A few quick bits: Firstly - it appears I've ended up in a similar place to Matt Winton's Five Pour Technique. I was aware of Matt's work, but hadn't watched this video recently, and I think we've just worked our way to similar techniques independently. Shout out to Matt for getting there first! Secondly - excuse the error at 10:13 where I say "Don't be afraid of going a bit coarse" when I meant "finer. Apologies! Third - regarding preheating with the hot water tap: There's clearly a lot of variation out there on this front, and I could well have made a mistake here. It might be better to use a kettle. I'd recommend transferring the V60 to the sink before adding the water, to slow its exit from the cone, which helps do more heating up with less water.
I would love to see a run through at the end of your technique videos without the talking just in real time (no cuts) to get a sense of what the process will look like straight through.
1 Cup V60 Technique 15g Ground Coffee, 250g Water Try to use best possible quality of water Try to use water as hot as possible after boiling Use swirling motion, aim for 5g/sec Pour rate Try to keep spout close to surface 1. Preheat and Rinse (Plastic) Brewer and Filter with Hot tap water (Hot to Touch) 2. Dig a mound in the middle of the Ground Coffee 3. Zero/Reset Scale with Brewer and Ground Coffee 4. Boil Water 0:00 : Approx. ~50g Bloom Pour 0:10 - 0:15 : Gentle Swirl 0:00 - 0:45 : Bloom 0:45 - 1:00 : Pour to ~100g Total 1:00 - 1:10 : Pause 1:10 - 1:20 : Pour to ~150g Total 1:20 - 1:30 : Pause 1:30 - 1:40 : Pour to ~200g Total 1:40 - 1:50 : Pause 1:50 - 2:00 : Pour to ~250g Total 2:00 : Gentle Swirl, Wait for drawdown to Complete Total Brew Time: Approx. ~3:00, YMMV; Adjust Grind if necessary for Taste/Time Too Fast/Acidic = Finer Too Slow/Bitter = Coarser
In case anyone else doesn't like the formatting/capitalization James Hoffmann’s 1 Cup V60 Technique 15g Ground Coffee, 250g Water Use best possible quality of water (soft, filtered) Grind: medium-fine Use 100 degree water for light roast, 90-95 for medium, 80-85 for dark Plastic V60 recommended Use circular pour, aim for 5g/sec pour rate Keep spout close to surface 1. Preheat and rinse brewer and filter 2. Dig a small indent in the middle of the ground coffee 3. Zero/reset scale with brewer and ground coffee 0:00 - Pour ~50g to wet the grounds (bloom) 0:10-0:15 - Gently swirl 0:00-0:45 - Bloom 0:50-1:00 - Pour to ~100g total 1:10-1:20 - Pour to ~150g total 1:30-1:40 - Pour to ~200g total 1:50-2:00 - Pour to ~250g total 2:00 - Gently swirl, wait for draw-down to complete Total brew time: ~3:00, YMMV Adjust grind if necessary for taste/time Too fast/acidic: finer grind Too slow/bitter: more coarse grind
Loving this new POV style of brewing with the time stamps on screen along with James’ commentary. Very helpful for visual and auditory learners. It also helps reduce a lot confusion that comes with new coffee tutorials. Thank you!
Agreed. Unfortunately the timings in this video are slightly off. In future tutorials it would be great to keep the camera fixed in that position and to go through the technique in real time. I can't be the only one who follows along watching the video without any system of timing the brew at hand?
For those on spectrum a bit more clean version of the description: 0:00 Pour 50g of water to bloom 0:10 - 0:15: Gently Swirl 0:45 - 1:00: Pour up to 100g total (40% total weight) 1:10 - 1:20: Pour up to 150g total (60% total weight) 1:30 - 1:40: Pour up to 200g total (80% total weight) 1:50 - 2:00: Pour up to 250g total (100% total weight) 2:00 - 2:05: Gently swirl Drawdown should finish around 3:00
@@hameedthis video has a description from Papa James himself. I just removed some waiting time but I didn't change any timing. Bloom starts at 00. 45 seconds later is 00:45 in my book. Have a wonderful day!
I just tried this - my first time brewing with a V60. Coffee turned out delicious - smooth, flavorful and enjoyable to drink. I have an insufferable sweet tooth and like to add sugar to my coffee - didn't really need to with this. Thanks a bunch for the clear directions and easy to follow technique!
Just made my first cup with this technique, James, and the results were fantastic! I'm excited to test the consistency of this technique as that's what I've always struggled with when making small brews using the varying V60 recipes out there: I'll make a great cup, then a not-great cup, then a great cup, then a confusing cup, and so on.
I experience the same inconsistent results. Though it is frustrating sometimes, I actually like that element of surprise :). I think that is what makes hand brew coffee so unique. The technique from the video is new for me, so I'm also going to experiment with it. Hope your consistency test is giving good results!
2 ปีที่แล้ว +10
Wow. I've just begun my coffee journey 15 days ago with a Hario V60 set, a 1Zpresso JX-Pro and a good kettle. I've tried your original recipe and others aswell (Winton, Rao etc.). A few minutes ago I tried this one and I'm currently tasting my best cup of coffee so far. Thank you, James!
Small update: After like a month of trying out various settings, my sweet spot is 2-9-0. It does indeed taste more complex than 3-2-0 and I'll stick with that for now.
I have a ceramic V60 and came up with a simple way to preheat it. Rinse filter in the V60, then put it in the microwave for 15-20 secs. It works a charm. I try to avoid plastics whenever possible. Great video, James. Cheers!
Great idea! one word of caution though is don't go over 15 - 20 or you run the risk of cracking the ceramic. I just did that today with a ceramic mug which I tried to heat up in the microwave with very little water.
After I wet the filter in the Hario I microwave for 30 seconds. It heats up the ceramic beautifully. I've done this over a hundred times now so I doubt there is a danger this ceramic will crack.
I had been using your previous V60 technique, with great success. I tried this new technique with a 30 grams/450 Grams recipe and the flavor profile produced was greatly improved. Lots of different notes and perfect extraction. Thanks!!!!!
Interesting. I feel like I've gotten to grips with this technique for single cups, but had been wondering which method to use when I have to brew two cups. My concern is that doubling up to 100ml pours could quickly overfill the V60. I guess this could be compensated by allowing more time between pours, although I feel like it would probably need a coarser grind as well since there will be a slower drain due to the increased dose.
Your original V60 video was what led me to your channel a couple months ago. My uncle recommended I get a V60 after really enjoying the coffee he made with his. After watching many guides, I decided I liked your technique best and I got great results, but I usually only make coffee for myself so I'm very excited to try this new method! I've wanted to get into coffee as a hobby for a few years now and the affordability of the V60 and your videos have greatly helped me on my first foray into coffee so it's great to see you revisiting the technique.
This makes me SO happy. This is almost exactly how I modified your original V60 recipe for my daily pour-over! *Only difference is that I wasn’t doing the pauses. I just pour slowly enough to hit literally those exact times/weights through the pour. 😍
Same here! Been using this as a daily driver for the past few years minus the pauses and its so good. Doing it in 15 and 30g increments works exactly the same.
I’ve been using this recipe basically like 10 years, I didn’t test it as well as he definitely has, but my goal was just an easy repeatable recipe and after trying a ridiculously amount of recipes from barista and roasters, that generally was just a faff I took a notebook and calculated a set of pours in blocks and after a few tries I realised just how dumb easy it was to get a good cup without all the faffing, there definitely recipes that can pull further out but in daily use I prefer this for 250g and for 200g I generally prefer the April 2 pours method or a 2x bloom, for larger brews Hoffmann works well.
Same for me -- for my single cup brews I was just pouring much slower than everyone else it seems and taking till about 2:00 to get all 300ml water in. Which ends up requiring pauses unless you have the wrist control to pour incredibly slowly.
I am indeed one of those people that have struggled with the 1-cup V60 for a while. Not just your recipe either. Ever since you made that first technique video, my 2-cup brews were always great tasting, but the 1-cup ones never quite felt right. Definitely gonna try this.
Same here - biggest problem with ultimate for 1 cup is that 2-1 for blooming : 60g water for 2-cup was perfect but 30g for 1-cup just wasn't enough to reliably and fully wet the grounds .
If you brew 1-cup a lot, it's worth buying a kono dropper which has very low ridges for partial bypass when the water hits the lower bed and no bypass above the bed. It's extremely consistent.
Wow! I had no idea 🤷🏻♀️. I usually drink instant coffee, but yesterday I was at a store called Daiso and saw these interesting pour over coffee brewers for your mug. I thought it looked easy enough, and purchased a cute one that matched a mug I had at home. I just went on TH-cam to see how it’s used. And wow, more than meets the eye 😅
You know? With a little experience and organization, you can have a cup of coffee by the pour-over or Aeropress process in just a few minutes, with almost no clean-up. The time is trivial even to a busy person, and the coffee is so much better you won't believe it. For me, instant coffee is "Emergency Coffee"! It's awful, you have to be desperate.
For preheating my ceramic V60, I do similar to what Flair suggests for preheating their brew heads, which is sticking it on the top of the kettle while you boil the water and pop the kettle lid on top of the V60. This lets the steam do the work, with no extraneous wasted water.
Just tested this and it worked really well for me - I got a very balanced cup and may change my current recipe to this one, depending on the coffee beans. I tend to like a little bump on the acidity and I found my current recipe can get there. I stopped blooming for a while already since my cups were not opening as much as I wanted when blooming like most of recipes recommend. For those who are interested in a recipe without blooming that may get you a good coffee: - Same grind of the video - Same proportions of water/coffee. - Instead of dividing by 5 pours, do 3 instead - Eg for 18g coffee and 300g water, do 3x 100g pours (the first pour is the "bloom on steroids") - Wait 30-45 seconds between them - This depends on the beans. I adapt this every time I start a fresh bag of beans, some percolates slower than other using the same grind setting. - Recipe should finish up in more or less 2'30'' - If it finishes too early (3''), grind a bit coarser or decrease the pause time between porus. If you tried, let me know if you enjoyed it 😀
This appealed to me because its easier, though I did 15g/250ml with a 50g bloom and it came out so good, so much better than my results previously which were always inconsistent and frustrating. Thank you so much for sharing and thank you James for this improved technique. When my mom made coffee she always poured water straight from the boil and poured in a certain amount, allowed it to draw down, and repeated these steps until she had the desired amount brewed. Everyone loved my mom's coffee and were always amazed at how good it was. She just used regular store bought ground coffee. I have been meaning for some time now to repeat her technique. I see why it was so good. 😊
_Hoffmeister Procedure for V60 Dripper Coffee Brewing:_ 1. Prepare Coffee Grounds and Water: ---Use 15 grams of coffee grounds and 250 grams of water. ---The coffee grounds should be light roast and finely ground. 2. Preheat the Dripper: ---Use a plastic V60 dripper for better heat retention. ---Rinse the filter paper and preheat the dripper with hot water from the kitchen faucet. ---Ensure the dripper is sufficiently preheated (it should be uncomfortable to touch). 3. Boil the Water: ---Boil the water to 100°C. ---Use soft, filtered, and clean water. ---Prepare the Coffee Grounds: 4. Pour the coffee grounds into the dripper. ---Create a small crater in the center of the grounds. ---Set Up the Scale: 5. Place the dripper on an electronic scale. ---Zero the scale. ---Bloom the Coffee: 6. Pour 50 grams of water over the coffee grounds. ---Lightly stir to ensure all grounds are wet. ---Let the coffee bloom for 45 seconds. ---Add Water in Increments: 7. Pour 50 grams of water every 10 seconds using a gentle circular motion. ---Pause for 10 seconds after each pour. ---Continue until you reach a total of 250 grams of water. ---Maintain a pouring speed of about 1 second per 5 grams. 8. Swirl the Dripper: ---Gently swirl the dripper to ensure even extraction. ---Ensure the liquid does not reach the rim of the dripper. ---Complete the Brew: 9. Let the water drain completely. ---The total brewing time should be about 3 minutes. ---Adjust Grind Size if Necessary: ---If the brewing time is too fast or slow, adjust the grind size accordingly. ---Ensure the coffee grounds are not too fine or too coarse. 10. Serve and Enjoy: Explanatory Notes ---Grind Size: The grind size should be finer than usual for V60 but not extremely fine. For light roasted beans, a finer grind extracts more flavor. For dark roasts, grind them coarser. ---Preheating: Preheating the dripper with hot water helps maintain the brewing temperature. ---Blooming: Blooming releases carbon dioxide from the coffee grounds, allowing for better extraction. ---Pouring Technique: Using a circular motion and pausing ensures even distribution and agitation of the coffee grounds, resulting in a balanced extraction. ---Swirling: Swirling the dripper ensures even extraction and prevents channeling. ---Adjustments: If the coffee is hard to drink, check the grind size, grind quality, water quality, and coffee beans. Adjust the grind size if necessary to avoid over-extraction or under-extraction. ---By following these steps, you can brew a delicious cup of coffee using the V60 dripper.
