A 60-second extraction for a 3-cup mokapot is considered very fast. This is the result I was aiming for. The tasting notes are much more pronounced. The coffee tastes sweet and is neither overly bitter nor noticeably acidic.
This improvement comes from a pre-infusion technique that I learned from Uncle Tai’s YouTube channel. The water in the base chamber must be heated first. Then, blooming is done using hot water as well to maintain a consistent temperature throughout the brewing process.
The recipe is:
- 80 ml of hot water in the bottom chamber
- 20 ml of hot water for blooming (30 seconds)
- A paper filter placed on top of the coffee bed without pre-wetting it
- 16 g of coffee
- Brew using low heat
This method produced a faster extraction while bringing out more sweetness and flavor clarity in the cup. I believe this coffee concentrate is perfect for an Americano and pairs beautifully with flavors like apple, tea, peach, and other fruit notes.