Great video but there is one noticeable edit. :) You say to rinse the filter - and you do. But what I am guessing didn't make the cut was your dumping the water out of the carafe. For many it's probably common sense or they have seen another video. Just a note to those who feel the must follow exactly by the video. :)
This boomer generally rinses several paper filters in advance and hangs them to dry. I've never forgotten to toss the rinse water when using the standard method, but this ensures that that will never happen. I pre-warm the cone and vessel with hot tap water, then brew with commercially filtered water.
@@samsun01 Ha paranoid much? Who would pay me to say this? 6 years later you comment? I don't even remember the coffee brand or video at this point, but I was probably being nice. I don't often get paid for being nice, and I certainly didn't this time lolllllllllllllllll
I just tried this method out myself and the coffee came out so delicate and delicious! I used a lighter roast so I add 2 grams of coffee but it really brought out the best of the coffee. Thank You!
Im brewing 30g for 500mls of water on an arabica single origin medium roast and the taste is just pristine. I even tasted and smelled notes I couldnt get on my french press or espresso.
A 1:13 coffee-to-water ratio (in terms of weight) is the strongest drip coffee I've ever heard of! The SCAA's Golden Cup Standard is about 1:18 and that's still stronger than what most people drink.
Great video, I would always pour the hot water right along the edge of the grind on the paper filter thinking I was doing the right thing - but no more! Your How To Brew With A Siphon Coffee Maker video is very good too. Those coffee mugs look awkward though! 🤪
Wow you guys did a great job explaining, demonstrating, taping and editing. Please do more quality videos like this. One more bit of info that would've been nice is... when the grounds aren't even (flat) at the end, how do we diagnose it? I imagine there can be 2 or 3 different types of scenarios.
Damn I want one of these Hario timer/scales. It makes the job so much easier rather than measuring water in a beaker and pouring it back in the gooseneck. It's funny, I used to think "yeah whatever big deal if I put in a little bit more or less water" but once I started accurately measuring everything, I tasted the difference right away. Way to waste good coffee is to mess up the proportions.
Drinking some coffee made in a v60 right now. First time making. Even if you were a chemex devotee like me, give the v60 a try. It's a very different taste even though you make it almost the same way.
Helpful point about the need to avoid pouring on the perimeter of the filter. I use a Melitta single cup pour-over at my office and have been in the habit of targeting the outer rim of the filter with my pour. I think subconsciously I thought doing the inverse of a drip machine (only through the center of the grounds) was the best way to get full saturation. #knowledgeispower
jklseattle Good to know the Melitta filters work. I bought this for my family because they've started using the Keurig coffee machine and to be honest the coffee is subpar. Saw the v60 glass dripper in a coffee store and thought "Hey that's practical and portable. It doesn't take up much room and probably makes a better cup then that nasty plastic crap"
This is way so different from the recipe i use. I start with 15 grams of coffee for 225ml. The water has 90° so it gives a sweet flavour, if you want it more pronounced, you can boil it til 92° but thatd be more than enough to get a bitter flavour. So the first session of pouring has to be until 35ml from the middle on the con up to the bottoms. The second session until 125 ml, same pouring. The 3rd one until 180 but pouring the water only in the middle and the last one goes the same, in the middle of the con until u reach 225 ml. I assure you the result is amazing. It tastes like a tea made out of coffee. Slightly sweet but in a concentrate way if you know what i mean. I hope you guys give it a try and leave a feedback so i know how it went!!! Goodluck, pals! :)
@@NinjaSushi2 people have different tastes, I like my v60 with a little bit of sweetness instead of bitterness. It also depends on the origin you are using, I love to use pretty much Ethiopian ones
@@khalideid3741 since I have written this recipe, I discovered another one which maybe works better for you, I use 16,5 grams of coffee for 238 ml water, I start by pouring the preinfusion on the walls of the con to the center(around 60-70ml of water until the coffee it's all covered) and I let it sit for like 25 seconds then I gently pour water from the sides to the middle and I stop in the middle until I finish the water. It also depends on the coffee you are using, if the coffee is dark roasted you will up having a bitter coffee even if you try the best out of it it won't come out sweet.
This is such an informative video, thank you. However, I like to do it slightly differently. I boil the water, then leave it for 8.6 seconds to achieve maximum potential, before pouring it at a consistent 45 degree angle on to my speciality le'Asda ground coffee.. I then gently separate the coffee with a small plastic child's play fork, ensuring the coffee is evenly distributed throughout the filter. (a metallic fork will react negatively with the coffee grounds, giving a somewhat tartish overbite). I then let it sit for 6.8 minutes in the fridge to cool down, to ensure the coffee doesn't get a bitter burnt taste. I then pour the coffee into my favourite coffee mug and heat in the microwave for 3 minutes until hot. This gives perfect, exceptional 'Italian Bistro' coffee every time.
Animal House I have found that it's best to microwave for only 2 minutes 40 seconds as 3 minutes is a bit of an overkill. May I say how easy and clear these rules are to follow but the filter should control the coffee transfer through the Forefront XTMG so that it may modify the liquid flow, change the length of pour-out, stop drinks that seem to violate the policy and automatically configure allow/deny rules for expected future beverage-making traffic.By applying this and the careful selection of grounds you can successfully match the colour of the coffee to the colour of your beard. .
