michael wrote:Do you have a recipe

Recipes don't always translate across brew methods.

For espresso my standard for medium roast is 14 grams at 90C measured on Pavoni external to the brewhead for 30sec extraction.

For Hario V60 today the recipe was 25 grams ground 2 coarse notches finer than cupping grind on the Baratza Vario Ditting burrs. 420 mL 96C water 75 mL for 45 sec bloom then gradually pour for 1 minute. extraction time 3 min. This cup had the cola and dark chocolate Stumptown describes and what is "Stewed fruit"?