Not sure, if we have a thread for this. I couldn’t find. This is one of my favourite brews. It’s faster, easier and always give a lovely cup - be it @"MWJB"#139’s or Hoffman’s method. Mostly, I use Mark’s as I find the cup is a little cleaner than Hoffman’s. Yesterday, I opened the [Ethiopian Haru Washed](https://www.thomsonscoffee.com/products/ethiopia-haru?_pos=2&_sid=4420db8ae&_ss=r&variant=39311835398231). Pulled a few shots and brewed on Clever. The cups were ok. I wasn’t impressed, given the cup score of 87.25. I bought this as a light roast. It’s a medium light for me. I am drinking a cup from V60 now after brewing this. The dosage details are: 3.9 Jx Pro rotations, 16.3g powder, 272g water and got 237g liquid. I used Mark’s method, 30g every 30s pouring in circles. The each pour lasted 8-11s. The last pour was at the centre. The total time was 5:01 mins. The cup was very clean, light, very smooth, full of citrus flavours and sweet citrus notes, which are Bergamot orange. As a result, there is a little bit of fruity bitterness, which also creeps in disturbing what is otherwise a good bag. I am therefore not a great fan of this bag. If one is brewing this exclusively or drinking it as a long black, it is good as long as one is aware of the tiny fruity bitter aftertaste. It won’t cut with milk! We buy beans, which can be a very good milk-based coffee and also pull a nice brew. I don’t think I will buy this bag again. It is not for us. It was good buy considering I paid about £23 for a KG vs the full price of £33 and has a cup score of 87.25. If you want to buy, please try a smaller bag and see if this is for you.

I do enjoy a V60 from time to time as well.

@"DavecUK"#p15221 How clean, easy and very good the cup has become, thanks to a lot of hard work and contributions by @"MWJB"#139 and Hoffman. I don’t even have to wonder what my grind size is. Just start with the same settings and a few clicks change are all required.

Blackcat El Salvador Los Luchadores with a cup score of 86.5 Mark’s method. 16.4g, 275g water, 4:44 mins, 242g liquid. Cranberry and chocolate after taste for me. Very nice black coffee.

@"MWJB"#139 Thanks to all your research work on various brew types and Hoffman’s on V60, the pour overs have become easier. It’s very difficult to get the brews wrong. Many thanks mate!

Thanks & you're most welcome :-) It warms my heart to see folk getting pleasing brews. When I first started making brewed coffee, pour over seemed seemed unfathomable, driven by luck/beneficial spirits and I, like many others, sought 'safety' in immersion brews, where you could at least dictate brew time & not be reliant on things outside of your control like flow rate. But, as I built a better understanding, I realised that pour over is certainly as predictable & repeatable as any brew method, reasonably quick too. Of course, I still enjoy immersions, but 95% (just a guess) of my brews are pour overs. Sure, I come a little unstuck every now & then, but usually due to trying a new regime/brew weight/grinder or setting.

Can imagine how hard the journey to where you are now would have been. May have taken you months, if not years, of dedicated research and hard work to achieve the expected outcome. Minions like us can now use your template and make a damn good coffee. The beauty is I haven’t seen the need to change my grind settings for different beans. 😊 It hardly requires any major adjustments except a click or two on either side. > @"MWJB"#p16943 Of course, I still enjoy immersions, but 95% (just a guess) of my brews are pour overs. Sure, I come a little unstuck every now & then, but usually due to trying a new regime/brew weight/grinder or setting. We hardly take out our Indian (immersion filter), unless some one gifts a bag of ground coffee. 😂 Many thanks and best of luck for keep pushing the boundaries. Please do post regularly so that we get to read and learn from your brewings. I also think you may want to consider sharing your journey so far on this forum. 😊 Cheers mate!

