Excellent video!! Short and simple! I love this method and I am using it already! If its possible could you make some comments on V60 MATERIAL(plastic/glass/ceramic) ? Do you rate some of them to be more efficient in your brews(as a matter of temp stability i guess)? And further more could you suggest any BREW TEMP & BREW TIME?? I understand they cannot be the same in every case but I am sure that you have an acceptable range to experiment in between depending of course on the roast, grinder, water etc. Thanks!! Keep up the good work!
Why did you pour in straight lines across the V60? I know it would guarantee equal extraction across the bed, but does it make the water stop spinning and cause lesser extraction?
0:46 Is that bed in the video considered as muddy or is it normal? It kinda looks muddy to me and there seems to have some fines along the side as well. Not sure if he was showing a bad example here.
Awesome video mate! One question though: What's a good way to find out with what grind to start? Don't want to throw away a lot of coffee for only experimenting...
unfortunately, you need to suck it and see, as all grinders are different. even the same models have variations. you'll eventually find a starting point on your grinder.
Search on the internet for other people's settings with the same grinder to get a decent starting point. It may not be where your grinder works best, but it's a start. From there you can grind a little at the time and see how it looks. Maybe have a local roaster grind a small sample on an EK43 or something that you can take home and compare with.
I asked this same question on Rao’s V60 guide video but, why stir AND swirl? I find that just swirling shortly after I’m done pouring does just fine for preventing high and dry grounds.
As far as I understand, the stir is to keep the water circling and avoid high and dry. The swirl can do the same job, but also helps to flatten the bed and allow the water to drain across the entire surface at the same time. If you don't get any high and dry grounds with just a stir and the bed is flat, I see no need to swirl.
Brett Keller my bet is that it's safer stir than swirl when the water level is high to avoid spilling and making a mess. and it's more efficient to swirl and tap to even the grounds that are about to get compact when the water level is low.
What's your opinion on this method in a cafe environment? Where I work the approach is "less actions means more consistency between baristas" so stirring and tapping is considered just more places for variation to come in. Not sure if sometimes more steps could improve constancy depending on what causes the larger variation.
CJ T A lot of the “agitation” done here will help increase the evenness of extraction which will likely lead to consistently better results. For example, if one barista is good at saturating all the grounds by only pouring, they will perform better than the rest of the staff. Stirring is a sure way to make sure all the grinds get saturated as early as possible by all the baristas.
Yep. And even if a barista is good at saturating, stirring helps get closer to 100% saturation every time. I haven't heard any negative aspects to stirring, so I don't see a reason not to do it if it provides consistently better results.
I think the argument used against it is that the stirring increases extraction which means that if one person stirs more and another less then that's another point of variability in their end results. I'm not saying it's the right attitude but that's the response I get when I bring up the subject
I see. I would think that everyone stirring lead to more consistent results than nobody doing it. If it leads to higher extraction, won't that mean the non-stirring leads to less optimal saturation during bloom and the coffee rather be underextracted if part of the grounds only get saturated when you start the main or first pour after bloom? At some point you get close to 100% saturation, especially with 3x coffee weight during bloom and stirring. You won't get past 100%, and if not stirring means 80% saturation, closer to 100% is a better result in my opinion.
Is it really the case? That when you succeeded at saturating all the grounds only by pouring, you get a more even extraction and sweeter cup than stirring the bloom? To me once I started the "stir like a bandit" habit from Matt, I never went back to no stirring at all. It tasted better, everytime. Even when it felt like I did a decent bloom (it doesn't have wild bubbles on the 2nd pour), the brew with stirring still tastes much better.
Matt just saw the Korean brew champion Kim what he brewed 120ml and then used the brewed coffee to brew again and added water. Have you tried? Any comments?
They are literally in the same page. But Perger didn't explain the grind size and the water temp. Only the brewing technique and the rule of thumb: 3 * ground coffee weight for 45 s, stir the blooming coffee, pour the rest of the water, Rao stir, swirl and tap that Hario! Very easy to remember and to replicate!
@@mariai9549 so does that mean Chemex is inferior brewing method? I think Chemex can be superior because it can intensify the sweetness of coffee and make the coffee easier to drink although it is also easier to make the coffee more watery