To the people watching this... If you are learning, go watch something else. Look for 4:6 method or James Hoffmann Ultimate v60 technique and forget you have watched this. This will lead you to waste A LOT coffee and probably get a very sour coffee. Too may things wrong here.... Water temperature is too low, bloom without wetting all coffee, only pouring at the center neglecting the rest of the coffee... WHY? If you have been brewing this and think you are getting a nice coffee, believe me, you can get much better coffee not following this. Thumbs down for sure.
the bubbles are due to this style using just-roasted-coffee. i've seen other vids of this japanese technique. i like this vid because you can get the recipe. looks like 18.5 g coffee to 240 ml. you can see that he gets an extra .5 g from inside the grinder. i'm assuming he knows this will happen. first pour is 26.5 ml to bloom and next pour is at 15 seconds goes to 145 ml. so, a pour of 120 ml. the next pour is after the drain-out and is 55 ml to total of 200 (overshoots to 204) and then just another 40 ml to bring it up to 240 ml. the ratio of coffee to water is strong and the four pours seem to reflect the fact that the off-gassing coffee will not extract as well as rested coffee beans and repeated immersions are needed to get an extraction. imo.
@@mudzaffarazman583 This makes no sense whatsoever. Now, some people think they’re pouring water on the outside the edge of the filter with the hario filter, causes the water to simply go out the filter and down into the cup, resulting in a watery brew. I’m not saying that this is true, or that I believe it’s true, just that some people say that. As for osmotic flow, you’re gonna have to explain that. My degrees and chemistry rather than biology, but I understand osmotic pressure and this doesn’t seem to be the case for osmosis taking place.
I know this is an old comment, but can someone explain why this method's considered uneven? I see a lot of comments claiming the same thing without going into detail
@@lordBarretteife basically look at the way they are pouring, all the water is going in the centre but the coffee grinds one the outside and on the edges are not being in contact with the water fore and time at all, they're still dry at the end which means that probably about half of the grounds got way too much water and were over extracted and the other half got barely any water making them under extracted leaving you with both bitter and sour tastes
I definately understand what you mean, but this is actually something I've observed in almost all Japanese pour-over videos. The outer shell that doesn't appear come into contact with the water actually allows the grinds to swell into a dome. Since water takes the shape of its vessel, is there still a need to pour directly over the grounds? Wouldn't pouring directly over grounds clog the bottom of the V60, resulting in a slower extraction as well? Finally, the uploader used a 13.333 ratio instead of a 15-17; so is it possible that the lower water ratio actually accounts for the grounds that may not come into contact with the water that comprises the outer dome? Just a few questions that popped into my head
I am a starter learning pouring coffee, but i do observe tht japanese pouring coffee always end with uneven coffee bed while western world coffee ends with flat bed by spoon stirring or similar technique. I personally prefer the japanese style as it is more visually satisfying looking at the doom shape while pouring, but i will usually use more beans to offset the kind of uneven brew.
@@lordBarretteife If you have a good grinder, then such a thing as clogging shouldn't happen with the v60. And even if you use the ratio to make up for the fact that not all grounds will come in contact with the water, it still doesn't change the fact that it's a bad technique that also lowers strength and wastes coffee by not extracting from all the grounds. The evenness of extraction is what you should aim for, not the speed.
have managed to find information on the kalita grinder you are using, but am also very interested in your coffee scoop. do you know who makes it? where I could find one?
re scoop. Probably you have discovered the answer by now ? If not a typical Asian soup spoon in stainless steel found certainly in Thailand. You probably know that Hario have their own nicely shaped coffee scoop available online (shame it has no hole for hanging)
Less than 2 minutes on 18g of pretty course grind. Plus the grinds are wasted on the sides. If it’s dark roast this may pass, but med or light this will be sour as heck
Estás dejando la parte de los bordes del lecho sin infusionar de la misma forma, te recomiendo intentar verter el agua de forma uniforme por toda la anchura del lecho, haciendo espirales consigues turbulencia.
I know this comment's old, but I don't understand your point? All the grounds do come in contact during the pour, since water takes the shape of its vessel. There no need to pour water directly onto the grounds (if that's what you meant)
it's fresh-roasted coffee, hence the bubbles and the coarse grind. it would be more explosive and immediate in a finer grind which would be messy and probably not extract properly.