Regarding using hot tap water, I boil the kettle with an extra 100g of water for preheating. Otherwise in my instantaneous hot water system I have to run the tap for around 15-20seconds to get hot water through to the tap, maybe dumping 0.5 - 1 litre of water down the drain in the process. So tap water is probably fine if you’re always using the hot tap and always have instant heat.
Tried this with a Chemex. Even with double the amount, it works very well. The end results were a much better, sweeter, fuller bodied 500 ml of coffee!!! 30g Ground Coffee, 500g Water 60g Bloom Pour (45 sec) Then successive 88g pours as with V60 Wonderful! Thanks, James!
If you are having stalling issues no matter the grind size, try NOT leveling the coffee bed before you create the divot before bloom. This was a game changer for me and realized leveling wasn’t in the actual instructions - I’ve just forever know leveling the bed as step one. Also, I found a single swirl motion after final pour was plenty to level the bed. Too much swirling, like James said, seemed to slow it all down too much. I had my best cup yet after I made thes changes, drained right on the money (3:04) at 20 clix on my C40.
Lance Hetrick mentioned not liking making a divot because he thinks it “tamps” the bed a bit and clogs the filter. This is what I’m guessing was the case when I was leveling the bed first. If it’s just a fluffy mound of grounds, it seems to not force the grounds down into the cone.
Damn. Thanks for this gem! I had my k6 starting at 90 and it was well over 4 near 5mins. Naturally I adjusted coarser. Had it at 120 when I thought no, this can’t be right as taste isn’t improving. After reading this I reverted back to 90 and got my time under 3m 30s! Just need to perfect my technique. The taste was much better as well ❤️
So glad you created this video about brewing a smaller batch. I've been brewing 18g-300 (and varying my brews around that ratio) because most of the V60 technique videos I've watched were about brewing 18-20g of coffee for 300g+ of water. So, thanks for this!
I’ve been using this technique for two weeks and gradually adjusting my grind and pour. I just made the best cup of coffee I’ve ever made at home. If anyone else has the Wilda Uniform grinder, mine is set at 22. Anything smaller leads to a brew time longer than 3m30s. Thanks for this, James!
I just grinded way to fine for this and achieved a brewtime of 5 minutes. That coffee tastes like hatred and sorrow :D But at least I now have a lower bound for my grinder.
@@Tech2Rush No problem. It does change with the coffee, you're using, I've since found out. So with every new bag, I start at 21, follow this technique, and then adjust if it's running too slowly or quickly.
I work as a barista for over a year in one spot in Poland. When I came here the technique for V60 250ml was quite absurd and the "one pour" technique was quite fussy, especialy when the place got busy. I changed and notched standard my technique to be the same exact as the one shown in the movie. It never came through my mind that this could be something worth noting, so I am deeply surprised and glad that my experimential brew method actually came out to be a technique presented by James Hoffmann himself. It's high time to bribe to my co-workers I was earlier before the Coffee guru! 8))
@@kamilpilarski8656 nowadays nowhere, my work as a barista has ended with my studies, I will probably be still going around some festivals/championships just having fun :)
Thank you so much, this was what I needed for my daily routine!!! I preheat my ceramic V60 with the kettle. I replace the kettle lid with the V60, so it's getting hot alongside with the water and I do not have to waste extra water. The V60 fits perfectly into my Hario kettle, with other ones I do not have experience.
I just got a ceramic V60 after my plastic one cracked, and noticed the coffee tasting off despite no change to any other variable and after watching this video I've realized that my pre-heating was probably the issue since it wasn't something I had to worry much about with the plastic version. While watching this video I had a thought about having my V60 flipped upside down on my Hario stovetop kettle, but your idea of using it as the lid is even better. Thanks for the idea.
I've been an aeropress guy for 10 years now I bought a v60 a couple years ago but didn't think it was better . It really makes a difference how you pour the water . Now I'm a v60 guy somedays
I brew 700ml every morning for me and my wife. I've been trying to go back and forth between your original method and Tetsu Kasuya's 4:6 method. With yours, I just pour very slowly once the brewer is nearly full until I reach the total, totally ignoring the time checkpoints, and the results have been pretty good. I also get excellent results with the 4:6, and I'm currently in the process of trying to decide which I like better for such a large batch. I'll definitely be trying this one for those rare days I make a single cup - the 4:6 has been my go-to for 300ml.
This is almost exactly where I end up. I brew 600mL and I find much more replicable results with the 4:6, especially when using a new coffee - I can brighten or sweeten the coffee as seems fitting for what I'm drinking :)
Fast extracting burrs are legendary for doing larger pourovers, I do up to 40g/600ml for my morning cup andI bet I could still go up to batch sizes and still have my drawdown in under 2 minutes, I stopped even needing a recipe
Get a Moka pot no need to worry about the technique, just pour in a little water near the end of the brewing time so that the upper chamber won't get too hot.
I religiously followed your original method. I just tried this new method today and my cup of coffee was noticeably brighter and more evenly flavored. Thank you 👍🙂.
Same! I was using James' old technique but sometimes it would work well, but other times it wouldn't be quite right. Never undrinkable for sure, but I'm stoked to try this out when I'm back home. (Currently traveling with my Aeropress for the holidays!)
Much appreciated! Was a specialty barista for 4 years before I went back to school. I’m finding time to get back into coffee as a hobby but feel like a beginner again. Still trying to master brewing at home on a budget without the variable temp kettle and Mahlkonig. Now I have the palette for great coffee but have lost a lot of my sensory and technical skills. Your videos are helping a lot
For those with the Hario Switch, I recommend the "Steep Over": We start with 15g of coffee, switch CLOSED. Slowly pour 50 ml water (1:3.33 ratio) (96 degrees, higher for light roast), let sit to bloom for 30 seconds, Open the switch and immediately start pouring in another 190ml (for 240 total, 1:16 ratio) "Tales single pour" style (start slow in middle, slowly circle your way to the outside.). (Optional Tales style stir, recommended). Drain. Done. Drink! Grind size, 11 on TimeMore Chestnut Xlite. I'll be interested to test the method in this video with the addition of the 30 second initial steep.
If you like a big mug in the morning with milk I do this 1:10 with 25g of beans and add 100g of barista oat milk afterwards. Works fine with a 02 v60, but when you are using that much grinds, there are more fines, and you need to pour closer to the bed and very gently so as not to push them all down and clog the bottom.
I’ve been doing the original technique every single day since the original video came out. Very excited to give the new technique a try tomorrow morning. Thanks for breaking brewing down methodically!
Just tried my first ever proper coffee with the v60 (from instant as I was bored of it) thankyou for the easy to follow video, although I did mess up the timings to where all the water went at around 3,45 (possibly also due to I bought pre grinder coffee) it tasted so much better I will definitely be experimenting alot with coffees now!
Today was a Big Day. My first ever grinder, and my first go at a V60. Followed these instructions to the best of my ability, and oh my golly gosh, I had nectar to drink. Thank you so much for letting me learn at the University of James.
It is 14:57 in East Setauket (NY, USA). I'v just finished drinking coffee made following this protocol. Beans: 18 g, medium roast (mix of two espresso blends (Brazil, Java, India and Brazil, Guatemala, Ethiopia I mixed in 50/50, i e., 9 g each) Grinder: Krups GX5000, setting 3 (out of 9) Water: 300 ml added in 5 pours with 10 s between the pours. Drawdown time: 3 min 53 sec Result: subjectively, much more concentrated ("stronger") cup than after your original V60 technique. More body, balanced sweetness and acidity. Overall, enjoyable experience. Thanks for sharing!
For those familiar with Tetsu Kasuya’s 4:6 this must come across as very similar. In essence this Hoffmann recipe translates to how you would brew a 4:6 with a split of pours intended for a more sweet tasting cup (a slightly smaller first pour compared to the second pour, instead of two even first pours for balanced taste or a slightly larger first pour for more acidity) and standard strength (rest of pours divided evenly into three pours, instead of just two even pours for less strength, or four even pours for increased strength). Major difference of course being the philosophy of Tetsu to not disturb the bed with swirling and a much coarser grind. I would go as far as calling this the Western version of the original 4:6. Funny enough, this is exactly how I have adjusted the 4:6 recipe, as I want a more sweet cup, I have had a hard time daring to grind very coarse and with my Western stressed out mind never ever having patience to just let the bed rest and eventually tap out and swirl like the Hoffmann-wannabe I am. (My girlfriend went as far as printing a t-shirt for me as a Christmas present, so I could have my own Sufficiently agitated-shirt, just like Hoffmann.)
Yep. Pre-heating the dripper is another great insight here, too. 4:6 is my go-to method since personally I find it easiest to get a consistent cup with (probably due to my clumsiness, hah) and this method seems easier compared to the original Ultimate V60 technique, so I'm looking forward to trying it out. ...if I can get the swirl right without making a mess :P
@@Andrew-wp1bz this is important to note. The core mechanics of 4:6 are solid but definitely nothing innovative. The claims the method makes beyond that are overreaching and seem to be nothing but brewers cup showmanship.
Same. I followed Tetsu Kasuya's 4:6 methods for 250g water (for 1 cup serving) and modified it although mine is 15 seconds in between each pour and I omitted the swirling done in this video. Might have to try 10 seconds interval.
After having independently dialed in what we enjoy as a V60 method, I found this video by James and thought my partner and I would give it a shot. What I discovered is that coffee truly is very subjective. Neither of us preferred the coffee produced by this method. Fineness was about right, as my extraction time was somewhere in the 3-3:30 minute mark. Our usual recipe is 20g in, 320g out (1:16). This recipe is 15g in, 250g out (1:16.67). This method uses 5 pours including bloom without letting the liquid drain all the way; my method uses 4 pours including bloom, letting the fluid drain below the bed surface before starting the next "attack." This method uses boiling water, ours uses water at around 205F (96C). We prefer light roasts. What we found is that coffee produced by the method illustrated in the video tasted fairly weak (or perhaps was simply more "clean"). It lacked body, and whereas the method we had dialed in produced coffee that was enjoyable to drink after only cooling somewhat, becoming delightfully fruity and complex while still hot, the coffee produced by this method had to cool quite a bit before it started producing the complexity expected of the light roast bean we used, and even then it felt like we had to reach for those notes. But flavor, as in all things, is completely subjective, and we tend to prefer coffees that lean more towards the acidic side of the balance.
I tried this several times and the coffee tastes great. Then I realized this can me made simpler. I use a stove top kettle similar to a big Turkish ibrik. So I just heat the COFFEE grounds AND the water together and once it starts to gently simmer, I pour it through the V60. I love it! I cannot say it tastes way better with objective certainty but I definitely love the simplicity for those of us who do this stove top
Thank you James! A quick comment on pre-heating, I think for the average house it's less wasteful to use a little water from the kettle after it has boiled than it is to run a hot water tap up to temperature!
I just discovered this channel this week. I really pursue a good cup of coffee everyday. Wish I had found this years ago. Loving the content. This is definitely going to take my coffee to the next level. Thanks. 😌
Hearing "Don't obsess over the technique" while I finish writing down notes of all the details that you mentioned over the video. Thanks for this video! I've started exploring V60 recently and, sometimes is ok-ish, sometimes is terrible. There's a ton of great advice here.
My partner and I have have switched from coffee with cream and sugar to black coffee and your videos are really helpful explaining the chemistry and technique for a better V6 brew. Heating the V6 with boiling water from the kettle isn’t bad because it takes a while to run the tap to hot and all that water goes down the drain. I don’t use tap water in the kettle. Thank you for posting!
Agree! It's disturbing how long I've got to run the tap before water comes out hot! I'm planning to actually measure the water it takes just to see whats wasted.
I too have to run the water too long to get hot at the sink. My solution is to put the hario in a bowl with about 1/2 cup water and run it for 2 minutes while my kettle is heating up. The Hario is nice and warm with steam ready to go when the kettle is ready.
