Coming from a self-confessed coffee geek/snob: These videos are great! Thank you! Love the quality visuals and quality banter. Could you post a summary of the recipe in the comments/description? How much would you tweak it for different kinds of coffee?
the videos are superb. Having the slurry rise to only 1cm to help us gauge the coarseness is genius albeit common sense in retrospect. Keep em coming. Hope you guys get more subs
Recipe:- 25g of coffee - 300 ml water 3 pours, 80g each. wait 45s between 1. Bloom with 60g water FAST and GENTLE ( under 5 seconds) then immediately SWIRL the V60 2. First pour 80g water slowly and gently in a circular motion. then wait 45 second afterwards. 3. Second pour 80g of water slowly and gently in a circular motion. then wait 45 second afterwards. 4. Third & final pour 80g of water slowly and gently in a circular motion then wait 45 second afterwards. 5. 🔴 you want to keep the coffee bed in a consistent level. so you want the water to be hot all the time. wath 7:30 to know the pouring technique 6. 🔴 watch the vid if the water goes in fast or slow at 7:10
@@TomMcGovern Psyche, I tried this this afternoon, and it was the best cup I've made in weeks. I use the 25/300 ratio, 18 on my Baratza Encore, with 99c water. Can't wait for tomorrow's cup.
I have always used 20g of coffee to 300 coffee. I feel it’s plenty tasty this way and beans go further. But everyone’s taste is different. Edit: I have generally used a finer grind as well. Coarse may require a touch more coffee.
This method surprisingly good. Personally think better than James Hoffman method. First time hear the plastic v60 is better than other materials. I own one plastic and I not going to buy another one first.
I've been getting into the V60 for the last month or so and have also come to the conclusion that slow-pour, minimal agitation methods with a relatively coarse grind are the best way to get consistently good results. Maybe really experienced and skilled baristas can consistently do the faster pours where the brewer fills up most of the way (e.g. the Hoffman method), but for me the results were just not consistent even though I felt like I was doing it the same way every time. I'm currently using the "osmotic flow" method, which is *very* minimal agitation and also uses a coarse grind, but I might try this also and see how it compares.
Update: I tried it, and my first reaction was "wow!" It's very balanced and very flavorful. I'm brewing a medium roast with dark chocolate notes, and those are coming through loud and clear. I used a 1:15 ratio (20g coffee : 300g water).
Hi Bould Brothers! Can you suggest the grind settings on a Comandante for the V60 grind? I usually brew 15g coffee to 225g water. How many clicks on a standard Comandante would you recommend if I adopt your above mentioned V60 receipt? Thanks in advance!
Awesome tip! Quick question though...on your website, a blog post from April 2nd says you recommend using 20g for 300g of coffee which is (1:15). In this video (at 5:49), you guys are using 25g for 300g (1:12) that’s quite a difference in ratio...would you mind clarifying this for me? Thanks!
Great question! There are a number of answers here. The predominant reason is that the OXO Good Grips that we used for brewing in the April blog post is a different style of brewer than a V60 - that is, the OXO is a Semi-flat cone brewer with restricted flow and the V60 is a pure, unrestricted cone. So for those secific brew methods, we preferred the recipes we recommended. That said, brew ratios are more about preferance, particualarly if you can still produce a high enough extraction yeild for your coffee to taste as you want. Adjusting brew ratios will change the TDS of your brew - some prefer stronger, others no so much. Keep in mind that for each brew ratio you will most likely need to adust grind size to compensate. Hope that helps! Happy brewing and thanks for watching (and reading)!
I find the lack of reference to James Hoffmann (since you're quoting exact lines from his v60 video) and Tetsu Katsuya (since you're using his method) pretty disturbing.
Great vid guys, thanks. So, you do three slow pours, with a 45 sec pause between them, and after the last one you immediately do the swirl and drop. Is this correct? Thanks again.
This is a really strong recipe. I currently do 18g/300ml. I'll definitely give it a try though. Also, this method seems like the Kasuya 4:6 method but not quite. One question though, did you try swirling between each pour? If so how did that turn out?
22-30 25 is a great midpoint ! Been looking everywhere for answers to this. Stay in these ranges ; 25 seems too fine at first, but when you do your pour overs you will noticed that it will be extremely less bitter compared to a initially 30-35 clicks pour over . This important because you may think you need to go coarser when starting at a high grind setting , but the closer to fine grounds the more consistent the flavor it will be and more control you will have. You can go so coarse and only receive bitter pours and never achieve what seems a local shop can create . Also depends on water as well and you ant to make sure it’s a calcium based brew water compared to a magnesium based brew water. Calcium gives the cup more brightness and a HD version of what a standardized pour over will be regarding in the flavor that is given. Research into brew water recipes and I promise you that your pour overs will be night and day. That’s the true secret... grind settings and equipment are one thing but brew water is everything. Learnt the chemistry for brew water and why their so many different recipes. This what your local coffee shops and most baristas would keep secret. The water is the secret to success IMO.
Stick to coffee advice rather than trying to be funny. And I'm sorry .... but I can't take anyone seriously who still wears a baseball cap back to front.