Karl Whitmore Microwaving for 2:40 is only good when using the Mariachi 500 style mugs or younger. Otherwise it should technically be 2:57 (preferably with a 5 second stop half way). If you use one of the older mugs like an Interzone 350 then 2:40 will not be enough to bring out the silken undertones or overtones. Personally I like to use a vintage 'Henry Delmonte-Harbinger' mug from 1943. It is slightly lipped which means I can use it for coffee, cup-a-soup, or even Lemsip without needing my beard net (it is best to travel light when riding a penny farthing, especially as my type-writer takes up so much room).
Darren Ramshaw Ah.My mistake. I used to have the Mariachi 500 but nowadays I tend to prefer a good old fashioned Sir Hedsworth or a Topolski mug (not for Bovril obviously). 2.57 sounds about right- a good tip is to add a couple of drops of moustache wax at the 2.30 mark. You still get the gingerbready notes but you also get a lobster aftertaste. Just sit back, relax in your Huntingdon recliner amongst the Weeping Figs and listen to your favourite triola or pyrophone organ recitals Bliss.
Karl Whitmore I just tried the moustache wax trick, but became startled by a dove outside the window. I was quite taken aback and in the confusion my pocket watch worked free of my vintage tweed waistcoat and swung like a wrecking ball into the v60 knocking it to the floor. There's coffee and porcellain everywhere and Great Aunt Bertha is going mental. Great Aunt Bertha is my King Charles spaniel (vintage). I shall now have to shoot the damned animal with my reconditioned blunderbuss.
Karl Whitmore I'm sorry I don't mean to be rude, but I find your lack of knowledge astounding and somewhat laughable. If you microwave the coffee for 2 minutes 40 seconds, the microwave cannot possible imbibe the coffee molecules with nearly enough positive neutrons. By microwaving for 3 minutes exactly, you're releasing the endorphines from each coffee molecule, ensuring a more even transference of flavour on to the pallet. No less than 3 minutes and the flavour is somewhat inferior and rather mediocre in stature. As for transferring coffee through the forefront XTMG, you've clearly got that wrong. Any idiot with XTMG can tell you that you insert the filter at a slight tilt into the XTMG unit, which helps avoid filter chafing and ensures the beans are evenly distributed. I seriously think you need to rethink your method if you wish to think of yourself as a coffee connoisseur I think.
TL;DR for this video: ## Ingredients - Spoon - Scale / Timer - Hario V60 dripper - Filter (paper) - 26g coffee ## Instructions 1. Fold the seam of the v60 filter 2. open it up. place it in the V60 3. rinse the filter with hot water (removes taste of paper + gives consistent heat) 4. grind our coffee beans (on the finer side of medium - 16-18 on a barazza-style grinder. medium for other grinders) 5. add the ground coffee (quickly) to the filter. (set it down at the bottom of the v60) 6. tare the scale back to zero 7. add 40g of water - allow it to sit and bloom in the coffee for 40 seconds - ADD THE WATER IN REALLY SMALL CONCENTRIC CIRCLES v. carefully. (avoid pouring on the outside rim or the filter part of the area) 8. after 40 seconds, continue adding water to v60 9. TOTAL VOLUME AT THE END should be 340g of water etc. (keep adding with very slow small circles. 10. when at 340g of water - stop pouring. stir the coffee with a spoon a little bit in the centre.
I put 40 g water in the coffee for 40 seconds but then the rest 300 g water took longer to filter throught than the 2 minutes and 30 seconds that you said. 🤔 Should I stop it at 2'30'' or just wait until all the water is gone (as I did)
what is the point of pouring the water super slowly? also the coffee to water ratio is stunning high, pretty much at 75g/L, wouldn't it be under-extracting the coffee, imbalance acidity and sweetness?
+Clayton Smith the only thing not in grams was the volume of brewed coffee. not all of the water goes to brewed coffee, but you can assume that you will get 1 ml per 1g of water...pretty simple.
Thank you for this very clear set of instructions. I made an utter mess the first two times I tried to use the Hario. I ended up with sludge that I had to pour through a strainer to get some coffee. By the way, do you think it makes a difference to use the Hario filters versus the Melita ones?
Hario Japanese cones use filters that specifically mold to the spiral down shape inside the ceramic. Melitta, ( I have both home) is like a weird diamond shape. And I can actually get away with regular small sized #4 filters. But they do offer Melitta pour over filters at my grocery store. I wouldn't recommend anything BUT the cone shaped filters for the hario. They're less than $8 I think on Amazon. And its definitely worth it!!
Something to note, 26g of coffee for a 10oz cup is a HIGH (read pretty darn strong cup of coffee) dose. If you try this at home and it doesn't taste good, try 19g for the same water volume. A general rule of thumb is 1.7-2.0 grams of coffee per 1oz of water.
+radagascar1 I was thinking that same thing... if you put the coffee and water in grams, 300g water: 26g coffee = 13:1 ratio. The SCAA recommends an 18:1 ratio (55g/liter). I usually hover around 16:1, but as long as you are getting an even extraction and you are enjoying the taste, carry on
+radagascar1 i do 20 grams coffee for 300grams of water (15:1 ratio). It's easier to memorise in case someone ask us the ratio (for them, not us). For stronger or brighter note just experiment with the grinder setting (the finer the bitter) and the temperature also (the higher the bitter). there's no right or wrong ratio just want to share my way doing it.
