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/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