A Unique Hario V60 Brew Guide - Acid bypass? (Harken Coffee)
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- Опубліковано 6 жов 2024
- A very unique way of brewing with the Hario V60 has been developed by Harken Coffee in Vancouver BC. This method focuses on giving you full control over the taste of your coffee, to the point where it feels a bit like a science experiment. The end result is an incredibly clean and flavorful cup of coffee, one that sacrifices slightly on body and texture in order to achieve great clarity. Join me as I break down this V60 brewing method, and see if it's right for you!
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What do you think about manipulating your coffee to this extent? Anyone try the recipe?
Have you seen the video by LH where he brews using 50°c bloom... maybe it was not that low, and then pour 1 and 2 at a higher temp? He says it keeps the aromatics in the coffee. Keeps the volatile substances from leaving as easily. It is pretty interesting how we can manipulate the brew.
Hey Jordan, great to catch you again. I've found out I'm sensitive to caffeine, even for some supposed decafs, so I'm intrigued by this method. I will give a try when i have a moment and report back. Happy to catch more of your content.
Hey Javier! Welcome. Please do report back! I'm not 100% on it, but Eldric from Harken has said he uses it for his customers that are sensitive to caffeine and it works for them. Will be very cool if it does! Also because you don't have to add much back in for the cup to still taste fruity and vibrant.
So if it works, it's not like you are sacrificing on the taste!
So great of you to drop by :D Thanks for watching!
great brewing technique..would love to try
I will try it hopefully soon!
Thank you! Cant wait to try this, very clear explanation.
Hope it works for you! It's an interesting one to try
@@CoffeeTimeJR gladfully i've tried the method. And to have sense if there is any difference i used the same beans, same water, same grind size for 10 cups of coffee. first 5 cups was brewed due to my prior recipe and in the last 5, i've tried to apply yours. and i must say the difference in getting the fruit notes were amazing! i've never brewed fruitful cups like this before. i usually add half of the first pour that i saved in another glass. enough acidity for me! i could use all of them since i prefer acidity rather than bitterness and the best part is there was no bitter endings in my cups. thank you for sharing this recipe!
by the way, i'm so curious about the cafeinne thing. is there a scientific source for that? is it really mainly in the first pour? because i could drink more cups per day with this method, i didnt feel trembling :)
Seems like a lot of steps, but it sounds interesting! I might give it a try
It is quite a few steps. Best to try it when you're willing to spend the time and experiment a little for the fun of it!