@@knitsox0727 👍🙂 Just the other day I tried something that worked pretty good. I put the paper in the V60, put it on the cup, put it in the sink and fill the V60 with boiled water. Once the water drains and the cup is full, the rest of the water stays in the V60 and the whole thing gets nicely warmed and the filter is rinsed at the same time. 👍 Probably waste at least a gallon/4 liters running the tap until hot.
Glad to see a 1 cup technique. I've adapted your ultimate technique for a one cup recipe and get pretty consistent results that I'm happy with. Definitely pays to go a bit finer than you'd think. I keep grinding finer and finer so that after the draw down I've pretty much got mud, than back it off a bit so there's definitely a ground texture again. That's generally my grind sweet spot.
Great update on the V60 technique! Would be wonderful to have a suggestion on how many clicks on a Comandante grinder to get the desired grind size. Thanks!
Good question. I recommend that we all use the little Kruve Brewler tool which allows good estimating of grind size in micrometers, so that we can more clearly communicate and compare. For me for example, my typical grind size for a V60 with this technique is about 1100 microns...
And the adjustment for darker roasted coffee would be much appreciated like how coarser should I get for medium, medium dark, or dark roasted coffee compared to the lighter one
2 ปีที่แล้ว +2
I found the sweet spot at 22 clx on most coffees. but it varies a lot depending on the coffee, water composition, climate etc. unfortunately, there is no one fits all answer.
What I really love about this recipe is how clever Hoffmann managed to create something repeatable for most people. Kasuya's recipe was designed for super special & highly soluble coffees and also calls for flawless pouring technique (Kasuya is a real master) so not easy for most people at home. This technique solves two major issues: 1) Pouring technique. It's forgiving as you don't let the coffee bed dry, so chances of creating pockets and channels is greatly reduced. 2) Finer grounds: this is particularly important, as regardless of how cheap or top tier your grinder is, PSD improves as you go finer. More uniform grounds, which translates to better flavor uniformity. Finer grounds also allow for longer draining times, essential to increase extraction. What i don't like: 1) I'm not a huge fan of swirling. Most low end and barely decent grinders produce too much fines. Swirling clogs the filter and your draw down times increase bit more than expected for the grind size. This particular recipe is sensitive to fines. Way too much of them and your filter will choke. I'm trying this recipe using a shower screen by Hario, the drip assist. Will post my results later.
wrong. 1 data shows that particle distribution improves as you go coarser. that's why Kasuyas recipe works well because coarser grounds give more even distribution. 2 you don't need perfect pouring technique it will still be good perfect techqniue just gives you that extra few percent. 3 many super special coffees are not that soluble. 4 a shower screen by hario will reduce ur agitation leading to a less evenly extracted cup. swirling is good if you have a good grinder. you should have a good grinder if you want to really enjoy your coffee but again kasuyas recipe is honestly more forgiving for bad grinders.
@@efafe4972 1. Unimodal PSD is one thing. A better PSD can be another one. The debate is still open. A more bimodal PSD ain't necessarily worse. 2. A technique that calls for full drain in between pours exhibits a higher risk of putting astringency in the cup. This is factual and WB champions like M.Winton have stated this many times. 3. Tools like the Hario drip assist certainly lower agitation but not necessarily on a detrimental way. You just can't state that lower agitation translated into less even extractions. Please take a look at how newer zero bypass percolators work and you'll get my point. And yeah I'm aware of the conical shape of a typical dripper and its natural drawbacks and differences against cylindrical shaped drippers. 4. Highly processed varietals for competition are intented to be more soluble as most WBC have also stated that those super special coffees tend to shine at very low extractions. Please check Lance hedrick's take on his suggested method for any dripper. And finally, yes Kasuya method can be more forgiving by PSD alone but grinder quality is always relevant. In fact, Vincent from tales coffee posted an interesting video on kasuya technique and he explains how excess fines for this particular multiple pours recipe can lead to clogging of the filter and unnecessarily extended brew times.
Made one while I was watching. Can’t believe how different this coffee tastes. Before I was grinding so coarse and still tasted bitterness, and coarser grind made for a hollow taste. This is rich and balanced
I am currently taking a ceramics class and was thinking about making some of these as christmas gifts. I was wondering what I'd need to work on in order for them to make good coffee. Perfect timing for the video!
Based on how similar brewers based on the V60 have been made, the key differences have always been the ribbings and the hole at the bottom. Kasuya's V60, for example, has different ribbings inside which help with how fast the water goes through the brewer and therefore the water has a different contact time with the grounds.
@@mark030531 Ill have to look up examples of what people think work well and try to imitate that, adding swirls like that on the pottery wheel is something that can be done for sure.
@@OomPapaMaoMao Seems pretty difficult, but I know nothing about pottery/ceramics anyway. Good luck with that, and I hope you get it done in time for Christmas!
I was pleased to find that-- over the past few years-- my home technique has naturally evolved from the Ultimate Technique into something closely resembling this one.
Weirdly you can get a huge difference in texture just by choosing different roasts, blends of coffee, I have never been able to explain why, but remember this from my days of playing with my wife’s beloved Melitta drip machine, I mean a filter should not be passing many fines should it ?
Perfect timing! Right as I was preparing to make my morning cup. I ended up a little too fine, I think. Last drawdown was pretty slow. I don't know if this was done with washed or natural coffee, but I drink natural processed fruity coffees, and brewing at this temperature seems to nearly eliminate those delicate flavors I love so much. I'll try this one again with cooler water and see how it goes.
Let it cool for longer! The flavours are definitely there. If you're using fermented naturals go for a 1:19 ratio for delicate results and to lessen the fermented taste
@@magohipnosis I did notice that because of the hotter brew, I had to let it cool longer to really appreciate the taste of the cup. It was not unpleasant, not by any means. It just wasn't as fruity as usual. I'll give it another try at that temp but with a slightly larger grind.
THANK YOU!!! I watched your old video yesterday, and tried the technique on my Cemex although my technique was not perfect. The coffee tasted 100% better! Not only was I using way too much coffee, I was also using a very coarse grind. Essentially I was pouring out money, and coffee never seems to taste proper. Today because of your videos, I made a great cup of coffee, that was balanced and not acidic! I will continue this technique until dialed in. Thank you again, this video helped tremendously!
I'm so happy I bought my Clever Coffee Dripper years ago, and have been shilling it for every since. It's such a simple design, but saves *all* the faff associated with pour-over coffee, but retains all the benefits. You get to steep the coffee, since it doesn't drain out of the pour-over basket until you put the whole thing on top of your mug, which is what moves the stopper up, allowing the coffee to flow out. It's made of plastic, so it doesn't make the coffee cold, and as long as you preheat the mug, it'll all be piping hot and lovely and strong.
What the hell James! This recipe changed the taste of my coffee so much! The berry notes came out so much. I thought I could only get this result with the 30g pour over method and was resigned to my single cup just tasting a little weaker. Thank you!
Idea for a next video: compare a bunch of common (good) grinders and a few fancy ones versus the universal grind size meshes, and tell us how the settings on the devices are connected. That way you can objectively suggest us grind sizes.
Good idea, but even this won't allow you to make statements across all grinders. At the very least you still have to contend with burr alignment, let alone things like degassing, humidity, etc. Just too many variables to make "universal-ish" grind sizes statements.
Yes! Finding the right grind size with a new grinder or a new technique takes me days! It would really help to have some ball park numbers for grinders like the Encore, Niche zero, and Ode
Strongly agree for having a more specific grind size recommendation. One point of reference could be how many clicks on Comandante, and we also know each click is 30 microns (+/-) and many grinders have ways of estimating micron value at a setting. If you suggested, eg, 650 microns, I could convert that to C40 clicks and then make adjustments based on timing. Patrik (April) used Comandante clicks and it helped immensely. FWIW I started using his combo of circular pours with center pours, and my ending bed is always nicely flat, and the cups have been consistently delicious. But you're still my fav weird coffee person.
It took a while for me to know the one single mistake I was making because of which I was getting sour taste with light roasts. In trying to pour in circles, some water was directly poured on the paper cone and it went straight to the lower chamber without passing through the coffee grounds. Now I keep the circles smaller and I am so happy to get a delicious cup of coffee. Thank you very much. I guess the secret is to first follow the recipe to the perfection and then adjust it until you get good taste.
As usual really clear, easy-to-follow, unfussy, non-snobbish instruction. You, sir, are a boon to we TH-cam watchers who want to make ourselves some good coffee at home. By the way, will this work well with the 02 V60, or do you really need the 01?
@@sianmilne4879 Thanks. Yeah, I've seen the other video. The question is this: since I only have an 02 V60, am I OK using this technique for a 250g brew with the 02 (which I normally use for 500g brews), or would it be much better to get the 01 size V60?
@@martyhopkirk6826 James point about pouring is really just not to pour from too high, doing this technique with an 02 is fine I'm sure, at least with my hario kettle I can pour an even stream pretty close to the bed of water (Angle of the walls and size of the hole is same on the v60 drippers, it's just the height of the walls that differs). Then again a plastic v60 costs just about nothing, it's just bothering to get filter papers for it really.
I have heard you many times mention the difficulty of preheating ceramic with hot water and I agree. But for years I have been preheating ceramic using the microwave and I find that the superior heat retention over plastic makes for better coffee. I'd love to hear your thoughts on this. Have you tried it?
Essentially this is the Kasuya 4:6 method with hotter water and a shorter pulse timing, with finer grind size. Is there a difference between this new technique and Tetsu Kasuya's 4:6 method in terms of taste during your testing? Cheers!
I've been doing a similar thing for a while but with 45sec pulses like in 4:6, the finer grind size definitely helps in a better, richer extraction. Highlights light roasts very well. The hotter water temperature only for light roast imo, for medium and dark I go a bit lower otherwise it starts to get a bit bitter.
@@Jotil I've mainly used 4:6 method to brew larger doses to get more consistent results since it's pretty easy to control the sweetness and acidity using that method. But for smaller doses up to around 15g of coffee, I mainly use the kono meimon brewer which brings out more body and sweetness with the technique I'm brewing.
I thought the same as soon as he mentioned 5 even pulses, but imo this method has significant differences. With the 4:6, you're letting the water drain after each pour. This has a huge impact on how much agitation is introduced. Also, most people just do a basic 4:6, when the real benefit is how it can be adjusted in a multitude of ways. Without doing that, it's not much different than any standard pulse pour method.
WOW. I didn't expect such a dramatic difference! These steps made such a huge difference from the results of the steps I was taking. I thought I knew what I was doing before this! You have changed my life. Now let's be fair, I don't owe you my life -- But thanks! This made an unforgettable cup - just because it was so pleasantly different from my own previous results. Cheers
I pulled out my ceramic Hario v60 after watching this and I have to say it has become my favorite coffee. Preheating my Hario was a challenge as my hot water takes forever to arrive at the kitchen sink, so to solve that problem I put it in a bowl with an inch of water then into the microwave for 2 minutes while I wait for my kettle to boil. I did try to preheat on top of my kettle, but it just didn’t get warm enough. Thanks for a new morning routine.
We don't have hot tap water for me to pre-heat the dripper prior to brewing. So, my default is to use the good soft water in my kettle to rinse the paper filter and pre-heat the plastic dripper simultaneously. Doing this is a bit wasteful given the quality of water I use. So, this is the one step you recommended that's not repeatable given our home limitations. Secondly, this 5 pour method is similar to Tetsu Kasuya's 4:6 method, but the main difference is that Tetsu has a 40-45-second interval between pours, and he let's the water drain down after every pour. He uses 20g of coffee to 300g of water (1:15).
I usually brew 1-2 cups of coffee in my V60, and have always used James' ultimate V60 technique for guidance. With light-medium roasts the technique is infallible, but the V60 has always been a struggle for me for medium-dark roasts 😵💫 I started to think maybe it's just not suitable for darker roasts, at least for my coffee taste preference? But I'm going to give this adjusted technique a try and see!
