Designed to express milk chocolate sweetness, caramel depth, red fruit complexity, and a bright grapefruit lift with a long, buttery finish.
1. Preparation — Building Structure and Balance
Dose & Grind
Use 18g of Gran Reserve Blend.
Grind medium-fine
This allows the buttery mouthfeel to develop while preserving clarity in the fruit notes.
Filter & Brewer
Insert a Hario V60 paper filter and fold along the seam.
Rinse & Preheat
Rinse thoroughly with hot water to remove paper taste and preheat the dripper and server.
Discard the rinse water.
Water Temperature
Heat filtered water to 92–93°C (197–199°F).
This range enhances caramel sweetness while maintaining grapefruit brightness and red fruit clarity.
Load & Position
Add the ground coffee and gently level the bed.
Place the dripper on the server and center it beneath the Hikaru dispensing spout.
2. Brewing — Precision Extraction
Ratio
Start with a 1:16 ratio
18g coffee to 288g water
Select Recipe & Start
Choose your preferred V60 recipe on the Hikaru device or app and press start.
Bloom Phase
The Hikaru will automatically bloom with approximately 40g of water for 30–45 seconds.
During bloom, milk chocolate and caramel aromatics begin to open.
Main Extraction
The controlled pulse pours will develop:
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Milk chocolate sweetness on the front palate
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Caramel richness through the body
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Red fruit nuance mid-palate
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Grapefruit brightness on the finish
Total brew time should fall between 2:45 and 3:15 minutes.
Drawdown
Allow full drainage before removing the dripper to preserve clarity and balance.
3. Flavor Expression — What to Expect
When dialed correctly, Gran Reserve presents:
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Milk chocolate
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Caramel
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Red fruit
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Grapefruit
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Balanced intensity
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Buttery mouthfeel
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Long, clean aftertaste
4. Fine Tuning
If the cup tastes too sharp or overly citrus-forward, grind slightly finer.
If it tastes heavy or muted, grind slightly coarser.
If sweetness feels underdeveloped, increase temperature slightly.
If fruit feels flat, reduce temperature by 1°C.