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Since these are pretty acidic beans, I’ve ground them relatively fine (1.6.0 on 1zpresso Q Air), which is a wee bit coarser than what I grind for moka pot (1.4-1.5). I use Hoffmann’s “better 1 cup V60 recipe”.
It tastes fine, I think, I still don’t have a good reference point for V60. Its just that it takes a good 3-4 minutes after the last pour for final drawdown to be complete.
Sorry for the external link, i wanted to include multiple images.
Yeah but as I said, I don’t have a good reference point for V60. I was just asking if long drawdowns with single droplets resulting in this dough like bed is typical.