You don't really need all the geeky stuff ;-) you can if you want, but if you don't want to weigh it etc (I can't be bothered with that) just put a scoop of coffee in the filter and pour water through it until the cup is full.
Does the water used to pre-wet the filter end up in the coffee or do you toss it? Seems like you would toss it because of the papery flavor, but I never saw it get tossed.
Hi you video is really nice but i just what to no when you are brewing your v60 what are you looking at because u did not tell us what flavored you are look for you just explained the process which is very amazing . I we be happy if you can tell me more about it ,Thanks
Thanks for this great video, but I have got one question left. I am considering which (plastic) dripper to buy, there is the hario 1,2 and 3. Most of the time I wil make 1 cup, but occasionally I make more then one cup. My question:does it affect the taste if I make one cup in the hario dripper 2 instead of the dripper 1? Off course I will preheat the dripper first.
It’s makes a big difference because you need to have a constant and good column of water to keep a “constant” speed extraction rate. I have the Hario number 1 and I prepare 2 cups (260ml total) using 18 - 30g of coffee ... you can in the porta filter Spec their recommend capacity ...
@@felipesimone1165 so what happens when I make one cup in the plastic Hario dripper 2. Do you mean the water flow is too quick so I will get a under extraction? For one cup I use usually 16 gram of coffee and 250 ml of water. That is the same amount you use for 2 cups.
bob de Waard sorry it took me awhile to get back with comments. I think that the main issue would be use a smaller dripper to prepare higher amount of coffee. The coffee bed would be very near the top so it would take much more time to extract and you would need to do Many attacks to prepare you coffee. I like to use a ratio of 1:12 medium / fine
@@felipesimone1165 so if I got it clear there is not much effect in using a bigger dripper for les amount of coffee. So I will not need to buy an extra hario size 1 for making one cup only.
Come one man! You didn't show the coffee bed in the end. How can we know that the result of stirring the sludge was good without seeing it. 😀 I wish I could see the dome.
+Eric Poon Yes. Generally, after the bloom you want to finish pouring water by roughly the 1:45-2:00 mark so that the draw down of the coffee will be complete by 2:15-2:45.
yes there is but its' not like you're drinking a totally different beverage. IME, the V60 actually gets the most flavors out of coffee BUT it 's harder to get consistent brews.
I tried this method exactly with scales and a gooseneck kettle and Starbucks Christmas blend. It turned out quite bitter. I think maybe 40 grams is too little for 26 grams of water? And also I did wait just a big longer between the first pour and second pour. Should we wait for the coffee to sink in after bloom or just go right after?
FYI before I used less coffee and it turned out perfectly good. I know Starbucks is not the best out there but I think the method was more influential here
I've switched to 48g of coffee and aim for about 720g of liquid coffee. 45 secs bloom at 100g and 4:10mins total brew. Others advised to adjust time by taste preference. I wasn't sure at first if it was ok.
Deney Tuazon 720g of liquid coffee with a 48g coffee is using about 65g/L ratio, but I usually find a 65g/L ratio highly acidic. Try using 44g of coffee for the same 720g of liquid coffee approximately. Try finer grind if you don't feel like you have enough "kick" to it. Time is rather a reflection of how the extraction went than a "control", I've always believe dosage, ratio and grind size matter more! ^^
The manual for the v60 says "swirling motion . . .making sure the water does not come into direct contact with the paper filter" and I just discovered that today and am curious. Does anyone avoid the paper filter or do most people come in contact with it and is this trivial? What say you?
It's generally not recommended to swirl where the paper filter meets the coffee bed. Water takes the path of least resistance, and the gap between the coffee bed and the paper filter makes a great path straight through the set up without making contact with coffee.
+markguox I assume it was 02, because the cone seems bigger than the 01 for single serving. Besides, 24 grams is a lot and not appropriate to be filled in 01.
Great video. I'm addicted to my Hario V60. I use a Bonavita goose-neck water heater as well, it's just much easier to control the pour. But like, since when does Oklahoma have kewl people in it?! Like For rillz! You guys should move up here to Portland!!
somewhere in between 90c and 95c degrees is fine. Many say around 93c. If you don't have a thermometer or temperature-controlled kettle, boil it and just let it sit for 20 seconds
I would let it finish. But If it's still dripping after 2&½ minutes, consider why. I'd guess your grind is too fine, or you need to pour a little faster. Hope that helps dude
ground size is really important. get access to evenly ground coffee or better still get a burr grinder to grind fresh coffee. play around with different ground size to achieve the desired time of brewing.
Assuming you are using an aluminum pot like in the video, it will boil very quickly, but you need to make sure it is a fairly brisk boil. Often times the steam is being blown out of the top holes too fast and you can't see it. Turn down the heat when to check and see if steam is flying out. If it is, than you should wait 30 second and pour.
Old comment but I think the purpose of actually making it a brisk boil before pouring it in is because drip coffees usually have a lighter, more delicate brew than basket drip brews with a normal coffee machine. This will yield a tea-like mouthfeel that will give you the proper heat not to scald your taste buds, considering you really do want to taste the nuances of the coffee. Great drip brews also cool down wonderfully. Note the difference in the flavor as it cools.