You’re presentation style is so calming, I need a cup of coffee 😂 but seriously, you are a master instructor, kudos. My wife and I were doing everything wrong with our pour overs and your video has helped us immensely. We changed from using an Aeropress to the V60, and we like the pour over method much better. We weren’t preheating and our grind was to course, and the final swirl really works, thanks. 👍
I just bought my first V60 and tried your technique. First off the flavor of my coffee from the v60 was miles better than my cheap coffee machine I've been using for years. I did feel like my technique isn't great yet and I always screw up, whether that be the timing or the pour volume or speed or what-have-you. I do like 2 things of my new v60 right off the bat. Firstly, it makes my coffee so much sweeter. Secondly I'm in full control of how it tastes now, but that could be a good thing or bad thing. Time to get in more practice.
Don't worry about it. When I first started with Hoffmann's old technique it took a while, especially with my shitty kettle that likes to drop 200g of water if you tip it too far. But with time it will feel like second nature. Now I'm back to messing up the new technique the cup is already better. It really is a joy to discover home brewing. Sure a good grinder is not cheap but not that much more than a cheap coffee machine (I use 1z Q2 ~ 100US). But per cup it costs only 60 cents to 1 buck for very good coffee and the result is night and day. Happy brewing!
Thank you so much for this video. I think my biggest problem in having a tasty cup of coffee has been due to the fact that I use a ceramic V60, so I'm losing significant temperature in the brewing process.
In absence of a v60, I looked for what i had on hand. I found a one cup strainer for loose tea. I put a coffee filter inside, 2 mounded tsp of fine to med ground coffee and sat it inside a tall mug. I boiled water in a pot and poured 8oz into a glass measuring cup. I poured half of the water into the filter set up sorta slow and the grounds jumped up the sides a bit. I gave a little agitation with a spoon, then i poured the rest of the water in, slowly over the spoon to clean it, then rotating the mug, i poured slowly along the sides of the filter to clean down the grounds to the centre. Coffee turned out pretty good! Did all that, then looked up this vid whilst drinking my brew. Turns out i wasn't too far off. Got some good tips from watching though for my next cup! Thanks!
This video inspired me to experiment with a slightly altered recipe that is midway between this technique and the one-pour technique. Here it is for those who would like to try: Ratio: 60g a liter Temp: 96°C for a light roast (have not tried this with darker roasts yet) Grind size: Quite fine, like in this technique. For a light roast, I’ve been doing 16 clicks on a Timemore C2 grinder Bloom: 20% of the water weight (50g for a 250g brew), swirl and let sit until 45 seconds Then, one pour for the rest of the water, lasting about 30 seconds. I tend to pour in a spiral pattern, starting from the center outwards, then back in and so on until I reach the brew weight. Swirl and let draw down. I’ve been getting brews that are about 2min30s. Let me know how this goes!
I’d love a video like this specifically for dark roast, it’s all I ever drink. I’ve found in my own experimentation that blooming my dark roast really ruins the taste for me. I thought I was nuts as that’s what all the videos say to do. I now skip that step and personally enjoy my daily brew a lot more. Love yours vids and have learned a lot. Living in Japan, Hario products are a breeze to find too. Thanks for all your hard work, James.
Hello! Usually with dark roasts drawdown times will be faster, so you'll need to compensate to taste. Talescoffee is a youtube channel that recommends even a COLD bloom! But also is very popular with singlepour (no bloom) recipes.
maybe try something like a hario switch? It's kind of expensive though but I've enjoyed using mine. For dark roasts and v60's I see a lot of japanese IG users doing the center pours for dark roasts leaving that type of crater bed James shows in the video, I'm not sure why but I see it almost exclusively used in japanese posts.
Excellent video as usual... French press keeps 100% of the coffee in contact with 100% of the water all times, so following that fact, when I use the V60 I try to keep 100% of the coffee in contact with all the water, meaning I do not leave the coffee to stick in the paper while I pour the water. (Pretty much what James did but without the measurements).
I hadn't used my v60 in a few years and I honestly forgot how I used to do it. Thanks for the relatively easy recipe. I just made my first cup this morning and it tastes delightful. I used a slightly more coarse grind setting on my Timemore chestnut C2 hand grinder with darker medium-dark beans and found the total brew time finished 20 seconds earlier but the coffee taste delicious.
The gentle swirl part really makes a difference. Used to have that massive crater in the coffee bed. Once I started to swirl twice to get the coffee running, the coffee bed was flat and the taste was better. I only do 2 pours: the initial one, swirl, wait 30 seconds and then start with the second one(the last one). After that, I give it another swirl and try to also get the coffee from the corners with a tiny spoon. This does the trick.
Hello, Mr. Hoffmann :) I have used this recipe in Koar and it tastes amazing. Have you ever heard of Koar? It is a Drip method developed and made in Brazil :) it gives a sweet taste and body. Like V60, it uses paper filter :)
Great video as always James! I have a tendency of writing suggestions so here's another one: Have you tried comparing the brewed coffee from different stages of this 2 minute process? Much like spirit distillations do, you could separate that into probably 4-5 different containers and see what tastes better worse. I'm expecting different flavors to be extracted at different times in the brew.
I actually just got into this channel. I've looked at coffee as sort of a drink of necessity and only recently looked at it as a drink that can be enjoyed both from the drinks taste and also it's creation. I have yet to find the process that really works for me, you know when you get in that moment and then it just "feels" right. One day hopefully. But I am seeing and hearing all about coffee implements and history that I've never heard of before ever and it's absolutely fascinating. It also, sadly, leads me to believe that I've never actually had a "good" cup of coffee. And I'm kind of disappointed by the fact that it takes so much research, work, and dare I say, money. To truly be able to explore the richness and depth of coffee and also to be able to tell them apart both in their profiles and just in knowing a good vs a bad. I've rambled enough I'm sure ultimately I just wanted to say that I'm learning quite a bit and I appreciate the information. Here's to a more pleasant future with my coffee.
I dont think it takes that much money actually. We are talking tens, not hundreds of pounds (but i can be if u like) You can make perfectly coffee in a cheap French press that makes delicious coffee . Or aeropress. There are some decent burr grinders out there . Then you just need fresh beans. And good water . Biggest problem is good water. Especially if u live in a hard water area. Keep it up and keep looking thru this channel. I hope most of your answers will be satisfied, but dont overthink things (even if he does 😆)
James - I've used your recipes religiously over the years, from your original V60 technique, to the Clever Dripper, and Hario Switch + Sibarist filters. This one is another simple, repeatable technique with amazing results. During my first attempt, the resulting cup was phenomenal (Stumptown Guatemala El Inierto Pacamara, more of a medium roast, @204F). I used same grind setting on my Baratza Vario as my Hario Switch + Sibarist recipe (3M). Draw down was done right at 3:05. Kudos to Matt Winton for arriving at a similar technique independently and for your recognition of his work. My plastic V60 has gone unused for years but the thermally neutral properties and effect on the brew make sense, so plastic V60 it is.
After watching this video, I used this technique with a slight variation because I like oat milk in my coffee. First, I brew directly into my mug, I pour 150-180 ml of water ( depending on how dark the roast is and how strong a coffee I want to have that day) over 15g of coffee using this method . Then add oat milk directly over my coffee and get it to the color i want ( i can tell the taste of the coffee by looking at the color), and then I commit blasphemy. Because i cannot be bothered to heat the oat milk beforehand, and now the temperature of my coffee has come down after adding oat milk, i microwave my cup just short of boiling. Before people come at me with pitchforks, let me tell you, this is the most delicious coffee I have ever had and i have twice to thrice daily with zero shame. Thank you James.
All VERY good James but, personally, I prefer the (excellent quality) plastic Melitta cone with Melitta ‘Gourmet Intense’ papers. And Melitta have been at it for almost 120 years - so since before you were born! ’ papers.
And the clever (and I'd say better-quality) twin-holed Melitta cones allow you to make either one or two cups at the same time - dead-simple but BRILLIANT and a huge advantage over the v60. Both the x2 and x4 Melitta cones allow you to do this and of course give you useful choices of filter-papers.
Its pretty much the 4:6 technique with some small adjustments! I like it a lot, dont forget you can adjust the technique the same way, you can adjust the 4:6 technique. For example: Do a 40G Bloom for a sweeter taste, or combine the last 2 pours for a lighter taste :)! Thx for the video and recipe
I was think exactly the same as you when I was watching this video. Although 4:6 technique usually calls for a much lower brew temperature (usually below 90 degree celsius) to prevent over-extraction. But since I really enjoy the sweetness and fuller body that higher temperature brings I'm gonna try this method next time and see how it'll go!
I've often been curious about exploring the realm of making my own coffee and these videos give me hope that I will be able to produce not only a good cup of coffee, but repeatable results. Thank you. (Edit: that isn't instant coffee, obviously)
There is no one truth or one way. You do you if you enjoy the coffee. Its at the end what you like, not what some grey haired brit tells you is the best
A few quick bits: Firstly - it appears I've ended up in a similar place to Matt Winton's Five Pour Technique. I was aware of Matt's work, but hadn't watched this video recently, and I think we've just worked our way to similar techniques independently. Shout out to Matt for getting there first!
Secondly - excuse the error at 10:13 where I say "Don't be afraid of going a bit coarse" when I meant "finer. Apologies!
Third - regarding preheating with the hot water tap: There's clearly a lot of variation out there on this front, and I could well have made a mistake here. It might be better to use a kettle. I'd recommend transferring the V60 to the sink before adding the water, to slow its exit from the cone, which helps do more heating up with less water.
I'm seeing Matt tomorrow in Seoul, I'll show him the video!
Hey james! I've always wondered, what scale do you use? Love the look of it and the built in timer. In the market for a new kitchen scale.
@@samlawson635 It's the Acaia Lunar
I would love to see a run through at the end of your technique videos without the talking just in real time (no cuts) to get a sense of what the process will look like straight through.
Matt Winton's is identical to Tetsu Kasuya's, so I don't think either of them will mind that you ended up with a similar method.
1 Cup V60 Technique
15g Ground Coffee, 250g Water
Try to use best possible quality of water
Try to use water as hot as possible after boiling
Use swirling motion, aim for 5g/sec Pour rate
Try to keep spout close to surface
1. Preheat and Rinse (Plastic) Brewer and Filter with Hot tap water (Hot to Touch)
2. Dig a mound in the middle of the Ground Coffee
3. Zero/Reset Scale with Brewer and Ground Coffee
4. Boil Water
0:00 : Approx. ~50g Bloom Pour
0:10 - 0:15 : Gentle Swirl
0:00 - 0:45 : Bloom
0:45 - 1:00 : Pour to ~100g Total
1:00 - 1:10 : Pause
1:10 - 1:20 : Pour to ~150g Total
1:20 - 1:30 : Pause
1:30 - 1:40 : Pour to ~200g Total
1:40 - 1:50 : Pause
1:50 - 2:00 : Pour to ~250g Total
2:00 : Gentle Swirl, Wait for drawdown to Complete
Total Brew Time: Approx. ~3:00, YMMV; Adjust Grind if necessary for Taste/Time
Too Fast/Acidic = Finer
Too Slow/Bitter = Coarser
Should be pinned
Don't forget slightly lower water temperatures as the roast darkens
Thanks for this! Love how 'Tea' is commenting on a coffee video.
Is it always a 50g pulse? I usually brew 500g and am wondering if that will result in too long of a brew time?
In case anyone else doesn't like the formatting/capitalization
James Hoffmann’s 1 Cup V60 Technique
15g Ground Coffee, 250g Water
Use best possible quality of water (soft, filtered)
Grind: medium-fine
Use 100 degree water for light roast, 90-95 for medium, 80-85 for dark
Plastic V60 recommended
Use circular pour, aim for 5g/sec pour rate
Keep spout close to surface
1. Preheat and rinse brewer and filter
2. Dig a small indent in the middle of the ground coffee
3. Zero/reset scale with brewer and ground coffee
0:00 - Pour ~50g to wet the grounds (bloom)
0:10-0:15 - Gently swirl
0:00-0:45 - Bloom
0:50-1:00 - Pour to ~100g total
1:10-1:20 - Pour to ~150g total
1:30-1:40 - Pour to ~200g total
1:50-2:00 - Pour to ~250g total
2:00 - Gently swirl, wait for draw-down to complete
Total brew time: ~3:00, YMMV
Adjust grind if necessary for taste/time
Too fast/acidic: finer grind
Too slow/bitter: more coarse grind
Loving this new POV style of brewing with the time stamps on screen along with James’ commentary. Very helpful for visual and auditory learners. It also helps reduce a lot confusion that comes with new coffee tutorials. Thank you!
