Very helpful. I’ve watched more than my share of these instructional V60 videos and you have a definitely the ability to instruct clearly and well. My thanks. Love and peace. Tim
Glad you found it helpful Tim! I really tried to take a different approach in this guide focusing on the methodology of brewing a better cup with the Hario V60 instead of just showing the technique that works the best for me. Cheers!
@@brewinghabits it does make sense. I’ve applied your logic to my own recipe. My coffee was balanced but a little bland. By reducing the temperature and changing my ratio I’ve now got a much sweeter chocolate finish. Love and peace. Tim
I really appreciate the comment! Glad you are getting a lot of value from the video and if you ever have any random coffee questions, you know where to find me :D
Excellent video Paul. Very well done and a great V60 brewing guide. It can easily be adapted to other pour-over devices as well. I'll be referring back to this video often, I'm sure. Oh yes, I love your brew printout! Super design that I'm going to use instead of mine from now on. Thanks!
Thanks Gary, appreciate the comment totally agree that it can be used and modified for different brewing devices. The main thing I would think of is to add time as a variable for devices that are able to control it!
@@brewinghabits Yes, adding a spot for time would be great. I note the time even with the V60 just to keep track of it. I just noted it in the space you left below each row.
Glad you enjoyed the video and found it helpful :D Being able to explain coffee on multiple complexity levels is totally a goal of mine! If you ever have any random coffee Q's, you know where to find me!
This is really a good and simple guide for beginner brewers to experiment on their V60 brewing. I have read Barista Hustle concept of the Coffee Compass to fix a manual brew in general, and it follows your same ideas or concept (but you simplify it), except the Coffee Compass may be intimidating to beginner brewers with so many taste terms. Oh yah, and the Coffee Compass can only fix your cup by adjusting brew ratio, and grind size only based on the instructions of the compass directions. Thanks, you give us a systematic way to fix the coffee brews. :)
Glad you liked the video! There isn't too much handholding with the Coffee Compass so it's indeed quite daunting for a beginner. If you ever have some random coffee Q's, you know where to find me!
This is a really excellent and detailed guide, but I also wanted to say that the editing trick of adding the fake video timeline that moved when you pointed at it was pretty damn good trick.
Amazing video mate! Very practical. I really love the 4:6 method by Tetsu and sticked to it. But with not fermented beans im trying to get a more flavorful cup.
Why are we increasing the ratio (using more water) for an under extracted cup? I would think if we want more extraction we would want to use more coffee per unit water rather than the other way around. Same goes for over extracted, I would think more water should be used to dilute the brew, not decreaee the water.
So it seems like you are mixing extraction and concentration. Extraction is always in relation to how much we take away from the beans. So the reason you are increasing the water amount (or decreasing the coffee amount) to increase extraction is because each coffee ground particle will then be exposed to more water, increasing the amount of compounds taken from the grinds. If you decrease the amount of water used (or increase the coffee dose) , each coffee grind particle would be extracted less since the overall extraction load is spread over more grinds. Hopefully that made sense!
@@brewinghabits, @DzSwipe is correct and you are confusing chemical terms (I was a chemistry major). Extraction is how much of what you're removing (aka 'solute' or flavor) from the beans. If the beans are over-extracted, then too much of the solute is being removed. 1) Therefore to remove less (extract less) of the solute, you either: use fewer beans, grind them coarser (decrease the total surface area of the beans), use a lower water temperature, shorten the time of extraction, all while keeping the volume of water the same (this latter rationale discussed at bottom). 2) To extract (remove) a greater amount of solute (flavor) from the beans, you do the converse: use more beans, grind them finer (increase the total surface area), use a greater water temperature, increase the time of extraction, all while keeping the volume of water the same. Chemically, using a greater volume will extract more solute, but it will simultaneously create a more dilute solution since there exists a gradient of extraction: more solute (flavor) is extracted with the initial 100 ml than with the final 100 ml (the beans contain a finite amount of solute to extract). The latter point may seem counter-intuitive, unless this gradient of extraction is understood. This greater extraction could be measured by weighing the extract (coffee) after boiling away all water (a smaller volume extracts less and when boiled away leaves fewer 'grounds' in the vessel then when using a greater amount of water, but this is not how we drink coffee). The bottom line, if you're trying to correct over- or under-extraction, is it is best to vary all of the parameters based on the above descriptions (amount, grind size and water temp), except for the volume of water. In other words, decide at the start how much coffee you wish to make and set this volume as a constant. Then if it's too weak, extract more based on step 2, or if too strong, weaken by extracting less (using step 1) as your guide.
