V60 is the brewer I use most at home, but strikes me as too much faff for hotel room brewing.
Assuming you have a small kettle, that has a minimum boil suitable for your brew size. in your hotel room, I made decent pour overs using the OXO pour over brewer.
Pre weigh water into a small kettle, grind your dose. When the kettle boils bloom with twice the coffee weight into the water reservoir, then rotate/jiggle the tank to ensure the dose is well wetted. At 1 minute dump the remaining water into the OXO water reservoir, cover with the lid and wait for it to drain through. Easy clean up too.
I did a handful of brews to dial in before the holiday. The only pitfall I found was that the cups supplied in the room were very small and wouldn’t hold the entire brew, so I borrowed some larger ones from the bar. The brews I made compared favorably with V60s from the local specialty shop.
"I revisited the OXO brewer prior to going on holiday & thought it would make a decent hotel room brewer, paired it with the Feldgrind (12% 400 Kruve) and used the supplied kettle in the room.
13.7g coffee, 225g of water weighed into the kettle, for 180g of finished coffee.
Bloom by adding 2x weight of the coffee straight off the boil to the OXO tank, then lift & rotate the tank to ensure all the grounds are wetted, at 1:00 dump remaining water into the brewer in 5 seconds. Lid on & wait.
The brews in this test came out clean but on the low side of extraction, I should either grind finer to raise EY, or make larger brews." (I wasn’t using anything like the full capacity of the OXO).
I have also used the OXO tank very successfully with a Kalita 185, though not sure the wave papers are most practical to travel with:
