A Better 1 Cup V60 Technique
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- Опубліковано 13 тра 2024
- The technique is written out below, let me know how you get on with it!
The original V60 Technique Video: • The Ultimate V60 Techn...
Plastic 1 Cup V60*: geni.us/1cupv60
The Weird Coffee Person Mug: geni.us/THT-brain
The Dosing Trays: geni.us/THT-trays
The Best Electric Gooseneck Kettle: • The Best Electric Temp...
Answering questions you had in the comments about the recipe: • 1 Cup V60 Part 2: You ...
The 1 Cup V60 Method
15g ground coffee
250g soft, filtered water, freshly boiled (for lighter roasts)
Grind: medium-fine
0m00s: Pour 50g of water to bloom
0m10s - 0m15s: Gently Swirl
0m00s - 0m45s: Bloom
0m45s - 1m00s: Pour up to 100g total (40% total weight)
1m00s - 1m10s: Pause
1m10s - 1m20s: Pour up to 150g total (60% total weight)
1m20s - 1m30s: Pause
1m30s - 1m40s: Pour up to 200g total (80% total weight)
1m40s - 1m50s: Pause
1m50s - 2m00s: Pour up to 250g total (100% total weight)
2m00s - 2m05s: Gently swirl
Drawdown should finish around 3:00, but expect some variance here. Taste is the most important thing!
(Apologies for the strange time formatting in the recipe, if I don't do it this way YT will create weird chapters in the video)
0:00 Intro
0:43 The Technique Walkthrough
5:34 The Technique Explanation
Links:
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Twitter: / jimseven
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The World Atlas of Coffee Audiobook*: bit.ly/worldatlasofcoffeeaudio
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(*Affiliate links which may earn us a commission) - Розваги
A few quick bits: Firstly - it appears I've ended up in a similar place to Matt Winton's Five Pour Technique. I was aware of Matt's work, but hadn't watched this video recently, and I think we've just worked our way to similar techniques independently. Shout out to Matt for getting there first!
Secondly - excuse the error at 10:13 where I say "Don't be afraid of going a bit coarse" when I meant "finer. Apologies!
Third - regarding preheating with the hot water tap: There's clearly a lot of variation out there on this front, and I could well have made a mistake here. It might be better to use a kettle. I'd recommend transferring the V60 to the sink before adding the water, to slow its exit from the cone, which helps do more heating up with less water.
I'm seeing Matt tomorrow in Seoul, I'll show him the video!
Hey james! I've always wondered, what scale do you use? Love the look of it and the built in timer. In the market for a new kitchen scale.
@@samlawson635 It's the Acaia Lunar
I would love to see a run through at the end of your technique videos without the talking just in real time (no cuts) to get a sense of what the process will look like straight through.
Matt Winton's is identical to Tetsu Kasuya's, so I don't think either of them will mind that you ended up with a similar method.
1 Cup V60 Technique
15g Ground Coffee, 250g Water
Try to use best possible quality of water
Try to use water as hot as possible after boiling
Use swirling motion, aim for 5g/sec Pour rate
Try to keep spout close to surface
1. Preheat and Rinse (Plastic) Brewer and Filter with Hot tap water (Hot to Touch)
2. Dig a mound in the middle of the Ground Coffee
3. Zero/Reset Scale with Brewer and Ground Coffee
4. Boil Water
0:00 : Approx. ~50g Bloom Pour
0:10 - 0:15 : Gentle Swirl
0:00 - 0:45 : Bloom
0:45 - 1:00 : Pour to ~100g Total
1:00 - 1:10 : Pause
1:10 - 1:20 : Pour to ~150g Total
1:20 - 1:30 : Pause
1:30 - 1:40 : Pour to ~200g Total
1:40 - 1:50 : Pause
1:50 - 2:00 : Pour to ~250g Total
2:00 : Gentle Swirl, Wait for drawdown to Complete
Total Brew Time: Approx. ~3:00, YMMV; Adjust Grind if necessary for Taste/Time
Too Fast/Acidic = Finer
Too Slow/Bitter = Coarser
Should be pinned
Don't forget slightly lower water temperatures as the roast darkens
Thanks for this! Love how 'Tea' is commenting on a coffee video.
Is it always a 50g pulse? I usually brew 500g and am wondering if that will result in too long of a brew time?