Thank you for the brewing form. I was intending to do one myself and then I found out yours. It's very aesthetically organized! I will use your advice and the barista wheel to experiment with my cups. :) Would you make a separate line to indicate the body, from too weak/watery to too strong/muddy? I've been recently trying out various amounts of pours in the "6" part of the 4:6 method, going from 1 to 4. It seems that the body level is a bit different from the taste, what do you think?
Glad you like the brew chart! It's always nice to find something already made that hits all the checkboxes haha. Body would be interesting to have as a line, however if body is added then I feel like an RPG stats chart of sorts should also be added for sweetness, acidity, body, aroma etc. Thinking further about it, it might become too bloated with all these extra stats as this chart is specific to extraction, which will then help you make actionable tweaks to your next brew! Perhaps a supplementary asset of sorts to nail down your overall thoughts of a bag of beans?
I'm wondering what you reckon a minimum dose for a v60 is - I find a lot of "recipes" don't really scale down well - although using a pulse or slow pour technique is probably the way to go
Scaling down with a pour-over is interesting because the total brew time becomes super short due to the low amount of water used. I have not tried brews under the 10ish gram range. The recipe that is probably the most ideal for a low dose is the Tetsu Kasuya 4:6 due to its extra extraction it gets from the pulse pouring and cranking all the other variables to the max (boiling water, fine grinds, high brewing ratio). Getting an immersion brewer is also an option as then you can control brew time regardless of the dose size. This is totally a video idea thou. "How small of a dose can you brew with?!" 😁
Totally, anything to elongate the contact time between the beans and water. A thicker fabric filter / slower paper filters is also a way to achieve this!
Your instructions are great. I am new to this and found it very difficult to make delicious brew at home. I am more sensitive to sour and bitter taste, can’t taste the flavours mentioned in the tasting notes on package. I just made a coffee that is both sour and a bit bitter, is it “under extract” ? My setting was 15 g, 1:15, 91 degrees, 3 pour , fine/medium ground size, about 3.5 min including the 30 sec bloom. Descriptions on package are : Nicaragua Mierisch Finca La Hella Yellow Pacamara Natural region. Fuchuelerango silitie 1315-1400m varietal: Yellow Pacamara note : black currant, berries , mango, orange zest, sweet and juicy
Glad the video was helpful for ya! Whenever I am not sure of whether the cup is over or under-extracted, I recommend just continuing to extract more until it clearly is over-extracted. When you know for certain that it is over-extracted, you can then dial one of your variables back a tad and play around with that range. I also recommend adding a dash of water to your cup of coffee when evaluating its extraction level. If the cup opens up and tastes better then it was under-extracted. If it tastes more of the gritty bleeeeh'ness, then it was over-extracted. Good luck :D
@@brewinghabits thanks for the tip. Will try that latter. I switched to tatsu 4:6 method and used a shorter 1st segment, and increase ground size , the sweetness came out. The acidity has reduced also. Will keep tweaking to see if more flavours can come out.
Most brewing guides will have 3 taste profiles of cups, under-extracted, over-extracted, and balance cup. What do you mean by being balanced and bland? Do you mean a cup that is weak yet balanced in the extraction level, referring to the concepts of Coffee Brewing Control Chart?
Balanced and bland is when the extraction doesn't have the sour notes from under-extraction, bitterness from over-extraction but sadly enough hasn't fully reached its cup potential. This is why for example Aeropress competition recipes are so nitpicky and exact. They tweak the extraction variables, finding different variations of a balanced cup with the goal of finding the best cup possible. The Coffee Brew Control Chart compass you are referring to only brings one cup to a balanced extraction. Once it is balanced, you need to evaluate and see if it's a delicious cup or not. If not then changing two variables in opposite directions (for example using lower water temp to decrease extraction and finer grind size to increase extraction) will bring the cup to a new balanced cup that tastes totally different from the first cup. Hopefully that made sense!
If I use 12g of coffee to 200g of water as my initial variable, what recipe do you recommend? Blooming to 40 seconds, for example? I have a v60 02, pour water slowly until the maximum, for that amount of coffee, isn't it too much weight? Thanks!
