I'm lucky to have Baratza Encore. Totally agreed. grinding size could be different by several factors though like origin, roasting type, days after roasting
@@samuelfoote5927 We've found it difficult to display grind size on film. We are currently testing grinders and measuring grind size. Rather than visually, we hope to offer micron size soon in addition to the setting recommendation on several grinders.
@@OnyxCoffeeLab That's totally fair - it really is nearly impossible. Tbh even when people have the same grinder and DO show grind size on film it's difficult to get it similar without messing around a bunch. So I don't blame you - but that sounds great, look forward to reading it! (Oh also if you were doing encore maybe make a note about the internal grind settings? I only recently realize there were 3 internal settings and everyone's might be set different which is weird/frustrating).
Another great video from Elika and the Onyx team! I never leave comments on videos but Elika's V60 recipes and explanations really have helped me brew better coffee! I appreciate the real-time approach (and timer!) and the camera angles that show the brew bed. Thanks!
Thank you for the feedback! I hope to make brewing easier, not harder, and try to keep improving our videos as we get feedback and weigh info vs ease. I'm glad you have brewed better coffee!
Tried this recipe for the first time over the weekend and really enjoyed it. I do have a quick question, I was wondering how much can it scale up to (as every recipe has a limit where bigger brews won't taste as good anymore)-30g, 36g, 45g?
No way... my mind is blown. Entirely different technique from that taught to me by a fellow competitor of yours at the US Brewers Cup (formerly at Sightglass). Literally every step is different. Coarser grind, 200ºF, slightly less volume for the bloom, higher water level. Pour begins at the center of the cone and then expands radially outward until about the size of a silver dollar, then contracting until finishing the pour back at the center. The rationale for the radially expanding & contracting pour is to establish a flat 'puck' at the base of the cone, where most of the extraction takes place, and to agitate the slurry. I just... I mean... this is posing an existential crisis for me. I was told water that hot would extract more bitter solubles, that pouring that hard in one place would channel through and produce a watery cup, and that fine of a grind would yield way too long an extraction time. I'm really happy with my current technique, but now I have to try this side-by-side just because your recipe is so different. I'm getting out my refractometer for this one.
Curious if you tried it and how it turned out? I think the key here is the fast center pour. It keeps enough water in the dripper to extract everything via osmotic flow towards the center without stalling due to the finer grind. It's very interesting indeed. I have also been using a coarse grind and slow, gentle pours to extract properly without stalling, but this method goes in the complete opposite direction. IMO, whatever method gives you good extraction and can be done consistently (very important) is a good one.
I just love that this V60 recipe is simple but has been yielding me fairly consistent results. 👌🏽 I’m normally a Kalita guy, but this has saved me from ditching my V60 altogether. 😂
I've been brewing Tropical Weather with this exact method for some time now, and it's so consistently good that I've converted back from the Switch/Clever. Thanks, Elika! I've done maybe a hundred brews last year trying to tweak the "ultimate V60 method," but there was no consistency, and mostly undrinkable results.
I just started experiencing Tropical Weather this last week or so. I’m not that careful and exacting and probably using too little product but I am still pleased with the result. I don’t drink cheap crap, in fact I never drank coffee until I experienced one particular ward winning farm. It hit me like a wave. Granted this their cheap stuff is $50/pound but that’s how I started. I then worked back and found some relatively inexpensive local craft roasts that are quite good. I was gifted a subscription from Atlas and quite enjoyed some of the tremendous varieties. Last week I picked up Onyx at Whole Foods (on a whim) and I am still learning it, I will have to try some of these methods.
What would you recommend for someone brewing at elevation, where the boiling point is only 199° F? Is there a place in this method where I could compensate for the lower brew temperature?
I had good results brewing this recipe in Denver (boiling 202F) I let it get to 200 and ground just a touch more fine to extend the brew time. I would try brewing at about 197F and extend the brew time by grinding more fine. If you can use harder water, like Third Wave Water, you can increase your extraction rate as well. But, I would give it a try just under boiling before making any big changes.
I would have really liked to see an overhead-shot of the V60 at the end of the brewing. it would help to understand what kind of a brew-bed you are aiming for with this method.
I understand the bloom concept but I never understood the idea of breaking the main pour into 2 phases. Could you explain? Also was this filmed in Arkansas at the Momentary? Never visited but I get that feeling.
This was absolutely in the Momentary, good eye! Essentially, breaking up the main pour into more pieces increases the extraction efficiency. Because you are introducing fresh hot water as coffee has dripped through, each pulse increases the extraction rate from where it was. For a single "osmotic flow" main pour see th-cam.com/video/PVpQJL5gFus/w-d-xo.html . It can be fun to play with pulses, I would try both and see what you like, or even split the main pour into 3-4 parts and taste how much stronger the flavor is and how much longer the brew time is.
I've been struggling with the Tropical Weather - it always tasted thin unless I did the Japanese iced method - but this video finally got it tasting like fruit. That much finer grind is key.
This is a phenomenal video. It is incredibly helpful to have the video in real time with the timer at the bottom so that I can follow along while you are giving instructions. You are clear and concise and included all of the information I was looking for. I use the Baratza Encore so I appreciated that you included the grind size for that one. I don’t think it’s a problem that you didn’t show the actual grind like some people had mentioned, because that wasn’t the purpose of this video, and it’s pretty easy to look it up elsewhere. You accomplished your goal here. To be able to give such a clear picture of what needs to be done to brew a wonderful V60 in only a few minutes is impressive and helpful.
Hey elika! Mine on my encore finished just about 2:23 seconds on a setting of 10 The coffee I’m using is from my local roster It’s from the Chiapas region of Mexico, fully washed. Should I back it to a 9?
Wow, this is the first recipe to explain what makes a v60 different from other brewers and why that needs certain things from a recipe. Thanks for that, i learned a lot!
For sure! The last pulse should still saturate the sides, if not you need to grind a little more fine. If it looks like my pour isn't going to reach all the grounds I would give it a quick spiral to drop everything back underwater.
Excited to give this method a go! I was wondering if it makes a difference to use a ceramic vs a plastic v60? It seems commonly stated that ceramic draws more heat from the slurry, but I haven't found much information into how that affects the final outcome (and/or brew method). The one used in this video sounds ceramic (or maybe it's just the glass?); do you have any thoughts on choice of material for the brewer for this method or in general?
It comes down to preference. There have been many studies you reference about the impact of material on overall heat of the slurry. Plastic is a better insulator than the other materials. However, head to head, people almost always choose a ceramic or glass brewed coffee over the plastic. I used ceramic in this video, mainly because its prettier than the glass we have. But, I use plastic or steel versions if I am taking my brewer on the road and don't want it to shatter!
@@OnyxCoffeeLab Thanks for the perspective! Was curious if I've been missing out on much using ceramic / if it'd be good to grab a plastic one. Maybe for the road then :)
Hi Adam, try out our CXFFEEBLACK collab recipe for a 400mL brew. Bigger brews have difficulty evenly extracting (especially the middle of the V60) and can produce some underlying astringency. This 400mL is just about the biggest we recommend, but you are welcome to try doubling it to see if you enjoy it.
I tried 20 on my comandante with a columbian coffee and it went crazy fast, had to start the final pour around 1:00 and it had drained by 1:40. I’ll dial it back a couple clicks
One basic advantage is that water is a better solvent than coffee is. Pulse pouring decreases water concentration while adding temperature and agitation, this raises the extraction rate at the time of pulse. Continuous pouring maintains a higher concentration of compounds in the slurry, therefore slowing the extraction rate over time. These can both be viable approaches to brewing. Our recipe guide for the Granja la Esperanza Sidra was a 2 pour (osmotic flow) recipe. We believe the Bloom is an important stage for strength and balance, so you will almost always see at least 2 stages to our recipes.
