to 2 minutes and 40 seconds.

11. Carefully remove the V60 dripper, and your freshly brewed Castillo Caicedo coffee is ready to be enjoyed.

12. Savor the delightful flavors of your V60-brewed Castillo Caicedo coffee!