V60

Zephyp

Work and flu halted my testing regime. For over a week I lived on Nescafe freeze dried with milk, just for the caffeine. Normal brews tasted bad.

The flu lingered and my taste wasn’t quite right for weeks after. I changed grind setting to the one I had the best cups with according to my log, and the brews are okay at the moment. I think I can improve it more with smaller changes, but it has a lot less unpleasant aspects than most brews from testing. It’s interesting how narrow the window is for a decent cup has been.

With Rombouts #4, I’m at a setting more similar to what I used with the old Hario papers, around 12% passing through a 400 Kruve.

LMSC

MWJB Also very much enjoying this coffee & great service from Zennor. Nice to have another option for light, filter roasts.

Yeah! Agree. I had to brew this at 75g/L as Hybrid to get some strength. Averaged a score of 7.5

LMSC

Crankhouse Mexico Enrique Lopez Finca Chelin Gesha Black Honey

Very nice. Pineapple acidity really comes on top. Hints of floral at the finish. It is medium bodied and tastes like a fruity floral tea. The sweetness matures as the coffee cools down. Today is the first cup brewing 36g with 500g water as Hybrid at 12% 400 Kruve (#32 on the Duo) scoring 7.75/9.

It is more like a medium roast for me.

LMSC

Fika Colombia Edinson Argote Orange Bourbon Double Fermentation Thermal Shock Washed

Currently on a road trip driving around the SW US for 2 weeks until Easter Monday.

Took some coffee, JX Pro, filter papers and forgot to take the scale to brew at a fixed ratio

Brewed 12 cups of coffee over 3 days using 250g of coffee in total. The dosage and ratio were all ballpark.

The first brew used the automatic brewer at 2.0 rotations (don’t know what % of fines under 400 Kruve) and the next 2 brews were done at 12% 400 Kruve (2.8 rotations). All brews were done using a metal strainer. The Air B & B had a standard kettle.

Despite the non-standardised brews, it was a great coffee, complex, medium bodied, stone fruits and a classic citrus / lemon finish with hints of honey after taste. The coffee was smooth, despite unconventional brew style. The average score was 8.3/9.

A light roast, a great roaster and a great service. It is priced very well.

I would perhaps order a bag, if still available, on my return.

https://www.fikacoffeeroasters.co.uk/coffee/p/edinson-argote-sidra-valentine-tin-300g

LMSC

Square Mile Peru La Bermeja Cakamarca Washed, which is the second bag we exhausted in within 4 days of our the SW US road trip.

Brewed at 80g/L at 12% 400 Kruve (2.8 rotations on JX pro). It a nice traditional coffee, cherries and raspberries with caramel finish scoring an average of 7.4/9 from 18 cups.

LMSC

Square Mile Peru El Rejo Cajamarca Washed

Brewing at 12% 400 kruve at 2.7 Jx Pro rotations yielded an average score of 6.9/9. The coffee was ok and had Cherry / Plums acidity with a chocolate finish.

LMSC

Crankhouse Rwanda Nyamasheke Ireme Anaerobic Natural

This is the 4th bag we brewed on the road trip at 12% 400 Kruve on our hand grinder - JX pro. Really liked the coffee after a disappointing lightly-roasted Ethiopian from a local roaster ; light body, bright and juicy as in strawberries with hints of lemon and chocolate finish; and, it scored a decent 7.5/9.

HarveyMushman

https://modbar.com/pour-over/

Not sure if this is new but I’d not seen it before…

Clearly a commercial product but it fascinates me that it even exists.

LMSC

HarveyMushman

I remember seeing something similar in one of the niche coffee shops in central London.

HarveyMushman

LMSC

I saw it on LinkedIn of all places, I think La Marzocco posted it as I’m fairly certain they’re linked to Modbar.

I’ve seen the espresso version in a few coffee shops but this pourover version is new to me.

A bit of googling suggests it’s actually been around a few years, and costs around £4000!!

I suppose it tidies things up a bit on a commercial counter that does a lot of pourover rather than having kettles or pouring vessels floating around but still, a big spend to replace a kettle!

LMSC

HarveyMushman

Fellow Aiden about £350-£370. One can make a single to batch brews. Reviewed by Hoffman.

