Okay tried a couple more methods. So far my favorite was:
- 28g light roast washed coffee from Flower Child, 2-3 weeks off roast, ground at 55 on the ZP6. (Should have done 60 though)
- Mugen cone, the fast Cafec filters
- 100g immersion bloom for 2 minutes
- 200g percolation, single pour, around 7 grams per second
- 200g immersion for one minute
- Total brew time was over 7 minutes, which is why I should have ground coarser since I was using the Mugen. (Wouldn’t have been an issue with the stock cone.)
- Other than pouring, only slight agitation
No ill effects from the long contact time other than maybe a bit of exaggerated dried fruit flavor. Little to no bitterness or astringency. Note: Flower Child really does roast light, although not necessarily as light as the lightest Nordic roasts. I imagine this would have overextracted the hell out of a medium roast.
Resulting coffee is sweet, complex, and full-bodied with gently rounded-off acidity. I have more tolerance for acidic flavors now than when I started with coffee, but I would have loved to be able to get results like this early on. It’s still very fruity and floral, just not so mouth puckering as some V60 brews.