@@OnyxCoffeeLab Thanks a lot for the thoughtful reply! Edit: After a week of brewing with this, it's my favorite method out there. It's so simple and so effective. You guys are awesome.
Thanks for including multiple grinders and settings. I have an encore myself and often doesn't get referenced. Great video and hopefully great coffee to be had!!
Curious how much ground buildup you all get on the sides of the brewer once finished. Seems thicker depending on the coffee. Is it worth lightly hitting the sides of the brewer near the end of the second pour to reincorporate more of those grounds into the final drawdown?
That's a great question. Especially gassy coffees (super fresh, or dark roast) will be more bulging on the sides. Your grind size is key! Each pulse should still cover all of the sides. If it does not, you can give a spiral to touch all the sides, and grind more finely for you next brew.
Hi Elika, Really enjoyed the video. Please can you help me if I want to change to brew, say 24gm to 400ml? will I still use 1) 20 Clicks on C40? or what would you recommend? 2) is it still 3 Pours of 100ml, 150ml @45sec, 150ml @1min,45sec? or 70ml, 165ml @45sec, 165ml @1min,45sec? or would you recommend 4 Pours of 70ml, 110ml @45sec, 110ml @1min,45sec, 110ml @2min,45sec? Thanks.
Hey thanks for this well explained technique. I'm new to the v60 and will try this one. Any chance you could recommend a coffee you all roast that would work well for this? Thanks again.
Hey! Glad you're going to try it out! I like it with more delicate coffees, Tropical Weather is a great versatile blend of a washed and natural Ethiopian coffee that is great in the V60.
Amazing recipe... I've just purchased the Fellow EKG and I noticed that you don't place it back on the base while the water flows. Do you not worry about the water temperature dropping throughout the process?
I'm not worried about too much heat loss. We should be starting just under boiling. The loss in heat is minimal if your kettle is full when you start and we actually like to lower the extraction at the end of the brew. You may find you like a little faster drain time if you keep it on the base.
Just ordered a V60 and have been exploring a lot of videos' recipes. Yours was excellent. Like that you don't just say what to do, but why. I notice that many people recommend a "cavity" in the middle of the coffee mound, and also recommend a swirl at various points of the brew. Your thoughts on each of these? Thank you.
Great video! I have been exclusively using this technique since you posted it :) I just have one minor detail to point out - in the guide, it says start the second pour at 1:30 seconds, however in the video it shows you starting it at 1:20 seconds. I tried 1:30 sec at home and I was ending off at about 2:40-45 sec. I tried doing the second pour at 1:20 sec instead and it finished dripping at exactly 2:30, like you recommended! I am not sure if this is a editing mistake, but I'd love to get some clarification about that! Again, this is a fantastic method that I have been enjoying. Thank you!
It was a mistake of my talking too much and not paying attention, while there is a slight lag behind my timer and the screen timer, I poured too early. There are a couple other commenters who noted the same thing and I wanted to point out that if you like these results then stick to it! These recipes are built as guidelines and pour times should be fluid.
Well made video and appreciate the detail provided. Any idea how many clicks needed on 1zpresso Kmax for medium fine setting? I prefer my coffee around 1:18 ratio... Would you be able to adjust the pours for the higher amount? Will have to test.
Thanks for the nice V60 guide video. I just started trying to learn and master V60. You mentioned some different grind size settings for different grinders and I have a Niche Zero grinder. Do you have some guidance on what type of grind size for the NZ I would be looking at for say a medium roasted Columbian versus a medium roasted Ethiopian Yirgacheff? I've used grind size around 38-40 and am achieving brewing times of around 2 min 30 seconds for a 30 gram in 500 g water. Any help/insight would be fantastic. Thanks!
Thanks for a great video! Been working with this method through the day and I find it difficult to get to the suggested time at 2:30. I end up at 2:00. Using a JX Pro at 3-2-0 clicks. I feel I don't want to go finer, since the brew is quite strong as is. I don't have any bitterness as is. I started out with a quite aggressive center pour and tried a gentler pour, but with same results. Any suggestions?
The brew time is like a default setting, and is likely to vary slightly with different coffees and grinders at the same settings. If your brew is at 2m and you LIKE it, then I wouldn't change a thing! When we brew this recipe with our El Salvador Washed coffee it drains very close to 2m flat and is great.
Am always having bitterness on my coffee cup on 20 to 24 clicks.. raised the clicks to 30 on my comandante and the bitterness has gone water temp on 94c
Thanks for the video! It's really nice to see more V60 content, especially from one of my favorite roasters. I super appreciate how you list out the grind settings for a few grinders, but are you sure 10 on Encore? I've got a Virtuoso, and I feel like a 10 would be craaaaaazy fine for pourover.
@@DakomaOutdoors That's interesting! As I understand it, the numbers for Virtuoso and Encore are essentially the same ... I typically brew V60s between 16-20.
I just tried this technique with a grind setting of 10 on my Encore. 3:30 brew time so I'm guessing too fine. I typically grind between 14-20 for V60s using Mark Butness' 13.5g coffee, 225g water, 9 pulses of 25g brew water method. Cheers!
Baratza's tend to have some variance, but I have made this recipe at 10 on both my Encore at home and in the lab. It seems fine, but if we pour heavy enough it will flow well. If it is super slow (sorry Gian) and bitter or drying, then don't be afraid to grind more coarse.
@@OnyxCoffeeLab so I tried again with may Encore @ 11 and poured really "heavy". Hit 250 ml @ 2:40 with a light roast ethiopian blend (same coffee that took 3:30+ with a "lighter" pour the other day). Thank you for taking the time to elaborate on the technique!
I was thinking the same. Like most people, I always take a flat sand-like bed (plus a reasonable brew time) as an indication that I've brewed a good cup. I also see his rationale in aiming for the valley in order to avoid stalling to be convincing, but I thought that stalling happens for an entirely different reason, that is much agitation forces micro fines to get stuck inside the filter's pores. Oftentimes when I encounter a stall and have to lift the filter to let it drain, the water would still be stuck, so I don't think that more grounds getting in the way right over the hole causes stalls in most cases. Furthermore, to my thinking, a valley is like a big channel. Grounds lingering high on the filter would not get enough love, which could lead to uneven extraction. Superb video though. Elinka obviously knows what he's talking about.
@@SlimBarista DUDE! That’s exactly what I’m thinking. I get a clog when my grind is too fine and I teach my baristas to not allow the coffee grounds to remain on the edge of the filter exposed with the logic that exposed coffee is not longer contributing to the brewing process. But idk, I’m not a barista champion. Just a random dude.
@@Fonztyc You seem to be a business owner though, so you're not just "a random dude" haha. Ditto all what you've said, my thoughts exactly. I always go to great measures in order to sufficiently infuse my coffee "soup", do careful pouring, final spinning of dripper, flushing etc to ensure an even extraction. So a flat bed is a no brainer, to me at least. That being said, this guy is a legit brewer champion, and his expertise and reasons for doing things are evident. Coffee continuously surprises me, and a lot of things I had been skeptical about at first turn out to be pleasant surprises. So I'll have to try his osmotic flow method and see if I like it. BTW, I found that natural processed beans are more prone to choking, most stalls I've had are almost always naturals, in particular. I'm curious whether you've experienced this as well?