LMSC

I am still on Hybrid Hario for 2 - 3 cups and using the V60 01 on the Aromaboy for a single cup. Happy with these two, tbh. 😊

HarveyMushman

Yeah lots of great options at different price points.

My favourite is still just the trusty V60 and a manual pour. I think it’s genuinely brilliant that you can get world class coffee with something that costs less than £10.

I have a Moccamaster too which is great for convenience, they also seem popular in coffee shops doing small batch brews.

les24preludes

I’m moving from an Aeropress to a V60, mainly for some variety, and I expect to switch between the two. I like the pour over routine a bit more so far, and a goose neck kettle is fun. The Aeropress is probably still ahead on taste. I’ve been experimenting with Tetsu’s Hybrid technique on the Aeropress, which I’ve put in the Aeropress thread. That’s very promising. I think Tetsu is on to something with his percolation/immersion technique.

I only use decaf, so I’d be grateful for any tips on grind and water temperature for that. I use around 3 strength, so medium.

MWJB

les24preludes I’d always brew witth water right off boil, low temps are a more likely failure than high.

Grind coarse to start with.

If your V60 is an 02 start with 18g coffee & 270g water. Pour 33g every 30s, starting round the edge finishing in the middle. If the slurry level rises so that there is always standing liquid above the bed, just pour in the centre. Each pour takes about 15s.

For an 01 cone 13.8g coffee, 200g water, pour 20g every 20 sec. each pour about 10-15s, same approach as above - I have a video below…

I’m not a fan of most of the Hario filter papers, Project Waterfall (Dutch) are the best of a bad bunch, but I prefer the Rombouts, Melitta style papers folded to fit.

les24preludes

I’m using an 02 V60 size. So do I use #2 size Rombouts? And what size Melitta?

I see your technique is multiple pours with the water level just above the coffee bed. What do you think of 2 or 3 single pours of 100ml? Less agitation at the end of the pour, as Tetsu suggests?

I read that decaf has more fines so use less agitation. Do you pour much with decaf? And what water temp for medium to lighter e.g. Ethiopian?

MWJB

les24preludes For an 02 V60 use the #4 Rombouts (it is a Melitta style filter in terms of shape, rather than made by them, I don’t recommend Melitta filters).

You don’t mention the the pour rate for the 100ml pours, I’ve never had good results from a V60 with less than about 5 pours. The fewer pours the finer you need to grind…you could start with 33g/30s up to 270g and when dialled in, try grinding finer and using larger pulses, like 45g every 30s…not sure I’d go finer than that with an 02 as the longer drop from the kettle will increase agitation & siltyness.

Nobody really studies fines, if you want less frequency of small particles, grind coarser for cleaner brews (hence small pulses & coarse grind).

I don’t change anything for decaf, drip is brute force brewing, less susceptible to big swings from minor differences compared to immersion/espresso.

Tetsu borrows/comes out with wildly differing methods with some frequency, I use the methods that I have gradually honed & improved over the last decade.

Zephyp

les24preludes

I’ve ordered some Robouts filters to see how they work with V60, and also a Melitta dripper to see how that works.

I got a lesson in water temperature today. I have a separate electric kettle and gooseneck kettle for my V60, and I’d underestimated the temp. drop between the two. Even if I poured boiling water into the gooseneck to heat it and then poured it back into the kettle and took it back to the boil, the temperature in the gooseneck didn’t exceed 94*. If I didn’t heat the gooseneck, boiling water gave me just over 90*. I can live with a range of 90-94* but previous to that I must have been in the 80*s. So if you have a separate gooseneck - mine was £9 - get a cheap digital thermometer, just around £4.

I’ve stopped using my Aeropress for now - the Hario V60 pour over is much more fun and better coffee too, when it’s not one of the experimental disasters that happen from time to time. I only drink decaf, and I’m exploring all the non-Swiss Water decaf methods - Sugarcane and CO2 in particular but there are speciality coffees now using anaerobic processes too. All very nerdy and interesting…..

MWJB

les24preludes also a Melitta dripper to see how that works.

Because the Melitta dripper is more self-regulating (compared to V60) you should be able to pour at a faster rate, for the same grind setting & brew size. Maybe start by halving the number of pulses & doubling the pulse weights?

« Previous Page Next Page »