Search the Community
Showing results for tags 'v60 recipe'.
Found 2 results
But I don't know why. My jewellery scale has broken so I don't know how accurate my coffee weigh was - it said 12g, which means 11.5g - 12.4g. I ground it in a rhinowares at 6 clicks, which is a pretty coarse grind. I'll see if I can get a picture up of the brew bed. The filter was a freebie from pact. It is brown - so I rinsed it. They taste a bit weird otherwise. I'm going to get some nice white ones (any recommendations?). Water was from the tap, boiled and poured into a jug. I put a 30g bloom in (which was too much, it started dripping out) for 30 seconds. Then I poured 90g in (by mistake... The scales lagged and I wasn't paying much attention to the actual jug itself...) and let that flow for 1 minute. Then I poured 40g in at 30 second intervals to 200g after changing the water in the jug to fresh to make sure it was hot. Total brew time, including bloom, was 3 minutes and 30 seconds. Now, it tastes great. It's a pact coffee (Guatemala Villaure), which I got the other day as the girlfriend thought we would want another v60(!). I haven't been impressed massively by their beans before but these are very nice, and roasted only a couple of days ago. I can attest to the tasting notes, primarily plum with a dry citrus finish. This all indicates I got it right, but I'd like to know why? Also, is there a way to streamline my process? I want a gooseneck jug which will make accurate pouring easier (hard to keep the water from hitting the paper instead of the bed!), but they won't keep hot water at temperature - how do you combat this? I don't like wasting precious resources, even tap water... Be grateful for any tips of advice. this is the best pourover I've managed. The timings worked perfectly (I wanted to bloom, then 50g, then 40g at 30 second intervals but accidentally went over 50g on the first pour so went hell for leather at 90g!) so I assume the grind was about right. The taste is excellent, not weak, not strong, just a balanced, quite sweet coffee with a dry finish.
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?