In case anyone else doesn't like the formatting/capitalization
James Hoffmann’s 1 Cup V60 Technique
15g Ground Coffee, 250g Water
Use best possible quality of water (soft, filtered)
Grind: medium-fine
Use 100 degree water for light roast, 90-95 for medium, 80-85 for dark
Plastic V60 recommended
Use circular pour, aim for 5g/sec pour rate
Keep spout close to surface
1. Preheat and rinse brewer and filter
2. Dig a small indent in the middle of the ground coffee
3. Zero/reset scale with brewer and ground coffee
0:00 - Pour ~50g to wet the grounds (bloom)
0:10-0:15 - Gently swirl
0:00-0:45 - Bloom
0:50-1:00 - Pour to ~100g total
1:10-1:20 - Pour to ~150g total
1:30-1:40 - Pour to ~200g total
1:50-2:00 - Pour to ~250g total
2:00 - Gently swirl, wait for draw-down to complete
Total brew time: ~3:00, YMMV
Adjust grind if necessary for taste/time
Too fast/acidic: finer grind
Too slow/bitter: more coarse grind
“Don’t obsess over…” 😂
😂😂😂😂 …proceeds to obsess
I have a ceramic V60 and came up with a simple way to preheat it. Rinse filter in the V60, then put it in the microwave for 15-20 secs. It works a charm. I try to avoid plastics whenever possible. Great video, James. Cheers!
You are an absolute genius! I don't know why I never thought of this
I bought the metall one just to avoid plastic, so right now I use boiling water.
@@YeesOlsson123 Put it in your microwave
@@lackoliver55 not a good idea lol
Great idea! one word of caution though is don't go over 15 - 20 or you run the risk of cracking the ceramic. I just did that today with a ceramic mug which I tried to heat up in the microwave with very little water.
Loving this new POV style of brewing with the time stamps on screen along with James’ commentary. Very helpful for visual and auditory learners. It also helps reduce a lot confusion that comes with new coffee tutorials. Thank you!
Same
Agreed. Unfortunately the timings in this video are slightly off. In future tutorials it would be great to keep the camera fixed in that position and to go through the technique in real time. I can't be the only one who follows along watching the video without any system of timing the brew at hand?
I agree, hate to spoil it though but everyone is a visual and auditory learner--one of those old brain myths
Your attention to affordability, energy efficiency, and simplicity is why I love this channel. Great coffee and great awareness. Keep up the great work
100% James deserves way more plaudits for his mission to present coffee for everyone, not just those with expensive kettles and boutique coffee beans. On that last part, I love that he's last to blame the actual coffee. Makes me feel better about the stuff which economics forces me to brew with.
Yes! I do the aeropress every morning, and James' technique is by far the easiest and fastest and overall great. Maybe it's time to get back to the V60 :)
@@bacchic6676 >last to blame the actual coffee
i suppose it's the same with all crafts; it's the artist that makes the art, not the tools
I agree, but in terms of preheating the v60 for example, a very hot sink water (at least for me) takes a lot more time and eater to be that hot than just pour some from the already boiled kettle. Other aspects, he is totally on point!
I didn't even get the grind right for the first try and it was still a better cup than I've been making lately. Thank you so much for this!
Wow! I had no idea 🤷🏻♀️. I usually drink instant coffee, but yesterday I was at a store called Daiso and saw these interesting pour over coffee brewers for your mug. I thought it looked easy enough, and purchased a cute one that matched a mug I had at home. I just went on UA-cam to see how it’s used. And wow, more than meets the eye 😅
welcome to the wonderful world of coffee!
I started with a daiso pour over too!!
I've never clicked so fast
I've never liked a comment so fast
@@maty161616 I’ve never replied to a comment so fast
I've never liked a reply to a comment so fast
I’ve never so fast
X2
Just made my first cup with this technique, James, and the results were fantastic! I'm excited to test the consistency of this technique as that's what I've always struggled with when making small brews using the varying V60 recipes out there: I'll make a great cup, then a not-great cup, then a great cup, then a confusing cup, and so on.
I experience the same inconsistent results. Though it is frustrating sometimes, I actually like that element of surprise :). I think that is what makes hand brew coffee so unique.
The technique from the video is new for me, so I'm also going to experiment with it. Hope your consistency test is giving good results!
It genuinely makes me happy that we have a long play through like this again!
I’d love to hear more about blooming vs no bloom. I’ve been using the “single pour” technique and have been really enjoying the cups produced
I am indeed one of those people that have struggled with the 1-cup V60 for a while. Not just your recipe either. Ever since you made that first technique video, my 2-cup brews were always great tasting, but the 1-cup ones never quite felt right. Definitely gonna try this.
Grind finer, then finer still. Haha. I found this helped so much
Same here - biggest problem with ultimate for 1 cup is that 2-1 for blooming : 60g water for 2-cup was perfect but 30g for 1-cup just wasn't enough to reliably and fully wet the grounds .
@@Llanchlo I’m glad I wasn’t the only one that found this a challenge
If you brew 1-cup a lot, it's worth buying a kono dropper which has very low ridges for partial bypass when the water hits the lower bed and no bypass above the bed. It's extremely consistent.
@@troublesome07 this. A finer grind for 1 cup versus 2 cup, all else being equal
I’ve been doing the original technique every single day since the original video came out. Very excited to give the new technique a try tomorrow morning. Thanks for breaking brewing down methodically!
Made one while I was watching. Can’t believe how different this coffee tastes. Before I was grinding so coarse and still tasted bitterness, and coarser grind made for a hollow taste. This is rich and balanced
I have been playing with this method for a few months and I agree with James that this is a very forgiving method. I love it.
Your original V60 video was what led me to your channel a couple months ago. My uncle recommended I get a V60 after really enjoying the coffee he made with his. After watching many guides, I decided I liked your technique best and I got great results, but I usually only make coffee for myself so I'm very excited to try this new method! I've wanted to get into coffee as a hobby for a few years now and the affordability of the V60 and your videos have greatly helped me on my first foray into coffee so it's great to see you revisiting the technique.
This makes me SO happy. This is almost exactly how I modified your original V60 recipe for my daily pour-over! *Only difference is that I wasn’t doing the pauses. I just pour slowly enough to hit literally those exact times/weights through the pour. 😍
Same here! Been using this as a daily driver for the past few years minus the pauses and its so good. Doing it in 15 and 30g increments works exactly the same.
I’ve been using this recipe basically like 10 years, I didn’t test it as well as he definitely has, but my goal was just an easy repeatable recipe and after trying a ridiculously amount of recipes from barista and roasters, that generally was just a faff I took a notebook and calculated a set of pours in blocks and after a few tries I realised just how dumb easy it was to get a good cup without all the faffing, there definitely recipes that can pull further out but in daily use I prefer this for 250g and for 200g I generally prefer the April 2 pours method or a 2x bloom, for larger brews Hoffmann works well.
Same for me -- for my single cup brews I was just pouring much slower than everyone else it seems and taking till about 2:00 to get all 300ml water in. Which ends up requiring pauses unless you have the wrist control to pour incredibly slowly.
I have been using your V60 technique for 3+ years now and it consistently gives very delicious and satisfying results. Thank you.
Tried it this morning. Went a bit finer and followed this technique. It was night and day! So much better
I work as a barista for over a year in one spot in Poland. When I came here the technique for V60 250ml was quite absurd and the "one pour" technique was quite fussy, especialy when the place got busy. I changed and notched standard my technique to be the same exact as the one shown in the movie. It never came through my mind that this could be something worth noting, so I am deeply surprised and glad that my experimential brew method actually came out to be a technique presented by James Hoffmann himself. It's high time to bribe to my co-workers I was earlier before the Coffee guru! 8))
Where can I drink your coffee? :)
@@kamilpilarski8656 nowadays nowhere, my work as a barista has ended with my studies, I will probably be still going around some festivals/championships just having fun :)
Where is your coffee shop? I think I’ve been to a lot of the popular spots in major Polish cities.
@@YFun-ux5rs I used to work at Tłok/Pokusa Bakery in Gdynia ✌🏻
@@krzysztofswiatek1815 nice, I’m from Japan and I have been to Gdynia and Gdańsk but not your cafe unfortunately.
For those on spectrum a bit more clean version of the description:
0:00 Pour 50g of water to bloom
0:10 - 0:15: Gently Swirl
0:45 - 1:00: Pour up to 100g total (40% total weight)
1:10 - 1:20: Pour up to 150g total (60% total weight)
1:30 - 1:40: Pour up to 200g total (80% total weight)
1:50 - 2:00: Pour up to 250g total (100% total weight)
2:00 - 2:05: Gently swirl
Drawdown should finish around 3:00
This is slightly incorrect though, it’s 45 seconds after bloom, so it should be 1:00 and not 0:45 for the next step
@@hameedthis video has a description from Papa James himself. I just removed some waiting time but I didn't change any timing. Bloom starts at 00. 45 seconds later is 00:45 in my book. Have a wonderful day!
@@hameed You were pleasantly put in your place. Boom!
@@MrBaz014 I stand corrected! Thanks
Seeing this put my mind at ease. But now I'm questioning whether or not I have autism.
The comments about agitation are eye-opening. Appreciate you bringing that up as it's not something I had thought about before. I always end up with a center channel in my coffee bed so I'll have to figure that out.
I just bought a V60 a few days ago, and now this shows up in my recommended. Perfect timing.
I just tried this - my first time brewing with a V60. Coffee turned out delicious - smooth, flavorful and enjoyable to drink. I have an insufferable sweet tooth and like to add sugar to my coffee - didn't really need to with this. Thanks a bunch for the clear directions and easy to follow technique!
I've been making this recipe for about a year now, and it's nice to see that I am doing a decent job making my own coffee haha
Same. I followed Tetsu Kasuya's 4:6 methods for 250g water (for 1 cup serving) and modified it although mine is 15 seconds in between each pour and I omitted the swirling done in this video. Might have to try 10 seconds interval.
James was phenomenal to watch and learn from while I was a barista but I feel like this is how everyone has been brewing already for years.
I love your attitude towards testing and all those tiny details that can affect brewing
Just tried my first ever proper coffee with the v60 (from instant as I was bored of it) thankyou for the easy to follow video, although I did mess up the timings to where all the water went at around 3,45 (possibly also due to I bought pre grinder coffee) it tasted so much better I will definitely be experimenting alot with coffees now!
For preheating my ceramic V60, I do similar to what Flair suggests for preheating their brew heads, which is sticking it on the top of the kettle while you boil the water and pop the kettle lid on top of the V60. This lets the steam do the work, with no extraneous wasted water.
Brilliant!
Thankyou for this, great idea
Interesting, I wonder can I do same with my glass V60 on a electric kettle…
Totally brill!
it’s hilarious that James actually demo’d this in the next video
I’ve tried this technique several times now and I am a big fan! So far, I can’t find another technique I like better.
This video along with your video on using the right water for coffee have vastly improved the coffee I make every morning. Thanks so much James!
Much appreciated! Was a specialty barista for 4 years before I went back to school. I’m finding time to get back into coffee as a hobby but feel like a beginner again. Still trying to master brewing at home on a budget without the variable temp kettle and Mahlkonig. Now I have the palette for great coffee but have lost a lot of my sensory and technical skills. Your videos are helping a lot
Amazing and easy to follow. This will likely be the recipe I recommend my mother when she wants to enter the world of manual pourover.
I had been using your previous V60 technique, with great success. I tried this new technique with a 30 grams/450 Grams recipe and the flavor profile produced was greatly improved. Lots of different notes and perfect extraction. Thanks!!!!!
This has changed everything!
You're old method is dead to me now James, this one rocks!
Thank you.
Would love to hear more about how different roasts (or maybe even different varietal) impact how the bloom works and how the brew time differs
Weirdly you can get a huge difference in texture just by choosing different roasts, blends of coffee, I have never been able to explain why, but remember this from my days of playing with my wife’s beloved Melitta drip machine, I mean a filter should not be passing many fines should it ?
Glad to see a 1 cup technique. I've adapted your ultimate technique for a one cup recipe and get pretty consistent results that I'm happy with. Definitely pays to go a bit finer than you'd think. I keep grinding finer and finer so that after the draw down I've pretty much got mud, than back it off a bit so there's definitely a ground texture again. That's generally my grind sweet spot.
I religiously followed your original method. I just tried this new method today and my cup of coffee was noticeably brighter and more evenly flavored. Thank you 👍🙂.
I'm at the start of my coffee journey. This information is HUGELY helpful. Thank you for doing this.
I've been an aeropress guy for 10 years now I bought a v60 a couple years ago but didn't think it was better . It really makes a difference how you pour the water . Now I'm a v60 guy somedays
So glad you created this video about brewing a smaller batch. I've been brewing 18g-300 (and varying my brews around that ratio) because most of the V60 technique videos I've watched were about brewing 18-20g of coffee for 300g+ of water. So, thanks for this!
How do you apply this technique for that amount of water? To achieve like 300ml of out?
@@fungorillashould be the same but with 60ml (300/5) for the pours
So freaking impressed with this! Had two cups this morning and was really eyeing the third! Thank you James ❤
This worked fantastically!!! I found this much easier for a single cup which is what I brew when I’m in the office. Taste is fantastic and the technique worked flawlessly for me. Thank you!
I usually brew 1-2 cups of coffee in my V60, and have always used James' ultimate V60 technique for guidance. With light-medium roasts the technique is infallible, but the V60 has always been a struggle for me for medium-dark roasts 😵💫 I started to think maybe it's just not suitable for darker roasts, at least for my coffee taste preference? But I'm going to give this adjusted technique a try and see!
I just discovered this channel this week. I really pursue a good cup of coffee everyday. Wish I had found this years ago. Loving the content. This is definitely going to take my coffee to the next level.
Thanks. 😌
Check the French press technique… kicks ass.
Thanks for the easy to use guide and reassuring notes from your team’s trial/research! 😊
I was pleased to find that-- over the past few years-- my home technique has naturally evolved from the Ultimate Technique into something closely resembling this one.
Can't tell you how thankful I am for this. I was getting extremely frustrated with making terrible single cup v60 brews. Thanks James
Same! I was using James' old technique but sometimes it would work well, but other times it wouldn't be quite right. Never undrinkable for sure, but I'm stoked to try this out when I'm back home. (Currently traveling with my Aeropress for the holidays!)
Might wanna try brewing different beans ...
What the hell James! This recipe changed the taste of my coffee so much! The berry notes came out so much. I thought I could only get this result with the 30g pour over method and was resigned to my single cup just tasting a little weaker.
Thank you!
Just tried this recipe this morning. Brewed the smoothest cup of coffee ever. Mr. Hoffman sir, are a legend. Thank you!
Just did my first run through ever and I must say, this video was so helpful. Thank you so much!
I'd love to see a one cup version of this for iced coffee!
Great video as always James!
I have a tendency of writing suggestions so here's another one:
Have you tried comparing the brewed coffee from different stages of this 2 minute process?
Much like spirit distillations do, you could separate that into probably 4-5 different containers and see what tastes better worse.
I'm expecting different flavors to be extracted at different times in the brew.
Watch his ‘I did caffeine analysis: the unexpected truth’ to get your answer…
Easy, simple, delicious. You can do it in the morning when you're still sleepy. It's perfect for me ☕️
Finally! It works. Made my grind one step finer, and then followed the steps. Already had two cups today.
Regarding using hot tap water, I boil the kettle with an extra 100g of water for preheating. Otherwise in my instantaneous hot water system I have to run the tap for around 15-20seconds to get hot water through to the tap, maybe dumping 0.5 - 1 litre of water down the drain in the process. So tap water is probably fine if you’re always using the hot tap and always have instant heat.
Same thought, I measure the water and I exactly know how much water I need to preheat the dripper. No waste of water at all
Just tested this and it worked really well for me - I got a very balanced cup and may change my current recipe to this one, depending on the coffee beans.
I tend to like a little bump on the acidity and I found my current recipe can get there. I stopped blooming for a while already since my cups were not opening as much as I wanted when blooming like most of recipes recommend. For those who are interested in a recipe without blooming that may get you a good coffee:
- Same grind of the video
- Same proportions of water/coffee.
- Instead of dividing by 5 pours, do 3 instead - Eg for 18g coffee and 300g water, do 3x 100g pours (the first pour is the "bloom on steroids")
- Wait 30-45 seconds between them - This depends on the beans. I adapt this every time I start a fresh bag of beans, some percolates slower than other using the same grind setting.
- Recipe should finish up in more or less 2'30'' - If it finishes too early (3''), grind a bit coarser or decrease the pause time between porus.
If you tried, let me know if you enjoyed it 😀
This appealed to me because its easier, though I did 15g/250ml with a 50g bloom and it came out so good, so much better than my results previously which were always inconsistent and frustrating. Thank you so much for sharing and thank you James for this improved technique.
When my mom made coffee she always poured water straight from the boil and poured in a certain amount, allowed it to draw down, and repeated these steps until she had the desired amount brewed. Everyone loved my mom's coffee and were always amazed at how good it was. She just used regular store bought ground coffee. I have been meaning for some time now to repeat her technique. I see why it was so good. 😊
As per usual, excellent, clear, concise video that showed me exactly what I wanted to know. Thanks for making these!!!
This fixed everything with my 1-cup v60 game. Thank you James Hoffman!
Thank you so much, this was what I needed for my daily routine!!!
I preheat my ceramic V60 with the kettle. I replace the kettle lid with the V60, so it's getting hot alongside with the water and I do not have to waste extra water. The V60 fits perfectly into my Hario kettle, with other ones I do not have experience.
Never thought of this. Will try this right away. Great Idea.
I just got a ceramic V60 after my plastic one cracked, and noticed the coffee tasting off despite no change to any other variable and after watching this video I've realized that my pre-heating was probably the issue since it wasn't something I had to worry much about with the plastic version.
While watching this video I had a thought about having my V60 flipped upside down on my Hario stovetop kettle, but your idea of using it as the lid is even better. Thanks for the idea.
Thank you James! A quick comment on pre-heating, I think for the average house it's less wasteful to use a little water from the kettle after it has boiled than it is to run a hot water tap up to temperature!
THANK YOU!!! I watched your old video yesterday, and tried the technique on my Cemex although my technique was not perfect. The coffee tasted 100% better! Not only was I using way too much coffee, I was also using a very coarse grind. Essentially I was pouring out money, and coffee never seems to taste proper. Today because of your videos, I made a great cup of coffee, that was balanced and not acidic! I will continue this technique until dialed in. Thank you again, this video helped tremendously!
I just bought my first V60 and followed this recipe. I'm not sure if it's the new beans I bought as well, but I feel like the coffee is considerably smoother than my french press version. I really enjoyed it and feel like I made a good purchase!
I’ve been using this technique for two weeks and gradually adjusting my grind and pour. I just made the best cup of coffee I’ve ever made at home. If anyone else has the Wilda Uniform grinder, mine is set at 22. Anything smaller leads to a brew time longer than 3m30s.
Thanks for this, James!
I just grinded way to fine for this and achieved a brewtime of 5 minutes. That coffee tastes like hatred and sorrow :D But at least I now have a lower bound for my grinder.
Getting mine next week. Thanks for the tip.
@@Tech2Rush No problem. It does change with the coffee, you're using, I've since found out. So with every new bag, I start at 21, follow this technique, and then adjust if it's running too slowly or quickly.
@@NerdUndStolzDarauf lol I just did 14 for my first brew, because that's what I had it on already for Aeropress. Woops.
I’ve got a medium roast - first time using my Wilfa, started at 24 and I’m down at 18 right now and it’s still not quite right, going down to 16 next
Excellent video as usual... French press keeps 100% of the coffee in contact with 100% of the water all times, so following that fact, when I use the V60 I try to keep 100% of the coffee in contact with all the water, meaning I do not leave the coffee to stick in the paper while I pour the water. (Pretty much what James did but without the measurements).