@@OnyxCoffeeLab Just to clarify, the second pour starts in the video at 1m20. In the description it says to go for 1m30. Is there much of difference? Thanks again!
@@danfirth2678 That's correct, I'm sure it was a mistake from me talking and just watching the brew bed. It's important to pour before the water is drained all the way through the brew bed and that's what I did, 1m30s is the target pour time but you should expect to have wiggle room with these times. It was still a great cup.
I've been struggling to get the brew time with a Peruvian coffee. It may be the grind size. I've realized that when I grind coarse it brewed faster but didn't taste as good. but when I grounded med-fine it was stronger but brewed much longer. Any help?
Just brewed with this. Tastes great. I had a thick wall of grinds on the wall after the brew finished. Is that expected? The water, on the 3 pour did cover the grinds as described in the video. Thank you!
Wow, I just literally started grinding medium-fine, 20 clicks on a C40, the other day for my Kalita Wave, using Rao's method, and my coffee has been the sweetest it's ever been, but just a bit lacking in acidity. I'm busting out the ceramic V60 tomorrow morning and trying this recipe out to see if I get more berry notes out of my Ethiopia Natural, cuz I could never get the best results for light roasts using Hoffmann’s single pour method.
Hi Elika! It’s been a running problem of mine every time i dose the last grams of my beans left in the bag,i get usually 17g,18g or 19g sometimes less than 15g around 12g or 13g...i just want to ask on how i can adjust your recipe to adopt the remaining grams of beans left on my bag thats usually more than 15g or less than 15g?.....how many grams should i add per pour? Should the draw down be the same? Hoping to get an answer from you thank you so much! 🙌🏼
Hey, if it's that close to this recipe. Just take, as an example 17g x 16 = 272g or whatever ratio you like. That's your new water volume and you can simply replicate the pours very closely.
I've always been blasting my v60 filter with tap water to make it sticks to the brewer as closely as possible, leaving virtually no air in between. Now I tried leaving some air as the video suggests and my usual Onyx Geometry brew went from 3min to 2:30 and tasted under extracted. I've already been grinding pretty finely to get to 3min, about halfway between my usual filter and espresso grind. I can try even finer, but what kind of difference should I expect between the 3min brew with coarser grind and filter stuck to the brewer vs 3min brew with finer grind and more airflow?
We still use the same Kalita recipe in our cafes. But, we will be making a different recipe guide for it. Is there anything specific you wish was different about the original guide?
@@OnyxCoffeeLab can you give some explanations about how to modify it if we wanted to accentuate different things. How a longer bloom, different ratio, or change in overall time would change the cup
@@Imortalwine For in-depth guidance please see www.eventbrite.com/o/onyx-academy-public-30843518805 Those exact things are covered in our brewing courses as we taste and examine the effects. Otherwise, th-cam.com/video/QgYNCTiZKQs/w-d-xo.html follow along here for an exercise in extraction. Essentially Ratio determines concentration and how much ingredient you have, bloom will make your early stage extraction either shorter or longer (length), overall time would indicate where we are in the overall extraction.
You didnt show how you stirred, nor the coffee bed at the end. The production quality and explanation in this video is pretty good. but it is somewhat incomplete and difficult to follow along. Please give overhead shots to all stages of the process.
Thank you for your feedback. At 5:05 you can see the stirring process. Very simply, just a few circles with the goal of breaking clumps and not extra agitation.
I have a sage dose control pro and I’m struggling with grind size, If anyone can point me towards a starting range number that I can work off with my V60 I will appreciate it , Thank you
Just looking at it online, I would probably start at 35, the finest of the drip settings and see how that goes! Record the drain time and see if you need to adjust more fine or coarse from there!
i use mostly light roasted coffee, what would be the ideal brewing temperature for most of your video tutorials aeropress,chemex,v60 and kalita. ive done about 208 but i'm not sure if thats hot or too hot. any suggestion would be greatly appreciated. love onyx!
I think that's hot, but not too hot. So, long as it is under boiling you should be good to go. I will regularly use hotter water for light roasted coffees.
It is for this recipe. If another is not as aggressive or large in its pulses, then it may require a coarser grind. The popular 4 : 6 Method is ground closer to 30 on the Baratza.
Do you think this recipe scales at all for multiple cups? I usually brew 2 at a time for me and a partner - would you recommend more pours vs. extending the length of the existing pours? Or just doing 2 separate brews.
You could extend. These times and weights are definitely specific for this recipe. For a larger size you could see th-cam.com/video/pu_Tr7cnfws/w-d-xo.html where we brew a larger V60/Kalita recipe.
It should be concave, like a valley. There shouldn't be a big line of grounds at the top, if there is, the coffee is either very fresh or the last pulse did not re-saturate all grounds (likely too coarse).
Got the Fellow Stagg kettle, V60 02, and the Fellow Ode grinder. Really excited to brew something with similar recipe and equipment to you so I can have the same experience. Will be ordering Tropical Weather as well. What water would you recommend using? Third-wave water? Is that water different from what you use in your cafe? Thanks. I really enjoy the brew guides you do for each coffee in your inventory.
Our water in the cafes is very close to Third Wave Water's profile, or we use TWW in many videos. If you use that you should be able to achieve excellent results!
I tried this on a medium dark roast and it worked fine. Maybe really dark roasts would suffer because they're so easy to extract bitterness from, but I would also argue you shouldn't be using a v60 for those kinds of roasts anyway.
2m30s is probably fast for a doubled recipe. I would guess you would need to be more coarse, likely 24clix, and aim for a 3-4m drain time. The V60 recipe for th-cam.com/video/pu_Tr7cnfws/w-d-xo.html uses 400ml. I haven't made a 500mL recipe for the V60 but this would be my closest recommendation.
It depends on the coffee (light-/medium-/dark-roasted etc.) you want to brew. There are 500ml brews, where it is necessary to do up to 26 clix on the comandante. And of course there are other coffees, where you can use down to 20 clix. In this range you have to try, which works best for you :)
Looks like the edge between fine and med-fine. If you check your grinder here honestcoffeeguide.com/guides/coffee-grind-size-chart it will be where aeropress meets V60 setting.
How deep are you getting into the coffee bed with the stir stick, about half an inch or so? It would also be neat to see a video like this with a side-by-side using an overhead shot, to see the brew bed from start to finish.
That's a good idea (the side by side). The stick is inserting up to about a couple inches. I'm trying to move the stick through the entire brew bed to make sure there are no clumps, while trying not to push the bottom.
Traditionally, Ethiopian coffee seems to be the most dense/slowest draining vs a coffee grown under 1800masl like Mexico or Costa Rica. I usually start at this grind size, record the drain time, taste, and determine whether or not the coffee needs more or less time.
Awesome and simple recipe! I have tried it a couple of times and really like the clarity. However, my brew has an under-extracted part. So the first half is really sweet, nice acidity, and good complexity but the second half is under-extracted. The beans is light-roasted Columbia Finca Villarazo with 63 clicks on 1zpresso K-Plus and the drain time is only around 1:30 - 1:45. Could you give an advice on how to solve this under-extracted part? I feel like don't want to go finer because it already gives really good sweetness and acidity. Thank you!
What grind setting would you recommend for a Hario MiniSlim Plus? Six clicks usually seems to do the trick for me but I’d really love to hear from the pros haha
Not familiar with the MiniSlim Plus. But, if it's settings are similar to the Mini Mill than we'd start at 6-7. Our target is this drain time, then we taste for balance to decide the adjust grind or not. Enjoy!
