I got myself a V60 (along with the honker kettle) in order to finally enjoy lighter roasts. I already have a timemore grinder and a mid range lelit espresso machine so I just wanted something to cleanse my palate and explore more varieties of coffees.
Currently I use the 15g coffee in, 5 pours ending with total of 250g over 3 minutes. I have modified the method to have more sweetness by pouring more water on second pour than rest. Pouring in a spiral motion going from center.
What are some other must know tips and core logic? What changes the flavor and what doesn’t?
One thing that I didn’t see mentioned yet is the effect of the filter papers. Different brands of paper have different resistance to flow. Even if you go with hario brand, they have different factories that make work differently (though I dont remember which is faster). Basically just pay attention to what you buy, and if it’s working for you, stick with it. I like bleached papers cause they have no taste, but I still rinse them before putting coffee in just to get the filter to stick to the funnel properly.
I don’t know if you got a plastic or ceramic version of the v60, but if it’s ceramic, you’ll definitely want to preheat it, otherwise your brew temperature will be cooler.
You pour some water in, then forget about it for half an hour, re boil the water and pour the rest feeling like an ass.
I firmly subscribe to the school of grinding your beans at espresso setting, discovering your mistake 20 minutes later and then regrinding them only to discover you didn’t change the grind size.
A minimum 1 minute bloom. Start with a coarse grind first then work toward more fine if needed on the next cup. Try to not over agitate while pouring because it can drive the fines into the filter paper slowing the draw down to a crawl.
The change to a Fellow Ode 2 (which produces very few fines) from good grinders that produce a somewhat normal amount of fines, made for a big change in cup clarity and draw down time.
The 1zpresso ZP6 would be similar to the Ode 2 in producing very few fines as a hand grinder.
What does the bloom time determine? Does it change flavor or are there practical concerns? I will try yout tips today.
The bloom is essential for recently roasted beans. It allows the CO2 to off gas. You want the CO2 to properly off gas because the water cannot enter the grounds if the gas is try to escape. I believe Lance Ledrik (Youtube guy) uses a 2 minute bloom. I have bloomed beans twice if they were very very recently roasted (within a week).
Thanks but i personally won’t listen to anything that guy has to say.
It is somewhat science based. Some good info there to be had.
Even a broken clock can be right twice a day I suppose. I will definitely try it and see how it works.
V60 is a world of experimentation. Look forward to some mind blowing cups and for seemingly no good reason at all sometimes, a “wow, would have been better off with Starbucks today” cup
I’ll reiterate that grind size is easily the most important variable.
Give a little Rao swirl right after your bloom pour, keep your water temp toasty for your lighter roasts, and consider trying cafec abaca filters to allow you to push your grind a bit finer.
Have fun tinkering, you’re going to stumble onto some really great brews!
For me, the parameter that changes the final result the most is, undoubtedly, the grinder setting’s, which, as you already pointed out, affects the total extraction time.
Deos extraction time change anything? How to dial in grind? Finer until it becomes bitter/clogs and dial back?
It does! If it takes too long to extract (too fine grind), you will get over extracted result and increased bitterness, and the opposite if water disappears too quickly and extraction time is shorter. In my experience, for light roast fine grinding and some over extraction is preferable in order to get all the flavour out of the beans, but with every new coffee I get, I adjust it to get the balance I look for in my cup (it is different for every person) Usually, adjusting the grinding for your target extraction, let’s say 3:00, is good enough to start experimenting with different level of coffee roasts!
do it by taste. most coffee has a grind size cliff of bitterness and you have to stay coarser than that for best results. rarely, you may find one that is great no matter the grind.
Good to know it is a cliff and on some coffies. On my first local bag there is no wall as the filter clogs due to small grind size rather than becomes bitter.
Honestly does not seem as complicated as espresso so far.
if you find you are clogging a lot but the taste is good and you just want to clog less, try minimizing agitation (and disturbance of the coffee bed by overagressive pouring). keeping the bed ‘intact’ keeps the fines in the matrix rather than migrating them to the filter
Thanks! You answered a question i had about in what way does pouring technique matter.
It seems like you did some tests, how do you think the frequency of the pouring influence the final taste?
Only difference ive found is more water at first half makes the coffee sweeter. Beyond that haven’t tried enough to form an opinion.
I’ve always been too intimidated with the v60 process to try it and instead use a French press. Following this thread to see what I can learn!
As others point out it’s all about experimentation. Play around with the grind size, number of pours and amount of agitation for a week or so with the same coffee and soon you’ll find your own recipe for the coffee.
Doesn’t seem too hard so far. Every cup has been delicious and trumps all but one or two caffe in my country.