I tried using 26g of coffee. Its like twice the size of the scoop i usually use. Also the amount of water was far too much for one mug. I may have to retry this as i may have screwed up the measurements but this didnt work very well for me.
+MrBPM75 hario makes the one in the video (it's about 15-20 dollars on amazon). Some people have said that the hario scale isn't consistently accurate -- Escali is another good/cheap option.
***** I think maybe those reviews just got bad units. Overall the hario scale is very popular so I doubt the issue is widespread. Just figured I'd mention it in case
@@mariai9549 There really is no set in stone industry standard as to what fine, medium, or coarse is. So, this means one grinder company's fine could be another company's medium, etc. Then there is quality control where a cheaper brand might make a very inconsistent grind and you have fine, medium, and coarse all mixed together.
A re-usable mesh filter will be metal. The oils from the coffee will more easily pass through to the coffee, which can be a positive. However you're more likely to get silt in the resulting cup but I think it would depend on the quality of the filter. Also metal filters can become dirty and hard to clean but if you clean directly after brewing it should be fine
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](/img/n.gif)
Great video but there is one noticeable edit. :) You say to rinse the filter - and you do. But what I am guessing didn't make the cut was your dumping the water out of the carafe. For many it's probably common sense or they have seen another video. Just a note to those who feel the must follow exactly by the video. :)
+Michael Wechsler This needs more upvotes
+Michael “M” Wechsler guess he did it in purpose to add extra grassy note ;P
Literally was about to ask this question, thank you!
@@richs4878 You realize the cone has been around since the 1930s, right? Boomers used these before you ;-)
This boomer generally rinses several paper filters in advance and hangs them to dry.
I've never forgotten to toss the rinse water when using the standard method, but this ensures that that will never happen.
I pre-warm the cone and vessel with hot tap water, then brew with commercially filtered water.
Very well-made, clear, and non-pretentious. One of the best videos I've seen! This coffee brand seems pretty neat.
Paid comment.
@@samsun01 Ha paranoid much? Who would pay me to say this? 6 years later you comment? I don't even remember the coffee brand or video at this point, but I was probably being nice. I don't often get paid for being nice, and I certainly didn't this time lolllllllllllllllll
Yes I like how this is simple, straightforward, no pretentious jargon
I just tried this method out myself and the coffee came out so delicate and delicious! I used a lighter roast so I add 2 grams of coffee but it really brought out the best of the coffee. Thank You!
Which coffee and roast did you use
Great information thanks- the 26g of coffee to 340g of water ratio gives an incredibly full-bodied taste without any bitterness. I’m delighted! 👍
Im brewing 30g for 500mls of water on an arabica single origin medium roast and the taste is just pristine. I even tasted and smelled notes I couldnt get on my french press or espresso.
Thanks for the grinder setting tip, I know that every grinder is different but at least now I have a starting point.
I made coffee using this method and it took exactly 2mins 30 seconds. Magic.
A 1:13 coffee-to-water ratio (in terms of weight) is the strongest drip coffee I've ever heard of! The SCAA's Golden Cup Standard is about 1:18 and that's still stronger than what most people drink.
I think I would prefer 1:10 max, and I'd still want it to get stronger.
Espresso lover here.
exactly what i was thinking
Yea I do 17
Great video, I would always pour the hot water right along the edge of the grind on the paper filter thinking I was doing the right thing - but no more! Your How To Brew With A Siphon Coffee Maker video is very good too. Those coffee mugs look awkward though! 🤪
Wow you guys did a great job explaining, demonstrating, taping and editing. Please do more quality videos like this. One more bit of info that would've been nice is... when the grounds aren't even (flat) at the end, how do we diagnose it? I imagine there can be 2 or 3 different types of scenarios.
I’m also curious about this! Anyone know?
Really appreciate that you a consistent unit system instead of using a mix.
He literally used grams and then ounces...
Damn I want one of these Hario timer/scales. It makes the job so much easier rather than measuring water in a beaker and pouring it back in the gooseneck. It's funny, I used to think "yeah whatever big deal if I put in a little bit more or less water" but once I started accurately measuring everything, I tasted the difference right away. Way to waste good coffee is to mess up the proportions.
So far so good. Easy to use. Easy to set up. So many modes.
Drinking some coffee made in a v60 right now. First time making. Even if you were a chemex devotee like me, give the v60 a try. It's a very different taste even though you make it almost the same way.
Super helpful! Thanks for all the great coffee vids.
Very much enjoyed this video! That's quite alot of coffee for one mug!
13/1 water to coffee ratio!!!! that's a little extreme.
thats what i thought! I usually use 1 : 15
I suppose that explains why their brew time is 2:30?
I do 21g dose, 300g yield, at 3:00.
I think 1 : 16 is the perfect ratio for the v60.
Extreme is if he poured the coffee into his eyes. After all, it's just coffee. ;)
Lol. In Brazil we are used to 1 : 10 ratio. But this is a question of taste. National taster is more like to stronger and more black coffee.
This was SUPER helpful. Thank you!
