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post #3856 of 4120


One of the biggest issues in pour-over consistency is grind. The nature of coffee is that the ideal grind is hard to pin down. It changes from coffee to coffee and from day to day. In a cafe setting where baristas are making dozens or hundreds of pour-overs every day, they use the first handful of brews to collect data and dial-in the grind for each coffee for that day. At home, that sort of dialing-in is unrealistic. That doesn't mean you shouldn't use a Chemex at home (I do), but it does mean accepting a little less consistency than you'd get from French Press. One thing that helps is a larger batch size. I brew on the 8-cup Chemex with 42g coffee and 710g water. It ends up making a little over 2 decent-sized cups. 

post #3857 of 4120
Quote:
Originally Posted by cchen View Post

Just did my first v60 brew. Previously was using Aeropress with Hario Skerton grinder

v60 setup:
Hario v60 01
Hario misarashi paper filter
Fino kettle
Hario olivewood server
Workshop Coffee Kenya Kamacharia Farmers Co-op Society Kiriani, Murang'a

I wanted 400ml of coffee (the capacity of the server) so used a roughly 15:1 ratio and ~26g of beans. Hand ground with the skerton.

I think I used too much coffee for this brew as it filled up most of the v60. I followed stumptown's brewing instructions. The coffee tasted pretty good, similar to what I get from aeropress but more pronounced flavors.

Anyone else use v60 and have a good recipe?



 

I just got a V60 recently as well and I've tried a handful of recipes so far. Matt Perger's recipe seems to have produced the best results for me. See below!

 

https://vimeo.com/46612013

post #3858 of 4120
Quote:
 One of the biggest issues in pour-over consistency is grind.

Joshua, what grinders do you use for brewing coffee in your shops? 

post #3859 of 4120
Quote:
Originally Posted by Despos View Post
 

Joshua, what grinders do you use for brewing coffee in your shops? 


We've been using Baratza Forte's for all pour-over, but are switching them out as they just can't handle the workload. Moving forward I think we are going to be using Mahlkonig EKs.

post #3860 of 4120
why the switch?
post #3861 of 4120

I'd agree, and I feel like the distinguishing feature of the V60 (the spiral grooves) add another variable that can throw things off. Get a great cup more often than not, but something is off from time to time. That pour-and-wait-and-pour-some-more method helps though.

 

I'm gonna try out the Clever or one of those Bonavita immersion numbers next, I think. 

post #3862 of 4120
Quote:
Originally Posted by indesertum View Post

why the switch?


The Baratza Fortes are really just a very high-end consumer grinder. They aren't built for high volume commercial use. We are finding that we have to repair them way too often.

post #3863 of 4120
@joshuadowen - have you ever tried the Wilfa WSCG-2? Heard very positive things about it for home grinding
post #3864 of 4120
Any kind of pourover needs to use the pulse method (pour a bit, let it drain, pour more, like in the George Howell link) because you're trying to control how much water runs through the grounds, and therefore the consistency of the extraction. If you just poured all of the water in at once, then a lot of it would drain through before it got enough extraction, and you end up with a mostly underextracted mess. Same reason you do the spiral or circle pours, and why you have to even out the bed before you pour: it's all about getting a consistent water flow so you get a consistent extraction.

And that is also why pourover is a fundamentally flawed way of extracting coffee, just like espresso: there are too many variables to control, and some of them can't be controlled simultaneously because they conflict with each other. Like espresso, the medium that controls flow rate is also the thing you're trying to extract from: it's great if you like to endlessly screw around, but otherwise it's awful. Full immersion is the way to go if you want consistent brews.
post #3865 of 4120
And pour overs--or hand drip, here--always end up tepid imo
post #3866 of 4120
Do y'all have any tricks or favorite brew methods for light roasts? Every once in a while I will end a roast slightly too early on my Behmor and I don't want to toss the batch.
post #3867 of 4120
Have you tried blending it with darker roasts?
post #3868 of 4120

Picking your brains again.

 

A friend told me about Bonaverde machines (http://bonaverde.com/). To make coffee out of raw beans.

 

Anyone has experience with that or other rawbeans-to-cup? 

 

Thanks

Cheers

 

M

post #3869 of 4120
I prefer beans that are degassed for 2, 3 days after roasting and haven't enjoyed cups from beans that were just roasted. Also dont they lock you into their system? You can only buy green beans from them and they tend to be pretty pricey
Edited by indesertum - 8/25/16 at 6:36pm
post #3870 of 4120

have no experience on that tbh but would like to try. Sourcing beans would be a question - but in theory also other raw beans could work. If i were locked in not sure I would consider it (say they rise price of the beans after 1year...)

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