![[HARIO]V60 Dripper Kasuya Model_how to brew[KDC-02-B]](http://i.ytimg.com/vi/OFLaCs99lWY/mqdefault.jpg)
To the people watching this... If you are learning, go watch something else. Look for 4:6 method or James Hoffmann Ultimate v60 technique and forget you have watched this. This will lead you to waste A LOT coffee and probably get a very sour coffee. Too may things wrong here.... Water temperature is too low, bloom without wetting all coffee, only pouring at the center neglecting the rest of the coffee... WHY?
If you have been brewing this and think you are getting a nice coffee, believe me, you can get much better coffee not following this. Thumbs down for sure.
Just tried this. Really enjoyed the results.
the bubbles are due to this style using just-roasted-coffee. i've seen other vids of this japanese technique. i like this vid because you can get the recipe. looks like 18.5 g coffee to 240 ml. you can see that he gets an extra .5 g from inside the grinder. i'm assuming he knows this will happen. first pour is 26.5 ml to bloom and next pour is at 15 seconds goes to 145 ml. so, a pour of 120 ml. the next pour is after the drain-out and is 55 ml to total of 200 (overshoots to 204) and then just another 40 ml to bring it up to 240 ml. the ratio of coffee to water is strong and the four pours seem to reflect the fact that the off-gassing coffee will not extract as well as rested coffee beans and repeated immersions are needed to get an extraction. imo.
Wow! Good analysis.
Wow.. nice anlyse
Very delicious and tasty, とても美味しくて美味しいです
I do not know why you left out all this delicious coffee grind and just focused on the center. That's a waste of good coffee
Its osmotic flow
@@mudzaffarazman583
This makes no sense whatsoever. Now, some people think they’re pouring water on the outside the edge of the filter with the hario filter, causes the water to simply go out the filter and down into the cup, resulting in a watery brew. I’m not saying that this is true, or that I believe it’s true, just that some people say that. As for osmotic flow, you’re gonna have to explain that. My degrees and chemistry rather than biology, but I understand osmotic pressure and this doesn’t seem to be the case for osmosis taking place.
勉強になります^^
ハリオのスケールいいですね
wanwan0114 ありがとうございます！自分もこれをベースに色々豆によって変えて楽しんでます。ハリオデジタルスケールはスタイリッシュで使いやすくてgoodです！
super un-even extraction method?
I know this is an old comment, but can someone explain why this method's considered uneven? I see a lot of comments claiming the same thing without going into detail
@@lordBarretteife basically look at the way they are pouring, all the water is going in the centre but the coffee grinds one the outside and on the edges are not being in contact with the water fore and time at all, they're still dry at the end which means that probably about half of the grounds got way too much water and were over extracted and the other half got barely any water making them under extracted leaving you with both bitter and sour tastes
I definately understand what you mean, but this is actually something I've observed in almost all Japanese pour-over videos. The outer shell that doesn't appear come into contact with the water actually allows the grinds to swell into a dome. Since water takes the shape of its vessel, is there still a need to pour directly over the grounds? Wouldn't pouring directly over grounds clog the bottom of the V60, resulting in a slower extraction as well? Finally, the uploader used a 13.333 ratio instead of a 15-17; so is it possible that the lower water ratio actually accounts for the grounds that may not come into contact with the water that comprises the outer dome? Just a few questions that popped into my head
I am a starter learning pouring coffee, but i do observe tht japanese pouring coffee always end with uneven coffee bed while western world coffee ends with flat bed by spoon stirring or similar technique. I personally prefer the japanese style as it is more visually satisfying looking at the doom shape while pouring, but i will usually use more beans to offset the kind of uneven brew.
@@lordBarretteife If you have a good grinder, then such a thing as clogging shouldn't happen with the v60. And even if you use the ratio to make up for the fact that not all grounds will come in contact with the water, it still doesn't change the fact that it's a bad technique that also lowers strength and wastes coffee by not extracting from all the grounds. The evenness of extraction is what you should aim for, not the speed.
初めてコメントします。
コーヒーが好きで、よく飲みますが、
ハンドドリップは難しい、というイメージがいつもあって、コーヒーの奥深さを日々感じているところなのですが、
ペーパーを先に濡らすのは知りませんでした。
早速試したいと思います。
勉強になりました。
コーヒーがますます楽しめそうです。
また楽しみにしてます(^-^)。
頑張って下さい!。
have managed to find information on the kalita grinder you are using, but am also very interested in your coffee scoop. do you know who makes it? where I could find one?
re scoop. Probably you have discovered the answer by now ? If not a typical Asian soup spoon in stainless steel found certainly in Thailand. You probably know that Hario have their own nicely shaped coffee scoop available online (shame it has no hole for hanging)
music id?