James - I've used your recipes religiously over the years, from your original V60 technique, to the Clever Dripper, and Hario Switch + Sibarist filters. This one is another simple, repeatable technique with amazing results. During my first attempt, the resulting cup was phenomenal (Stumptown Guatemala El Inierto Pacamara, more of a medium roast, @204F). I used same grind setting on my Baratza Vario as my Hario Switch + Sibarist recipe (3M). Draw down was done right at 3:05. Kudos to Matt Winton for arriving at a similar technique independently and for your recognition of his work. My plastic V60 has gone unused for years but the thermally neutral properties and effect on the brew make sense, so plastic V60 it is.
You’re presentation style is so calming, I need a cup of coffee 😂 but seriously, you are a master instructor, kudos. My wife and I were doing everything wrong with our pour overs and your video has helped us immensely. We changed from using an Aeropress to the V60, and we like the pour over method much better. We weren’t preheating and our grind was to course, and the final swirl really works, thanks. 👍
I’d love to see specific grind size recommendations for these brews from some of the more popular grinders, like the encore, ode, and the comandante
I do 4.7 ode but sometimes it s not good taste :(
Perfect timing! Right as I was preparing to make my morning cup. I ended up a little too fine, I think. Last drawdown was pretty slow. I don't know if this was done with washed or natural coffee, but I drink natural processed fruity coffees, and brewing at this temperature seems to nearly eliminate those delicate flavors I love so much. I'll try this one again with cooler water and see how it goes.
Let it cool for longer! The flavours are definitely there. If you're using fermented naturals go for a 1:19 ratio for delicate results and to lessen the fermented taste
@@magohipnosis I did notice that because of the hotter brew, I had to let it cool longer to really appreciate the taste of the cup. It was not unpleasant, not by any means. It just wasn't as fruity as usual. I'll give it another try at that temp but with a slightly larger grind.
I've tried and I love this technique...
Thanks a lot 🥰
Tried this a few days ago and it has done wonders for my morning cup!
Wow. I've just begun my coffee journey 15 days ago with a Hario V60 set, a 1Zpresso JX-Pro and a good kettle. I've tried your original recipe and others aswell (Winton, Rao etc.). A few minutes ago I tried this one and I'm currently tasting my best cup of coffee so far. Thank you, James!
That's one hell of a nice setup to start with. Have fun.
Me too ! I have same grinder with you. What size do u use ? Me 2-7-0.
@@ahmadfathanhalim2636 im currently dialed in at 3-2-0 :)
@ great,
Small update: After like a month of trying out various settings, my sweet spot is 2-9-0. It does indeed taste more complex than 3-2-0 and I'll stick with that for now.
I am currently taking a ceramics class and was thinking about making some of these as christmas gifts. I was wondering what I'd need to work on in order for them to make good coffee. Perfect timing for the video!
Based on how similar brewers based on the V60 have been made, the key differences have always been the ribbings and the hole at the bottom. Kasuya's V60, for example, has different ribbings inside which help with how fast the water goes through the brewer and therefore the water has a different contact time with the grounds.
@@mark030531 Ill have to look up examples of what people think work well and try to imitate that, adding swirls like that on the pottery wheel is something that can be done for sure.
What a lovely present that may be. Introducing a new coffee brewing style as part of the present too.
@@OomPapaMaoMao Seems pretty difficult, but I know nothing about pottery/ceramics anyway. Good luck with that, and I hope you get it done in time for Christmas!
The Kono dripper might be easier to replicate than the ribs on the v60. I also prefer the coffee from the Kono most of the time. I use both.
Don’t obsess when discussing seconds, grams and the necessary combinations to achieve optimal extraction! Actually a really helpful video as Ive been looking at a V60 single cup, thanks.
I actually used your V60 2-cup recipe for 1-cup previously. i just skipped the second pour. I do have to say, i get much more consistent results using this method. thanks!
I brew 700ml every morning for me and my wife. I've been trying to go back and forth between your original method and Tetsu Kasuya's 4:6 method. With yours, I just pour very slowly once the brewer is nearly full until I reach the total, totally ignoring the time checkpoints, and the results have been pretty good. I also get excellent results with the 4:6, and I'm currently in the process of trying to decide which I like better for such a large batch. I'll definitely be trying this one for those rare days I make a single cup - the 4:6 has been my go-to for 300ml.
This is almost exactly where I end up. I brew 600mL and I find much more replicable results with the 4:6, especially when using a new coffee - I can brighten or sweeten the coffee as seems fitting for what I'm drinking :)
Fast extracting burrs are legendary for doing larger pourovers, I do up to 40g/600ml for my morning cup andI bet I could still go up to batch sizes and still have my drawdown in under 2 minutes, I stopped even needing a recipe
Get a Moka pot no need to worry about the technique, just pour in a little water near the end of the brewing time so that the upper chamber won't get too hot.
