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Solo – Caramuru

April 2026 Coffee of the Month
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About coffee

Source: Brazil
Region: Cerrado Mineiro
Process: Natural
Variety: Red Catuaí
Producer: Vítor Marcelo Queiroz Barbosa
Toaster: Alone

Hario V60

Coffee: 18 g
Water: 270 g

Grinding
Coarse salt (slightly smaller than kosher salt)

Water
Temperature: 90 degrees Celsius

 

  1. Prepare your V60, filter and server. Wet the filter with hot water to make it adhere well to the surface;
  2. Moi 18g of coffee - medium-fine grind (slightly finer than coarse sand);
  3. Discard the server water used to wet the filter;
  4. Pour the ground coffee into the filter, lightly level the coffee bed with a gentle touch, and pour in the coffee. 50g of water in 15 secondsmaking sure that all the coffee is saturated. This is the bloomThis is essential to release gases and improve extraction;
  5. Waiting 30 seconds before continuing;
  6. Pour the remaining water into consistent circular movements (the size of a €1 coin) until you reach 270g in total, maintaining an average speed of 6-7 grams per second. Complete the extraction up to 2'45".
  7. When all the water has run through the coffee, remove the V60 from the server and stir gently to even out the drink.
  8.  

PRO TIP: Don't want to make such a large quantity? No problem, reduce the coffee to 15g and the water to 240g. However, grind the coffee slightly finer when reducing the amount.

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