Daily Driver V60 - A Technique For Any Coffee
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- เผยแพร่เมื่อ 6 ก.ค. 2024
- My daily V60 recipe takes inspiration from Tetsu Kasuya's 4:6 Method and works well for almost any coffee.
4:6 Method: • A Coffee Brewing Theor...
Single Cup V60: • I Struggled With Hoffm...
Patreon - / davidlikescoffee
Website - davidlikescoffee.com
Instagram - / davidlikescoffee
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📖 Table of Contents:
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0:00 Introduction
1:02 Recipe Basics
2:15 Dialing In
2:45 Brewing Demo
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⚙ Gear In This Video (affiliate links):
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V60 Two Cup (02): amzn.to/3iWmy76
Hario Decanter: amzn.to/41znsbo
Hario Buono 1L: amzn.to/41x5YfX
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☕ Whats on Coffee Bar (affiliate links):
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Pourover:
Fellow Kettle: fellow.sjv.io/VyLx53
Fellow Ode V2: fellow.sjv.io/ZdP6A1
Carter Move Mug: fellow.sjv.io/ZdP6A1
V60 Single Cup (01): amzn.to/3E3ecm2
V60 Two Cup (02): amzn.to/3iWmy76
V60 Paper Filter: amzn.to/3iVMwr4
Hario Insulated Carafe: amzn.to/3iUWKIv
Espresso:
Barista Pro 18g Basket: amzn.to/3GJ0Ay6
Rattleware Pitcher 12oz: amzn.to/3XKOYAU
Rattleware Pitcher 20oz: amzn.to/3gKbQzP
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📸 Camera Gear:
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Panasonic G85: amzn.to/3kmAaJA
Lumix 20mm f1.7: amzn.to/3CTYcSq
Panasonic G7: amzn.to/3XBVwRj
Fluid Head Tripod: amzn.to/3l86sZf - แนวปฏิบัติและการใช้ชีวิต
I really appreciate your videos. For the longest time, I felt beholden to Hoffman saying not to go beyond 3x the dose weight for the bloom, even though my blooms weren't always easy to swirl. I saw your recent video where you were running into the same problem and your tips really helped me out. It also taught me that even though there are people out there who may know more and have been doing it much longer than I have, I need to find what works best for me. I've since come up with my own method not too dissimilar to the method you outlined here, but I'm excited to try your method and see how it compares. I'm always looking to implement new and different ideas if it will lead to better coffee.
Thanks! I try to frame my recipe videos as starting points and am, really, hoping to encourage curiosity. This little segment of the coffee world is quite new and there are so many variables we understand a little better every day with coffee, water, and equipment, etc. At the end of the day, taste as much as you can and you'll find what works!
Your video helped take my pour over game to the next notch, helping me to understand pour overs a bit better and why people do the things they do. Especially that first bloom slurry
I usually rotate between single pour, 3 pour, and the 4:6 method. mostly doing the single pour though.
Morning routine - 1:16, preferably SL28/SL34 (sometimes hybrid) Kenyan light roast. I like fresh, juicy, tea like tastes in the morning. About 24-26 clicks on C40 (depends on coffee dosage); steps - about 50-60g of water for 50s-1min bloom, light swirl; rest of the water is divided for 3 equal pours, after second - another light swirl. My pouring technique looks like a symbol @ (at), imagine that you're drawing it with water, pretty slow but not slower than liquid that enters coffee server, I do like to put some weight on coffee bed using water. Never hitting walls of my V60. Time wise, depends on coffee, its roast level, water temperature, but it's between 2:40-3:30, for 250g-320g of liquid. My afternoon coffee is a different beast, I like it a little bit heavier, with more of wine accents.
What grind size is that? Ideally what setting on the wilfa svart aroma grinder if you know it
Great vid. I have always kept my first pour static but it makes so much sense to vary it based on the bean.
What are your relative timings for the 3rd and 4th pours? Or is that another judgement call based on the drawdown speed?
It varies a little bit, but I usually look for the 3rd pour to start at about 1:00-1:15, and the 4th around 1:45-2:00
For V60 I am happy with Tetsu Kasuya's recipe. It makes good pour over coffee with minimum fuss. I am not going to do science experiment to make coffee. V60 is also good for making iced coffees.
Thank you so much for this video! Just to clarify, after that first pour of 3x to 4x weight of coffee, the second pour should add the remaining weight up to a total of 150g, yes? We aren’t adding a second 150g pour on top of the bloom phase weight? Apologies! Just getting into the pour over game😅
No need to apologize, you have it right - second pour should add the remaining weight up to a total of 150g
@@DavidLikesCoffee yes! Thank you!!🙏🏼
You mentioned Timemore grinder, would you know how many clicks on C3 for this recipe?
Honestly I got my grinder, a normcore, and timemore mixed up when I said that! I found a reddit thread though discussing C3 with the 4:6 method, though: www.reddit.com/r/pourover/comments/ytbdl1/v60_timemore_c3_click_for_46_method/
I use 13 clicks on C3 for light roast natural beans regardless of the method. For darker roasts, I go up to 18 clicks using 4:6 method. All depends on the beans, natural process ones I observed have a quicker drawdown, so in that case I go finer.
How well do you expect it to scale to a smaller size? I'll try it with my 01 size Hario and usual dose of 15g coffee / 250g water, which is the same ratio.
For 01 (15g coffee 250g water) the pours that work well for me are 75, 25, 50, 50, 50
@@DavidLikesCoffee Conversely, do you think the same method works for a larger total? My daily cup is 30g to 500ml, using a variety of methods, but my #2 V60 is always a challenge to dial-in.
I used to do 30g 500ml in the v60 and moved to this recipe for more consistency, but it's been a while. Probably worth revisiting!
Bravo on this video! You got a new sub from me! I recently made a Latte on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😁
How many seconds between each pours?
I start the second pour at about 30-40 seconds, after that it's around 10 seconds between pours