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Found 108 results

  1. Has anyone tried the 4-6 method, supposedly used or invented by a recent brew champion (see https://kurasu.kyoto/blogs/kurasu-journal/2016-world-brewers-cup-champion-tetsu-kasuya ) Essentially it seems like you break your brew into 5 equal pours, lasting 45 seconds each. You adjust sweetness/acidity by decreasing pour 1 and making up the volume on pour 2 (or vice versa). You adjust strength by increasing the number of pours at the end of the brew. I've tried it, but so far have no outstanding results to report. There seems to be a modified version of the V60 available which is suited more towards 4-6, so I'm going to give it a try.
  2. I have a brand new and boxed metal V60 up for grabs, in the sleek matte black colour. Will include a pack of natural filter papers also, so you're ready to brew! £35 delivered for the lot. The link below will take you to details of the dripper. https://www.hario.co.uk/products/v60-metal-coffee-dripper-matt-black-02
  3. Does anyone have any experience with the metal thermal carafes hario make for the v60? I’d love to buy one so I can brew larger batches but want to know how long they can keep the coffee good for?Thanks!
  4. After 4-5 years in the scene of third wave -or specialty- coffee, temperature is something I've never understood. I'm talking about brewed coffee in general, but my experience comes from Aeropress, V60, Kalita and automatic drippers. There are generally two different camps on this subject. 1: Those that always use water off boil. 2. Those that change temperature depending on roast, taste, or at least use a lower temperature than off boil. On various forums you will find many who claim they must use temperature lower than boil or else they'll get an overly bitter brew. Many also claim to have tried water off boil through a range of grind settings and not finding better results. One of my thoughts has been that those finding a positive difference between 100C and 95C might be overextracting at 100C and could have achieved the same by lowering extraction other ways, but I don't know if that's probable. Another typical finding is that many use lower temperatures for dark roasts than they do for light roasts. With the Aeropress, many recipes calls for temperatures down towards 80C. Then there's automatic drippers. A Moccamaster delivers temperatures between 91-96C. As I understand, that's the temperature that comes out of the showerhead. This of course means the temperature in the slurry is lower. A Wilfa Svart Precision claims to have a temperature of 94C. SCAA says: "Coffee Preparation Temperature: To achieve the Golden Cup Standard, water temperature, at the point of contact with coffee, is recommended to fall between 200°F ± 5° (93.0°C ± 3°)". I interpret "at the point of contact" as the temperature of the water just before it hits the grounds. Where does this conflict come from? Is it just personal preferences, where some enjoy the coffee brewed with a different temperature than others? Roast differences across the world? Water differences? Differences in beans? Brew methods? If the golden cup standard is 93C and all automatic drippers use temperature in that area, why do some get better, or at least as good cups with water off boil? Using water off boil is of course very practical since you don't need to measure anything and can use any old kettle, but I wouldn't expect those using water off boil to drink overly bitter coffee all the time for the sake of convenience. Would love to hear your thoughts.
  5. I've gone from one extreme to the other, for years I have only made brewed coffee, either V60 or Aeropress. I bought a new (to me) grinder a couple of months ago, and then a few weeks ago bought a Fracino Piccino and now only drink espresso, after having dialled the grinder in for a decent espresso, I can't summon the enthusiasm to change it so dramatically to make a cup using the brew methods. So, I think I need a second grinder for brewed coffee. ~The Wilfa Svart seems like a good choice, what else is out there? (I don't want a Niche)
  6. You can find lots of information online that if you're using V60 or similar brewers that you must have a flat bed at the end of the brew or your extraction will be "uneven". It also seems like a recent thing as the original designers of the device in Japan didn't seem to care about having a a flat bed. Is there any actual testing on this (i.e. by taking dry residue from different parts of the brew bed) or is it just one of those things that people take for granted without giving it a thought? Who is not to say that in drip the extraction doesn't happen during drawndown but when hot water makes contact with the slurry (i.e through washing)? I did a few brews on a V60 like brewer (Origami) without doing a final swirl/tap but just letting drain and it didn't seem to lower EY when doing bloom + two pulse pours. The one without the swirl salso eemed cleaner likely because you're not kicking more silt into the brew?