Blackcat’s Ethiopian medium 20.1g, 335g water, Mark’s method, 284g liquid and 6:02 mins in total. Another balanced, fruity and sweet cup; had a tiny lingering orange bitterness after taste, which I think is the impact of the orange peel. I am grinding coarser than I normally would. I brewed this coffee for the first time. Perhaps, I will grind a tad coarser next time. Clever would be interesting, although I doubt it would make a difference to the cup. https://i.imgur.com/aCaNR9W.jpg Edit : Please ignore the espresso shot.

**Django Santa Ana** Brewed 16g on 270g of boiling water using Marks method. Got 231.3g liquid. The blueberry, mild sweet blackberry and vanilla taste come out clearly. Considering I ground this at the lower end of the pour over range at 3.6 turns on my grinder, it did produce a slight raw fruit bitter after taste; the cup was very good though. There were no silts, although the mild bitterness call for a coarse grind; I wondered if the water was too hot >100C that resulted in bitterness. Perhaps, I will grind at the normal setting of 3.8-3.9 and see. https://imgur.com/a/c4uOhlz

@"MWJB"#139 Given the tasting notes (blueberry, blackberry, vanilla), I thought the bitterness seeps through the grind size. Considering the other person also got it but only at the first sip, could you explain how does it creep in? I can understand notes like Rhubarb, fruit peel, dark chocolate, etc., producing the (sweet) bitterness. I wonder if Anaerobic natural process is contributing to the tiny bitterness. It is tiny sweet bitter. I felt it in the espresso as well. IMO, it doesn’t alter the taste profile, although does brighten up the coffee a bit. Thx mate!

If it's around the first 2 sips and a generic bitterness, it's likely fine particles suspended at the surface of the brew. Sometimes this just comes with the territory and I don't worry too much if the rest of the cup tastes OK. If it isdtracting from your enjoyment & happening all the time, grind a tad coarser and/or tray and agitate less. To me sweet & bitter tend to be poles apart, I understand a mix, but I'm not sure I grasp sweet bitterness?

V60

LMSC

@MWJB Should a brew like today be excluded from sampling a series of brews for a grind reference. This is more of an outlier by taste than by % of fines by sifting.

MWJB

LMSC I don’t tend to exclude brews, I just make a note of any obvious fault with the beans. But if it is so far off your expectation/normal, then you might feel that eliminates it?

JHCCoffee

Question for @MWJB and @LMSC

What temperature do you brew your v60 at?

Do you vary this by bean and roast level?

How do you maintain the temperature and keep it stable: a) in the kettle, and b) in the grind slurry?

As I (at the moment) use a metal stove top goose neck kettle and a ceramic v60, I notice a lot of temperature change between when I take the pot of the boil and throughout my pour (I checked with an espresso milk thermometer). I am thinking of getting out my thermister probe, to monitor temp in the pot and in the coffee slurry.

I’m now hunting for a Fellow Stag EKG at the right price, for better temp control and stability.

Someone who is keen may someday come out with a heated v60. Bet it’s already available.

LMSC

JHCCoffee Right off boil. I don’t brew anything > medium. I prefer brewing lighter stuffs.

LMSC

JHCCoffee I use the Hob to boil my water.

MWJB

LMSC Same here.

@JHCCoffee you can pre heat the V60 if you like (not known to make any difference to extraction, but can slightly increase flavour intensity).

You can extract coffee higher with pour over than with most other methods, so if you are brewing with water right off boil, the most practical way to increase extraction is to grind finer.

I don’t see any advantage in temp controlled kettles unless you are brewing cooler than right off boil (which is more likely to drop extraction).

LMSC

12% Kruve 400 is 12% sifting Crankhouse Colombian Jhoan Vergara Finca La Flores Washed Thermal Shock.

The notes on the bag are blackcurrants and sparkling elderflower. They were spot on lacking the described sparkle. The cup however has medium strength tartness at the latter half of the sip and finish, which I thought might be because of the floral. It did upset the taste, which might have also been the result of some brew malfunction .