@@leagueaddict8357 moka pot and V60 isn't really comparing apples to apples haha
For those with the Hario Switch, I recommend the "Steep Over": We start with 15g of coffee, switch CLOSED. Slowly pour 50 ml water (1:3.33 ratio) (96 degrees, higher for light roast), let sit to bloom for 30 seconds, Open the switch and immediately start pouring in another 190ml (for 240 total, 1:16 ratio) "Tales single pour" style (start slow in middle, slowly circle your way to the outside.). (Optional Tales style stir, recommended). Drain. Done. Drink!
Grind size, 11 on TimeMore Chestnut Xlite. I'll be interested to test the method in this video with the addition of the 30 second initial steep.
I've been using this exact method for about the past year and it works sooooo well for my single cup brews. A daily ritual in my kitchen. After my morning espresso of course.
OMG the level of technique and analysis is sick
Hearing "Don't obsess over the technique" while I finish writing down notes of all the details that you mentioned over the video.
Thanks for this video! I've started exploring V60 recently and, sometimes is ok-ish, sometimes is terrible. There's a ton of great advice here.
For those familiar with Tetsu Kasuya’s 4:6 this must come across as very similar. In essence this Hoffmann recipe translates to how you would brew a 4:6 with a split of pours intended for a more sweet tasting cup (a slightly smaller first pour compared to the second pour, instead of two even first pours for balanced taste or a slightly larger first pour for more acidity) and standard strength (rest of pours divided evenly into three pours, instead of just two even pours for less strength, or four even pours for increased strength). Major difference of course being the philosophy of Tetsu to not disturb the bed with swirling and a much coarser grind. I would go as far as calling this the Western version of the original 4:6. Funny enough, this is exactly how I have adjusted the 4:6 recipe, as I want a more sweet cup, I have had a hard time daring to grind very coarse and with my Western stressed out mind never ever having patience to just let the bed rest and eventually tap out and swirl like the Hoffmann-wannabe I am. (My girlfriend went as far as printing a t-shirt for me as a Christmas present, so I could have my own Sufficiently agitated-shirt, just like Hoffmann.)
Yep. Pre-heating the dripper is another great insight here, too.
4:6 is my go-to method since personally I find it easiest to get a consistent cup with (probably due to my clumsiness, hah) and this method seems easier compared to the original Ultimate V60 technique, so I'm looking forward to trying it out.
...if I can get the swirl right without making a mess :P
Also to be clear there really isn’t any science backing the 4:6 method. (Still a good method)
@@Andrew-wp1bz true! But as you say, it's a good recipe. I’ve always preferred it for smaller brews.
@@Andrew-wp1bz this is important to note. The core mechanics of 4:6 are solid but definitely nothing innovative. The claims the method makes beyond that are overreaching and seem to be nothing but brewers cup showmanship.
I never understand how to grind for the 4:6 method. I have a Fellow Ode 1.1, care to share some tips for dialing in?
Hey, James! I just wanted to say that with this video, you have redeemed the V60 for me! I've been an avid AeroPresser since 2007, but in 2016, I decided to try the V60 to see what everyone was talking about. Even after several hundred cups, I never did establish a good method (and, in retrospect, one issue was my cold ceramic V60), so I set it aside again in favor of the AeroPress. But now, thanks to your video, I'm consistently making the best V60s that I've had!
This technique is great, was using the other JH V60 method for my single cup with relative success but after doing this technique twice have gotten more consistent results and can still go finer. Thanks James!
That coffee machine looks cool. It's not similar to any of the modern day ones that we're all familiar with, but it's still efficient eitherway.
Idea for a next video: compare a bunch of common (good) grinders and a few fancy ones versus the universal grind size meshes, and tell us how the settings on the devices are connected. That way you can objectively suggest us grind sizes.
Good idea, but even this won't allow you to make statements across all grinders. At the very least you still have to contend with burr alignment, let alone things like degassing, humidity, etc. Just too many variables to make "universal-ish" grind sizes statements.
Yes! Finding the right grind size with a new grinder or a new technique takes me days! It would really help to have some ball park numbers for grinders like the Encore, Niche zero, and Ode
Strongly agree for having a more specific grind size recommendation. One point of reference could be how many clicks on Comandante, and we also know each click is 30 microns (+/-) and many grinders have ways of estimating micron value at a setting. If you suggested, eg, 650 microns, I could convert that to C40 clicks and then make adjustments based on timing. Patrik (April) used Comandante clicks and it helped immensely. FWIW I started using his combo of circular pours with center pours, and my ending bed is always nicely flat, and the cups have been consistently delicious. But you're still my fav weird coffee person.
cool! looking forward to see what you come up with for your flat bottom dripper recipe. Hope to see it soon.
best v60 explanation ever. thank you sir
Great update on the V60 technique! Would be wonderful to have a suggestion on how many clicks on a Comandante grinder to get the desired grind size. Thanks!