Same
Agreed. Unfortunately the timings in this video are slightly off. In future tutorials it would be great to keep the camera fixed in that position and to go through the technique in real time. I can't be the only one who follows along watching the video without any system of timing the brew at hand?
I agree, hate to spoil it though but everyone is a visual and auditory learner--one of those old brain myths
For those on spectrum a bit more clean version of the description:
0:00 Pour 50g of water to bloom
0:10 - 0:15: Gently Swirl
0:45 - 1:00: Pour up to 100g total (40% total weight)
1:10 - 1:20: Pour up to 150g total (60% total weight)
1:30 - 1:40: Pour up to 200g total (80% total weight)
1:50 - 2:00: Pour up to 250g total (100% total weight)
2:00 - 2:05: Gently swirl
Drawdown should finish around 3:00
This is slightly incorrect though, it’s 45 seconds after bloom, so it should be 1:00 and not 0:45 for the next step
@@hameedthis video has a description from Papa James himself. I just removed some waiting time but I didn't change any timing. Bloom starts at 00. 45 seconds later is 00:45 in my book. Have a wonderful day!
@@hameed You were pleasantly put in your place. Boom!
@@MrBaz014 I stand corrected! Thanks
Seeing this put my mind at ease. But now I'm questioning whether or not I have autism.
I just tried this - my first time brewing with a V60. Coffee turned out delicious - smooth, flavorful and enjoyable to drink. I have an insufferable sweet tooth and like to add sugar to my coffee - didn't really need to with this. Thanks a bunch for the clear directions and easy to follow technique!
Just made my first cup with this technique, James, and the results were fantastic! I'm excited to test the consistency of this technique as that's what I've always struggled with when making small brews using the varying V60 recipes out there: I'll make a great cup, then a not-great cup, then a great cup, then a confusing cup, and so on.
I experience the same inconsistent results. Though it is frustrating sometimes, I actually like that element of surprise :). I think that is what makes hand brew coffee so unique.
The technique from the video is new for me, so I'm also going to experiment with it. Hope your consistency test is giving good results!
Wow. I've just begun my coffee journey 15 days ago with a Hario V60 set, a 1Zpresso JX-Pro and a good kettle. I've tried your original recipe and others aswell (Winton, Rao etc.). A few minutes ago I tried this one and I'm currently tasting my best cup of coffee so far. Thank you, James!
That's one hell of a nice setup to start with. Have fun.
Me too ! I have same grinder with you. What size do u use ? Me 2-7-0.
@@ahmadfathanhalim2636 im currently dialed in at 3-2-0 :)
@ great,
Small update: After like a month of trying out various settings, my sweet spot is 2-9-0. It does indeed taste more complex than 3-2-0 and I'll stick with that for now.
I have a ceramic V60 and came up with a simple way to preheat it. Rinse filter in the V60, then put it in the microwave for 15-20 secs. It works a charm. I try to avoid plastics whenever possible. Great video, James. Cheers!
You are an absolute genius! I don't know why I never thought of this
I bought the metall one just to avoid plastic, so right now I use boiling water.
@@YeesOlsson123 Put it in your microwave
Great idea! one word of caution though is don't go over 15 - 20 or you run the risk of cracking the ceramic. I just did that today with a ceramic mug which I tried to heat up in the microwave with very little water.
After I wet the filter in the Hario I microwave for 30 seconds. It heats up the ceramic beautifully. I've done this over a hundred times now so I doubt there is a danger this ceramic will crack.
I didn't even get the grind right for the first try and it was still a better cup than I've been making lately. Thank you so much for this!
I had been using your previous V60 technique, with great success. I tried this new technique with a 30 grams/450 Grams recipe and the flavor profile produced was greatly improved. Lots of different notes and perfect extraction. Thanks!!!!!
Interesting. I feel like I've gotten to grips with this technique for single cups, but had been wondering which method to use when I have to brew two cups. My concern is that doubling up to 100ml pours could quickly overfill the V60. I guess this could be compensated by allowing more time between pours, although I feel like it would probably need a coarser grind as well since there will be a slower drain due to the increased dose.
Your original V60 video was what led me to your channel a couple months ago. My uncle recommended I get a V60 after really enjoying the coffee he made with his. After watching many guides, I decided I liked your technique best and I got great results, but I usually only make coffee for myself so I'm very excited to try this new method! I've wanted to get into coffee as a hobby for a few years now and the affordability of the V60 and your videos have greatly helped me on my first foray into coffee so it's great to see you revisiting the technique.
This makes me SO happy. This is almost exactly how I modified your original V60 recipe for my daily pour-over! *Only difference is that I wasn’t doing the pauses. I just pour slowly enough to hit literally those exact times/weights through the pour. 😍
Same here! Been using this as a daily driver for the past few years minus the pauses and its so good. Doing it in 15 and 30g increments works exactly the same.
I’ve been using this recipe basically like 10 years, I didn’t test it as well as he definitely has, but my goal was just an easy repeatable recipe and after trying a ridiculously amount of recipes from barista and roasters, that generally was just a faff I took a notebook and calculated a set of pours in blocks and after a few tries I realised just how dumb easy it was to get a good cup without all the faffing, there definitely recipes that can pull further out but in daily use I prefer this for 250g and for 200g I generally prefer the April 2 pours method or a 2x bloom, for larger brews Hoffmann works well.
Same for me -- for my single cup brews I was just pouring much slower than everyone else it seems and taking till about 2:00 to get all 300ml water in. Which ends up requiring pauses unless you have the wrist control to pour incredibly slowly.
I am indeed one of those people that have struggled with the 1-cup V60 for a while. Not just your recipe either. Ever since you made that first technique video, my 2-cup brews were always great tasting, but the 1-cup ones never quite felt right. Definitely gonna try this.
Grind finer, then finer still. Haha. I found this helped so much
Same here - biggest problem with ultimate for 1 cup is that 2-1 for blooming : 60g water for 2-cup was perfect but 30g for 1-cup just wasn't enough to reliably and fully wet the grounds .
@@Llanchlo I’m glad I wasn’t the only one that found this a challenge
If you brew 1-cup a lot, it's worth buying a kono dropper which has very low ridges for partial bypass when the water hits the lower bed and no bypass above the bed. It's extremely consistent.
@@troublesome07 this. A finer grind for 1 cup versus 2 cup, all else being equal
Wow! I had no idea 🤷🏻♀️. I usually drink instant coffee, but yesterday I was at a store called Daiso and saw these interesting pour over coffee brewers for your mug. I thought it looked easy enough, and purchased a cute one that matched a mug I had at home. I just went on TH-cam to see how it’s used. And wow, more than meets the eye 😅
welcome to the wonderful world of coffee!
I started with a daiso pour over too!!
You know? With a little experience and organization, you can have a cup of coffee by the pour-over or Aeropress process in just a few minutes, with almost no clean-up. The time is trivial even to a busy person, and the coffee is so much better you won't believe it. For me, instant coffee is "Emergency Coffee"! It's awful, you have to be desperate.
For preheating my ceramic V60, I do similar to what Flair suggests for preheating their brew heads, which is sticking it on the top of the kettle while you boil the water and pop the kettle lid on top of the V60. This lets the steam do the work, with no extraneous wasted water.
Brilliant!
Thankyou for this, great idea
Interesting, I wonder can I do same with my glass V60 on a electric kettle…
Totally brill!
it’s hilarious that James actually demo’d this in the next video
Just tested this and it worked really well for me - I got a very balanced cup and may change my current recipe to this one, depending on the coffee beans.
I tend to like a little bump on the acidity and I found my current recipe can get there. I stopped blooming for a while already since my cups were not opening as much as I wanted when blooming like most of recipes recommend. For those who are interested in a recipe without blooming that may get you a good coffee:
- Same grind of the video
- Same proportions of water/coffee.
- Instead of dividing by 5 pours, do 3 instead - Eg for 18g coffee and 300g water, do 3x 100g pours (the first pour is the "bloom on steroids")
- Wait 30-45 seconds between them - This depends on the beans. I adapt this every time I start a fresh bag of beans, some percolates slower than other using the same grind setting.
- Recipe should finish up in more or less 2'30'' - If it finishes too early (3''), grind a bit coarser or decrease the pause time between porus.
If you tried, let me know if you enjoyed it 😀
This appealed to me because its easier, though I did 15g/250ml with a 50g bloom and it came out so good, so much better than my results previously which were always inconsistent and frustrating. Thank you so much for sharing and thank you James for this improved technique.
When my mom made coffee she always poured water straight from the boil and poured in a certain amount, allowed it to draw down, and repeated these steps until she had the desired amount brewed. Everyone loved my mom's coffee and were always amazed at how good it was. She just used regular store bought ground coffee. I have been meaning for some time now to repeat her technique. I see why it was so good. 😊
_Hoffmeister Procedure for V60 Dripper Coffee Brewing:_
1. Prepare Coffee Grounds and Water:
---Use 15 grams of coffee grounds and 250 grams of water.
---The coffee grounds should be light roast and finely ground.
2. Preheat the Dripper:
---Use a plastic V60 dripper for better heat retention.
---Rinse the filter paper and preheat the dripper with hot water from the kitchen faucet.
---Ensure the dripper is sufficiently preheated (it should be uncomfortable to touch).
3. Boil the Water:
---Boil the water to 100°C.
---Use soft, filtered, and clean water.
---Prepare the Coffee Grounds:
4. Pour the coffee grounds into the dripper.
---Create a small crater in the center of the grounds.
---Set Up the Scale:
5. Place the dripper on an electronic scale.
---Zero the scale.
---Bloom the Coffee:
6. Pour 50 grams of water over the coffee grounds.
---Lightly stir to ensure all grounds are wet.
---Let the coffee bloom for 45 seconds.
---Add Water in Increments:
7. Pour 50 grams of water every 10 seconds using a gentle circular motion.
---Pause for 10 seconds after each pour.
---Continue until you reach a total of 250 grams of water.
---Maintain a pouring speed of about 1 second per 5 grams.
8. Swirl the Dripper:
---Gently swirl the dripper to ensure even extraction.
---Ensure the liquid does not reach the rim of the dripper.
---Complete the Brew:
9. Let the water drain completely.
---The total brewing time should be about 3 minutes.
---Adjust Grind Size if Necessary:
---If the brewing time is too fast or slow, adjust the grind size accordingly.
---Ensure the coffee grounds are not too fine or too coarse.
10. Serve and Enjoy:
Explanatory Notes
---Grind Size: The grind size should be finer than usual for V60 but not extremely fine. For light roasted beans, a finer grind extracts more flavor. For dark roasts, grind them coarser.
---Preheating: Preheating the dripper with hot water helps maintain the brewing temperature.
---Blooming: Blooming releases carbon dioxide from the coffee grounds, allowing for better extraction.
---Pouring Technique: Using a circular motion and pausing ensures even distribution and agitation of the coffee grounds, resulting in a balanced extraction.
---Swirling: Swirling the dripper ensures even extraction and prevents channeling.
---Adjustments: If the coffee is hard to drink, check the grind size, grind quality, water quality, and coffee beans. Adjust the grind size if necessary to avoid over-extraction or under-extraction.
---By following these steps, you can brew a delicious cup of coffee using the V60 dripper.
CHATGPT!
Regarding using hot tap water, I boil the kettle with an extra 100g of water for preheating. Otherwise in my instantaneous hot water system I have to run the tap for around 15-20seconds to get hot water through to the tap, maybe dumping 0.5 - 1 litre of water down the drain in the process. So tap water is probably fine if you’re always using the hot tap and always have instant heat.
Same thought, I measure the water and I exactly know how much water I need to preheat the dripper. No waste of water at all
Tried this with a Chemex. Even with double the amount, it works very well. The end results were a much better, sweeter, fuller bodied 500 ml of coffee!!!
30g Ground Coffee, 500g Water
60g Bloom Pour (45 sec)
Then successive 88g pours as with V60
Wonderful! Thanks, James!
If you are having stalling issues no matter the grind size, try NOT leveling the coffee bed before you create the divot before bloom. This was a game changer for me and realized leveling wasn’t in the actual instructions - I’ve just forever know leveling the bed as step one. Also, I found a single swirl motion after final pour was plenty to level the bed. Too much swirling, like James said, seemed to slow it all down too much. I had my best cup yet after I made thes changes, drained right on the money (3:04) at 20 clix on my C40.