I would keep everything relatively the same, just extract one of the variables slightly more (because with a lower dose, comes a lower brew time, which leads to less extraction). 12g coffee and 200g water sounds reasonable. That's around a 1:17 ratio 1:17 brewing ratio = 12g coffee 204g water If you are using a medium/darker roast, I would probably start at a 1:16 brewing ratio. For the brewing steps, no need to change the brewing steps themselves (as in add extra bloom time). The only thing I would probably change with the lower dose is a lower bloom amount (you want around 2-3x the dry dose, enough to fully saturate the grinds) so change that to 40g. Good luck, if you end up brewing with these variables, lemme know how your brew ends up tasting and if you decide to make changes depending on it's taste and extraction level 🔥🔥
@@brewinghabits some updates: using 200g of water, 13g of coffee. I ended up having another default recipe: 4 pours of 50g every 30 seconds. Temp: 90 - 94 °C and a gentle swirl at the end. I have much more consistency using this recipe. I always tried to replicate the famous recipes only adjusting it to a lower dose (200g), but I've forgotten about the brewing time. Thanks! A question: increasing the temperatures in my recipe, would extract more flavors from the beans or would it just speed up the extraction?
@@douglashm Solid. Glad that you discovered a new recipe for your coffee brewing repertoire :D I see those two things you mentioned as two sides of the same coin. Speeding up extraction means that it has more time to extract compounds from the beans (fats, acids, sugars and plant fiber). The thing is that not all flavors are desirable and once you get into plant fiber, the "delicious" tastes compounds (fats, acids and sugars) get overshadowed by the plant fiber. So an increase in water temperature increases/speeds up extraction AND extracts more compounds. But those compounds aren't always a net positive in the cup when it comes to its deliciousness and taste (aka "flavor").
Hey Andre, I would go with the variable you want to explore further or the one that might bring out a quality of the cup that you want to highlight. For example, if you are using a darker roast, then perhaps lower brewing temperatures or lower brewing ratios might be of interest to tweak to suit the bean roast level. Another example is if you want to focus on highlighting the delicate body and nuanced tastes, then increasing the brewing ratio (to get a tea-like body) and tweaking the other variables to lower extraction to compensate for the increase in brewing ratio. So it is all about how you imagine the cup improving. Use your knowledge of the extraction variables to make educated changes to hopefully bring out the hidden potential of your beans!
I'm assuming you're asking if I've used the Tetsu Kasuya Hario V60 edition? I have not but I know some people who have used it and have experienced an inconsistency with the brewer. The inside of the TK brewer is what's different from the normal one V60. The ribs at the bottom of the brewer have been smoothened out making it so that it creates a flush seal with the filter in the lower half, which then slows down the flow rate. Personally, I think that if you have the basic Hario V60, you should be good to go. No need to buy both.
I don't understand why you should increase the water amount for under extracted brews (and opposite for over extracted). Doesn't under extraction mean to little / to weak taste, as indicating the water has been in contact with the coffee to little, or the water amount is to much for the amount of coffee? I mean, if you increase the amount of water to a fixed amount of coffee, doesn't the end coffee brew becomes weaker and weaker? E.g., using 10 gr of coffee to 1 liter water would create a very weak (=under extracted) coffee brew, right? Or is there something I misunderstand here? Thanks for a great video and for clarification!
I think it's important to clarify that weak =/= under-extracted. Weak has a negative connotation, as a cup can be light bodied and delicate (aka "weak") but could also be balanced in extraction and delicious. An under-extracted cup means you haven't taken enough from the coffee bean. Over-extracted means you have taken too much from the coffee bean. Compounds being extracted from the bean generally goes in order, starting with fats, then acids, then sugars, then plant fiber. Using too little water makes it so that only fats and acids are extracted (making it sour tasting). Using too much water makes it so that all the good compounds are extracted and now one is stripping away plant fiber from the bean (making it bitter). A balanced extraction is when you extract the fats, acids and sugar and stop the extraction before getting too much of the plant fiber. Hopefully that helped, lemme know if it's still unclear or if you have any other questions!
I've played around with longer blooms and no bloom at all. From my observations, if the beans are extremely fresh (like 1-3 day after roasting), then I might leave the bloom for slightly longer, but for the majority of people, they have beans that are over 3 days of age, where the degassing will be minimal making the longer bloom have a smaller impact the final brew.
