How to Brew V60 - A Simple Brewing Guide for Consistent Delicious Coffee
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- Опубліковано 18 жов 2018
- The Hario V60 is one of those brew methods which garners the most scrutiny. It's a deceptively simple pour over brewing method. While requiring minimal materials, the construction of the V60 gives you maximum control over most variables. Getting a consistent and delicious brew takes a certain level of technique. I've developed a straightforward V60 Brew Guide which gives you a consistent and delicious brew with the least amount of steps and techniques.
This was originally featured in Extracted Magazine issue 59. Subscribe to Extracted Magazine today and get in-depth with the craft of coffee - www.extractedmagazine.com/sub...
Tools for Brewing the V60:
V60 (Kit with Brewer, Carafe, Filters) - amzn.to/2PIrUPT
Scale - amzn.to/2PJI638
Slow Pour Kettle - amzn.to/2S3IISJ
Great video, always fun, interesting and informative.
Love the way you go into depth in these vids. I’m finding all of them very helpful. Non pretentious, thorough, and relaxing to watch
Thank you! I appreciate it
This video was so helpful, the spin at the start tip is so simple but has made such a big difference to my brews, thanks so much!!
glad to hear!
love your videos, very informative and engaging!
thanks!
Great video, thank you.
Great tutorial my friend.
thanks!
Very informative
Great 👍🏻 thanks 🙏🏻
Found this channel about an hour ago, and i fell in love with the way you're passionate about coffee and thoughts about it. This channel deserve more subscribes and views
Thank you Andri :) I really appreciate it
9:50 EXACTLY! I notice many videos don't heat up enough. they just splash enough to rinse filter. doesnt seem like enough time to me.
Depends on which V60 version you have. The plastic ones don't need as much heating because they don't pull/retain heat like the ceramic ones. However my hypothesis is that if you heat the ceramic ones they are better for maintaining heat during the brew. I haven't been able to test this yet though.
I find on the v60 that you can push it to just before too fine and then pull it back one grind notch/point at a time coarser to find a flavor you prefer. It's great if you like a certain note in the specific bean you are using but don't like another note. For ex. I had an Ethiopia with dark chocolate and blueberry notes. Once I found a balance on my grind size between the two flavors, I was able to go coarser just a half a step and get a lot more blueberry from it. Brew times were between 2:30 and 2:45 with the tabbed filters.
Yea that's a pretty great approach
This was a very good video. I do some things slightly differently, but I agree with everything you've said. My method doesn't really differ from yours much. Unlike other videos, you did everything technically correctly. I thought I learned mostly everything but I picked up a couple things from this video that I had considered and now will try (like putting the water back on the heat for a bit here and there). Consistency is key! Evenness!
thanks for the feedback!
Another cool tip I picked up from the video was focusing on not disturbing the bed much after getting the gas out. Once you gently swirl and tap the trapped air from the grounds and they settle to an even bed, then pouring slowly like you said in the video to not disturb the bed much I feel is key. It's a new tip that has made my two last batches turn out really really really good with no hint of over extraction. Haha my comment is almost as long as the video.
yea I've been pulling back on the level of interaction with the grounds after the initial offgas/bloom/etc. Sometimes I feel like the differences are easy to taste, but difficult to judge (like, which is actually better)
@@Knulppage
i started pulse pouring ala tetsu kasuya for that very reason. ( I use that method for Chemex as well.) I adjust depending on amount of coffee of the brew recipe.
@@mariai9549 Yes exactly... I used to try to do a constant pour to maintain even temperature but I'm finding pulse pouring while reheating might do the same thing but even better. There are a lot of variables to balance when brewing coffee this way, which leads to creativity ha.
Thanks a lot, I love these brew guides!
I've always wondered if when we talk about the ratio (for example 25g/400g here), it was 400g of water poured, or 400g of water in the cup.
I understand that it's water poured but I've also noticed that you let all the water pass through the coffee (because you don't use a timer) whereas I've read that we should stop the brewing process for example after 3'30.
Maybe the timer method is the next step?... :)
I always find quite frustrating to stop the brewing if for example only 350g of water have been brewed...
The ratio is always concerning water being used to brew. A certain amount will be retained by the grounds, but that's fine. What you're describing is the issue I have with going by brew timers...they are really only useful as a general indicator, and as a way to track consistency - IF you really want to get that deep. In the end what matters most is how the cup tastes, and to me the time has never been a critical component.
Helpful, do you like that scale?
The Hario V60 Paper with tab is from their newer Japanese production facility, The older Boxed Paper (no tab) are from their original Japanese production facility. Finally, there are filter papers with tab that have "V60" embossed in the paper is from Hario's production partnership in the Netherlands. Japanese production paper is said to have a more neutral taste and that they both are identical yet the one produced in the Netherlands has a more pronounced flavor and is different from the Japanese ones.
Aye, there's been some good clarity on that recently, thank you for posting. I'll just point people to James Hoffman's video on it all to learn more -> ua-cam.com/video/0uggibTY0AE/v-deo.html
Just a thought, and I haven’t read any other comments...the longer brew time caused the the coffee grinds may also be a result of more oils in that Ethiopian coffee? May be clinging more to the sides of the filter, thus creating a barrier that the brew needs to go through.
light roast specialty coffees tend to be prone to slowing down at the end of the brew, but I think you actually wanna be right on the edge of clogging and not clogging with these nice coffees in order to pull the most out of some light roasts
Great, comprehensive coverage. V60 is about 15 bucks for the plastic. Cheap as, until you add the kettle, scales, timer, range server to do it properly.......and you'll want to do it properly :)
hah! yes. One of the reasons I don't recommend it for people just diving in -- but once you get all those other pieces, it's a great brewer to add to your options and work with.
