Get a closer look at the Decent making a V60 with the pour over basket. We go into the level of agitations needed in order to achieve those high EY brews full of flavor.
That is right! We worked with Scott Rao to develop a pour over basket and a set of profiles to use with it. In a nutshell it is pour overs with greater consistency due to temperature stability with high TDS.
@@decentespresso cool. I found the basket. Do you have a recommend for the filter / caraffe? I have a DE1XXL with paired decent scale. I'd like to get something that fits and works first try. :)
Yes you can if you wanted to. The reason for the high temperature is anticipating the temperature loss while the brew water is in the air before it reaches the coffee but also to counteract the inevitable cooling of the brew temperature as the brew progresses.
@@decentespresso I've just tried V60 today and 100 degrees C temperature is an overkill. The resulting drink tasted like burned bitter cardboard. There is no way the water gets cooled down to 90 C. I will definitely experiment a little bit with the profiling, but the early results were quite discouraging.... I've made the second attempt with temp set to 90 C and it was much better, with the taste I almost expected. My another concern is that if you pour traditionally from the kettle, you keep the coffee in motion and also prevent clogging the filter. Here the flow is more linear and my filter got clogged quite quickly. The extraction was quite uneven too, with both "good" flavors and too much bitterness from overextracted grains. In the end I am not so sure this is the best way to make a pourover. It's not even the simplest one - the workflow is just too complex. I am not giving up but I'll rather keep using my D1Pro solely as an espresso machine.
Yeh that's the burr set gave me more fines than i needed and was I was using a pretty dark roast for this demo. Unusual as it was super clean and tasted great.
Is there a basket in the portafilter? If so is it a standard basket or something special?
That is right! We worked with Scott Rao to develop a pour over basket and a set of profiles to use with it. In a nutshell it is pour overs with greater consistency due to temperature stability with high TDS.
@@decentespresso cool. I found the basket. Do you have a recommend for the filter / caraffe? I have a DE1XXL with paired decent scale. I'd like to get something that fits and works first try. :)
the v60 profiles have water at 100 degrees C, do you lower the temp?
Yes you can if you wanted to. The reason for the high temperature is anticipating the temperature loss while the brew water is in the air before it reaches the coffee but also to counteract the inevitable cooling of the brew temperature as the brew progresses.
@@decentespresso I've just tried V60 today and 100 degrees C temperature is an overkill. The resulting drink tasted like burned bitter cardboard. There is no way the water gets cooled down to 90 C. I will definitely experiment a little bit with the profiling, but the early results were quite discouraging....
I've made the second attempt with temp set to 90 C and it was much better, with the taste I almost expected.
My another concern is that if you pour traditionally from the kettle, you keep the coffee in motion and also prevent clogging the filter. Here the flow is more linear and my filter got clogged quite quickly. The extraction was quite uneven too, with both "good" flavors and too much bitterness from overextracted grains.
In the end I am not so sure this is the best way to make a pourover. It's not even the simplest one - the workflow is just too complex. I am not giving up but I'll rather keep using my D1Pro solely as an espresso machine.
Bed looked a bit muddy, no?
Yeh that's the burr set gave me more fines than i needed and was I was using a pretty dark roast for this demo. Unusual as it was super clean and tasted great.