15.04g, 238.4g water (accidentally poured more), 204.8g liquid and 3:40 mins to dry bed. Each pour was as usual lasted about 12-15s at a time. The usual pour regime is 45g x 40s, 2 at the centre, metal strainer for 12% Kruve 400 and all washed / pre-heated as standard. I am not sure if any malfunction seeped in. The only way to ascertain is brewing it again at the same 12% Kruve 400 grind reference on the Duo and also at 9% Kruve 400.

The espresso was nice. I would score that at 7.5/9, whereas this brew gets only 6.5/9.

MWJB

LMSC I’m preferring this coffee at the coarser setting.

LMSC

MWJB is it at 9% Kruve 400? Thx

MWJB

LMSC It is.

LMSC

MWJB The tartness for a lack of better words was quite strong for this bag.

MWJB

LMSC I’ve not been noticing tartness (I think grapefruit/rhubarb/gooseberry for tartness?), more a beery hop/bitter treacle dryness, which isn’t too much of a problem when kept in check.

LMSC

MWJB I’ve not been noticing tartness (I think grapefruit/rhubarb/gooseberry for tartness?)

Yeah! This bag surprised me as the finish wasn’t bitter or sour. It was tart for sure. Considering, we are looking at the same coffee, either this wasn’t cut out for 12% or a brew malfunction kicked in. I will figure out. Thx

james65477564

As a v60 novice what is a likely cause of slow drawdown if the grind is in the recommended ranges on this thread?

I have read this and other excellent threads and grind at 9-12% kruve 400. I am then following pour regimes in the range of 30g/30s or 50g but my drawdown still takes ages.

This afternoon I used grind 31 on the duo filter which yielded 9% kruve 400. 15g dose and I poured 30g/30s up to 250g. Drawdown still took 5mins and I regularly see 6mins.

Is this most likely to be excess agitation caused by poor pouring technique?

MWJB

james65477564 250 divided by 30 doesn’t quite go, 240g will be fine for 15g dose. 8 pours of 30g should be ball park for 9% at 400Kruve.

How long do each of your pours take? They should take around 10-15s each.

If you are pouring direct on to the bed of grounds (rather than using Drip Assist/can strainer as shower screen) , be sure to use a V60 01 cone.

Water should drop straight down from the kettle spout. Keep the spout low over the bed. If you have standing liquid above the bed at the start of the next pour, just pour in the centre. No stirring, swirling, nor shaking of the brewer.

If none of this helps, shoot a quick video.

james65477564

MWJB I have a drip assist on order, but I only have a V60 02 cone.

I try to make each pour 10s but my suspicion is they end up shorter.

MWJB

james65477564 In the meantime, maybe try 6× 40g every 30s.

james65477564

MWJB

My drip assist arrived and I cannot believe the difference. I am definitely causing too much agitation when not using the DA! Without it the water above the bed was a murky mess, but with the bed is typically visible and no muddyness.

Following your 30g/30s regime I am getting brew times around 3:20 to 3:30 @9% kruve 400. They are significantly cleaner than previous cups and it feels like I am finally getting a proper representation of more interesting coffees.

This is making me even more disappointed I didnt order more of the Potosi!

LMSC

Filter to start the day. Brewed the Crankhouse Colombian Jhoan Vergara Finca La Flores Washed Thermal Shock at 9% Kruve 400.

15.15g, 228.9g water and 192.9 liquid at 4:35s. The Elderflower was the main notes that stayed throughout. There were no noticeable tartness that I had seen at 12%. It did have a mild bitterness as one sees in beer, which is fine. I will score 7.5/9. This isn’t a coffee that wowed me like their Jeremiah and Winton.

JHCCoffee

LMSC The grinders are not comparable; however, the sweet spot on my hand grinder is 3 rotations and 36 out of 40 clicks — 40 clicks make a full rotation. My total drain time would be normally 4:40 mins for 18g dose

Just curious what hand grinder you use. This sounds like an 1ZPresso JMax.

LMSC

JHCCoffee JX Pro for 2.5 years. I am not using it since Duo. :-)

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