Lance Hetrick mentioned not liking making a divot because he thinks it “tamps” the bed a bit and clogs the filter. This is what I’m guessing was the case when I was leveling the bed first. If it’s just a fluffy mound of grounds, it seems to not force the grounds down into the cone.
Thanks a lot for sharing. I am doing the same mistakes... My next brew will implement this!
Thank you for specifying the number of clix.
Damn. Thanks for this gem!
I had my k6 starting at 90 and it was well over 4 near 5mins. Naturally I adjusted coarser. Had it at 120 when I thought no, this can’t be right as taste isn’t improving. After reading this I reverted back to 90 and got my time under 3m 30s! Just need to perfect my technique. The taste was much better as well ❤️
🙌😀 glad it helped! Do you think the difference was made by not leveling the bed?
I've never clicked so fast
I've never liked a comment so fast
@@maty161616 I’ve never replied to a comment so fast
I've never liked a reply to a comment so fast
I’ve never so fast
X2
So glad you created this video about brewing a smaller batch. I've been brewing 18g-300 (and varying my brews around that ratio) because most of the V60 technique videos I've watched were about brewing 18-20g of coffee for 300g+ of water. So, thanks for this!
How do you apply this technique for that amount of water? To achieve like 300ml of out?
@@fungorillashould be the same but with 60ml (300/5) for the pours
I’ve been using this technique for two weeks and gradually adjusting my grind and pour. I just made the best cup of coffee I’ve ever made at home. If anyone else has the Wilda Uniform grinder, mine is set at 22. Anything smaller leads to a brew time longer than 3m30s.
Thanks for this, James!
I just grinded way to fine for this and achieved a brewtime of 5 minutes. That coffee tastes like hatred and sorrow :D But at least I now have a lower bound for my grinder.
Getting mine next week. Thanks for the tip.
@@Tech2Rush No problem. It does change with the coffee, you're using, I've since found out. So with every new bag, I start at 21, follow this technique, and then adjust if it's running too slowly or quickly.
@@NerdUndStolzDarauf lol I just did 14 for my first brew, because that's what I had it on already for Aeropress. Woops.
I’ve got a medium roast - first time using my Wilfa, started at 24 and I’m down at 18 right now and it’s still not quite right, going down to 16 next
I have been using your V60 technique for 3+ years now and it consistently gives very delicious and satisfying results. Thank you.
I work as a barista for over a year in one spot in Poland. When I came here the technique for V60 250ml was quite absurd and the "one pour" technique was quite fussy, especialy when the place got busy. I changed and notched standard my technique to be the same exact as the one shown in the movie. It never came through my mind that this could be something worth noting, so I am deeply surprised and glad that my experimential brew method actually came out to be a technique presented by James Hoffmann himself. It's high time to bribe to my co-workers I was earlier before the Coffee guru! 8))
Where can I drink your coffee? :)
@@kamilpilarski8656 nowadays nowhere, my work as a barista has ended with my studies, I will probably be still going around some festivals/championships just having fun :)
Where is your coffee shop? I think I’ve been to a lot of the popular spots in major Polish cities.
@@YFun-ux5rs I used to work at Tłok/Pokusa Bakery in Gdynia ✌🏻
@@krzysztofswiatek1815 nice, I’m from Japan and I have been to Gdynia and Gdańsk but not your cafe unfortunately.
Thank you so much, this was what I needed for my daily routine!!!
I preheat my ceramic V60 with the kettle. I replace the kettle lid with the V60, so it's getting hot alongside with the water and I do not have to waste extra water. The V60 fits perfectly into my Hario kettle, with other ones I do not have experience.
Never thought of this. Will try this right away. Great Idea.
I just got a ceramic V60 after my plastic one cracked, and noticed the coffee tasting off despite no change to any other variable and after watching this video I've realized that my pre-heating was probably the issue since it wasn't something I had to worry much about with the plastic version.
While watching this video I had a thought about having my V60 flipped upside down on my Hario stovetop kettle, but your idea of using it as the lid is even better. Thanks for the idea.
I've been an aeropress guy for 10 years now I bought a v60 a couple years ago but didn't think it was better . It really makes a difference how you pour the water . Now I'm a v60 guy somedays
I brew 700ml every morning for me and my wife. I've been trying to go back and forth between your original method and Tetsu Kasuya's 4:6 method. With yours, I just pour very slowly once the brewer is nearly full until I reach the total, totally ignoring the time checkpoints, and the results have been pretty good. I also get excellent results with the 4:6, and I'm currently in the process of trying to decide which I like better for such a large batch. I'll definitely be trying this one for those rare days I make a single cup - the 4:6 has been my go-to for 300ml.
This is almost exactly where I end up. I brew 600mL and I find much more replicable results with the 4:6, especially when using a new coffee - I can brighten or sweeten the coffee as seems fitting for what I'm drinking :)
Fast extracting burrs are legendary for doing larger pourovers, I do up to 40g/600ml for my morning cup andI bet I could still go up to batch sizes and still have my drawdown in under 2 minutes, I stopped even needing a recipe
Get a Moka pot no need to worry about the technique, just pour in a little water near the end of the brewing time so that the upper chamber won't get too hot.
@@leagueaddict8357 moka pot and V60 isn't really comparing apples to apples haha
I religiously followed your original method. I just tried this new method today and my cup of coffee was noticeably brighter and more evenly flavored. Thank you 👍🙂.
I needed this advice for a single pour-over cup of coffee. Thank you very much, James! I always enjoy your work!
Can't tell you how thankful I am for this. I was getting extremely frustrated with making terrible single cup v60 brews. Thanks James
Same! I was using James' old technique but sometimes it would work well, but other times it wouldn't be quite right. Never undrinkable for sure, but I'm stoked to try this out when I'm back home. (Currently traveling with my Aeropress for the holidays!)
Might wanna try brewing different beans ...
Much appreciated! Was a specialty barista for 4 years before I went back to school. I’m finding time to get back into coffee as a hobby but feel like a beginner again. Still trying to master brewing at home on a budget without the variable temp kettle and Mahlkonig. Now I have the palette for great coffee but have lost a lot of my sensory and technical skills. Your videos are helping a lot
For those with the Hario Switch, I recommend the "Steep Over": We start with 15g of coffee, switch CLOSED. Slowly pour 50 ml water (1:3.33 ratio) (96 degrees, higher for light roast), let sit to bloom for 30 seconds, Open the switch and immediately start pouring in another 190ml (for 240 total, 1:16 ratio) "Tales single pour" style (start slow in middle, slowly circle your way to the outside.). (Optional Tales style stir, recommended). Drain. Done. Drink!
Grind size, 11 on TimeMore Chestnut Xlite. I'll be interested to test the method in this video with the addition of the 30 second initial steep.
That 30 second bloom with the switch closed hopefully is as good as it sounds. Will try it on the Hoffman recipe keeping the rest the same
Tried it this morning. Went a bit finer and followed this technique. It was night and day! So much better
If you like a big mug in the morning with milk I do this 1:10 with 25g of beans and add 100g of barista oat milk afterwards. Works fine with a 02 v60, but when you are using that much grinds, there are more fines, and you need to pour closer to the bed and very gently so as not to push them all down and clog the bottom.
I’ve been doing the original technique every single day since the original video came out. Very excited to give the new technique a try tomorrow morning. Thanks for breaking brewing down methodically!
Amazing and easy to follow. This will likely be the recipe I recommend my mother when she wants to enter the world of manual pourover.
Just tried my first ever proper coffee with the v60 (from instant as I was bored of it) thankyou for the easy to follow video, although I did mess up the timings to where all the water went at around 3,45 (possibly also due to I bought pre grinder coffee) it tasted so much better I will definitely be experimenting alot with coffees now!
Today was a Big Day. My first ever grinder, and my first go at a V60. Followed these instructions to the best of my ability, and oh my golly gosh, I had nectar to drink. Thank you so much for letting me learn at the University of James.
It is 14:57 in East Setauket (NY, USA). I'v just finished drinking coffee made following this protocol.
Beans: 18 g, medium roast (mix of two espresso blends (Brazil, Java, India and Brazil, Guatemala, Ethiopia I mixed in 50/50, i e., 9 g each)
Grinder: Krups GX5000, setting 3 (out of 9)
Water: 300 ml added in 5 pours with 10 s between the pours.
Drawdown time: 3 min 53 sec
Result: subjectively, much more concentrated ("stronger") cup than after your original V60 technique. More body, balanced sweetness and acidity. Overall, enjoyable experience. Thanks for sharing!
For those familiar with Tetsu Kasuya’s 4:6 this must come across as very similar. In essence this Hoffmann recipe translates to how you would brew a 4:6 with a split of pours intended for a more sweet tasting cup (a slightly smaller first pour compared to the second pour, instead of two even first pours for balanced taste or a slightly larger first pour for more acidity) and standard strength (rest of pours divided evenly into three pours, instead of just two even pours for less strength, or four even pours for increased strength). Major difference of course being the philosophy of Tetsu to not disturb the bed with swirling and a much coarser grind. I would go as far as calling this the Western version of the original 4:6. Funny enough, this is exactly how I have adjusted the 4:6 recipe, as I want a more sweet cup, I have had a hard time daring to grind very coarse and with my Western stressed out mind never ever having patience to just let the bed rest and eventually tap out and swirl like the Hoffmann-wannabe I am. (My girlfriend went as far as printing a t-shirt for me as a Christmas present, so I could have my own Sufficiently agitated-shirt, just like Hoffmann.)
Yep. Pre-heating the dripper is another great insight here, too.
4:6 is my go-to method since personally I find it easiest to get a consistent cup with (probably due to my clumsiness, hah) and this method seems easier compared to the original Ultimate V60 technique, so I'm looking forward to trying it out.
...if I can get the swirl right without making a mess :P
Also to be clear there really isn’t any science backing the 4:6 method. (Still a good method)
@@Andrew-wp1bz true! But as you say, it's a good recipe. I’ve always preferred it for smaller brews.
@@Andrew-wp1bz this is important to note. The core mechanics of 4:6 are solid but definitely nothing innovative. The claims the method makes beyond that are overreaching and seem to be nothing but brewers cup showmanship.
I never understand how to grind for the 4:6 method. I have a Fellow Ode 1.1, care to share some tips for dialing in?
I've been making this recipe for about a year now, and it's nice to see that I am doing a decent job making my own coffee haha
Same. I followed Tetsu Kasuya's 4:6 methods for 250g water (for 1 cup serving) and modified it although mine is 15 seconds in between each pour and I omitted the swirling done in this video. Might have to try 10 seconds interval.
After having independently dialed in what we enjoy as a V60 method, I found this video by James and thought my partner and I would give it a shot. What I discovered is that coffee truly is very subjective. Neither of us preferred the coffee produced by this method. Fineness was about right, as my extraction time was somewhere in the 3-3:30 minute mark.
Our usual recipe is 20g in, 320g out (1:16). This recipe is 15g in, 250g out (1:16.67).
This method uses 5 pours including bloom without letting the liquid drain all the way; my method uses 4 pours including bloom, letting the fluid drain below the bed surface before starting the next "attack."
This method uses boiling water, ours uses water at around 205F (96C).
We prefer light roasts.
What we found is that coffee produced by the method illustrated in the video tasted fairly weak (or perhaps was simply more "clean"). It lacked body, and whereas the method we had dialed in produced coffee that was enjoyable to drink after only cooling somewhat, becoming delightfully fruity and complex while still hot, the coffee produced by this method had to cool quite a bit before it started producing the complexity expected of the light roast bean we used, and even then it felt like we had to reach for those notes.
But flavor, as in all things, is completely subjective, and we tend to prefer coffees that lean more towards the acidic side of the balance.
I tried this several times and the coffee tastes great. Then I realized this can me made simpler.
I use a stove top kettle similar to a big Turkish ibrik. So I just heat the COFFEE grounds AND the water together and once it starts to gently simmer, I pour it through the V60.
I love it! I cannot say it tastes way better with objective certainty but I definitely love the simplicity for those of us who do this stove top
You're an animal! Love it!
this is like arabic coffee
@@riyadh1121 Yes it is similar. It's also similar to what's called Cowboy coffee in the US.
Thank you James! A quick comment on pre-heating, I think for the average house it's less wasteful to use a little water from the kettle after it has boiled than it is to run a hot water tap up to temperature!
I just discovered this channel this week. I really pursue a good cup of coffee everyday. Wish I had found this years ago. Loving the content. This is definitely going to take my coffee to the next level.
