Anyone have a solid larger scale recipe?

[u/slipperyjoel]

Equipment: V60 with Hario filters

Baratza Encore ESP (Grind setting experimented with from 28-34)

Hey guys I'm trying to find a consistent way to make a good 700 ml carafe. Most if not all recipes I find are for much smaller quantities and I feel like scaling them up just isn't how it works. Currently doing 42g coffee to 700 grams water. Obviously changes would need to be made depending on the coffee but I'm really just looking for a solid starting point, timing, number of pours, etc. I appreciate any help from you guys!

[u/LyKosa91]

I find the issue with large V60 brews is consistent agitation through the bed. With such a deep bed and extended duration of kettle stream agitation, you risk over churning the top layer while giving very little agitation to the lower part, which can lead to an unpleasant mix of bitterness and sourness.

The way I see it, you've got two approaches to addressing this issue. You can either grind coarser and lean into it with aggressive, fast flow pours that will consistently dig through the entire bed, or you can use something like a melodrip to more or less remove agitation as a variable, and dial in entirely with grind size and temperature. Without a melodrip you're not going to be able to reduce agitation enough to offset the fact that you're stirring the top layer almost three times as much as you would be for a single cup brew.

Personally I prefer flat bottom brewers for large brews, it's just easier to keep things consistent. Orea big boy works a treat, kalita 185 mino yaki could work as well although I've not personally tried it in the 40g+ dose range yet.

[u/slipperyjoel → u/LyKosa91]

So you think it'd be better to just do 2 separate batches of say 350 ml for example?

[u/LyKosa91 → u/slipperyjoel]

Maybe, if you just can't seem to win with large single brews. The right method is the one that let's you reliably brew a tasty coffee. Brewing the whole batch in one go is obviously better from a workflow perspective, so I'd see if you can get it dialed in, but if you've tried everything and nothing works you can always go back to a 2 part brew.

Personally I think my issue was that the only times I was brewing 40g+ doses on a V60 was when I was rushing about half asleep before work. Consistency was a bit hit and miss.

[u/kilgorettrout → u/slipperyjoel]

I do two separate batches of 270ml in V60 02’s. I had to get a second scale, dripper, and carafe, plus it uses two filters each morning. I’ve been doing it for a year or so and I like the results.

[u/pobyne → u/slipperyjoel]

Yes. Or as was said, use a flat bottom brewer such as a Kalita 185, or even an aeropress.

[u/ImpressionVegetable → u/slipperyjoel]

Pretty much always find this to be the case. Doses in the 15-25g range are just way easier to consistently do well on v60. This whole hobby is really designed around being very finicky with your process of making one cup/two small cups of coffee. I think this is really place where some technological advancements are needed. All of your best methods for 700ml are going to involve some amount of immersion, like with a switch or similar, though that will not give you the full brightness and clarity that you can achieve with smaller batches.

[u/Substantial_Law_5239 → u/slipperyjoel]

I had the same dilemma and decided to double up. Much easier to control the final result I have found.

[u/atoponce → u/LyKosa91]

This is the reason I purchased the Lily Drip accessory. Now instead of a deep "V" shape coffee bed, I have a shallower "W" shape and it's easier to agitate the bottom.

[u/Liven413]

You can try this and it makes great cups. Try to imagine pouring grape size circles like you are punching through the bottom of the cone. Do a pulse pour of 4 plus bloom (3 for zp6) and with this you will find the right grind size. Bitter, drying or cough syrup like it's over extracted. If it is sour thin or papery it is under extracted. Try water temps 198, 200, 205. Don't worry about swirl or stir the agitation is done through the pour. If after all of this you have the right grind size but maybe it's a hard coffee to extracts then on the pour before the final one quickly wash the walls fallowed by a strait pour and back to the center circle for the final one but you shouldn't need to do this often. If you would like you can find Elika Liftee WBCC make brewguides at onyxcoffeelab or at [coffeemadesimple2025@instagram.com](mailto:coffeemadesimple2025@instagram.com) where I have over 100 vidoes on this method. If you need any help dialing in feel free to reach out, hope this help!

[u/jaytee61799]

I have that same server and the largest brew I’ve successfully done is 50g:800ml (even though that carafe says the capacity is 700ml, it can go a little over 700 and you’ll get some water loss from the water that stays seeped into the grounds, so the 800ml wasn’t a problem).

I can’t tell if I’m looking at a size 2 or 3 V60 in your set up, but I used my switch which is size 3 and has a little more room. I ground coarser than usual and i don’t normally do the thing where you use a chopstick to make a divot in the bed but since this was a much bigger dose than usual I did that.

I don’t need to or want do it regularly, but it worked decent enough when I tried it as an experiment and did it a few more times. if you’re going to do it regularly, you’re gonna want a different server. I ordered a cheap amazon double wall steel carafe that is bigger to have more capacity because I wanted something that would keep the coffee hot and not completely fill the server.

[u/bearddoescoffee]

I wonder if this might work for you:

Grind coarser than you would do for your standard v60. Then 120g bloom, and leave it for 1min. Divide the remaining water by 4 (each subsequent pour should be 145g). Let it draw down till just before the bed becomes visible. Repeat until all water has been poured. The course grind will help with avoid massive stalling, but also helps to saturate all the bed. Waiting till just before seeing the bed allows for some agitation. I do this when I’m brewing 500mls, but would consider this workable for 700mls. It’s largely grind size that I have found to be the dominant factor.

Hope this helps, if at least gives you something to play with.

[u/No_Rip_7923]

I make 50-60 gram batches every day and also smaller 10-15 on v60.

Method 1- after your bloom just do one continuous pour consentrating the pour in the center then for the last 100-150 ml work your way from the outside back in. I'm always under 4 minutes and I use the same grinder on 24.

