With the weather getting cooler, my go-to morning beverage will eventually go into hibernation for the next few months. Here's my typical morning brew for the past few months:
- 34.5g Guatemala Antigua beans at roasted to City+ (Typically 2-7 days after roasting)
- 255g of ice in a pitcher
- Hario V60 with Hario filters
- Bonavita electric kettle
- Brita filtered water
- Coffee grinder
- Drag myself out of bed and stumble to the kitchen.
- Realize that I didn't fill the kettle the night before.
- Realize that I didn't fill the Brita pitcher the night before.
- Pour just-filtered Brita water into Bonavita — turn on.
- Get ready for work.
- Tare pitcher on a scale and put in the ice.
- Prepare V60 with filter
- Re-boil the water
- Put measured amount of beans in the grinder. Have the grinder set to grind slightly finer than filter.
- As soon as the kettle shuts off, I turn the grinder on.
- Rinse the filter with hot water from kettle.
- Put ground coffee in the V60.
- Tap the side of the V60 with my hand several times to "pack" the coffee.
- Make an indentation in the coffee with my finger. Should feel firmly packed.
- Place V60 on kettle. Tare scale.
- Bloom the coffee for about 40 secs. A victory for me is when I hit 0.9-1.0g of evenly distributed water.
- Pour in typical pour-over circular motion (~1 inch in diameter) avoiding the sides.
- Pour slow enough to try to avoid having water spill over to the sides.
- The sign that I should stop pouring is when the outer edge of the coffee swells up and looks like the edge of a hamburger patty.
- Pour to maintain that hamburger patty.
- Stop pouring at 255g.
- Discard of waste and swirl the iced coffee in the pitcher.
- Pour into glass canister.
So why boil the water as soon as I get up? Convenience.
By the time I'm ready for work, the water should still be fairly hot which will make the reboil happen a lot faster. A lot of folks out there say that you shouldn't reboil the water because it will taste different; it's dangerous; yada yada. Fortunately, I'm too stubborn to care and haven't been cursed with super-sensitive taste buds to tell the difference.