I have been using a 1:17 brew ration recently for pour over coffee on my channel, it, for me, delivers a great bold yet fair flavour. Great video
Helpful point about the need to avoid pouring on the perimeter of the filter. I use a Melitta single cup pour-over at my office and have been in the habit of targeting the outer rim of the filter with my pour. I think subconsciously I thought doing the inverse of a drip machine (only through the center of the grounds) was the best way to get full saturation. #knowledgeispower
jklseattle Good to know the Melitta filters work. I bought this for my family because they've started using the Keurig coffee machine and to be honest the coffee is subpar. Saw the v60 glass dripper in a coffee store and thought "Hey that's practical and portable. It doesn't take up much room and probably makes a better cup then that nasty plastic crap"
Excellent video! Very simple. :)
I wish I could make time for these fancy stuff but I'm a busy guy. Someday. I also appreciate the syphon tabletop. Looks fun.
you are not too busy for a 3 minute brew
Username LMFAOOOOOOO
@@error.418 I use a French press. But the fancier methods needs more time and preparation.
@@folasko5120 french press is legit
This is way so different from the recipe i use. I start with 15 grams of coffee for 225ml. The water has 90° so it gives a sweet flavour, if you want it more pronounced, you can boil it til 92° but thatd be more than enough to get a bitter flavour. So the first session of pouring has to be until 35ml from the middle on the con up to the bottoms. The second session until 125 ml, same pouring. The 3rd one until 180 but pouring the water only in the middle and the last one goes the same, in the middle of the con until u reach 225 ml. I assure you the result is amazing. It tastes like a tea made out of coffee. Slightly sweet but in a concentrate way if you know what i mean. I hope you guys give it a try and leave a feedback so i know how it went!!! Goodluck, pals! :)
Bitterness is the reason to drink most coffee.
did not go well for me it more burned
@@NinjaSushi2 people have different tastes, I like my v60 with a little bit of sweetness instead of bitterness. It also depends on the origin you are using, I love to use pretty much Ethiopian ones
@@khalideid3741 since I have written this recipe, I discovered another one which maybe works better for you, I use 16,5 grams of coffee for 238 ml water, I start by pouring the preinfusion on the walls of the con to the center(around 60-70ml of water until the coffee it's all covered) and I let it sit for like 25 seconds then I gently pour water from the sides to the middle and I stop in the middle until I finish the water. It also depends on the coffee you are using, if the coffee is dark roasted you will up having a bitter coffee even if you try the best out of it it won't come out sweet.
@@diannadiu7632 i just noticed my coffee is dark roosted my bad thank for the tips brother
Finally a video that isn’t agonizing over the entire fucking the process.
This is such an informative video, thank you. However, I like to do it slightly differently. I boil the water, then leave it for 8.6 seconds to achieve maximum potential, before pouring it at a consistent 45 degree angle on to my speciality le'Asda ground coffee.. I then gently separate the coffee with a small plastic child's play fork, ensuring the coffee is evenly distributed throughout the filter. (a metallic fork will react negatively with the coffee grounds, giving a somewhat tartish overbite). I then let it sit for 6.8 minutes in the fridge to cool down, to ensure the coffee doesn't get a bitter burnt taste. I then pour the coffee into my favourite coffee mug and heat in the microwave for 3 minutes until hot. This gives perfect, exceptional 'Italian Bistro' coffee every time.
Animal House I have found that it's best to microwave for only 2 minutes 40 seconds as 3 minutes is a bit of an overkill. May I say how easy and clear these rules are to follow but the filter should control the coffee transfer through the Forefront XTMG so that it may modify the liquid flow, change the length of pour-out, stop drinks that seem to violate the policy and automatically configure allow/deny rules for expected future beverage-making traffic.By applying this and the careful selection of grounds you can successfully match the colour of the coffee to the colour of your beard. .
Karl Whitmore Microwaving for 2:40 is only good when using the Mariachi 500 style mugs or younger. Otherwise it should technically be 2:57 (preferably with a 5 second stop half way). If you use one of the older mugs like an Interzone 350 then 2:40 will not be enough to bring out the silken undertones or overtones. Personally I like to use a vintage 'Henry Delmonte-Harbinger' mug from 1943. It is slightly lipped which means I can use it for coffee, cup-a-soup, or even Lemsip without needing my beard net (it is best to travel light when riding a penny farthing, especially as my type-writer takes up so much room).
Darren Ramshaw Ah.My mistake. I used to have the Mariachi 500 but nowadays I tend to prefer a good old fashioned Sir Hedsworth or a Topolski mug (not for Bovril obviously). 2.57 sounds about right- a good tip is to add a couple of drops of moustache wax at the 2.30 mark. You still get the gingerbready notes but you also get a lobster aftertaste. Just sit back, relax in your Huntingdon recliner amongst the Weeping Figs and listen to your favourite triola or pyrophone organ recitals Bliss.
Karl Whitmore I just tried the moustache wax trick, but became startled by a dove outside the window. I was quite taken aback and in the confusion my pocket watch worked free of my vintage tweed waistcoat and swung like a wrecking ball into the v60 knocking it to the floor. There's coffee and porcellain everywhere and Great Aunt Bertha is going mental. Great Aunt Bertha is my King Charles spaniel (vintage). I shall now have to shoot the damned animal with my reconditioned blunderbuss.