@@OnyxCoffeeLab So this has been my go-to recipe for months now, my brews have been consistent and extremely well balanced! I've upgraded to a Timemore Chesnut C2 hand grinder and have been finding it quite difficult to lock in on a proper grind setting. My brews have been around the 2:00 - 2:05 mark. Do you have a recommended setting to start off with for that particular grinder, any pointers would be greatly appreciated! ❤️
Hi, so it should NOT drain fully before the next pour! If it does, then the grind is too coarse and you should either grind more fine, or pour earlier, if it happens again!
Started at your website looking at coffee and ended up here watching a bunch of your videos. All great content. Thanks! When you mention different coffees draining faster/slower with this method is that in relation to the grind size specified here or is that after you have dialed in? Also, do you find that some coffees feature better on the Wave versus the V60 despite ones best efforts?
That would be both and. Traditionally, ethiopian coffees at these grind settings will drain longer, although that may be good, to dial-in some may need to be a little more coarse. I would view these grind recommendations as just that, recommendations. To dial-in we try to achieve the target time, taste when we are close, and make a grind adjustment to extract more (finer) or less (coarse). I wouldn't say that some coffees are better on either method. It simply comes down to preference. While there are many adjustments you can make to a brewer, as a rule Kalita= more body and sweetness and v60=more acidity and clarity. So whatever you want to accentuate in the coffee should influence your decision. Some people simply prefer one over the other, no matter the coffee.
@@OnyxCoffeeLab a natural Honduras, and an anerobic Columbia. And a la Palma Columbia. Im using crystal geyeser from the Salem spring and I’ve tried third wave and my shops water also. Is it possible that I’m not saturating the coffee well enough on the bloom?
Our standard extraction for this recipe is 20%, which is actually lower than our average, I would say. As an example, for this brew of Tropical Weather, we were only at 19.80% ext but the body was rather silky. Our Kalita and particularly our small sized recipes (the Granja coffees or La Palma) tend to push the extraction above 21-23%.
Pobody nerfect. There was a commenter above who stated the same thing. These times should absolutely be taken as guides, not hard and fast rules, just like with any recipe. But, yes, I messed up.
Hello! thank you for the guide, I think I've been having the best results using that method, but I'm still learning. on the second pour a crater is created for me, is that how it's supposed to be? also, how should the brew bed look in the end? Thanks!
I used this and it created a crater too, which looked bad, but the end result tasted amazing... so I guess that's how it's supposed to work? I kind of wish he showed an overhead shot of the coffee bed to compare.
@@Number8z I do swirl at the beginning instead of stir because I usually can't be assed to get a stirring stick, but it doesn't seem to create a huge difference. I do really like this method though, it's easy, very consistent, and also doesn't require a gooseneck kettle, which makes it very handy for travel.
@@Number8z It could be your grinder. It could also be the water you're using, as well. The water I am using is very good so that might be why my coffee is consistently tasting very good. I also tried the 400 ml variant they did on this channel for Cxffee and that worked well for two cups. Also, if you really need consistency, maybe a Hario switch or a clever dripper would work better? You can even use V60 filters in the clever dripper if you just fold in the bottom to make it flat, which I tend to do because I prefer the taste V60 filters give.
You started at 210 F, but since you don't put the kettle back for the hold function, you dropped a lot of temp along the way. Still nice video, good work!
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](/img/tr.png)
Please please please show overhead shots of the ENTIRE brewing process. Closeup of grind size, stirring during bloom, all additional pours.
Always a bummer when people don't show grind size. It's like one of the most important parts of brewing.
I'm lucky to have Baratza Encore. Totally agreed. grinding size could be different by several factors though like origin, roasting type, days after roasting
@@samuelfoote5927 We've found it difficult to display grind size on film. We are currently testing grinders and measuring grind size. Rather than visually, we hope to offer micron size soon in addition to the setting recommendation on several grinders.
@@OnyxCoffeeLab That's totally fair - it really is nearly impossible. Tbh even when people have the same grinder and DO show grind size on film it's difficult to get it similar without messing around a bunch. So I don't blame you - but that sounds great, look forward to reading it! (Oh also if you were doing encore maybe make a note about the internal grind settings? I only recently realize there were 3 internal settings and everyone's might be set different which is weird/frustrating).
@@OnyxCoffeeLab Please include the Kinu M47 with pour over burr set in this recommendation.
I love the janitor who is about to walk in, see’s the camera and then takes off. So nice!! Haha
They were very considerate and we were sure to clean up when we left.
6:22
I searched for v60s, but I stayed for his floral polo.
Another great video from Elika and the Onyx team! I never leave comments on videos but Elika's V60 recipes and explanations really have helped me brew better coffee! I appreciate the real-time approach (and timer!) and the camera angles that show the brew bed. Thanks!
Thank you for the feedback! I hope to make brewing easier, not harder, and try to keep improving our videos as we get feedback and weigh info vs ease. I'm glad you have brewed better coffee!
Tried this recipe for the first time over the weekend and really enjoyed it. I do have a quick question, I was wondering how much can it scale up to (as every recipe has a limit where bigger brews won't taste as good anymore)-30g, 36g, 45g?
No way... my mind is blown. Entirely different technique from that taught to me by a fellow competitor of yours at the US Brewers Cup (formerly at Sightglass). Literally every step is different. Coarser grind, 200ºF, slightly less volume for the bloom, higher water level. Pour begins at the center of the cone and then expands radially outward until about the size of a silver dollar, then contracting until finishing the pour back at the center. The rationale for the radially expanding & contracting pour is to establish a flat 'puck' at the base of the cone, where most of the extraction takes place, and to agitate the slurry. I just... I mean... this is posing an existential crisis for me.
I was told water that hot would extract more bitter solubles, that pouring that hard in one place would channel through and produce a watery cup, and that fine of a grind would yield way too long an extraction time.
I'm really happy with my current technique, but now I have to try this side-by-side just because your recipe is so different. I'm getting out my refractometer for this one.
Curious if you tried it and how it turned out? I think the key here is the fast center pour. It keeps enough water in the dripper to extract everything via osmotic flow towards the center without stalling due to the finer grind. It's very interesting indeed. I have also been using a coarse grind and slow, gentle pours to extract properly without stalling, but this method goes in the complete opposite direction. IMO, whatever method gives you good extraction and can be done consistently (very important) is a good one.
I just love that this V60 recipe is simple but has been yielding me fairly consistent results. 👌🏽 I’m normally a Kalita guy, but this has saved me from ditching my V60 altogether. 😂
I'm glad! As a Kalita person myself this has been a good go-to!
I've been brewing Tropical Weather with this exact method for some time now, and it's so consistently good that I've converted back from the Switch/Clever. Thanks, Elika! I've done maybe a hundred brews last year trying to tweak the "ultimate V60 method," but there was no consistency, and mostly undrinkable results.
I just started experiencing Tropical Weather this last week or so. I’m not that careful and exacting and probably using too little product but I am still pleased with the result. I don’t drink cheap crap, in fact I never drank coffee until I experienced one particular ward winning farm. It hit me like a wave. Granted this their cheap stuff is $50/pound but that’s how I started. I then worked back and found some relatively inexpensive local craft roasts that are quite good. I was gifted a subscription from Atlas and quite enjoyed some of the tremendous varieties. Last week I picked up Onyx at Whole Foods (on a whim) and I am still learning it, I will have to try some of these methods.
Thanks for sharing the excellent V60 brewing method. It would be great to see an overhead shot during the entire process in the next video.
Thank you for the feedback! We will work on more overhead shots, that is seems to be something lots of people want.
