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Found 4 results

  1. 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
  2. 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!
  3. 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.
  4. 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?
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