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.
Lets talk about COFFEE - Page 258
Just did my first v60 brew. Previously was using Aeropress with Hario Skerton grinder
Hario v60 01
Hario misarashi paper filter
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!
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.
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.