What would you recommend for someone brewing at elevation, where the boiling point is only 199° F? Is there a place in this method where I could compensate for the lower brew temperature?
I had good results brewing this recipe in Denver (boiling 202F) I let it get to 200 and ground just a touch more fine to extend the brew time. I would try brewing at about 197F and extend the brew time by grinding more fine. If you can use harder water, like Third Wave Water, you can increase your extraction rate as well. But, I would give it a try just under boiling before making any big changes.
@@OnyxCoffeeLab thanks a ton! I live in Denver and have been wondering about this. Definitely gonna stop by the next time I'm biking in Bentonville!
I would have really liked to see an overhead-shot of the V60 at the end of the brewing. it would help to understand what kind of a brew-bed you are aiming for with this method.
I understand the bloom concept but I never understood the idea of breaking the main pour into 2 phases. Could you explain?
Also was this filmed in Arkansas at the Momentary? Never visited but I get that feeling.
This was absolutely in the Momentary, good eye! Essentially, breaking up the main pour into more pieces increases the extraction efficiency. Because you are introducing fresh hot water as coffee has dripped through, each pulse increases the extraction rate from where it was. For a single "osmotic flow" main pour see th-cam.com/video/PVpQJL5gFus/w-d-xo.html . It can be fun to play with pulses, I would try both and see what you like, or even split the main pour into 3-4 parts and taste how much stronger the flavor is and how much longer the brew time is.
I've been struggling with the Tropical Weather - it always tasted thin unless I did the Japanese iced method - but this video finally got it tasting like fruit. That much finer grind is key.
I'm so glad! Fear not fine grind!
Thank you Onyx team, greetings from Mexico
Greetings!
Click setting for 1zpresso kpro/kplus? Thanks
This is a phenomenal video. It is incredibly helpful to have the video in real time with the timer at the bottom so that I can follow along while you are giving instructions. You are clear and concise and included all of the information I was looking for. I use the Baratza Encore so I appreciated that you included the grind size for that one. I don’t think it’s a problem that you didn’t show the actual grind like some people had mentioned, because that wasn’t the purpose of this video, and it’s pretty easy to look it up elsewhere. You accomplished your goal here. To be able to give such a clear picture of what needs to be done to brew a wonderful V60 in only a few minutes is impressive and helpful.
Hey elika! Mine on my encore finished just about 2:23 seconds on a setting of 10
The coffee I’m using is from my local roster
It’s from the Chiapas region of Mexico, fully washed. Should I back it to a 9?
Was this a medium roasted coffee?
Did you use the Hario filter here?
Did you have tips on which variables to adjust if I wanted more acidity VS body and vice versa? Thanks!
Wow, this is the first recipe to explain what makes a v60 different from other brewers and why that needs certain things from a recipe. Thanks for that, i learned a lot!
It's so tempting to our around the edges to knock off the grinds there! But I understand that the centre pour you're going for that OSMOSIS flow?
For sure! The last pulse should still saturate the sides, if not you need to grind a little more fine. If it looks like my pour isn't going to reach all the grounds I would give it a quick spiral to drop everything back underwater.
Excited to give this method a go! I was wondering if it makes a difference to use a ceramic vs a plastic v60? It seems commonly stated that ceramic draws more heat from the slurry, but I haven't found much information into how that affects the final outcome (and/or brew method). The one used in this video sounds ceramic (or maybe it's just the glass?); do you have any thoughts on choice of material for the brewer for this method or in general?
It comes down to preference. There have been many studies you reference about the impact of material on overall heat of the slurry. Plastic is a better insulator than the other materials. However, head to head, people almost always choose a ceramic or glass brewed coffee over the plastic. I used ceramic in this video, mainly because its prettier than the glass we have. But, I use plastic or steel versions if I am taking my brewer on the road and don't want it to shatter!
@@OnyxCoffeeLab Thanks for the perspective! Was curious if I've been missing out on much using ceramic / if it'd be good to grab a plastic one. Maybe for the road then :)
Can you release a V60 recipe for 500g of water? I struggle to translate recipes like this to an as wonderfully good cup with 500g 🙂
Hi Adam, try out our CXFFEEBLACK collab recipe for a 400mL brew. Bigger brews have difficulty evenly extracting (especially the middle of the V60) and can produce some underlying astringency. This 400mL is just about the biggest we recommend, but you are welcome to try doubling it to see if you enjoy it.
I tried 20 on my comandante with a columbian coffee and it went crazy fast, had to start the final pour around 1:00 and it had drained by 1:40. I’ll dial it back a couple clicks
What advantages do you think pulse pouring has over continuous?
One basic advantage is that water is a better solvent than coffee is. Pulse pouring decreases water concentration while adding temperature and agitation, this raises the extraction rate at the time of pulse. Continuous pouring maintains a higher concentration of compounds in the slurry, therefore slowing the extraction rate over time.
These can both be viable approaches to brewing. Our recipe guide for the Granja la Esperanza Sidra was a 2 pour (osmotic flow) recipe. We believe the Bloom is an important stage for strength and balance, so you will almost always see at least 2 stages to our recipes.
@@OnyxCoffeeLab Thanks a lot for the thoughtful reply!
Edit: After a week of brewing with this, it's my favorite method out there. It's so simple and so effective. You guys are awesome.
Thanks for including multiple grinders and settings. I have an encore myself and often doesn't get referenced. Great video and hopefully great coffee to be had!!
Don't sleep on the Encore, it's an excellent grinder and can last ages.
@@OnyxCoffeeLab The fact that it's serviceable is what sold me on it. It's been great!
Curious how much ground buildup you all get on the sides of the brewer once finished. Seems thicker depending on the coffee. Is it worth lightly hitting the sides of the brewer near the end of the second pour to reincorporate more of those grounds into the final drawdown?
That's a great question. Especially gassy coffees (super fresh, or dark roast) will be more bulging on the sides. Your grind size is key! Each pulse should still cover all of the sides. If it does not, you can give a spiral to touch all the sides, and grind more finely for you next brew.
Hi Elika, Really enjoyed the video. Please can you help me if I want to change to brew, say 24gm to 400ml? will I still use
1) 20 Clicks on C40? or what would you recommend?
2) is it still 3 Pours of 100ml, 150ml @45sec, 150ml @1min,45sec? or 70ml, 165ml @45sec, 165ml @1min,45sec?
or would you recommend 4 Pours of 70ml, 110ml @45sec, 110ml @1min,45sec, 110ml @2min,45sec?
Thanks.
If you'd like that size, you could also brew this similar recipe. th-cam.com/video/pu_Tr7cnfws/w-d-xo.html
@@OnyxCoffeeLab Thanks. I have a Origami and V60 and Kalita filter... I will try this in both options!
Hey thanks for this well explained technique. I'm new to the v60 and will try this one. Any chance you could recommend a coffee you all roast that would work well for this? Thanks again.
Hey! Glad you're going to try it out! I like it with more delicate coffees, Tropical Weather is a great versatile blend of a washed and natural Ethiopian coffee that is great in the V60.
Amazing recipe... I've just purchased the Fellow EKG and I noticed that you don't place it back on the base while the water flows. Do you not worry about the water temperature dropping throughout the process?
I'm not worried about too much heat loss. We should be starting just under boiling. The loss in heat is minimal if your kettle is full when you start and we actually like to lower the extraction at the end of the brew. You may find you like a little faster drain time if you keep it on the base.
Works great. Yay for pouring centrally in a V60.
Easy peasy for sure.