Karl Whitmore I'm sorry I don't mean to be rude, but I find your lack of knowledge astounding and somewhat laughable. If you microwave the coffee for 2 minutes 40 seconds, the microwave cannot possible imbibe the coffee molecules with nearly enough positive neutrons. By microwaving for 3 minutes exactly, you're releasing the endorphines from each coffee molecule, ensuring a more even transference of flavour on to the pallet. No less than 3 minutes and the flavour is somewhat inferior and rather mediocre in stature. As for transferring coffee through the forefront XTMG, you've clearly got that wrong. Any idiot with XTMG can tell you that you insert the filter at a slight tilt into the XTMG unit, which helps avoid filter chafing and ensures the beans are evenly distributed. I seriously think you need to rethink your method if you wish to think of yourself as a coffee connoisseur I think.
What's the water temperature though?
Thank you, very informative and right to the point.
and water temperature?
I’ve noticed that coffee poured over a screen filter tastes better than a paper filter. Leaves more of the natural oils in the brew.
TL;DR for this video:
## Ingredients
- Spoon
- Scale / Timer
- Hario V60 dripper
- Filter (paper)
- 26g coffee
## Instructions
1. Fold the seam of the v60 filter
2. open it up. place it in the V60
3. rinse the filter with hot water (removes taste of paper + gives consistent heat)
4. grind our coffee beans (on the finer side of medium - 16-18 on a barazza-style grinder. medium for other grinders)
5. add the ground coffee (quickly) to the filter. (set it down at the bottom of the v60)
6. tare the scale back to zero
7. add 40g of water - allow it to sit and bloom in the coffee for 40 seconds - ADD THE WATER IN REALLY SMALL CONCENTRIC CIRCLES v. carefully. (avoid pouring on the outside rim or the filter part of the area)
8. after 40 seconds, continue adding water to v60
9. TOTAL VOLUME AT THE END should be 340g of water etc. (keep adding with very slow small circles.
10. when at 340g of water - stop pouring. stir the coffee with a spoon a little bit in the centre.
I put 40 g water in the coffee for 40 seconds but then the rest 300 g water took longer to filter throught than the 2 minutes and 30 seconds that you said. 🤔 Should I stop it at 2'30'' or just wait until all the water is gone (as I did)
what is the point of pouring the water super slowly? also the coffee to water ratio is stunning high, pretty much at 75g/L, wouldn't it be under-extracting the coffee, imbalance acidity and sweetness?
Lovely coffee, but for the love of all things good; please stick to one unit system.
+Clayton Smith the only thing not in grams was the volume of brewed coffee. not all of the water goes to brewed coffee, but you can assume that you will get 1 ml per 1g of water...pretty simple.
+Preston Hansen My point was toward going from the imperial unit system to SI units(i.e., using ounces and grams in the same sentence).
and let it be metric
3m of water :))
This! Thank you.
His voice has hints of Aziz Ansari in it.
Totally!
🤣🤣🤣
Great Presentation…..
Thats a cool mug. Great design!
Thank you for this very clear set of instructions. I made an utter mess the first two times I tried to use the Hario. I ended up with sludge that I had to pour through a strainer to get some coffee. By the way, do you think it makes a difference to use the Hario filters versus the Melita ones?
Hario Japanese cones use filters that specifically mold to the spiral down shape inside the ceramic.
Melitta, ( I have both home) is like a weird diamond shape. And I can actually get away with regular small sized #4 filters. But they do offer Melitta pour over filters at my grocery store.
I wouldn't recommend anything BUT the cone shaped filters for the hario. They're less than $8 I think on Amazon. And its definitely worth it!!
Something to note, 26g of coffee for a 10oz cup is a HIGH (read pretty darn strong cup of coffee) dose. If you try this at home and it doesn't taste good, try 19g for the same water volume. A general rule of thumb is 1.7-2.0 grams of coffee per 1oz of water.
+radagascar1 So a ratio of 2:15 then
+radagascar1 I was thinking that same thing... if you put the coffee and water in grams, 300g water: 26g coffee = 13:1 ratio. The SCAA recommends an 18:1 ratio (55g/liter). I usually hover around 16:1, but as long as you are getting an even extraction and you are enjoying the taste, carry on
+radagascar1 i do 20 grams coffee for 300grams of water (15:1 ratio). It's easier to memorise in case someone ask us the ratio (for them, not us). For stronger or brighter note just experiment with the grinder setting (the finer the bitter) and the temperature also (the higher the bitter). there's no right or wrong ratio just want to share my way doing it.
Awesome. Concise. Thanks!
How the fuck am I supposed to do this first thing in the morning half asleep.
HAHAHAHAHA!!
You don't really need all the geeky stuff ;-) you can if you want, but if you don't want to weigh it etc (I can't be bothered with that) just put a scoop of coffee in the filter and pour water through it until the cup is full.
xDDDDDDDDDDDDDDDDDD You really live up to your name dont you?
Beehouse man
get an instant coffee bro
My question is where did he get that Mug with Co on it. The lip of it is on a angle/slant and it's awesome.
It's probably their brand, elemental coffee
Is that Thomas the Tank Engine's big brother watching over his shoulder?
That’s James!
Does the water used to pre-wet the filter end up in the coffee or do you toss it? Seems like you would toss it because of the papery flavor, but I never saw it get tossed.
You toss it! See the top voted comment on here.
Water temperature?