@@brewinghabits so for most cases blooming is not necessary. Is this correct? I've been trying single pour (no bloom) and the results are very very good. I've also read that blooming is very acidic and this is why, for example, Testu Kasuya's 4:6 method emphasizes a shorter blooming for more sweetness or a longer blooming for more acidity. From my personal tests there's no difference in the final cup either if the blooming is short or slightly longer
@@brewinghabits for medium or medium-dark roast I've used the cold blooming technique and it works so good. Cold blooming allows for a more controlled, progressive extraction. Blooming with ambient temperature water does the trick (making the coffee more soluble and preparing it for extraction) without extracting those very acidic compounds from the first seconds. In the end your cup will taste much sweeter (oils and acids are extracted at high temperatures) without harsh, dark, ashy flavors. In case the cup is under extracted (which is very common when using cold blooming) you can still adjust the blooming temperature a bit higher or using three pours instead of two
@@manuelpenaruiz3694 when you say no bloom, does that also mean that you don't stir the coffee bed? I always stir the coffee bed to make sure that all the grinds get saturated. Instead of changing the brewing steps, this guide focuses on the variables (brew ratio, water temp and grind size) to tweak the taste. Blooming is imo important if the beans are fresh and need to degas. I roast my own coffee and the way extremely fresh coffee interacts and bubbles when it contacts water really hampers the pour of you do a continuous pour from start to finish.
@@manuelpenaruiz3694 I often brew with under 90°C when it comes to the medium and medium/dark roasts. I made a video about using cooler water when brewing so I'm quite familiar with the lower water temps 🔥💦 With that said, I've never tried a cold bloom (with ambient temperature) so will have to give it a whirl the next time I have some medium / dark roast beans on deck!!
Sweetness isn't really something you can easily manipulate since you need to find it first. To find it, you need to brew a balanced cup first where the sour and bitter notes don't overshadow the tastes. Then if you don't like your cups sweetness, change two variables in opposite extraction directions (like finer grinds and lower water temp) and find a different balanced cup of coffee that might have the sweetness that you are looking for. Good luck!
My mentality is that for any pour-over device, slow and controlled is the way. If it's an immersion brewer (Clever Dripper, Hario Switch, French press etc) then it would be the opposite and I would do a fast pour to saturate all the grinds as soon as possible.
For kasuya specifically fast pouring will increase the strength of coffe.. Cuz in my opinion it creates a very sweet cup of coffe but lacks some strength for most of beans i used.. So you can try it in a fast pouring first and if you didn't get the strength needed then go to the step of deviding the 60% part onto 4 pours instead of 3..
@@brewinghabits I think kasuya method is great but is there any evidence this method could not suit all types of coffee? In other words, is there any downside with this method? Im struggling to get a delicious cup out of a very special 90+ Colombian coffee, medium roast, honey (pink bourbon) Happens that most of the time I get a very acidic cup. Not an expert but IMO I'm falling short of extraction. To prove this i pour the yield over the coffee bed one more time and let it drain. The new yield tastes much better but flat, boring. Just more balanced. Since I noticed this under extraction I've been trying kasuya 4:6 but grinding finer and lowering the water temperature to 90C avoid sharp acidity and increase brew time. But even with these two adjustments total brew time seems to fall a bit short. So I increased time between pours to 60 seconds instead of 45 (except for the blooming to avoid acidity) and it kinda worked bit better but not quite there yet. I'm using a Hario V60 with natural Hario papers. Any ideas? It seems that the lower temperature that keeps acidity under control also affects the final sweetness. So where from here? Thanks
@@manuelpenaruiz3694 you can always try to force a method to work for all types of coffee and it will work to some extent but it might not be the best method for the beans at hand. Since the last brew was under-extracted, why did you change 2 variables in opposite directions (grinding finer is more extraction, lowering water temp is less extraction) trying to keep the same extraction balance? I would keep the water at boiling to increase extraction. If you are brewing with under 20g then what you can also try is to increase your dose. Brews get more forgiving with larger doses of coffee AND have a longer brew time, which leads to more extraction.
@@brewinghabits thanks for the information. But look, this is interesting: I prepare kasuya 4:6 20gr coffee at 1:15 ratio. And the yield is sour, acidic. So I pour the yield again over the coffee bed in my V60 and let it drain and the final yield is nice, balanced and sweet. So what should I do then? To get a nice brew without all this? Should I stay away from 4:6 method then?
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You are a gentleman and a scholar
**Tips fedora** why thank you.
Very helpful. I’ve watched more than my share of these instructional V60 videos and you have a definitely the ability to instruct clearly and well. My thanks. Love and peace. Tim
Glad you found it helpful Tim! I really tried to take a different approach in this guide focusing on the methodology of brewing a better cup with the Hario V60 instead of just showing the technique that works the best for me. Cheers!
@@brewinghabits it does make sense. I’ve applied your logic to my own recipe. My coffee was balanced but a little bland. By reducing the temperature and changing my ratio I’ve now got a much sweeter chocolate finish. Love and peace. Tim
I've watched this video so many times. You saved me from coffee brewing hell with excellent clarity and information that is so useful. Thank you!