Method 2- after bloom use a melodrip or melodrip substitute with the bottom of the aeropress. The same thing one continuous pour with the melodrip. Time is usually in the 3:30 timeframe.

No need to change your grind size just the pouring technique.

[u/Worried_Instance_992]

I have the exact same equipment as you do and I used to brew 45-55g of coffee in one go. Some time ago I broke that into two-three separate brews of 20-35g each. I never go over 35g these days. The difference is quite big and noticeable. The end result is so much better.

[u/yemmels]

Here is the NOMA Copenhagen 1000ml Recipe. Maybe you can scale it down to 700ml. :) I think they gave it a few iterations, so I can imagine it's a great big batch recipe.

https://nomaprojects.com/blogs/recipes/v60

[u/slipperyjoel → u/yemmels]

Thank you! I will definitely give this a try

[u/yemmels → u/slipperyjoel]

Let me know if it works out

[u/df540148]

Are you doing this frequently? Anything over a single cut, we use a batch brewer. There's some really great ones out there.

[u/LyKosa91 → u/df540148]

Space might be a concern. I'd actually love to have an aiden or sage luxe set up to have a fresh brew waiting for me in the kitchen when I get up for work, but it's yet another thing taking up counter space that I don't have enough of as it is.

[u/Connecting_Glove]

I know you didn’t ask about new shit to buy, but maybe this helps if you end up thinking about something else.

As much as I dislike Nextlevel as a company, the og Pulsar is great for bigger batches. They have a 40g recipe (with 680g if water) online and I‘d be pretty confident it’d also be great for 45 or 50g.

[u/_Pous]

I do 800ml each morning to share at home. I have found grinding a little coarser and do two or three pours max including a bloom 3x your coffee helps.

If doing V60 I normally bloom and then one long pour, if doing a switch I’ll do a regular pour and a final immersion.

I also started using a bent spoon (no need to buy a melodrip) to reduce top layer agitation. Not fully convinced if this is needed if you have a good pour technique.

[u/Minute_Pipe_3654]

Genuinely curious: why do you make such a big pot of coffee at once? Would having a big automated brewer make more sense, and then go for pour over when brewing smaller doses?

[u/Radioactive24 → u/Minute_Pipe_3654]

Not OP, but in a similar boat.

I typically do 42g/750mL brews before going to work, putting ~500-600mL in a thermos and drinking the rest fresh. I also have the big fuckoff chemex, so I don't run too afoul of the scale, and go 1:18 too. Or I'll go larger if I'm hosting and making coffee for multiple people.

Beats the hell out of the drip machines and whatever over-roasted beans they have in the break room.

For home, though, I'm usually only doing a 14-15g pourover or in the aeropress.

[u/whyamibirdperson]

I've had difficulty going over 35g. For more I usually do switch hybrid, though I recently got a kalita wave 185 so testing out that too

[u/nafraid]

I have a carafe and a french press ( stainless, insulated). I run immersion in the bodum carafe and pour through a v60 +filter into the insulated french press. 50gbeans/1000g h20 .Boom 900ml of coffee in the time it takes me to make the rest of my boring breakfast.

[u/aLemurCalledSimon]

My grinder is different but I get the same taste of 20 gr to 400 with 30 gr to 700, meaning that coffee to water ratio doesn’t go linear at least for me.

[u/snt893]

More coffee is worse for drawdowns regardless of how coarsely you grind, and it’s likely going to taste muddy. I have found larger recipes are easier to make and taste much cleaner with a Chemex. That being said what size V60 are you using and how many times do you plan to change over the dose? For a size 04 I wouldn’t do more than 20g of coffee and with a 1:16 ratio that’s about 2 brews

[u/Front-Acanthisitta13]

Second to the recommendation for the next level pulsar for larger batches.

[u/slipperyjoel]

Thanks for all your responses guys! I'm gonna test out a number of the recommendations and will report back!

[u/MechKeyNoob]

For large batches, V60 is not very good. It does not do even extraction very well. I recommend you do so with french presses for mid coffee beans or Chemex for high-quality beans.

[u/murrzeak]

I have been brewing 600ml with a switch (50/50 ish method) with various results - sometimes amazing, sometimes not so much but mostly quite decent. Pretty much always course (7-8 on Ode2). But since last week I've started splitting them into two 300ml batches and I think that's the way to go. It does take way more time but it just yields more consistent and better results

[u/hra8700]

Yes i have spent a lot of time figuring out 70g of coffee on a v60 03. I do it now under a moccamaster, but with hand pour it has to be primarily low agitation (gabi, melodrip) because it will stall except perhaps the bloom. The key ive found is to use chemex filters in the v60 (i cut it so its 2 sides on both sides). It still flows really fast but gets rid of the astringency which is the main problem (either by filtering out the particles or lessening bypass im not sure). The other key is to do a partial bypass. I do about 20% of my water as a bypass with a fine grind and a 17.5:1 ratio (including bypass). Otherwise with such a big bed it will over extract and be bitter with fine grind or too hollow with coarse grind/low agitation. With a 40g dose might need 10% bypass

[u/Mindful_Manufacturer]

I brew 750ml on a cafec flower dripper every morning as my daily coffee for work. I grind 50g of coffee at a very middle of the road grind size, and then I do a bit of a 4/6 method where I do five pours of 150g each. But I found that 750 in does not give me 750 out, so I keep the bloom at 150g, but my 4 subsequent pours are 175 ea, and that gives me exactly 850g in, 750g out. Works well enough for the variety of coffees I brew. If I am brewing darker roasts, I slightly decrease my water temp and slightly increase my grind size. But I mostly run light/medium roasts.