HARIO V60 - 3 POUR METHOD
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- Опубліковано 25 бер 2023
- A standard Hario V60 method that I use to test for every new beans.
Feel free to adjust the grind setting and water temperature to your liking.
How to Brew with Hario V60 Plastic: artofbrew.coffee/how-to-brew-...
Preparation:
HARIO V60 Plastic Dripper with T-90 Filter Paper
Grind Size: Medium (70 clicks on 1Zpresso K-Plus)
Water Temperature: 90°
Brew Ratio: 1:16 (12.5g, 200ml)
Pour Sequence: 36-64-100
Brewing Method:
1. Pre-wet the paper filter and bloom the coffee at 3x it's weight. If we use 12g of coffee, that will be 36g bloom. Do a swirl to saturate the coffee. Wait for 30sec.
2. For the 1st pour, gently pour with small concentric circles around the center of the V60. After that, allow the water to saturate the grounds evenly for 15 seconds. This pour will be up to half of the total brew volume (100ml for 200ml coffee).
3. At 1:10, start your 2nd pour with circular clockwise motion towards the corners of the V60, breaking the crusts along the way. Once you reach the total brew weight at 200ml, give a spin to the v60 to flattened the bed for an even extraction.
4. The final outcome of your brew should be a total brew time of 2:30 with an evenly flat coffee bed.
5. Once you have finished, give it a stir to cool down the coffee.
Enjoy, and Happy Brewing! ✌️
#ArtOfBrew #coffeebrewing
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Nice video, nice vibes. I have the exact same setup
Awesome, thanks! :)
Very nice recipe, especially for sampling coffee. I was struggling with a Natural Geisha and got the best results so far with your recipe. I have a ZP6 and need to go a little finer to get the most out of it, but otherwise followed your suggestions on everything else.
Thanks, and nice to hear from your feedback with the ZP6. Yeah, it's a simple recipe, but you can analyze each pour if your grinds are extracting well. Try a bloom time of 40sec and see if there's any taste changes :)
So perfect 👍 ❤
Thank you, glad you like it 😊
Good-looking video! :)
I'm a little confused, though, as nearly everything here points to an incredibly under-extracted cup: coarse grind size, low water temperature, and low agitation by pouring slowly in only three pours. That would definitely be the result if I brewed like this with my setup, beans and water (I have the same grinder; well, K-Max but it grinds identically). Are your beans quite dark (it doesn't look like it) or your water quite hard?
Hi Jens, thanks for writing it. It's a medium roast, 12.5g coffee, mineral water, with medium grind at 7 (almost towards the coarser side). The paper filter i'm using by CAFEC recommends 90deg water temp for medium roast coffee. The aim is to have a consistent flow rate to 2:30 brew time for 200ml. Let me know about your setting, and I'll give a try.
@@aobcoffee Hi and thanks for the reply. :)
I just brewed a cup of a black honey-processed Costa Rica Red Catuaí (roast date 4th of July) using this method. I would describe my beans in this case as medium as well (for specialty coffee). I used 12 grams (decided on 12 as 12.5 would only lead to even lower extraction), ground at 7.0 on my just-cleaned K-Max (to rule out any contamination issues from previous grounds). I poured as instructed and shown with 90C water: 10-second pour to reach 36g, swirl, wait until 0:30, 25-second pour to reach 100g, and 30-second pour to reach 200g, swirl. Brew finished as predicted at 2:30.
It was very under-extracted as I expected, unfortunately. Sour and very hollow with not very much flavour.
I use Hario boxed non-tabbed filters, but as our brews took the same amount of time I guess they perform quite similarly. Clear plastic V60 01 like yours.
My bottled mineral water has 3.1 mg/l magnesium, 29.2 mg/l calcium, and 32.1 mg/l bicarbonate.
I'm curious to know the contents in your water as well as precisely what beans you're using to see if there might be an explanation there?
@@JensThestrupToft Hey, thanks for trying out the recipe. I would recommend adjusting as you see fit and it's great that you realize the under-extraction. Although I do not have the contents of the water right now, it is a normal bottled water you could get from a store.
@@aobcoffee Bottled water varies incredibly in its mineral and bicarbonate content, though. If you can check next time you have the bottle handy (should be printed on it), I'd be very interested. :)
Are you able to double this recipe ? Like 24g for 400 ml?
Yes, this method works up to 24-25g.