I really appreciate the comment! Glad you are getting a lot of value from the video and if you ever have any random coffee questions, you know where to find me :D
Excellent video Paul. Very well done and a great V60 brewing guide. It can easily be adapted to other pour-over devices as well. I'll be referring back to this video often, I'm sure. Oh yes, I love your brew printout! Super design that I'm going to use instead of mine from now on. Thanks!
Thanks Gary, appreciate the comment totally agree that it can be used and modified for different brewing devices. The main thing I would think of is to add time as a variable for devices that are able to control it!
@@brewinghabits Yes, adding a spot for time would be great. I note the time even with the V60 just to keep track of it. I just noted it in the space you left below each row.
Well Done! You have explained everything perfectly... regardless of our experience levels. Also, thanks for the tools and charts!!!
Glad you enjoyed the video and found it helpful :D Being able to explain coffee on multiple complexity levels is totally a goal of mine! If you ever have any random coffee Q's, you know where to find me!
Very thorough.
This is really a good and simple guide for beginner brewers to experiment on their V60 brewing. I have read Barista Hustle concept of the Coffee Compass to fix a manual brew in general, and it follows your same ideas or concept (but you simplify it), except the Coffee Compass may be intimidating to beginner brewers with so many taste terms. Oh yah, and the Coffee Compass can only fix your cup by adjusting brew ratio, and grind size only based on the instructions of the compass directions. Thanks, you give us a systematic way to fix the coffee brews. :)
Glad you liked the video! There isn't too much handholding with the Coffee Compass so it's indeed quite daunting for a beginner. If you ever have some random coffee Q's, you know where to find me!
This is a really excellent and detailed guide, but I also wanted to say that the editing trick of adding the fake video timeline that moved when you pointed at it was pretty damn good trick.
Amazing video mate! Very practical. I really love the 4:6 method by Tetsu and sticked to it. But with not fermented beans im trying to get a more flavorful cup.
Why are we increasing the ratio (using more water) for an under extracted cup? I would think if we want more extraction we would want to use more coffee per unit water rather than the other way around. Same goes for over extracted, I would think more water should be used to dilute the brew, not decreaee the water.
So it seems like you are mixing extraction and concentration. Extraction is always in relation to how much we take away from the beans. So the reason you are increasing the water amount (or decreasing the coffee amount) to increase extraction is because each coffee ground particle will then be exposed to more water, increasing the amount of compounds taken from the grinds.
If you decrease the amount of water used (or increase the coffee dose) , each coffee grind particle would be extracted less since the overall extraction load is spread over more grinds.
Hopefully that made sense!
@@brewinghabits,
@DzSwipe is correct and you are confusing chemical terms (I was a chemistry major).
Extraction is how much of what you're removing (aka 'solute' or flavor) from the beans. If the beans are over-extracted, then too much of the solute is being removed.
1) Therefore to remove less (extract less) of the solute, you either: use fewer beans, grind them coarser (decrease the total surface area of the beans), use a lower water temperature, shorten the time of extraction, all while keeping the volume of water the same (this latter rationale discussed at bottom).
2) To extract (remove) a greater amount of solute (flavor) from the beans, you do the converse: use more beans, grind them finer (increase the total surface area), use a greater water temperature, increase the time of extraction, all while keeping the volume of water the same.
Chemically, using a greater volume will extract more solute, but it will simultaneously create a more dilute solution since there exists a gradient of extraction: more solute (flavor) is extracted with the initial 100 ml than with the final 100 ml (the beans contain a finite amount of solute to extract). The latter point may seem counter-intuitive, unless this gradient of extraction is understood. This greater extraction could be measured by weighing the extract (coffee) after boiling away all water (a smaller volume extracts less and when boiled away leaves fewer 'grounds' in the vessel then when using a greater amount of water, but this is not how we drink coffee).
The bottom line, if you're trying to correct over- or under-extraction, is it is best to vary all of the parameters based on the above descriptions (amount, grind size and water temp), except for the volume of water. In other words, decide at the start how much coffee you wish to make and set this volume as a constant. Then if it's too weak, extract more based on step 2, or if too strong, weaken by extracting less (using step 1) as your guide.
Keep going Paul..👍👍
you are very special in your content and presentation🤩🤩
Thanks, I really appreciate the comment Wael! I will for sure keep going with my own style of quality coffee content 🔥🔥
So good thank so much
Thank you for the brewing form. I was intending to do one myself and then I found out yours. It's very aesthetically organized! I will use your advice and the barista wheel to experiment with my cups. :)
Would you make a separate line to indicate the body, from too weak/watery to too strong/muddy? I've been recently trying out various amounts of pours in the "6" part of the 4:6 method, going from 1 to 4. It seems that the body level is a bit different from the taste, what do you think?
