Like us, our friends Anais and Dax are partners in work-and-play. Maybe that bond is part of why we love hanging out with them so much :) We love their photography, and we had them over to our house recently to have some coffee (scroll down for V-60 recipe below) and capture what Canyon Coffee looks and feels like in these early days of our little company.
As usual, we had a blast with Anais and Dax. Hope you enjoy the photos, as we have, and be on the look out for more collaborations soon!
Canyon Coffee V-60 Recipe for Two
What you'll need:
- water kettle
- V-60 dripper
- V-60 paper filters
- Hario Coffee Server (any vessel that can hold at least 4 cups of coffee works)
- fresh-roasted Canyon Coffee beans!
- coffee grinder (burr grinders are the best!)
- two of your favorite coffee mugs
- Bring at least four-and-a-half cups of water to a boil (if you have temperature control, you'll want to keep the water at around 200º F).
- Place a filter in the dripper, and lightly pour water, just enough to wet the entire filter. When you are finished, dispose the water in the bottom of the dripper.
- Grind 5 full tbsps (or two V-60 scoops) of beans so they're somewhat coarse (about medium grind). On our Baratza Encore grinder, which has settings from 0 (fine) to 40 (coarse), we grind at around 20.
- Pour out water from the server
- Add the ground coffee to the filter. With your finger or a spoon, make a small crater in the center
- Now that the water has cooled somewhat (ideally to 200ºF), lightly pour water into the center of the grounds, moving slowly in a circular motion towards the rim of the filter. As soon as you've wet all the grounds, stop and wait 30 seconds to let the coffee "bloom."
- After 30 seconds, slowly begin pouring more—again, from the center; and out towards the rim
- Continue this until the Hario server is full to the 4 cup mark
- The whole process should take around three minutes
- Enjoy black, or add some of your milk of choice
All photos by Anais + Dax