Good question. I recommend that we all use the little Kruve Brewler tool which allows good estimating of grind size in micrometers, so that we can more clearly communicate and compare. For me for example, my typical grind size for a V60 with this technique is about 1100 microns...
And the adjustment for darker roasted coffee would be much appreciated like how coarser should I get for medium, medium dark, or dark roasted coffee compared to the lighter one
I found the sweet spot at 22 clx on most coffees. but it varies a lot depending on the coffee, water composition, climate etc. unfortunately, there is no one fits all answer.
@ Thanks! I will have to double to 44 because of the RedClix, but will definitely try with my Brazilian beans.
Its pretty much the 4:6 technique with some small adjustments! I like it a lot, dont forget you can adjust the technique the same way, you can adjust the 4:6 technique.
For example: Do a 40G Bloom for a sweeter taste, or combine the last 2 pours for a lighter taste :)!
Thx for the video and recipe
I was think exactly the same as you when I was watching this video. Although 4:6 technique usually calls for a much lower brew temperature (usually below 90 degree celsius) to prevent over-extraction. But since I really enjoy the sweetness and fuller body that higher temperature brings I'm gonna try this method next time and see how it'll go!
Hi james, just wanted to say ive never done a pour over before and after watching this my first two have gone incredibly well. Im far more used to other brewing methods (espresso being the big one at work) and your advice has been incredibly helpful. Thank you for making this rabbit hole more approachable
Literally just sat down to enjoy my coffee and breakfast using the original v60 technique, as I have for years since the original upload, only to learn I get to use a new technique now. 😂 thanks, James and co!
If you are having stalling issues no matter the grind size, try NOT leveling the coffee bed before you create the divot before bloom. This was a game changer for me and realized leveling wasn’t in the actual instructions - I’ve just forever know leveling the bed as step one. Also, I found a single swirl motion after final pour was plenty to level the bed. Too much swirling, like James said, seemed to slow it all down too much. I had my best cup yet after I made thes changes, drained right on the money (3:04) at 20 clix on my C40.
Lance Hetrick mentioned not liking making a divot because he thinks it “tamps” the bed a bit and clogs the filter. This is what I’m guessing was the case when I was leveling the bed first. If it’s just a fluffy mound of grounds, it seems to not force the grounds down into the cone.
Thanks a lot for sharing. I am doing the same mistakes... My next brew will implement this!
Thank you for specifying the number of clix.
Damn. Thanks for this gem!
I had my k6 starting at 90 and it was well over 4 near 5mins. Naturally I adjusted coarser. Had it at 120 when I thought no, this can’t be right as taste isn’t improving. After reading this I reverted back to 90 and got my time under 3m 30s! Just need to perfect my technique. The taste was much better as well ❤️
🙌😀 glad it helped! Do you think the difference was made by not leveling the bed?
Hello, Mr. Hoffmann :)
I have used this recipe in Koar and it tastes amazing. Have you ever heard of Koar? It is a Drip method developed and made in Brazil :) it gives a sweet taste and body. Like V60, it uses paper filter :)
:)
Came here just to comment that this is by far the best result for 1 cup. Really thanks. Very very easy and great.
It’s like you read my mind! I tried v60 for the first time using your method in the old vid and found it tricky to get super tasty coffee consistently so I never touched my one cup v60 again…. Until last week! Excited to try this new and improved technique
I liked that part where the V60 said "It's V60in' time" and V60'd all over the place. This is truly one of the coffees of all time.
I actually just got into this channel. I've looked at coffee as sort of a drink of necessity and only recently looked at it as a drink that can be enjoyed both from the drinks taste and also it's creation. I have yet to find the process that really works for me, you know when you get in that moment and then it just "feels" right. One day hopefully. But I am seeing and hearing all about coffee implements and history that I've never heard of before ever and it's absolutely fascinating. It also, sadly, leads me to believe that I've never actually had a "good" cup of coffee. And I'm kind of disappointed by the fact that it takes so much research, work, and dare I say, money. To truly be able to explore the richness and depth of coffee and also to be able to tell them apart both in their profiles and just in knowing a good vs a bad. I've rambled enough I'm sure ultimately I just wanted to say that I'm learning quite a bit and I appreciate the information. Here's to a more pleasant future with my coffee.
I dont think it takes that much money actually. We are talking tens, not hundreds of pounds (but i can be if u like) You can make perfectly coffee in a cheap French press that makes delicious coffee . Or aeropress. There are some decent burr grinders out there . Then you just need fresh beans. And good water . Biggest problem is good water. Especially if u live in a hard water area.
Keep it up and keep looking thru this channel. I hope most of your answers will be satisfied, but dont overthink things (even if he does 😆)
Holy goodness I LOVE THE SWEATER SO MUCH!!!
Just tried this this morning and it was the best cup I've made in a long time. Much better than the old method!