Method
1
Seal 22g ground coffee with 50ml of 195°F water in vacuum bag
2
Sous-vide at 195°F for 4 minutes to create controlled bloom
3
Remove and let rest for 2 minutes
4
Place V60 filter and rinse with hot water
5
Add bloomed coffee grounds to filter
6
Start timer and pour remaining 300ml water in circular motions
7
Pour in 3 stages: 100ml at 0:00, 100ml at 1:30, 100ml at 3:00
8
Total brew time should be 4:30-5:00
9
Mix prickly pear juice, tepache, lime juice, and agave
10
Gently float mixture on top of hot coffee
11
Serve immediately with spoon for mixing
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