Glad you like the brew chart! It's always nice to find something already made that hits all the checkboxes haha.
Body would be interesting to have as a line, however if body is added then I feel like an RPG stats chart of sorts should also be added for sweetness, acidity, body, aroma etc.
Thinking further about it, it might become too bloated with all these extra stats as this chart is specific to extraction, which will then help you make actionable tweaks to your next brew! Perhaps a supplementary asset of sorts to nail down your overall thoughts of a bag of beans?
I'm wondering what you reckon a minimum dose for a v60 is - I find a lot of "recipes" don't really scale down well - although using a pulse or slow pour technique is probably the way to go
Scaling down with a pour-over is interesting because the total brew time becomes super short due to the low amount of water used. I have not tried brews under the 10ish gram range.
The recipe that is probably the most ideal for a low dose is the Tetsu Kasuya 4:6 due to its extra extraction it gets from the pulse pouring and cranking all the other variables to the max (boiling water, fine grinds, high brewing ratio). Getting an immersion brewer is also an option as then you can control brew time regardless of the dose size.
This is totally a video idea thou. "How small of a dose can you brew with?!" 😁
@@brewinghabits Yeh mostly been doing inverted aeropress for those small cups. I should give 4:6 another go, been a while since I tried it.
Thinking about it a brewer with some flow restriction might be better, too
Totally, anything to elongate the contact time between the beans and water. A thicker fabric filter / slower paper filters is also a way to achieve this!
Your instructions are great. I am new to this and found it very difficult to make delicious brew at home. I am more sensitive to sour and bitter taste, can’t taste the flavours mentioned in the tasting notes on package. I just made a coffee that is both sour and a bit bitter, is it “under extract” ? My setting was 15 g, 1:15, 91 degrees, 3 pour , fine/medium ground size, about 3.5 min including the 30 sec bloom.
Descriptions on package are :
Nicaragua Mierisch
Finca La Hella Yellow
Pacamara Natural
region. Fuchuelerango silitie 1315-1400m varietal: Yellow Pacamara
note : black currant, berries , mango, orange zest, sweet and juicy
Glad the video was helpful for ya!
Whenever I am not sure of whether the cup is over or under-extracted, I recommend just continuing to extract more until it clearly is over-extracted. When you know for certain that it is over-extracted, you can then dial one of your variables back a tad and play around with that range.
I also recommend adding a dash of water to your cup of coffee when evaluating its extraction level. If the cup opens up and tastes better then it was under-extracted. If it tastes more of the gritty bleeeeh'ness, then it was over-extracted.
Good luck :D
@@brewinghabits thanks for the tip. Will try that latter. I switched to tatsu 4:6 method and used a shorter 1st segment, and increase ground size , the sweetness came out. The acidity has reduced also. Will keep tweaking to see if more flavours can come out.
@@yamyam4987 Keep exploring and tweaking! If you end up having any coffee questions then you know where to find me :D
Most brewing guides will have 3 taste profiles of cups, under-extracted, over-extracted, and balance cup. What do you mean by being balanced and bland? Do you mean a cup that is weak yet balanced in the extraction level, referring to the concepts of Coffee Brewing Control Chart?
Balanced and bland is when the extraction doesn't have the sour notes from under-extraction, bitterness from over-extraction but sadly enough hasn't fully reached its cup potential. This is why for example Aeropress competition recipes are so nitpicky and exact. They tweak the extraction variables, finding different variations of a balanced cup with the goal of finding the best cup possible.
The Coffee Brew Control Chart compass you are referring to only brings one cup to a balanced extraction. Once it is balanced, you need to evaluate and see if it's a delicious cup or not. If not then changing two variables in opposite directions (for example using lower water temp to decrease extraction and finer grind size to increase extraction) will bring the cup to a new balanced cup that tastes totally different from the first cup. Hopefully that made sense!
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If I use 12g of coffee to 200g of water as my initial variable, what recipe do you recommend? Blooming to 40 seconds, for example? I have a v60 02, pour water slowly until the maximum, for that amount of coffee, isn't it too much weight? Thanks!
I would keep everything relatively the same, just extract one of the variables slightly more (because with a lower dose, comes a lower brew time, which leads to less extraction).
12g coffee and 200g water sounds reasonable. That's around a 1:17 ratio
1:17 brewing ratio =
12g coffee
204g water
If you are using a medium/darker roast, I would probably start at a 1:16 brewing ratio.
