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Found 112 results

  1. 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?
  2. Hi all, Been using my V60 a lot recently but have noticed that I'm getting a lot of brews (from a variety of beans/roasters) that are just a bit average. I'm wondering if my technique needs refining or if I've just gone through a stage of buying coffees that I haven't loved. My go to method is as follows Volvic just boiled 15g coffee: 250g water Pour on 30g water, stir a fair bit (5 seocnds or so) then bloom until 30 seconds total time has passed At 30 seconds add 75g water in spiral At 1 min add 75g water in spiral At 1:30 add last 70g water, wash down sides with last few grams Gentle swirl and tap V60 on cup 95% of my brews are showing a dry bed in 2:30 - 2:50 seconds so I think grind is in the ballpark. Using my feldgrind at 2+2-6 depending on beans - if I get a brew that goes over around 2:50 I'll go a touch coarser, unless it tastes good then I'll leave it I find it hard to describe what I'm not enjoying about the brews. I've just made one with some Burundi beans that was quite astringent that was actually 18:300g and dry in 3 mins. Could it be over extraction causing the astringency? I'm finding my coffees are all starting to taste a bit samey in the sense that they are all a bit average, maybe slightly bitter finish, not that sweet. Any thoughts?
  3. Hi everyone, I find myself having filter coffee most of the time I'm after a coffee. I currently have a Rhinowares hand grinder but I'm not satisfied with the grind quality. Which hand grinder would give me most uniform grounds at filter/aeropress courseness? I'm eyeing kinu m47 right now but maybe there are other grinders I should consider? Comandante also looks good and is a bit cheaper, anyone had a chance to compare these two? P.s. I do like grinding coffee by hand for filter but if there are some electric ones giving more uniform grounds at similar price point I'm all ears! Thanks, Dovy
  4. Earlier this week I forgot to take my V60 and pourover kettle to my current placement accommodation, which called for a bit of improvising... The cheese grater worked well initially, but ended up slipping out from under the makeshift band securing it (rolled clingfilm) so I went for the Carling glass in the end. Just call me MacGyver! Surprisingly, it didn't totally suck! You'll be glad to know that I went home on Wednesday evening and returned avec gear, so order was quickly restored.
  5. I need to buy a new manual(travel) grinder for making V60’s. Are there any filter specific manual grinders available. Which grinders work best for filter?
  6. Hi All, Wondered if you might be able to help. I’ve recently started a coffee subscription with Hasbean the first of which I received through was ‘BRAZIL CARMO ESTATE PULPED NATURAL YELLOW BOURBON’… https://www.hasbean.co.uk/collections/america-brazil/products/brazil-carmo-estate-pn-yellow-bourbon I have been brewing this via V60 and to me it tastes like burnt chocolate rather than the ‘milk chocolate’ I was expecting. I’m fairly new to V60 brewing, done a good few brews with other beans using the Scott Rao method which I very much enjoyed. I’ve been trying to do a method as follows… 16:1 225g (water) / 13.5g (coffee) 0:00 45g 0:45 90g 1:30 135g 2:15 180g 3:00 225g Finishing in just under 4mins. Done this about four times and each time it has the burnt chocolate taste. Here’s some photos of my brew (see below). I also shot a video. Because I was holding the phone with one hand and doing the coffee my weights and timing slightly vary, but the taste is relatively similar to previous brews where this was more accurate. Link to video... Any thoughts, is it my method or the coffee? Anyone else tried this coffee? Thanks Gareth
  7. 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.
  8. 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
  9. 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!
  10. 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.
  11. 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)
  12. 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?
  13. 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...?
  14. 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
  15. 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...
  16. 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).
  17. 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.
  18. 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.
  19. 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!
  20. 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
  21. Hi, just got myself a V60 & a Wilfa Svart grinder & was wondering where people with the same set up tend to have the grinder set? My brews were taking nearly 5 minutes so I've been making the grind coarser... Gone from the 1st R in Aeropress to the A of Aeropress & just gone down a few clicks more but still taking over 4 & a half minutes... The dialling in is incredibly satisfying, I love discovering the taste of a new cup but I'm on 4 for the day already so thought it might be an idea to ask I case I'm waaaay out.. Thanks guys, this is my first post so apologies if it's in the wrong place or doesn't make sense..
  22. I'd quite like a reasonable coffee set up at home - my main espresso set up is at work. So I was looking at a V60 setup. I don't want to go too mad with expensive grinders etc (well, not yet anyway!), so was wondering if this set up is a good choice... https://www.coffeehit.co.uk/hario-v60-bundle.html ? Is the grinder in that set up OK or is there a better option for not a huge amount of money? I'm also going to need a pour over kettle as well I suppose. Thanks for any advice
  23. Hey guys, I'm keen to try some new beans from different roasters, if you have any suggestions that would fit the mentioned taste profile for a v60 that would be incredible. I tried the "Juice Box" from the Dept of Coffee in London, and it was full of berry flavour, definitely one of my top go to beans for this type. Have a go if you haven't already, I highly recommend it for filter coffee. https://departmentofcoffee.com/shop/juice-box-filter
  24. I've got 2 V60s, a size 1 and a size 2. On the size 2 the coffee drips/streams from the point at the bottom of the filter paper but on the size 1 I've noticed that it also drips from the circumference of the hole at the bottom of the v60 where the filter comes out (hope that makes sense...) just wondering if that's normal!? Thanks in advance!
  25. Hi to all, I am relatively new to all the various bean roasts, I was wondering if anyone could advise me on a good Bean specific to V60, Chemex, Aeropress, French Press, you get the idea, I have found that Roasters that offer beans that can be used for any method have a taste that is random or chocolate based and for me masking the rest of the flavours that are supposed to be present, maybe it's my fault, anyway I am after a decent bean that can offer a brew that has very distinctive fruit flavours, just had Arcangel - Bolivia from Foundry which was sensational for any method, any help or recommendations would great.
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