  7. Hi all, What's the difference in tasting notes between flat and conical grinds for brewing? I'm in the market for an electric grinder that will be dedicated to V60, Chemex and Aeropress, as well as the occasional French press. I see that one of the key decisions to make is whether to go with flat or conical burrs. Thoughts...? Recommendations on a grinder...?
  8. Hi all, I'm looking at getting a new grinder for V60 and aeropress. I've got my eye on the Wilfa grinder, but had a quick look on ebay and see there are quite a number of second commercial grade grinders (they seem to be primarily espresso). Would I be better off with the former or splurging on the latter? One of the motivations for going with the second hand commercial grinder is the longevity of the machine. Budget-wise I'm looking at £100-200 Cheers
  9. Just wondering if people out there stick to a standard ratio/recipe for their V60 brews or if you ever mix it up. I tend to go for a 12g - 200g - 2.20 which is normally around 1.8 on my Feldgrind (might adjust up or down a little on the grind to achieve 2.20) as per the Perger method, but recently I was trying some prototype roast beans and discussing the flavour in the cup with the guy who roasted them and when we discussed the flavours I was tasting versus what he was he suggested I tried his ratio of 17g - 250g in about 2.30. There was a significant (positive) difference in the cup going to his ratio that made me think about how I approach my V60's and maybe I should mix up the recipe and not just the grind. As not many roasters advertise a V60 recipe for their beans this is obviously going to be a bit hit and miss going forwards, but I think I might ask in future when I order beans if there is a preferred V60 recipe for that specific bean. Interested to see how others approach this, do you have a standard recipe that you stick to and just adjust the grind to achieve a specific time or do you mix it up?
  10. Hi all, With the usual disclaimer that the ideal temperature for brewing depends on lots of factors including perhaps from most important to least important the roast profile, bean, brew method, agitation, etc....I'm wondering if we can discuss the effect of temperature that a pour over kettle (or automatic brewer for that matter, very keen on Scott Rao using the DE with a custom shower screen for V60) is set at, in terms of the flavour profile, and whether this depends on the stage of the brew (eg during the brew not continually reheating the kettle and letting it slowly drop in temperature over the brew time). Some context is I am coming from an EK43 to an OE Apex Manual Grinder, and I am mostly using a Melodrip but also use a bare kettle still, and I always use a V60. Some questions / thoughts I have are: If one can get a good even extraction, in general will a lower brew temp accentuate sweetness over acidity, AND/OR reduce bitterness and astringency? What types of beans or roast profiles are less likely to taste good starting with boiling water? I find roasts that have been taken a bit too far (ie too dark) are really susceptible to boiling creating bitter or even ashy flavours, but that is really a roast defect... Later in the brew, can lower temperatures as one would see by not reheating the kettle during the brew be an advantage, perhaps the hypothesis being that it reduces the chance of extracting bitter or astringent compounds late in the brew, and that diffusion into the larger particles will extract what we want without needing a higher temp? Thanks for any thoughts...
  11. The rest of the family prefers my brewed coffee to my efforts at espresso so I'd like to improve my brewing protocol. I started out with a plastic V60 (02) funnel and a variety of V60 papers (bleached and unbleached). Unfortunately, the V60 funnel was dropped so I have substituted a Kinto SCS 04 4 cup dripper funnel. The Niche is set to approx the left hand hinge and I'm using a thermostatic kettle that produces water at 5º increments from 80º upwards. At the moment I am pouring at either 95º or just boiled. I have got a gooseneck but I am not going to add that into the process until I am consistent with the rest of the set up. I have been following MWJB's suggestions regarding bloom, pulsed pours etc. I am using a ratio of about 16:230 with a variety of beans (e.g. Rave Colombia Suarez or Signature blend). I enjoy the results in terms of taste but wondered if I should be considering other papers/drippers to improve consistency? Would using a Kalitta Wave +/- Kalitta papers give a better result considering that I am inexperienced with brewing).