Thank you for your Guide. What is the actual water temperature in the Kettle?
Just off boiling. I've done enough comparison testing to determine that for hand brew methods the idea of 'burning' your coffee is a myth. You don't need to temp control down to ~205 when brewing like this. You can bring it to a boil, let the water settle (if you pour while it's agitated, its pretty annoying to pour), and then brew pretty much right away. Essentially you can't have water that's too hot - this is especially true if you live at higher altitudes.
You can have water that is too cool however...once you start hitting below 200, you lose a lot of complex bright tastes.
All this pertains to light-med roasted coffees. Darker roast may indeed perform better in the 190-200 range, but I've yet to complete my testing on that to be able to make a definitive statement.
If you're curious to learn more about water temp in this kind of brewing, we published some of our testing on Coffee Lovers Radio (podcast) - www.coffeeloversradio.com/clr-e102-can-your-water-be-too-hot/
Thank you@@Coffeeloversmag
I haven't read the other comments but the longer time is probably because of the fines. I've found that Ethiopian coffees tend to produce a ton of fines.
Is the acaia pearl s a good scale
the acaia is pretty much the best scale you can get. (though there are other very excellent scales at a lower price point)
Is this the 01 or 02? Does it matter?
02 -- were I to brew on 01 I'd do the same process just scaled down
whoa...28 min!
All I really wanna know if I had to choose between the V60, French Press, Drip brewer etc...which method will be the best for me to use if I choose to purchase a grinder, a scale and the stove top "pourer"? I'm getting tired of spending so much money for high priced cups every other day. Which will provide the absolute best flavor experience? Can you please lay out the best case scenario?
That's a tough question to answer in that form. They all make a great cup of coffee, so there really is no 'best.' The French Press will give you a more full-bodied coffee as it's full immersion and doesn't filter any oils (though I'd point you to an Espro Press as their filtering is best in press pots). The V60 and the Chemex are going to highlight brighter flavors in coffee really well - the V60 being a bit more well rounded than the Chemex (potentially) but requiring a lot more skill and experience to consistently make well. The Kalita Wave seems to produce a cup that is 'richer' than the V60 or the Chemex - I always find the coffee to have a bit more body, be sweeter, perhaps including more extracted flavors than the V60 or Chemex, but that's really difficult to confirm.
The easiest to get into, and my top recommendation in the first series of 'becoming a coffee connoisseur' - ua-cam.com/play/PLs9Z8kJImn-E8KkLuJSCaPas5G9nepHjM.html - is to go with the French Press. You'll be able to make consistently delicious cups of coffee and with minimal tools. From there it's easy to upgrade your brewing tools, and then the second brewer I'd recommend is the Kalita Wave - in terms of pour over coffee brewers, it's the easiest to make a delicious consistent cup of coffee.
@@Coffeeloversmag Thank you!! I'll check out your connoisseur series! But it sounds like I am going with a French Press. I hear that I should use a burr grinder as opposed to a blade grinder?
Yea this is something I'm covering in one of the future connoisseur series (working on the second right now). In short, to make a brew that is more consistent and more clarified in taste, it's important for the grind size/shape to be relatively closely uniform (to a certain degree). The blade grinders chop up the beans, giving you grind sizes from dust all the way to large shards of the bean - and in wildly differing shapes. Burr grinders crush the beans in a way that create more uniformly sized/shaped grinds, so the coffee brews more evenly throughout it all.
Starting out, if you already have a blade grinder, you can just get going with that - though making a good consistent French Press with a blade grinder can be challenging (as you end up with a lot of very fine grinds no matter how you use a blade grinder). If you don't have a grinder, then just skip all the hassle and get a burr grinder. There are some decent budget electric grinders, though I usually recommend the Baratza Encore as a starting point (~$120 retail). If you want to spend less, you might start with a hand grinder - look up the Hario hand mills. It does take a couple minutes to grind your coffee, but you'll be getting a grind quality of a $100 grinder for 1/5 the price.
Grinders are really (most of the time) a case of you get what you pay for (if that's not the case, it's because something is overpriced).
@@Coffeeloversmag Can you make a video reviewing a Vacuum or Siphon Pot brewing system?
For sure it's on the list, though I've no ETA.
The 4:6 method has been getting a lot of attention and good reviews recently. Have you tried it? I was going to try it on the Kalita Wave and check the results.
Ref: ua-cam.com/video/wmCW8xSWGZY/v-deo.html
Yea for sure. We've done that on the podcast as well - the podcast site is having some problems now, so i'll link when it's back up. The 4:6 also works well on Kalita.
Here's the podcast episode we did: www.coffeeloversradio.com/clr-e97-the-46-v60-brewing-method/
hmmm...sifter....expensive...I think I'll search for a video on homemade sifters... :)
Yea i've never been too into the idea of sifting...its mostly the extra work involved. And I've experienced too much sifting removes layers of complexity.
@@Coffeeloversmag It does seam like a lot of work. So maybe when we say that we don't want our grinders to produce any fines, we don't actually mean none at all. Or maybe we're just used to the taste of some fines so sifted tastes too strange? I'm not going to spend the money to find out. And, like you, wouldn't want to do the work involved. A hand grinder was too much for me, though I used my Hario until I wore the bolt down that holds the handle. I wouldn't buy another one and pre-grind when I travel for up to a week.
What Type of Coffee Drinker Are You? Take my fun quiz and find out - www.extractedmagazine.com/type-quiz
surely over extracted as fuck hahaha
Jeesh! Get to the point and quit repeating.
lol I just noticed the video is 28 minutes.