Just ordered a V60 and have been exploring a lot of videos' recipes. Yours was excellent. Like that you don't just say what to do, but why. I notice that many people recommend a "cavity" in the middle of the coffee mound, and also recommend a swirl at various points of the brew. Your thoughts on each of these? Thank you.
Great video! I have been exclusively using this technique since you posted it :) I just have one minor detail to point out - in the guide, it says start the second pour at 1:30 seconds, however in the video it shows you starting it at 1:20 seconds. I tried 1:30 sec at home and I was ending off at about 2:40-45 sec. I tried doing the second pour at 1:20 sec instead and it finished dripping at exactly 2:30, like you recommended!
I am not sure if this is a editing mistake, but I'd love to get some clarification about that! Again, this is a fantastic method that I have been enjoying. Thank you!
It was a mistake of my talking too much and not paying attention, while there is a slight lag behind my timer and the screen timer, I poured too early. There are a couple other commenters who noted the same thing and I wanted to point out that if you like these results then stick to it! These recipes are built as guidelines and pour times should be fluid.
@@OnyxCoffeeLab Yeah honestly sometimes the best things are made by mistake!! Love the mullet btw, huge fan.
Is there an easy way to expand this to a bigger brew like 24 to 400? I would think a 80 gram bloom + 2 160g pours would do the drink?
Well made video and appreciate the detail provided. Any idea how many clicks needed on 1zpresso Kmax for medium fine setting?
I prefer my coffee around 1:18 ratio... Would you be able to adjust the pours for the higher amount? Will have to test.
Have you used the Fellow Stagg?
The Stagg [X] or [XF]? We have a few recipe guides with these brewers. Including this one th-cam.com/video/LZIP0OVrgpU/w-d-xo.html
Thanks for the nice V60 guide video. I just started trying to learn and master V60. You mentioned some different grind size settings for different grinders and I have a Niche Zero grinder. Do you have some guidance on what type of grind size for the NZ I would be looking at for say a medium roasted Columbian versus a medium roasted Ethiopian Yirgacheff? I've used grind size around 38-40 and am achieving brewing times of around 2 min 30 seconds for a 30 gram in 500 g water. Any help/insight would be fantastic. Thanks!
We don't currently have a NZ in the lab. However, after many requests, we are working on getting some references.
@@OnyxCoffeeLab Thanks for the reply. Look forward to seeing your results with the NZ when you get to use one and test it out. Cheers!
Thanks for a great video! Been working with this method through the day and I find it difficult to get to the suggested time at 2:30. I end up at 2:00. Using a JX Pro at 3-2-0 clicks. I feel I don't want to go finer, since the brew is quite strong as is. I don't have any bitterness as is. I started out with a quite aggressive center pour and tried a gentler pour, but with same results. Any suggestions?
The brew time is like a default setting, and is likely to vary slightly with different coffees and grinders at the same settings. If your brew is at 2m and you LIKE it, then I wouldn't change a thing! When we brew this recipe with our El Salvador Washed coffee it drains very close to 2m flat and is great.
Does anyone know the grind size for the Breville Smart Coffee grinder?
Nice method. Great mullets!
Come for the brews, stay for the doos.
Am always having bitterness on my coffee cup on 20 to 24 clicks.. raised the clicks to 30 on my comandante and the bitterness has gone water temp on 94c
Thanks for the video! It's really nice to see more V60 content, especially from one of my favorite roasters. I super appreciate how you list out the grind settings for a few grinders, but are you sure 10 on Encore? I've got a Virtuoso, and I feel like a 10 would be craaaaaazy fine for pourover.
@@DakomaOutdoors That's interesting! As I understand it, the numbers for Virtuoso and Encore are essentially the same ... I typically brew V60s between 16-20.
I just tried this technique with a grind setting of 10 on my Encore. 3:30 brew time so I'm guessing too fine. I typically grind between 14-20 for V60s using Mark Butness' 13.5g coffee, 225g water, 9 pulses of 25g brew water method. Cheers!
Baratza's tend to have some variance, but I have made this recipe at 10 on both my Encore at home and in the lab. It seems fine, but if we pour heavy enough it will flow well. If it is super slow (sorry Gian) and bitter or drying, then don't be afraid to grind more coarse.
@@OnyxCoffeeLab Interesting! Thanks for the response. :)
@@OnyxCoffeeLab so I tried again with may Encore @ 11 and poured really "heavy". Hit 250 ml @ 2:40 with a light roast ethiopian blend (same coffee that took 3:30+ with a "lighter" pour the other day).
Thank you for taking the time to elaborate on the technique!
Good recipe and well explained and made video :) I personally prefer the Origami for cone filter brews though.
Very cool. The origami is such a versatile method. I prefer using a flat filter in the origami, personally.
Do you avoid finishing with a flat bed? I’ve always avoided the valley but it makes sense the way you explain it.
I was thinking the same. Like most people, I always take a flat sand-like bed (plus a reasonable brew time) as an indication that I've brewed a good cup. I also see his rationale in aiming for the valley in order to avoid stalling to be convincing, but I thought that stalling happens for an entirely different reason, that is much agitation forces micro fines to get stuck inside the filter's pores. Oftentimes when I encounter a stall and have to lift the filter to let it drain, the water would still be stuck, so I don't think that more grounds getting in the way right over the hole causes stalls in most cases.
Furthermore, to my thinking, a valley is like a big channel. Grounds lingering high on the filter would not get enough love, which could lead to uneven extraction.
Superb video though. Elinka obviously knows what he's talking about.
@@SlimBarista DUDE! That’s exactly what I’m thinking. I get a clog when my grind is too fine and I teach my baristas to not allow the coffee grounds to remain on the edge of the filter exposed with the logic that exposed coffee is not longer contributing to the brewing process. But idk, I’m not a barista champion. Just a random dude.
@@Fonztyc You seem to be a business owner though, so you're not just "a random dude" haha. Ditto all what you've said, my thoughts exactly. I always go to great measures in order to sufficiently infuse my coffee "soup", do careful pouring, final spinning of dripper, flushing etc to ensure an even extraction. So a flat bed is a no brainer, to me at least.
That being said, this guy is a legit brewer champion, and his expertise and reasons for doing things are evident. Coffee continuously surprises me, and a lot of things I had been skeptical about at first turn out to be pleasant surprises. So I'll have to try his osmotic flow method and see if I like it.
BTW, I found that natural processed beans are more prone to choking, most stalls I've had are almost always naturals, in particular. I'm curious whether you've experienced this as well?
How would the recipe be changed if using a darker roast like Eclipse?
I love the way you present these videos, so clear and well explained! Will be trying this in the morning!
Thank you! I hope you enjoy!
@@OnyxCoffeeLab Just to clarify, the second pour starts in the video at 1m20. In the description it says to go for 1m30. Is there much of difference? Thanks again!
@@danfirth2678 That's correct, I'm sure it was a mistake from me talking and just watching the brew bed. It's important to pour before the water is drained all the way through the brew bed and that's what I did, 1m30s is the target pour time but you should expect to have wiggle room with these times. It was still a great cup.
This works really well on the OREA V3. It makes a tasty cup!
Chemex next?
Hey! We've actually got a few of these! th-cam.com/video/N3rwdIV4-MM/w-d-xo.html
I've been struggling to get the brew time with a Peruvian coffee. It may be the grind size. I've realized that when I grind coarse it brewed faster but didn't taste as good. but when I grounded med-fine it was stronger but brewed much longer. Any help?
Can I use this recipe on a SAI Phoenix 70?
Just finishing a Ethiopia Beriti as I rewatch this.