Hi you video is really nice but i just what to no when you are brewing your v60 what are you looking at because u did not tell us what flavored you are look for you just explained the process which is very amazing . I we be happy if you can tell me more about it ,Thanks
Such a process! Now I feel like I drink my coffee like a caveman. Straight from the kuerig.
Great video. Very similar to my method.
Dude.. U didn't mention the water temp that u sit in this pouring
Who makes those cups? I have Curtis cup just like it and want buy more.
Does “340g water” include the original 40 used to bloom?
Thanks for this great video, but I have got one question left. I am considering which (plastic) dripper to buy, there is the hario 1,2 and 3. Most of the time I wil make 1 cup, but occasionally I make more then one cup. My question:does it affect the taste if I make one cup in the hario dripper 2 instead of the dripper 1? Off course I will preheat the dripper first.
It’s makes a big difference because you need to have a constant and good column of water to keep a “constant” speed extraction rate. I have the Hario number 1 and I prepare 2 cups (260ml total) using 18 - 30g of coffee ... you can in the porta filter Spec their recommend capacity ...
@@felipesimone1165 so what happens when I make one cup in the plastic Hario dripper 2. Do you mean the water flow is too quick so I will get a under extraction? For one cup I use usually 16 gram of coffee and 250 ml of water. That is the same amount you use for 2 cups.
bob de Waard sorry it took me awhile to get back with comments. I think that the main issue would be use a smaller dripper to prepare higher amount of coffee. The coffee bed would be very near the top so it would take much more time to extract and you would need to do Many attacks to prepare you coffee. I like to use a ratio of 1:12 medium / fine
@@felipesimone1165 so if I got it clear there is not much effect in using a bigger dripper for les amount of coffee. So I will not need to buy an extra hario size 1 for making one cup only.
Come one man! You didn't show the coffee bed in the end. How can we know that the result of stirring the sludge was good without seeing it. 😀 I wish I could see the dome.
So, does the total brewing time 2:30 also included the 40 seconds bloom time ?
+Eric Poon No it should take about 3 minutes to brew in total.
+Eric Poon Yes. Generally, after the bloom you want to finish pouring water by roughly the 1:45-2:00 mark so that the draw down of the coffee will be complete by 2:15-2:45.
+Vincent Rubino Dude, he says the entire process takes 2:30 in the video.
i look forward to the forthcoming, "how to boil an egg."
Is there really difference of taste between different kind of brewing method?
yes there is but its' not like you're drinking a totally different beverage. IME, the V60 actually gets the most flavors out of coffee BUT it 's harder to get consistent brews.
Where can I by this coffee mug ???
I tried this with my Keurig and it came out great!!! Thanks so much, awesome video
????
lol
Would you mind listing the additional item to use to brew this coffee? - scale, grinder etc..
What kind of metal kettle is used to pour the water?
I tried this method exactly with scales and a gooseneck kettle and Starbucks Christmas blend. It turned out quite bitter. I think maybe 40 grams is too little for 26 grams of water? And also I did wait just a big longer between the first pour and second pour. Should we wait for the coffee to sink in after bloom or just go right after?
FYI before I used less coffee and it turned out perfectly good. I know Starbucks is not the best out there but I think the method was more influential here
Olá obrigada pelas as dicas de como fazer o hario v60..gostei 😀
What would be the bloom and pouring time for (double) 52g of grounds? I'm always brewing for 2 people and not sure if the time changes also.
how much liquid coffee you intend to brew with 52g of coffees?
I've switched to 48g of coffee and aim for about 720g of liquid coffee. 45 secs bloom at 100g and 4:10mins total brew. Others advised to adjust time by taste preference. I wasn't sure at first if it was ok.
Deney Tuazon 720g of liquid coffee with a 48g coffee is using about 65g/L ratio, but I usually find a 65g/L ratio highly acidic. Try using 44g of coffee for the same 720g of liquid coffee approximately. Try finer grind if you don't feel like you have enough "kick" to it. Time is rather a reflection of how the extraction went than a "control", I've always believe dosage, ratio and grind size matter more! ^^
Edmond Keung Thanks! I'll give it a try!
Did he use v60 01 or 02?
Thanks ! 😉
Can you explain what the spoon stirring is supposed to achieve?
I want some clarification. For the 40 second bloom, is it after or during the addition of 40 g of water?
Pour the first 40g into the coffee sitting in the filter.
Let sit for 40 seconds.
Then pour the 300g in the method shown.
The manual for the v60 says "swirling motion . . .making sure the water does not come into direct contact with the paper filter" and I just discovered that today and am curious. Does anyone avoid the paper filter or do most people come in contact with it and is this trivial? What say you?
It's generally not recommended to swirl where the paper filter meets the coffee bed. Water takes the path of least resistance, and the gap between the coffee bed and the paper filter makes a great path straight through the set up without making contact with coffee.
I dont have a Bonavita goose-neck, is it possilbe to make gthis with a normal kettle?
No separate pours after the first 40g of water?
so a ratio of 13:1 water to coffee - why did you come to this ratio ?
You sound like Andrew Huang :O
Does it make a taste difference if i use a stainless steel filter?
how to calculate the coffee into water? 340 / ? = 26g. why did you stir the coffee ? i think you have your own way. 2.30min brewing??
Are you using the size 1, 2 or 3 of the V60 dripper in the video?