Thanks. 😌
Check the French press technique… kicks ass.
Hearing "Don't obsess over the technique" while I finish writing down notes of all the details that you mentioned over the video.
Thanks for this video! I've started exploring V60 recently and, sometimes is ok-ish, sometimes is terrible. There's a ton of great advice here.
My partner and I have have switched from coffee with cream and sugar to black coffee and your videos are really helpful explaining the chemistry and technique for a better V6 brew. Heating the V6 with boiling water from the kettle isn’t bad because it takes a while to run the tap to hot and all that water goes down the drain. I don’t use tap water in the kettle. Thank you for posting!
Agree! It's disturbing how long I've got to run the tap before water comes out hot! I'm planning to actually measure the water it takes just to see whats wasted.
I too have to run the water too long to get hot at the sink. My solution is to put the hario in a bowl with about 1/2 cup water and run it for 2 minutes while my kettle is heating up. The Hario is nice and warm with steam ready to go when the kettle is ready.
@@knitsox0727 👍🙂 Just the other day I tried something that worked pretty good. I put the paper in the V60, put it on the cup, put it in the sink and fill the V60 with boiled water. Once the water drains and the cup is full, the rest of the water stays in the V60 and the whole thing gets nicely warmed and the filter is rinsed at the same time. 👍 Probably waste at least a gallon/4 liters running the tap until hot.
“Don’t obsess over…” 😂
😂😂😂😂 …proceeds to obsess
😂
Glad to see a 1 cup technique. I've adapted your ultimate technique for a one cup recipe and get pretty consistent results that I'm happy with. Definitely pays to go a bit finer than you'd think. I keep grinding finer and finer so that after the draw down I've pretty much got mud, than back it off a bit so there's definitely a ground texture again. That's generally my grind sweet spot.
cheers mate
Great update on the V60 technique! Would be wonderful to have a suggestion on how many clicks on a Comandante grinder to get the desired grind size. Thanks!
Good question. I recommend that we all use the little Kruve Brewler tool which allows good estimating of grind size in micrometers, so that we can more clearly communicate and compare. For me for example, my typical grind size for a V60 with this technique is about 1100 microns...
And the adjustment for darker roasted coffee would be much appreciated like how coarser should I get for medium, medium dark, or dark roasted coffee compared to the lighter one
I found the sweet spot at 22 clx on most coffees. but it varies a lot depending on the coffee, water composition, climate etc. unfortunately, there is no one fits all answer.
@ Thanks! I will have to double to 44 because of the RedClix, but will definitely try with my Brazilian beans.
Just tried this recipe this morning. Brewed the smoothest cup of coffee ever. Mr. Hoffman sir, are a legend. Thank you!
James was phenomenal to watch and learn from while I was a barista but I feel like this is how everyone has been brewing already for years.
What I really love about this recipe is how clever Hoffmann managed to create something repeatable for most people. Kasuya's recipe was designed for super special & highly soluble coffees and also calls for flawless pouring technique (Kasuya is a real master) so not easy for most people at home.
This technique solves two major issues: 1) Pouring technique. It's forgiving as you don't let the coffee bed dry, so chances of creating pockets and channels is greatly reduced.
2) Finer grounds: this is particularly important, as regardless of how cheap or top tier your grinder is, PSD improves as you go finer. More uniform grounds, which translates to better flavor uniformity. Finer grounds also allow for longer draining times, essential to increase extraction.
What i don't like:
1) I'm not a huge fan of swirling. Most low end and barely decent grinders produce too much fines. Swirling clogs the filter and your draw down times increase bit more than expected for the grind size. This particular recipe is sensitive to fines. Way too much of them and your filter will choke.
I'm trying this recipe using a shower screen by Hario, the drip assist. Will post my results later.
wrong. 1 data shows that particle distribution improves as you go coarser. that's why Kasuyas recipe works well because coarser grounds give more even distribution. 2 you don't need perfect pouring technique it will still be good perfect techqniue just gives you that extra few percent. 3 many super special coffees are not that soluble. 4 a shower screen by hario will reduce ur agitation leading to a less evenly extracted cup. swirling is good if you have a good grinder. you should have a good grinder if you want to really enjoy your coffee but again kasuyas recipe is honestly more forgiving for bad grinders.
@@efafe4972 1. Unimodal PSD is one thing. A better PSD can be another one. The debate is still open. A more bimodal PSD ain't necessarily worse. 2. A technique that calls for full drain in between pours exhibits a higher risk of putting astringency in the cup. This is factual and WB champions like M.Winton have stated this many times. 3. Tools like the Hario drip assist certainly lower agitation but not necessarily on a detrimental way. You just can't state that lower agitation translated into less even extractions. Please take a look at how newer zero bypass percolators work and you'll get my point. And yeah I'm aware of the conical shape of a typical dripper and its natural drawbacks and differences against cylindrical shaped drippers. 4. Highly processed varietals for competition are intented to be more soluble as most WBC have also stated that those super special coffees tend to shine at very low extractions. Please check Lance hedrick's take on his suggested method for any dripper. And finally, yes Kasuya method can be more forgiving by PSD alone but grinder quality is always relevant. In fact, Vincent from tales coffee posted an interesting video on kasuya technique and he explains how excess fines for this particular multiple pours recipe can lead to clogging of the filter and unnecessarily extended brew times.
Made one while I was watching. Can’t believe how different this coffee tastes. Before I was grinding so coarse and still tasted bitterness, and coarser grind made for a hollow taste. This is rich and balanced
I am currently taking a ceramics class and was thinking about making some of these as christmas gifts. I was wondering what I'd need to work on in order for them to make good coffee. Perfect timing for the video!
Based on how similar brewers based on the V60 have been made, the key differences have always been the ribbings and the hole at the bottom. Kasuya's V60, for example, has different ribbings inside which help with how fast the water goes through the brewer and therefore the water has a different contact time with the grounds.
@@mark030531 Ill have to look up examples of what people think work well and try to imitate that, adding swirls like that on the pottery wheel is something that can be done for sure.
What a lovely present that may be. Introducing a new coffee brewing style as part of the present too.
@@OomPapaMaoMao Seems pretty difficult, but I know nothing about pottery/ceramics anyway. Good luck with that, and I hope you get it done in time for Christmas!
The Kono dripper might be easier to replicate than the ribs on the v60. I also prefer the coffee from the Kono most of the time. I use both.
I have been playing with this method for a few months and I agree with James that this is a very forgiving method. I love it.
I was pleased to find that-- over the past few years-- my home technique has naturally evolved from the Ultimate Technique into something closely resembling this one.
Would love to hear more about how different roasts (or maybe even different varietal) impact how the bloom works and how the brew time differs
Weirdly you can get a huge difference in texture just by choosing different roasts, blends of coffee, I have never been able to explain why, but remember this from my days of playing with my wife’s beloved Melitta drip machine, I mean a filter should not be passing many fines should it ?
Perfect timing! Right as I was preparing to make my morning cup. I ended up a little too fine, I think. Last drawdown was pretty slow. I don't know if this was done with washed or natural coffee, but I drink natural processed fruity coffees, and brewing at this temperature seems to nearly eliminate those delicate flavors I love so much. I'll try this one again with cooler water and see how it goes.
Let it cool for longer! The flavours are definitely there. If you're using fermented naturals go for a 1:19 ratio for delicate results and to lessen the fermented taste
@@magohipnosis I did notice that because of the hotter brew, I had to let it cool longer to really appreciate the taste of the cup. It was not unpleasant, not by any means. It just wasn't as fruity as usual. I'll give it another try at that temp but with a slightly larger grind.
Great shots at 6:25 on the coffee agitation with the high vs. low pour! Very cool to actually see what you were talking about there.
THANK YOU!!! I watched your old video yesterday, and tried the technique on my Cemex although my technique was not perfect. The coffee tasted 100% better! Not only was I using way too much coffee, I was also using a very coarse grind. Essentially I was pouring out money, and coffee never seems to taste proper. Today because of your videos, I made a great cup of coffee, that was balanced and not acidic! I will continue this technique until dialed in. Thank you again, this video helped tremendously!
I'm so happy I bought my Clever Coffee Dripper years ago, and have been shilling it for every since. It's such a simple design, but saves *all* the faff associated with pour-over coffee, but retains all the benefits. You get to steep the coffee, since it doesn't drain out of the pour-over basket until you put the whole thing on top of your mug, which is what moves the stopper up, allowing the coffee to flow out. It's made of plastic, so it doesn't make the coffee cold, and as long as you preheat the mug, it'll all be piping hot and lovely and strong.
What the hell James! This recipe changed the taste of my coffee so much! The berry notes came out so much. I thought I could only get this result with the 30g pour over method and was resigned to my single cup just tasting a little weaker.
Thank you!
I’d love to see specific grind size recommendations for these brews from some of the more popular grinders, like the encore, ode, and the comandante
I do 4.7 ode but sometimes it s not good taste :(
Idea for a next video: compare a bunch of common (good) grinders and a few fancy ones versus the universal grind size meshes, and tell us how the settings on the devices are connected. That way you can objectively suggest us grind sizes.
Good idea, but even this won't allow you to make statements across all grinders. At the very least you still have to contend with burr alignment, let alone things like degassing, humidity, etc. Just too many variables to make "universal-ish" grind sizes statements.
Yes! Finding the right grind size with a new grinder or a new technique takes me days! It would really help to have some ball park numbers for grinders like the Encore, Niche zero, and Ode
Strongly agree for having a more specific grind size recommendation. One point of reference could be how many clicks on Comandante, and we also know each click is 30 microns (+/-) and many grinders have ways of estimating micron value at a setting. If you suggested, eg, 650 microns, I could convert that to C40 clicks and then make adjustments based on timing. Patrik (April) used Comandante clicks and it helped immensely. FWIW I started using his combo of circular pours with center pours, and my ending bed is always nicely flat, and the cups have been consistently delicious. But you're still my fav weird coffee person.
It took a while for me to know the one single mistake I was making because of which I was getting sour taste with light roasts. In trying to pour in circles, some water was directly poured on the paper cone and it went straight to the lower chamber without passing through the coffee grounds. Now I keep the circles smaller and I am so happy to get a delicious cup of coffee. Thank you very much. I guess the secret is to first follow the recipe to the perfection and then adjust it until you get good taste.
James this is the most consistent brewing method I've used. For a single batch of coffee, every cup has the same wonderful taste.
As usual really clear, easy-to-follow, unfussy, non-snobbish instruction. You, sir, are a boon to we TH-cam watchers who want to make ourselves some good coffee at home. By the way, will this work well with the 02 V60, or do you really need the 01?
He has an older video with instructions for the larger brewer. This is a specific modified technique for brewing small batches
@@sianmilne4879 Thanks. Yeah, I've seen the other video. The question is this: since I only have an 02 V60, am I OK using this technique for a 250g brew with the 02 (which I normally use for 500g brews), or would it be much better to get the 01 size V60?
@@martyhopkirk6826 James point about pouring is really just not to pour from too high, doing this technique with an 02 is fine I'm sure, at least with my hario kettle I can pour an even stream pretty close to the bed of water (Angle of the walls and size of the hole is same on the v60 drippers, it's just the height of the walls that differs). Then again a plastic v60 costs just about nothing, it's just bothering to get filter papers for it really.
@@iggywow Thanks! That makes sense.
Well, where I live, 1 cup v60 and papers aren’t available. So I would really love to know if using 02 v60 would result in similar cups
I have heard you many times mention the difficulty of preheating ceramic with hot water and I agree. But for years I have been preheating ceramic using the microwave and I find that the superior heat retention over plastic makes for better coffee. I'd love to hear your thoughts on this. Have you tried it?
Thanks, absolutely wonderful! Perfect fix. I am doing it with wet filter already installed for 1:15 minutes.
Essentially this is the Kasuya 4:6 method with hotter water and a shorter pulse timing, with finer grind size. Is there a difference between this new technique and Tetsu Kasuya's 4:6 method in terms of taste during your testing? Cheers!
I've been doing a similar thing for a while but with 45sec pulses like in 4:6, the finer grind size definitely helps in a better, richer extraction. Highlights light roasts very well.
The hotter water temperature only for light roast imo, for medium and dark I go a bit lower otherwise it starts to get a bit bitter.
I didn't watch the whole thing but he should've mentioned/credited the 4:6 method as inspiration cuz from a noob's perspective it looks the same...
@@punkrocknoir8584 Is that all you have to offer?