For the brewing steps, no need to change the brewing steps themselves (as in add extra bloom time). The only thing I would probably change with the lower dose is a lower bloom amount (you want around 2-3x the dry dose, enough to fully saturate the grinds) so change that to 40g.
Good luck, if you end up brewing with these variables, lemme know how your brew ends up tasting and if you decide to make changes depending on it's taste and extraction level 🔥🔥
@@brewinghabits some updates: using 200g of water, 13g of coffee. I ended up having another default recipe: 4 pours of 50g every 30 seconds. Temp: 90 - 94 °C and a gentle swirl at the end. I have much more consistency using this recipe.
I always tried to replicate the famous recipes only adjusting it to a lower dose (200g), but I've forgotten about the brewing time. Thanks!
A question: increasing the temperatures in my recipe, would extract more flavors from the beans or would it just speed up the extraction?
@@douglashm Solid. Glad that you discovered a new recipe for your coffee brewing repertoire :D
I see those two things you mentioned as two sides of the same coin. Speeding up extraction means that it has more time to extract compounds from the beans (fats, acids, sugars and plant fiber). The thing is that not all flavors are desirable and once you get into plant fiber, the "delicious" tastes compounds (fats, acids and sugars) get overshadowed by the plant fiber.
So an increase in water temperature increases/speeds up extraction AND extracts more compounds. But those compounds aren't always a net positive in the cup when it comes to its deliciousness and taste (aka "flavor").
How do you choose which variable you should tweak? I know you say you can just pick whichever, but is there a way to systematically pick one?
Hey Andre, I would go with the variable you want to explore further or the one that might bring out a quality of the cup that you want to highlight. For example, if you are using a darker roast, then perhaps lower brewing temperatures or lower brewing ratios might be of interest to tweak to suit the bean roast level. Another example is if you want to focus on highlighting the delicate body and nuanced tastes, then increasing the brewing ratio (to get a tea-like body) and tweaking the other variables to lower extraction to compensate for the increase in brewing ratio.
So it is all about how you imagine the cup improving. Use your knowledge of the extraction variables to make educated changes to hopefully bring out the hidden potential of your beans!
@@brewinghabits Thanks so much for that insightful response!
@@mauricioandre3377 you are welcome! Good luck with the tweaking of your brewing recipes :D
thank you so much for the nice showcase. I would like to ask you if you have asked Tetsus K. V60 ? thank you
I'm assuming you're asking if I've used the Tetsu Kasuya Hario V60 edition? I have not but I know some people who have used it and have experienced an inconsistency with the brewer. The inside of the TK brewer is what's different from the normal one V60. The ribs at the bottom of the brewer have been smoothened out making it so that it creates a flush seal with the filter in the lower half, which then slows down the flow rate.
Personally, I think that if you have the basic Hario V60, you should be good to go. No need to buy both.
I don't understand why you should increase the water amount for under extracted brews (and opposite for over extracted). Doesn't under extraction mean to little / to weak taste, as indicating the water has been in contact with the coffee to little, or the water amount is to much for the amount of coffee? I mean, if you increase the amount of water to a fixed amount of coffee, doesn't the end coffee brew becomes weaker and weaker? E.g., using 10 gr of coffee to 1 liter water would create a very weak (=under extracted) coffee brew, right? Or is there something I misunderstand here? Thanks for a great video and for clarification!
I think it's important to clarify that weak =/= under-extracted.
Weak has a negative connotation, as a cup can be light bodied and delicate (aka "weak") but could also be balanced in extraction and delicious.
An under-extracted cup means you haven't taken enough from the coffee bean. Over-extracted means you have taken too much from the coffee bean. Compounds being extracted from the bean generally goes in order, starting with fats, then acids, then sugars, then plant fiber. Using too little water makes it so that only fats and acids are extracted (making it sour tasting). Using too much water makes it so that all the good compounds are extracted and now one is stripping away plant fiber from the bean (making it bitter). A balanced extraction is when you extract the fats, acids and sugar and stop the extraction before getting too much of the plant fiber.
Hopefully that helped, lemme know if it's still unclear or if you have any other questions!
What’s your reason behind choosing to bloom for only 10 seconds and not longer?
I've played around with longer blooms and no bloom at all.
From my observations, if the beans are extremely fresh (like 1-3 day after roasting), then I might leave the bloom for slightly longer, but for the majority of people, they have beans that are over 3 days of age, where the degassing will be minimal making the longer bloom have a smaller impact the final brew.