+markguox I assume it was 02, because the cone seems bigger than the 01 for single serving. Besides, 24 grams is a lot and not appropriate to be filled in 01.
Thanks for the info Gloria.
Great video. I'm addicted to my Hario V60. I use a Bonavita goose-neck water heater as well, it's just much easier to control the pour. But like, since when does Oklahoma have kewl people in it?! Like For rillz! You guys should move up here to Portland!!
You sound like a Portlandia outtake ^_^;
@@platinumdynamite you mean he sounds like a tool.
Why do you guys use grams ? I have no idea how to measure grams here in the USA.. can you translate to table spoon and ounces
Please.... Where can I get a mug like that?
Does the coffee taste better if the barista has a beard? what about tattoos?
I've watched about 4 videos about this topic.
No one said how hot the water should be. Boiling? Or not so hot?
somewhere in between 90c and 95c degrees is fine. Many say around 93c. If you don't have a thermometer or temperature-controlled kettle, boil it and just let it sit for 20 seconds
@@asuspower8629
Thanks!
if after 2.30 minute, the coffee still dripping , should I wait or cut it off ? Thanks.
I would let it finish. But If it's still dripping after 2&½ minutes, consider why.
I'd guess your grind is too fine, or you need to pour a little faster. Hope that helps dude
Thanks Jacob!
No problem man!
ground size is really important. get access to evenly ground coffee or better still get a burr grinder to grind fresh coffee. play around with different ground size to achieve the desired time of brewing.
btw about 3 mins is fine too for pour over
Which device on the table is the Hario V60 ?
The white cone on the green towel in the middle.
I do the same thing, but I think the coffee isn't too hot, I use boiled water after 30 seconds of rest.. Any tips?
Assuming you are using an aluminum pot like in the video, it will boil very quickly, but you need to make sure it is a fairly brisk boil. Often times the steam is being blown out of the top holes too fast and you can't see it. Turn down the heat when to check and see if steam is flying out. If it is, than you should wait 30 second and pour.
Old comment but I think the purpose of actually making it a brisk boil before pouring it in is because drip coffees usually have a lighter, more delicate brew than basket drip brews with a normal coffee machine. This will yield a tea-like mouthfeel that will give you the proper heat not to scald your taste buds, considering you really do want to taste the nuances of the coffee. Great drip brews also cool down wonderfully. Note the difference in the flavor as it cools.
What is the difference of “Hario Skelton grinder Plus MSCS-2DTB” and “Hario Skerton grinder (100g) MSCS-2B ? Are they the same size?
YES!!!! Hipsters make the BEST COFFEE
agreed .. loving my hipsters and their coffee
Is there another way of doing it?
yes there is
Edmond Keung Well yes I suppose you're correct, you could have closed your eyes.
Do you have the ratios for brewing the full pot?
Paul T 50g of coffee/ 800 ml of H20.
I tried using 26g of coffee. Its like twice the size of the scoop i usually use. Also the amount of water was far too much for one mug. I may have to retry this as i may have screwed up the measurements but this didnt work very well for me.
what is the difference of taste of coffee between Hario V60 and French Press?
V60 is like drinking apple juice. french press is like drinking OJ with the pulp.
Who makes this scale with timer and weighing scale combined?
+MrBPM75 hario makes the one in the video (it's about 15-20 dollars on amazon). Some people have said that the hario scale isn't consistently accurate -- Escali is another good/cheap option.
+Preston Hansen Oh thank you. I thought hario is convenient with time built in.. how bad is inconsistency? will it screw up coffee taste?
***** I think maybe those reviews just got bad units. Overall the hario scale is very popular so I doubt the issue is widespread. Just figured I'd mention it in case
+Preston Hansen thanks mate appreciate it
There is also Tanita, a good Japanese brand.
how many clicks is the perfect grinding for v60 on hand grinder rhinowares?
12 to 14 clicks starting from the finest
Water temp?
This video is now over nine years old; time has passed quickly 😮
Looks like I need a goose neck kettle to control the flow of water coming out of the kettle other wise I don't think it would work as well.
A goose neck kettle is a must for pour overs, there's really no other way to pour so accurately as seen in the video
Which scale with timer did you use?
It's the Hario scale/timer. You can get them on Amazon for about $40
Grind it to between 16 and 18 ?
So you’re saying 17
Baratza grinders have different factory calibrations so he's giving a range on purpose
@@BKim0515 that is the dumbest thing I've ever heard. A company makes a product that is inconsistent on purpose? wth???
@@mariai9549 There really is no set in stone industry standard as to what fine, medium, or coarse is. So, this means one grinder company's fine could be another company's medium, etc.
Then there is quality control where a cheaper brand might make a very inconsistent grind and you have fine, medium, and coarse all mixed together.
Is there not a re-usable mesh filter that can be used? I have one in my drip
A re-usable mesh filter will be metal. The oils from the coffee will more easily pass through to the coffee, which can be a positive. However you're more likely to get silt in the resulting cup but I think it would depend on the quality of the filter. Also metal filters can become dirty and hard to clean but if you clean directly after brewing it should be fine
Water temp??
how hot is his water?
Only an American could use grams and ounces in the same sentence 😂
So you add 40 grams of water to bloom then the other 300 final brew?
ounces?