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Are you sure that using more coffee for same amount of water leads to better extraction? More water = more extraction. You need tighter ratios for darker roasts.
I'm glad this point has been raised, as I personally feel that the advice on brewing ratio in this video is not particularly sound because a lot more variables are at play here. More water is usually going to increase your extraction yield, because in most cases it is actually going to increase the contact time, the amount of agitation of the grounds, as well as there just being more water for the coffee to dissolve into flowing through the bed. Although I understand that this problem is being addressed by suggesting that the coffee dose is changed instead of the amount of water, changes to ratio (in my view) are better done via water mass and not coffee mass, since changing the dose changes the depth of the bed of coffee, which alters the physics happening during the extraction in several ways, reducing consistency and making it harder to dial in a better cup. For this reason I feel it is better to reccomend longer ratios for lighter roasts and shorter ratios for medium and dark roast and keep your dose the same.
Actually one should always pour a triangular pattern on the first bloom pour, a circle on the second pour and trace the Golden Mean in the third. Let it rest while you’re sliding your peg out (slowly). Then you’re ready to sit down on a soft pillow and enjoy that first cup.
Lovely video with great info about ratios ,would add : using higher temperature for light roast (97 degree and lower for dark around 91 degree. I like how your hands talking :)
Thank you so much! 🙌 We do pride ourselves on informative content. We'd love to know if you have any areas around brewing coffee and making better coffee at home. Don't forget to subscribe so you don't miss it!
I would love to see you guys do a video recipe on best practice for the Hario V60 Switch. I bought the newer 03 version recently which holds up to 500g of water.
I have not seen any pour over tutorials with a larger amount of coffee in mind, try a 1ltr pour over. Interestingly, the exposure time seems to be the same (3min), but with the higher volume you have to pour faster. How do you make a 1ltr pour over with commodity coffee taste... acceptable?
What a presenter! Who is this girl? You're changing my whole attitude to coffee with all these amazing recipes and make it so exciting but simple! Keep em coming.
Excuse me but you tell that lighter roasts needs to reduce the coffee water ratio which is not right and vice versa for darker ones.. You need to increase your ratio in lighter roasrs (1:17 for example) to increase the capability of extraction as more water means more extraction, while in darker roasts you have to reduce the ratio (1:14 for example)to decrease extraction otherwise you will extract more bitterness in your cup from the darker beans
Water ratio for light roast should more water than dark roast, keep simple because light roast need more time or more more water extraction than dark roast . It avoids over or under extraction!
You said - If the water drains, too quickly, try a finer grind. If it drains too "fast" try a coarser grind. I think you meant to say "slow" instead of "fast" for a coarser grind.
Great question! Whether the V60 or a stovetop Moka pot is "better" really depends on your taste. The V60 can produce a very clean cup of coffee. This means that it doesn't have a lot of the oils or sediment that other brewing methods might introduce. If a coffee has light, fruity, or floral notes, a V60 can really make these characteristics shine. Moka pots like the Bialetti Stove top can produce coffee with a rich and somewhat heavy body. This is due to the extraction process and the fact that more oils make it into the final brew. But if you're into a strong, bold brew with a rich taste, then the Moka pot might be for you. Both have their own charm; it's all about what you're in the mood for! 😊
@@volcanicacoffee Thanks for the detailed response. When i hear people like you talk about coffee, i feel like i've never tasted a great cup in my life :)
Does anyone who owns a hario not know these things? Most of this info seems super inherent to a coffee person who is willing to own a pour over, which typically includes owning a digital scale, a temperature control kettle, and a variable & accurate coffee grinder. No offense, because it’s obviously a very dense video of good information, but I was bored three minutes in, and clicking over to a video produced by hario, themselves. Maybe this vid will help newbies.
![The V60 Guide: Crafting the Perfect Pour-Over Coffee [2024 Guide]](/img/logo.svg){kind=logo}