@@brewinghabits so for most cases blooming is not necessary. Is this correct? I've been trying single pour (no bloom) and the results are very very good. I've also read that blooming is very acidic and this is why, for example, Testu Kasuya's 4:6 method emphasizes a shorter blooming for more sweetness or a longer blooming for more acidity. From my personal tests there's no difference in the final cup either if the blooming is short or slightly longer
@@brewinghabits for medium or medium-dark roast I've used the cold blooming technique and it works so good. Cold blooming allows for a more controlled, progressive extraction. Blooming with ambient temperature water does the trick (making the coffee more soluble and preparing it for extraction) without extracting those very acidic compounds from the first seconds. In the end your cup will taste much sweeter (oils and acids are extracted at high temperatures) without harsh, dark, ashy flavors. In case the cup is under extracted (which is very common when using cold blooming) you can still adjust the blooming temperature a bit higher or using three pours instead of two
@@manuelpenaruiz3694 when you say no bloom, does that also mean that you don't stir the coffee bed? I always stir the coffee bed to make sure that all the grinds get saturated. Instead of changing the brewing steps, this guide focuses on the variables (brew ratio, water temp and grind size) to tweak the taste.
Blooming is imo important if the beans are fresh and need to degas. I roast my own coffee and the way extremely fresh coffee interacts and bubbles when it contacts water really hampers the pour of you do a continuous pour from start to finish.
@@manuelpenaruiz3694 I often brew with under 90°C when it comes to the medium and medium/dark roasts. I made a video about using cooler water when brewing so I'm quite familiar with the lower water temps 🔥💦
With that said, I've never tried a cold bloom (with ambient temperature) so will have to give it a whirl the next time I have some medium / dark roast beans on deck!!
How can you manipulate sweetness?
Sweetness isn't really something you can easily manipulate since you need to find it first. To find it, you need to brew a balanced cup first where the sour and bitter notes don't overshadow the tastes. Then if you don't like your cups sweetness, change two variables in opposite extraction directions (like finer grinds and lower water temp) and find a different balanced cup of coffee that might have the sweetness that you are looking for. Good luck!
Hey pal, for Kasuya's 4:6 do you suggest to pour fast or slow?
My mentality is that for any pour-over device, slow and controlled is the way. If it's an immersion brewer (Clever Dripper, Hario Switch, French press etc) then it would be the opposite and I would do a fast pour to saturate all the grinds as soon as possible.
For kasuya specifically fast pouring will increase the strength of coffe..
Cuz in my opinion it creates a very sweet cup of coffe but lacks some strength for most of beans i used..
So you can try it in a fast pouring first and if you didn't get the strength needed then go to the step of deviding the 60% part onto 4 pours instead of 3..
@@brewinghabits I think kasuya method is great but is there any evidence this method could not suit all types of coffee? In other words, is there any downside with this method? Im struggling to get a delicious cup out of a very special 90+ Colombian coffee, medium roast, honey (pink bourbon)
Happens that most of the time I get a very acidic cup. Not an expert but IMO I'm falling short of extraction. To prove this i pour the yield over the coffee bed one more time and let it drain. The new yield tastes much better but flat, boring. Just more balanced.
Since I noticed this under extraction I've been trying kasuya 4:6 but grinding finer and lowering the water temperature to 90C avoid sharp acidity and increase brew time. But even with these two adjustments total brew time seems to fall a bit short. So I increased time between pours to 60 seconds instead of 45 (except for the blooming to avoid acidity) and it kinda worked bit better but not quite there yet. I'm using a Hario V60 with natural Hario papers. Any ideas? It seems that the lower temperature that keeps acidity under control also affects the final sweetness. So where from here? Thanks
@@manuelpenaruiz3694 you can always try to force a method to work for all types of coffee and it will work to some extent but it might not be the best method for the beans at hand.
Since the last brew was under-extracted, why did you change 2 variables in opposite directions (grinding finer is more extraction, lowering water temp is less extraction) trying to keep the same extraction balance? I would keep the water at boiling to increase extraction.
If you are brewing with under 20g then what you can also try is to increase your dose. Brews get more forgiving with larger doses of coffee AND have a longer brew time, which leads to more extraction.
@@brewinghabits thanks for the information. But look, this is interesting: I prepare kasuya 4:6 20gr coffee at 1:15 ratio. And the yield is sour, acidic. So I pour the yield again over the coffee bed in my V60 and let it drain and the final yield is nice, balanced and sweet. So what should I do then? To get a nice brew without all this? Should I stay away from 4:6 method then?