  12. I've not tried it myself, but has anyone poured hot milk over a Hario V60? I've only used water but curious if milk is something to be tried. Obviously nothing wrong with water, just curious.
  13. I've not tried it myself, but has anyone poured hot milk over a Hario V60? I've only used water but curious if milk is something to be tried. Obviously nothing wrong with water, just curious.
  14. Hi all, I've been using my V60 recently and been buying a lot of nice (and expensive!) coffee's to try. And to be honest I'm really not getting coffee's im very happy with. None of them seem to have a tonne of flavour to them, which Is almost certainly to do with HOW im brewing, and not WHAT im brewing. I'm using a Wilfa Svart grinder and using the Hario kettle along with a Hario V60-01 filter. I'm currently using the Perger method, which uses 200g of water into 12g of coffee over 2 mins 20s (which feels too quick). So i'm just wondering what people's 'go to' methods are when they've bought a new bag of coffee and how they tweak parameters to get a better a cup? One problem I am finding is the water pooling a bit at the end of the brew. If i grind coarse then I also get a real sludge at the bottom of the filter, with very coarse grinds sitting on top of this, so I'm worried that maybe my grind isn't working too great? Would appreciate any feedback and just what recipie's people use. Thanks!
  15. Hi all, I’ve really gotten into using my v60 filter again recently and I’m using a Wilfa Svart grinder. However I’m not getting great results on it, I’m finding that even when I have the grind set to ‘FILTER’, I.e pretty coarse, I’m still getting much longer drawdowns than I’d like, and the coffee just tastes a bit sour too. Im using the Perger technique, so just 12g into 200g over 2:20s. The problem is that at the end of the final pour the water seems to get stuck and just drips through very slowly and barely draws down at all. Is this a problem with my grinder maybe making too many fines or is it something else? Thanks! Rory
  16. At work on an offshore rig I got two water options. From tap, which is produced on the rig, and bottled water. The tap water is no good, so I'm using bottled water. I'm not too happy with the water quality though. Brews made with the same beans I use at home tends to be more acidic and overall less great. I brew V60. Is it possible to add something to the bottled water to potentially improve the quality of my brews? I know some people make their own brew water with distilled water and some minerals. If the bottled water is low in minerals or the balance is off somehow, would it be possible to add some minerals to it?
  17. Hi all, I can make a reasonable cup of coffee with a V60, but I see that you can buy carafes for brewing larger quantities of coffee. My question is, when upping the serving quantity how should I alter the grind and brew/drip time? For example, I currently grind to give a ~2:30 brew time when creating a single serving. If I don't change my grind size but try and brew double the quantity (using double the coffee and double the water), it would take a lot longer for the water to pass through the coffee and ruin the extraction. Presumably, to get around this I need to increase the grind size to allow the water to pass through a bit quicker, but also aim for a slightly longer brew time to account for the larger grind size. Is this right? This would mean I would need a different grind size/brew time for each serving quantity! Any help would be much appreciated!
  18. How Illy coffee beans(not pre-ground) results if breweved with one of pour-over methods or Frech Press?
  19. Hi Apologies didn’t know how to transfer my post from one section to another so the question below has also been asked in the ‘brewed coffee’ section. ——————- I’d consider myself a newbie to coffee, I use a Hario Skerton grinder and a V60. I’ve learnt the value of weighing and timing my brews and I’m comfortable adjusting the grind size and playing with the timings to obtain a good tasting coffee. Christmas is coming but Christmas on a budget! I thought about going up a notch and buying a Sage DTP but having thought about it I’m happy with my V60 and the only pain I have is I’m getting fed up off grinding. Solution and sensible way forward seems to be buy a grinder with my money as This can only improve the quality of my brews and stick with the V60 for now (until further funds become available). My question is, “is a Eureka Mignon over kill for use with a V60?” I like the idea of the mignon as it has the long transferable warranty with Bella Barista, so if ‘heaven forbid’ I stop drinking, it should be easy to recover some of my money. Thanks in advance for the advice
  20. Hi , just starting out with a V60 drip coffee and Hario Skelton grinder, next step us to try to reduce the variation in my brews so I want to start weighing each brew. Could anyone recommend a decent set of scales that would be a little bit future proofed i.e if I went for a Sage duo temp at Christmas I wouldn’t have to buy new scales.Budget is up to £50 but would think about increasing that if I could future proof and avoide buying twice.