@@Jotil I've mainly used 4:6 method to brew larger doses to get more consistent results since it's pretty easy to control the sweetness and acidity using that method.
But for smaller doses up to around 15g of coffee, I mainly use the kono meimon brewer which brings out more body and sweetness with the technique I'm brewing.
I thought the same as soon as he mentioned 5 even pulses, but imo this method has significant differences. With the 4:6, you're letting the water drain after each pour. This has a huge impact on how much agitation is introduced. Also, most people just do a basic 4:6, when the real benefit is how it can be adjusted in a multitude of ways. Without doing that, it's not much different than any standard pulse pour method.
WOW. I didn't expect such a dramatic difference! These steps made such a huge difference from the results of the steps I was taking. I thought I knew what I was doing before this! You have changed my life. Now let's be fair, I don't owe you my life -- But thanks! This made an unforgettable cup - just because it was so pleasantly different from my own previous results. Cheers
Came here just to comment that this is by far the best result for 1 cup. Really thanks. Very very easy and great.
I pulled out my ceramic Hario v60 after watching this and I have to say it has become my favorite coffee. Preheating my Hario was a challenge as my hot water takes forever to arrive at the kitchen sink, so to solve that problem I put it in a bowl with an inch of water then into the microwave for 2 minutes while I wait for my kettle to boil. I did try to preheat on top of my kettle, but it just didn’t get warm enough. Thanks for a new morning routine.
I think you better of preheating with boiling kettle
We don't have hot tap water for me to pre-heat the dripper prior to brewing. So, my default is to use the good soft water in my kettle to rinse the paper filter and pre-heat the plastic dripper simultaneously. Doing this is a bit wasteful given the quality of water I use. So, this is the one step you recommended that's not repeatable given our home limitations. Secondly, this 5 pour method is similar to Tetsu Kasuya's 4:6 method, but the main difference is that Tetsu has a 40-45-second interval between pours, and he let's the water drain down after every pour. He uses 20g of coffee to 300g of water (1:15).
I usually brew 1-2 cups of coffee in my V60, and have always used James' ultimate V60 technique for guidance. With light-medium roasts the technique is infallible, but the V60 has always been a struggle for me for medium-dark roasts 😵💫 I started to think maybe it's just not suitable for darker roasts, at least for my coffee taste preference? But I'm going to give this adjusted technique a try and see!
You’re presentation style is so calming, I need a cup of coffee 😂 but seriously, you are a master instructor, kudos. My wife and I were doing everything wrong with our pour overs and your video has helped us immensely. We changed from using an Aeropress to the V60, and we like the pour over method much better. We weren’t preheating and our grind was to course, and the final swirl really works, thanks. 👍
This has changed everything!
You're old method is dead to me now James, this one rocks!
Thank you.
I just bought my first V60 and tried your technique. First off the flavor of my coffee from the v60 was miles better than my cheap coffee machine I've been using for years. I did feel like my technique isn't great yet and I always screw up, whether that be the timing or the pour volume or speed or what-have-you. I do like 2 things of my new v60 right off the bat. Firstly, it makes my coffee so much sweeter. Secondly I'm in full control of how it tastes now, but that could be a good thing or bad thing. Time to get in more practice.
Don't worry about it. When I first started with Hoffmann's old technique it took a while, especially with my shitty kettle that likes to drop 200g of water if you tip it too far. But with time it will feel like second nature. Now I'm back to messing up the new technique the cup is already better.
It really is a joy to discover home brewing. Sure a good grinder is not cheap but not that much more than a cheap coffee machine (I use 1z Q2 ~ 100US). But per cup it costs only 60 cents to 1 buck for very good coffee and the result is night and day. Happy brewing!
Thank you so much for this video. I think my biggest problem in having a tasty cup of coffee has been due to the fact that I use a ceramic V60, so I'm losing significant temperature in the brewing process.
What kind of water do you use?
To brew - not preheat
I'd love to see a one cup version of this for iced coffee!
In absence of a v60, I looked for what i had on hand. I found a one cup strainer for loose tea. I put a coffee filter inside, 2 mounded tsp of fine to med ground coffee and sat it inside a tall mug. I boiled water in a pot and poured 8oz into a glass measuring cup. I poured half of the water into the filter set up sorta slow and the grounds jumped up the sides a bit. I gave a little agitation with a spoon, then i poured the rest of the water in, slowly over the spoon to clean it, then rotating the mug, i poured slowly along the sides of the filter to clean down the grounds to the centre. Coffee turned out pretty good! Did all that, then looked up this vid whilst drinking my brew. Turns out i wasn't too far off. Got some good tips from watching though for my next cup! Thanks!
I’ve tried this technique several times now and I am a big fan! So far, I can’t find another technique I like better.
This video inspired me to experiment with a slightly altered recipe that is midway between this technique and the one-pour technique. Here it is for those who would like to try:
Ratio: 60g a liter
Temp: 96°C for a light roast (have not tried this with darker roasts yet)
Grind size: Quite fine, like in this technique. For a light roast, I’ve been doing 16 clicks on a Timemore C2 grinder
Bloom: 20% of the water weight (50g for a 250g brew), swirl and let sit until 45 seconds
Then, one pour for the rest of the water, lasting about 30 seconds. I tend to pour in a spiral pattern, starting from the center outwards, then back in and so on until I reach the brew weight. Swirl and let draw down.
I’ve been getting brews that are about 2min30s.
Let me know how this goes!
I’d love a video like this specifically for dark roast, it’s all I ever drink.
I’ve found in my own experimentation that blooming my dark roast really ruins the taste for me. I thought I was nuts as that’s what all the videos say to do. I now skip that step and personally enjoy my daily brew a lot more.
Love yours vids and have learned a lot. Living in Japan, Hario products are a breeze to find too. Thanks for all your hard work, James.
Hello! Usually with dark roasts drawdown times will be faster, so you'll need to compensate to taste.
Talescoffee is a youtube channel that recommends even a COLD bloom! But also is very popular with singlepour (no bloom) recipes.
maybe try something like a hario switch? It's kind of expensive though but I've enjoyed using mine. For dark roasts and v60's I see a lot of japanese IG users doing the center pours for dark roasts leaving that type of crater bed James shows in the video, I'm not sure why but I see it almost exclusively used in japanese posts.
Providing instructions for dark roast would be like giving a guide to cook a steak well done. Unacceptable!
@@DavidRamseyIII Crisp and fully dead-- always!
@@magohipnosis Yeah, I was wondering the same thing, if maybe the bloom was making drawtime too long. I'll check the channel, thanks!
Excellent video as usual... French press keeps 100% of the coffee in contact with 100% of the water all times, so following that fact, when I use the V60 I try to keep 100% of the coffee in contact with all the water, meaning I do not leave the coffee to stick in the paper while I pour the water. (Pretty much what James did but without the measurements).
I hadn't used my v60 in a few years and I honestly forgot how I used to do it. Thanks for the relatively easy recipe. I just made my first cup this morning and it tastes delightful. I used a slightly more coarse grind setting on my Timemore chestnut C2 hand grinder with darker medium-dark beans and found the total brew time finished 20 seconds earlier but the coffee taste delicious.
The gentle swirl part really makes a difference.
Used to have that massive crater in the coffee bed. Once I started to swirl twice to get the coffee running, the coffee bed was flat and the taste was better.
I only do 2 pours: the initial one, swirl, wait 30 seconds and then start with the second one(the last one). After that, I give it another swirl and try to also get the coffee from the corners with a tiny spoon. This does the trick.
Hello, Mr. Hoffmann :)
I have used this recipe in Koar and it tastes amazing. Have you ever heard of Koar? It is a Drip method developed and made in Brazil :) it gives a sweet taste and body. Like V60, it uses paper filter :)
:)
Great video as always James!
I have a tendency of writing suggestions so here's another one:
Have you tried comparing the brewed coffee from different stages of this 2 minute process?
Much like spirit distillations do, you could separate that into probably 4-5 different containers and see what tastes better worse.
I'm expecting different flavors to be extracted at different times in the brew.
Watch his ‘I did caffeine analysis: the unexpected truth’ to get your answer…
I actually just got into this channel. I've looked at coffee as sort of a drink of necessity and only recently looked at it as a drink that can be enjoyed both from the drinks taste and also it's creation. I have yet to find the process that really works for me, you know when you get in that moment and then it just "feels" right. One day hopefully. But I am seeing and hearing all about coffee implements and history that I've never heard of before ever and it's absolutely fascinating. It also, sadly, leads me to believe that I've never actually had a "good" cup of coffee. And I'm kind of disappointed by the fact that it takes so much research, work, and dare I say, money. To truly be able to explore the richness and depth of coffee and also to be able to tell them apart both in their profiles and just in knowing a good vs a bad. I've rambled enough I'm sure ultimately I just wanted to say that I'm learning quite a bit and I appreciate the information. Here's to a more pleasant future with my coffee.
I dont think it takes that much money actually. We are talking tens, not hundreds of pounds (but i can be if u like) You can make perfectly coffee in a cheap French press that makes delicious coffee . Or aeropress. There are some decent burr grinders out there . Then you just need fresh beans. And good water . Biggest problem is good water. Especially if u live in a hard water area.
Keep it up and keep looking thru this channel. I hope most of your answers will be satisfied, but dont overthink things (even if he does 😆)
James - I've used your recipes religiously over the years, from your original V60 technique, to the Clever Dripper, and Hario Switch + Sibarist filters. This one is another simple, repeatable technique with amazing results. During my first attempt, the resulting cup was phenomenal (Stumptown Guatemala El Inierto Pacamara, more of a medium roast, @204F). I used same grind setting on my Baratza Vario as my Hario Switch + Sibarist recipe (3M). Draw down was done right at 3:05. Kudos to Matt Winton for arriving at a similar technique independently and for your recognition of his work. My plastic V60 has gone unused for years but the thermally neutral properties and effect on the brew make sense, so plastic V60 it is.
After watching this video, I used this technique with a slight variation because I like oat milk in my coffee. First, I brew directly into my mug, I pour 150-180 ml of water ( depending on how dark the roast is and how strong a coffee I want to have that day) over 15g of coffee using this method . Then add oat milk directly over my coffee and get it to the color i want ( i can tell the taste of the coffee by looking at the color), and then I commit blasphemy. Because i cannot be bothered to heat the oat milk beforehand, and now the temperature of my coffee has come down after adding oat milk, i microwave my cup just short of boiling. Before people come at me with pitchforks, let me tell you, this is the most delicious coffee I have ever had and i have twice to thrice daily with zero shame. Thank you James.
All VERY good James but, personally, I prefer the (excellent quality) plastic Melitta cone with Melitta ‘Gourmet Intense’ papers.
And Melitta have been at it for almost 120 years - so since before you were born!
’ papers.
And the clever (and I'd say better-quality) twin-holed Melitta cones allow you to make either one or two cups at the same time - dead-simple but BRILLIANT and a huge advantage over the v60. Both the x2 and x4 Melitta cones allow you to do this and of course give you useful choices of filter-papers.
Its pretty much the 4:6 technique with some small adjustments! I like it a lot, dont forget you can adjust the technique the same way, you can adjust the 4:6 technique.
For example: Do a 40G Bloom for a sweeter taste, or combine the last 2 pours for a lighter taste :)!
Thx for the video and recipe
I was think exactly the same as you when I was watching this video. Although 4:6 technique usually calls for a much lower brew temperature (usually below 90 degree celsius) to prevent over-extraction. But since I really enjoy the sweetness and fuller body that higher temperature brings I'm gonna try this method next time and see how it'll go!
I've often been curious about exploring the realm of making my own coffee and these videos give me hope that I will be able to produce not only a good cup of coffee, but repeatable results. Thank you. (Edit: that isn't instant coffee, obviously)
Amazing my coffee tasted amazing with these recommendations. 13 gr coffee 210ml of water 85 C degrees , colombian sidra bourbon medium roast 😁☕
Finally! It works. Made my grind one step finer, and then followed the steps. Already had two cups today.
You should do a video on the Vietnamese Phin and how to optimize that. Also 100% robusta beans.
I’d love to hear more about blooming vs no bloom. I’ve been using the “single pour” technique and have been really enjoying the cups produced.
There is no one truth or one way. You do you if you enjoy the coffee. Its at the end what you like, not what some grey haired brit tells you is the best
I used to think the same, until i found some coffee that really need a bloom.