☕️ “Big Stretch” — V60 Recipe
Roast: Medium
Origin: Brazil & Guatemala
Tasting Notes: Pecan, maple, soft citrus
Dose: 20g
Water: 320g @ 94 °C
Grind: Medium-fine (fine sand)
Brew Time: ~3:10
Method: V60 pour-over
This recipe is a quiet ritual — slow, gentle and made to ease you into the day like a greyhound stretching in a sunbeam.
“Big Stretch” brings comfort first — maple and pecan tones wrap you up, while a whisper of citrus keeps it lively. This method draws out its round body, sweetness and long finish, with just enough lift to get you going.
Brew it like you’d stretch: slow, intentional, and with care.
⏱ Step-by-Step
🟢 0:00 — Bloom
Pour 40g water in slow circles, center out.
Saturate all grounds evenly.
Let bloom.
(Let the coffee exhale. A gentle first breath.)
⏸ 0:30 — Pause
Wait, no pouring.
Let the bloom sit, release CO₂.
🔁 0:50 — First Pour
Pour to 140g total (+100g more).
Start in the center, spiral outward slowly.
Keep surface flat, no rushing.
(This is where body and balance begin.)
⏸ 1:20 — Mid Rest
Pause again.
Let it all settle and stretch.
You're halfway there.
🔁 1:40 — Second Pour
Pour to 240g total (+100g more).
Pour in small slow circles, now focusing more toward the edges.
Let it draw in sweetness and depth.
🐾 2:10 — Final “Stretch” Pour
Finish to 320g total (+80g more).
Slowest pour yet — a soft spiral, barely disturbing the bed.
Wind down gently.
(This is the final exhale — where the maple comes alive.)
🕒 2:40–3:10 — Drawdown
Let it drain naturally.
Remove dripper once dripping stops.
Swirl, sip and stretch into your day.
🎯 Tasting Outcome
Body: Medium-rounded, syrupy
Sweetness: Maple, caramel
Finish: Clean, with toasted pecan warmth
Acidity: Low, soft citrus lift