What kind of scale are you guys using? that thing looks intense
I dig the hair man.... Thanks for the video
What water did you use? Was it softer than third wave water?
Thankyou friend, best v60 instructional video I’ve ever seen!
Just brewed with this. Tastes great. I had a thick wall of grinds on the wall after the brew finished. Is that expected? The water, on the 3 pour did cover the grinds as described in the video. Thank you!
If I’m doubling this, should I go coarser with my grind or keep it the same?
I would grind coarser, which grinder. As an example I'd grind on 14 if doubling on the Baratza Encore.
@@OnyxCoffeeLab I actually have an Encore. Thank you! Love all the videos you guys make!
@@bryanandrade8319 Thank you! Be careful not to overflow! I'm not very familiar with 500mL recipes in the V60. Good luck!
Great recipe!
I found big difference with your brewing method really tasty and fresh. Thank you
Wow, I just literally started grinding medium-fine, 20 clicks on a C40, the other day for my Kalita Wave, using Rao's method, and my coffee has been the sweetest it's ever been, but just a bit lacking in acidity. I'm busting out the ceramic V60 tomorrow morning and trying this recipe out to see if I get more berry notes out of my Ethiopia Natural, cuz I could never get the best results for light roasts using Hoffmann’s single pour method.
Let us know the results!
Any update?
Hi Elika! It’s been a running problem of mine every time i dose the last grams of my beans left in the bag,i get usually 17g,18g or 19g sometimes less than 15g around 12g or 13g...i just want to ask on how i can adjust your recipe to adopt the remaining grams of beans left on my bag thats usually more than 15g or less than 15g?.....how many grams should i add per pour? Should the draw down be the same? Hoping to get an answer from you thank you so much! 🙌🏼
Hey, if it's that close to this recipe. Just take, as an example 17g x 16 = 272g or whatever ratio you like. That's your new water volume and you can simply replicate the pours very closely.
I've always been blasting my v60 filter with tap water to make it sticks to the brewer as closely as possible, leaving virtually no air in between. Now I tried leaving some air as the video suggests and my usual Onyx Geometry brew went from 3min to 2:30 and tasted under extracted. I've already been grinding pretty finely to get to 3min, about halfway between my usual filter and espresso grind. I can try even finer, but what kind of difference should I expect between the 3min brew with coarser grind and filter stuck to the brewer vs 3min brew with finer grind and more airflow?
Can we get an updated Kalita guide too!?
We still use the same Kalita recipe in our cafes. But, we will be making a different recipe guide for it. Is there anything specific you wish was different about the original guide?
@@OnyxCoffeeLab can you give some explanations about how to modify it if we wanted to accentuate different things. How a longer bloom, different ratio, or change in overall time would change the cup
@@Imortalwine For in-depth guidance please see www.eventbrite.com/o/onyx-academy-public-30843518805 Those exact things are covered in our brewing courses as we taste and examine the effects. Otherwise, th-cam.com/video/QgYNCTiZKQs/w-d-xo.html follow along here for an exercise in extraction. Essentially Ratio determines concentration and how much ingredient you have, bloom will make your early stage extraction either shorter or longer (length), overall time would indicate where we are in the overall extraction.
You didnt show how you stirred, nor the coffee bed at the end.
The production quality and explanation in this video is pretty good. but it is somewhat incomplete and difficult to follow along.
Please give overhead shots to all stages of the process.
Thank you for your feedback. At 5:05 you can see the stirring process. Very simply, just a few circles with the goal of breaking clumps and not extra agitation.
I have a sage dose control pro and I’m struggling with grind size, If anyone can point me towards a starting range number that I can work off with my V60 I will appreciate it , Thank you
Just looking at it online, I would probably start at 35, the finest of the drip settings and see how that goes! Record the drain time and see if you need to adjust more fine or coarse from there!
Does this recipe still work if I am using 22 g of coffee, and increase the water to match the ratio?
i use mostly light roasted coffee, what would be the ideal brewing temperature for most of your video tutorials
aeropress,chemex,v60 and kalita. ive done about 208 but i'm not sure if thats hot or too hot. any suggestion would be greatly appreciated. love onyx!
I think that's hot, but not too hot. So, long as it is under boiling you should be good to go. I will regularly use hotter water for light roasted coffees.
Is the bed at the end of the brew supposed to look like a valley, or does all the coffee fall down to the middle, ending in a flat bed?
It should look like a valley. Essentially, our brew bed more closely replicating the shape of our brewer.
Would you say that setting 10 on the Baratza Encore grinder should be one's go-to setting when brewing with a Hario V60?
It is for this recipe. If another is not as aggressive or large in its pulses, then it may require a coarser grind. The popular 4 : 6 Method is ground closer to 30 on the Baratza.
Do you think this recipe scales at all for multiple cups? I usually brew 2 at a time for me and a partner - would you recommend more pours vs. extending the length of the existing pours? Or just doing 2 separate brews.
You could extend. These times and weights are definitely specific for this recipe. For a larger size you could see th-cam.com/video/pu_Tr7cnfws/w-d-xo.html where we brew a larger V60/Kalita recipe.
What should the brew bed look like at the end of brewing? Flat or or a spiral with grounds still stuck to the sides?
It should be concave, like a valley. There shouldn't be a big line of grounds at the top, if there is, the coffee is either very fresh or the last pulse did not re-saturate all grounds (likely too coarse).
Got the Fellow Stagg kettle, V60 02, and the Fellow Ode grinder. Really excited to brew something with similar recipe and equipment to you so I can have the same experience. Will be ordering Tropical Weather as well.
What water would you recommend using? Third-wave water? Is that water different from what you use in your cafe?
Thanks. I really enjoy the brew guides you do for each coffee in your inventory.
Our water in the cafes is very close to Third Wave Water's profile, or we use TWW in many videos. If you use that you should be able to achieve excellent results!
Great video. Is the brew bed flat at the end? It is it valley-shaped? Thanks
It is valley shaped! I speak briefly to that as the goal for this recipe.
I feel like it only works on light roast coffee tho
I tried this on a medium dark roast and it worked fine. Maybe really dark roasts would suffer because they're so easy to extract bitterness from, but I would also argue you shouldn't be using a v60 for those kinds of roasts anyway.
The WBC giving us a golden guide 🙏💥 thank you coffeeusername!!!
I'm just the USBrC! But, you're welcome for the guide, your support is what helps push me towards WBrC!
How would you scale that up for 500ml? Still only 20 clix on the Comandante? Still only 2m30s drain time?
2m30s is probably fast for a doubled recipe. I would guess you would need to be more coarse, likely 24clix, and aim for a 3-4m drain time. The V60 recipe for th-cam.com/video/pu_Tr7cnfws/w-d-xo.html uses 400ml. I haven't made a 500mL recipe for the V60 but this would be my closest recommendation.
It depends on the coffee (light-/medium-/dark-roasted etc.) you want to brew. There are 500ml brews, where it is necessary to do up to 26 clix on the comandante. And of course there are other coffees, where you can use down to 20 clix. In this range you have to try, which works best for you :)
Can you recommend a grind size for the Wilfa Svart? Thanks!
Looks like the edge between fine and med-fine. If you check your grinder here honestcoffeeguide.com/guides/coffee-grind-size-chart it will be where aeropress meets V60 setting.
How deep are you getting into the coffee bed with the stir stick, about half an inch or so?
It would also be neat to see a video like this with a side-by-side using an overhead shot, to see the brew bed from start to finish.