  21. [ATTACH=CONFIG]29247[/ATTACH] How less effective it would be? Can I get a good cup of coffee? Which pour-over method will be the most efficient with this type of kettle? Will it create too much problem for V60?
  22. Today I brewed an @MWJB V60 recipe using dutch O2 white paper filters,13.5g Pact Finca la Esperanza, 225ml tap water from a Brita filter jug and a feldgrind setting of 2+5. i followed the recipe using 6 x 35g pours after a 15g/30 sec bloom. The last pour was at 2:10 and the final drawdown was 4:10 - the recipe indicated an average drawdown of 3:10 +/- 15 secs. The result was bitter, astringent and not worth drinking. I then used the same recipe and timings but with a feldgrind setting of 3+5 and achieved a drawdown of 3:35. While the coffee was sweeter, less bitter, not astringent it also had a thin mouthfeel. It was definitely drinkable though by no means great. Finally, I used 13.5g of the same coffee, ground at 1+6 on the feldgrind, brewed using 225ml of water just off the boil using an inverted aeropress. Quick NSEW stir at the start then left for 10 minutes before flipping and plunging. Result, sweet, tasty, good mouthfeel, balanced coffee. My question is, why does a long steep time, even 20 minutes, work for aeropress and results in a rich balanced cup but a slow drawdown on V60, say 4:10 on 225ml results in an over extracted, bitter, astringent and borderline undrinkable cup? And do the dutch V60 papers make such a big difference to the drawdown time? Thanks in advance for the collective wisdom of the forum
  23. V60 was what got me hooked on "quality" coffee after a visit to a speciality coffee shop with a friend who took charge of the ordering. He ordered us both a Filter (V60), to my amazement I suggested it must have had some form of Strawberry syrup in it as it tasted of Strawberry and apatently was just a black coffee! so I went out, purchased a grinder and coffee and the journey began. Now some years on I've been more of a Espresso and Flate White drinker however brushed off the cheap grinder and made a Yirgacheffe V60. I used the following recipe - 32.5g Course Grind (Krupps Burr Grinder/£50) 500ml water It wasn't on the final course setting however it took over 9 minutes to fully extract, I will try the full course setting however I take it the grinder is poor and I need something. Enter for when I fancy a filter coffee at home! I noticed a few dissuasing the Wilfa SVART, any views on this or other grinder purely for filter?
  24. Hi, Just a quick one about the size of a V60... If I'm only making one cup of coffee and I'm using a size 2 V60 does it matter? Should I be using a size 1? I just made a cup with a size 2 and 18g of coffee and it tasted a bit 'papery', would this be because the filter is too big for the amount of coffee i'm using? thanks Rory
  25. Matt Perger's V60 technique involves a little tap and a wiggle of the brewer on the server just before the final draw down. In the videos I've seen demonstrating this, he's always using a glass 02 size V60 and the corresponding glass Hario carafe. I use the ceramic 02 size V60, which I presume is a little heavier than the glass version, and I'm a little worried that trying this technique will damage the carafe. A possible solution to this is finding a rubber washer or gasket that could fit around the bottom of the brewer and protect the carafe when tapping during a brew. After an hour or so of measuring and searching, it would seem that there are no standard size of washer or gasket that would do the job, and one would likely have to be custom made. Before I start looking into getting a quote (and possibly organising a group buy if anyone else is interested in trying one), has anyone else found a simpler solution? Or already experimented with tapping and found it to be not worth the trouble?
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