I don't know how it tastes but it's beautiful to watch.
Less than 2 minutes on 18g of pretty course grind. Plus the grinds are wasted on the sides. If it’s dark roast this may pass, but med or light this will be sour as heck
Please write your best receipt in english please
This feels like a sabotage recipe for beginners learning brewing through youtube.
Pls don't do this
次回、KONO のバージョンもやって下さい (^^)v 私はV60も使いますが、最近はよく KONO を使うようになりました。
Estás dejando la parte de los bordes del lecho sin infusionar de la misma forma, te recomiendo intentar verter el agua de forma uniforme por toda la anchura del lecho, haciendo espirales consigues turbulencia.
Adrián González Batán Su manera no es la manera para esta tipa de cafe. Este cafe as muy fuerte y rico.
Stressful music
勉強になりまーす！
西松好泰 よしやすさんありがとう！
これって、ドリッパーの重さ一緒に測ってしまってないですか？純粋にカップに淹れる量を測るのであれば、ドリッパーを乗せる前に０gにリセットしないといけないのでは？？
Geez ALL that coffee not touched by water. Not the design of the V60.
I know this comment's old, but I don't understand your point?
All the grounds do come in contact during the pour, since water takes the shape of its vessel. There no need to pour water directly onto the grounds (if that's what you meant)
Love it
Please remember that many japanese like very light coffee.
Really?
豆の鮮度さえ、良ければ。
点解要咁復雜呢，一啖就飲完了，何必時間呢！😥😜🤓🤑🤑👽😠
フィルター私は濡らさないですわーぁ
加藤キャニオン 濡らした方がいいよ
個人の好みだから、濡らしても濡らさなくてもどちらでもいいよ
無漂白のほうが紙の味出るっぽいね
too coarse?
a little. You are right
it's fresh-roasted coffee, hence the bubbles and the coarse grind. it would be more explosive and immediate in a finer grind which would be messy and probably not extract properly.
V
V
V60を使う人には蒸らす前にスティアする人が多いけれど、それをやらないのはマル。壁を壊さないように、という基本に忠実なのもマル。紙フィルターの匂い云々というのは昔の粗悪な時代のハナシで、今のまともなフィルターには不要。って言うかその匂いがついた湯が下のマグに移るでしょ、マグを洗うか、その工程をどうしてもやりたければ別のカップでやって。他にもいろいろ注意点はあるけどバカな他人を真似ず、基本を学んでね。
蒸らす前にスティアですか？私は、最近はやらなくなりましたけど、以前は蒸らしたあとにスティアしてました。
別のカップで。。。は、おっしゃる通りと思います。私もそうしてます。
蒸らす前にスティアしてもいいし、壁を崩してもいいでしょ。ペーパーにしても濡らすか濡らさないかは味の好みで判断すればいい。
かなりコーヒーに詳しい方のようですね。
よろしければ、可能な範囲でよいのでどういった方なのか教えて頂けないでしょうか。
バカは他人をバカ呼ばわりするらしい。
worst method i have ever seen
i prefer water to this coffee
Alan Turing, you're dead.
秒数の理屈が分からない。
そして、中心と外側の豆の役割が違い過ぎる。外側になっただけで豆が可哀そう。
はっきり言って、淹れている間、全然ワクワクしない。
コメントが受け売り的に聞こえてきますが、なぜ？って考えながらやるのが楽しいと思います。
昔のメリタとカリタ、なんで穴が一つと三つ？
で、今は円錐形になって下全部開いとるがな。とか。
ペーパーの匂い気になるなら、ネルにしてみようとか。
ビールはやっぱり缶より瓶だなぁ、なのになんで缶コーヒーはあって、瓶コーヒーは無いのか？
疑問だらけ、それを淹れる間、豆に問いかけてみるのが面白い、自分的に。
因みに、イルガチェフ、個人的にあんまり好きじゃないです。
勝手ばかり言って御免なさい。
ナイスカットはメッシュが揃わないし、同じ中挽きでも右回しと左回しで微妙に違うので全然ナイスじゃない。ポットも、注ぎ口がもっと細くないと調整できないと思うのですが。
ナイスカットだったら、ミルっこの方が好きかな。欲を言えばマールクーニック欲しいけど、高いし。コスパ考えたらミルっこかも。ナイスカットは、おっしゃる通り、ナイスにカット出来ないし。。。
なるほど。ならばナイスにカットできる製品を教えていただきたい