That's a good idea (the side by side). The stick is inserting up to about a couple inches. I'm trying to move the stick through the entire brew bed to make sure there are no clumps, while trying not to push the bottom.
By denser coffee, what do you mean? Are there other origins whose coffee are quite dense like Ethiopia? Perhaps Kenyan ones?
Traditionally, Ethiopian coffee seems to be the most dense/slowest draining vs a coffee grown under 1800masl like Mexico or Costa Rica. I usually start at this grind size, record the drain time, taste, and determine whether or not the coffee needs more or less time.
@@OnyxCoffeeLab thanks for the explanation; it made me learn a lot!
excellent video. I think this was your best video so far.
Thanks Matthew!
Do i just double everything in the recipe to brew for two cup with coarser setting?
You can do both of those things. Or we feature a larger V60 recipe here th-cam.com/video/pu_Tr7cnfws/w-d-xo.html
Is there any change in the brewing recipe when brewing with #1, #2, or #3?
There isn't This size should fit in the #1. I would probably be sure to heat a little more for the #3.
Just bought my first v60 yesterday. I’m going to try this out now. Cheers!
Have fun! There is tons of versatility to the V60.
Wilfa Svart grind setting at all?!
We unfortunately don't have this grinder, and it's not widespread in the US. We would grind medium fine, almost at their fine settings.
Awesome and simple recipe! I have tried it a couple of times and really like the clarity.
However, my brew has an under-extracted part. So the first half is really sweet, nice acidity, and good complexity but the second half is under-extracted.
The beans is light-roasted Columbia Finca Villarazo with 63 clicks on 1zpresso K-Plus and the drain time is only around 1:30 - 1:45.
Could you give an advice on how to solve this under-extracted part? I feel like don't want to go finer because it already gives really good sweetness and acidity.
Thank you!
Sounds like maybe you've ground too coarsely? Finer grind SHOULD increase brew time and extraction. Maybe also try some harder water? 🤷♂️
Many many years ago we referred to this desired shape as a sort of 'reverse volcano'. Interesting to see sort of old school recipes come back
Time is a flat circle
What grind setting would you recommend for a Hario MiniSlim Plus? Six clicks usually seems to do the trick for me but I’d really love to hear from the pros haha
Not familiar with the MiniSlim Plus. But, if it's settings are similar to the Mini Mill than we'd start at 6-7. Our target is this drain time, then we taste for balance to decide the adjust grind or not. Enjoy!
@@OnyxCoffeeLab So this has been my go-to recipe for months now, my brews have been consistent and extremely well balanced! I've upgraded to a Timemore Chesnut C2 hand grinder and have been finding it quite difficult to lock in on a proper grind setting. My brews have been around the 2:00 - 2:05 mark. Do you have a recommended setting to start off with for that particular grinder, any pointers would be greatly appreciated! ❤️
do you let all of the water drain out before the last pour? I find that all of mine is drained by the time I reach 1:15
Hi, so it should NOT drain fully before the next pour! If it does, then the grind is too coarse and you should either grind more fine, or pour earlier, if it happens again!
@@OnyxCoffeeLab thank you!
Great info. My man looks like he's getting ready to start a mullet.
The mullet is life!
@@OnyxCoffeeLab Hells yeah.
Started at your website looking at coffee and ended up here watching a bunch of your videos. All great content. Thanks!
When you mention different coffees draining faster/slower with this method is that in relation to the grind size specified here or is that after you have dialed in?
Also, do you find that some coffees feature better on the Wave versus the V60 despite ones best efforts?
That would be both and. Traditionally, ethiopian coffees at these grind settings will drain longer, although that may be good, to dial-in some may need to be a little more coarse. I would view these grind recommendations as just that, recommendations. To dial-in we try to achieve the target time, taste when we are close, and make a grind adjustment to extract more (finer) or less (coarse).
I wouldn't say that some coffees are better on either method. It simply comes down to preference. While there are many adjustments you can make to a brewer, as a rule Kalita= more body and sweetness and v60=more acidity and clarity. So whatever you want to accentuate in the coffee should influence your decision. Some people simply prefer one over the other, no matter the coffee.
@@OnyxCoffeeLab Thanks!
I’m down to 17 clicks and still can’t get past 2:00 😞 so thin
That's wild! What kind of coffee are you using?
@@OnyxCoffeeLab a natural Honduras, and an anerobic Columbia. And a la Palma Columbia. Im using crystal geyeser from the Salem spring and I’ve tried third wave and my shops water also. Is it possible that I’m not saturating the coffee well enough on the bloom?
@@OnyxCoffeeLab I also feel like nothing is changing when I change my grind. I’ve gone down 3 clicks and it all ends at around 2
Have you done extraction measurements-calculations for this method? I am curious if an osmotic flow creates a lower extraction.
Our standard extraction for this recipe is 20%, which is actually lower than our average, I would say. As an example, for this brew of Tropical Weather, we were only at 19.80% ext but the body was rather silky. Our Kalita and particularly our small sized recipes (the Granja coffees or La Palma) tend to push the extraction above 21-23%.
@@OnyxCoffeeLab Thanks for sharing.
Origami S next?
Is the Origami S different from the Origami used in this video? th-cam.com/video/pu_Tr7cnfws/w-d-xo.html
Thanks for the recipe! Do you find a significant difference in using tabbed vs. untabbed Hario filters?
The tabbed filters will be more dependent on these heavy pours to achieve the target time. untabbed will be easier to achieve as they are less dense.
@@OnyxCoffeeLab Awesome, thank you!
Anyone else notice he does the last pour at around 1:20 but he says we should do it at 1:30?
Pobody nerfect. There was a commenter above who stated the same thing. These times should absolutely be taken as guides, not hard and fast rules, just like with any recipe. But, yes, I messed up.
@@OnyxCoffeeLab So what would be the indicator on when to start the second pour? When the water from the first pour is done draining or before?
@@joeranieri1983 This is what I would like to know as well
10 is almost to fine on a encore no?
Not for our recipes. We like fine grinds and I think you'll get good results this way.
@@OnyxCoffeeLab perfect, I’ll give it a try! Thanks so much! Love all your guys videos.
Hello from Tyler Texas!
Hello! thank you for the guide, I think I've been having the best results using that method, but I'm still learning.
on the second pour a crater is created for me, is that how it's supposed to be?
also, how should the brew bed look in the end?
Thanks!
I used this and it created a crater too, which looked bad, but the end result tasted amazing... so I guess that's how it's supposed to work? I kind of wish he showed an overhead shot of the coffee bed to compare.
@@GrammerPancreas yes, doesnt talk about any swirling or even spiral pour so i guess thats how it is, an overhead would be very helpful indeed
@@Number8z I do swirl at the beginning instead of stir because I usually can't be assed to get a stirring stick, but it doesn't seem to create a huge difference. I do really like this method though, it's easy, very consistent, and also doesn't require a gooseneck kettle, which makes it very handy for travel.
@@GrammerPancreas yes, i did get some good results using this method, but i am strill struggling in general with getting consistent results
@@Number8z It could be your grinder. It could also be the water you're using, as well. The water I am using is very good so that might be why my coffee is consistently tasting very good. I also tried the 400 ml variant they did on this channel for Cxffee and that worked well for two cups. Also, if you really need consistency, maybe a Hario switch or a clever dripper would work better? You can even use V60 filters in the clever dripper if you just fold in the bottom to make it flat, which I tend to do because I prefer the taste V60 filters give.
Pour so aggressive it got reported for domestic violence.
You started at 210 F, but since you don't put the kettle back for the hold function, you dropped a lot of temp along the way. Still nice video, good work!