You just made an avo toast you feel a bit wasteful throwing away the pit.
Now if you're like me, you've probably asked yourself, "If I can only use this thing to improve the brew dynamics of a pourover or something."
So after a relentless brainstorming session over an avo toast, it came to me in a vision - The Avo Drip.
Brewing with Ray Murakawa from Melodrip Co.
Hacienda Tobosi, El Guarco, Cartago region of Costa Rica, Anaerobic Natural
Roasted by Pair Cupworks, Mesa, AZ
Ratio: 1:18 (15g coffee: 270g water)
Fine (Baratza Forte BG 6A)
Water Temp: 210 F
15 gram of Hacienda Tobosi, El Guarco, Cartago region of Costa Rica, Anaerobic Natural, fine grind
Small Origami dripper
Scale with Timer
Large avocado pit
SETTING THE STAGE
You just made an avo toast you feel a bit wasteful throwing away the pit. Now if you're like me, you've probably asked yourself, "If I can only use this thing to improve the brew dynamics of a pourover or something."So after a relentless brainstorming session over an avo toast, it came to me in a vision - The Avo Drip.I'm using the Small Origami Dripper since the numerous ridges maintain consistent fluid flow (even when obstructed by a giant avo pit). The benefit of this hack is similar to using a lilidrip.
The Avo Pit will occupy a large space inside the dripper so the bed depth of your coffee slurry will become shallower and all the effects of water delivery (Agitation/Heat) will be slightly amplified.Reducing the bed depth with Avo Pit and Origami Dripper also minimizes vertical Cake Filtration at drawdown (the slurry's capacity to hold back fine particles), so the resulting brew has a heavier tactile sensation and well developed sweetness.
First, remove the pit from a medium sized avocado (~45cm pit length). Use a rough sponge and soap to remove the slimy outer coating of the pit. Next we'll create the handle for the pit. Firmly hold the pit 'blunt-side-up' and locate the dimple in the middle of the avocado. Insert the wooden toothpik about 1cm into the dimple. Done!
Place your small sized filter paper into your small origami dripper followed by the avo pit to hold everything in place.
Rinse your filter using 25ml hot water.
Grind and dose 15g coffee into the origami dripper.
Start a 60ml pour from the center then spiraling out then back in. Wait 30-45sec until all dripping subsides.
Repeat the same 60ml pour as the previous step. Wait until the water level lowers just above the brewbed and repeat the same pour until you reach your desired ratio. (My current favorite ratio with this method is 15g:270ml, 18:1). If you’re using a melodrip, follow steps 1-7 with a bare kettle, then after the second pour switch to 60ml pours with the melodrip for a cleaner structure.
On the last pour, while water remains in the slurry, remove the avo pit by tilting the toothpick to the side then lifting the pit upwards, like scooping out ice cream. Pulling straight up will remove the toothpick!If you wish to wait until the end of the brew to remove, you can place the origami dripper onto another cup, then pour water into the dripper while slowly lifting out the pit.After brewing, you can rinse the coffee off of the pit, remove the toothpick and set it to air dry. The pit will split after several brews so I recommend removing the toothpick after use to keep the pit intact.
TIPS AND TRICKS:
The goal of this recipe was to find an accessible and fun way to dramatically alter the dynamics in the small Origami dripper while taking advantage of the abundance of fines around the drain hole that promote fluid flow. These hacks are created in hopes to spark new ideas in your approach to brewing and appreciation for coffee. If you have a different take on this recipe let me know!
It's an absolute miracle that coffee continues to be exported and roasted at the frequency and quality of specialty coffee standards while still maintaining a relatively low price to consumers. - Ray
You can find more recipes by Ray on Melodrip's website