The V60 Guide: Crafting the Perfect Pour-Over Coffee [2024 Guide]
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- เผยแพร่เมื่อ 1 ก.ค. 2024
- Today, we dive deep into how you can master the Hario V60 pour-over technique. The V60 is renowned for highlighting the intricate flavors of your favorite coffee beans, and we're here to guide you through it. Whether you're a newbie or a seasoned coffee lover, by the end of this video, you'll not only understand the best practices for the V60, but also how the roast of your beans can affect your brew. From grind size to brewing ratio, discover the science and art of pour-over coffee and elevate your at-home coffee experience. And, if you're in love with our Costa Rican Tarrazu as much as we are, don't forget to grab your exclusive discount for our subscribers. Grab a cup and let's get brewing! 🍵☕️
▬ Contents of this video ▬
0:00 - Introduction to V60 from Hario.
0:26 - Setting the Context
0:58 - Coffee to Water Ratio for light, medium and dark roasts.
2:17 - Choosing the right Grind Size for your coffee.
3:36 - Brewing Techniques
4:21 - Step-by-Step Brewing Guide
6:46 - Conclusion
Balancing the art and science of brewing.
Encouragement to experiment.
Call to subscribe and engage in the comments.
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Are you sure that using more coffee for same amount of water leads to better extraction? More water = more extraction. You need tighter ratios for darker roasts.
I'm glad this point has been raised, as I personally feel that the advice on brewing ratio in this video is not particularly sound because a lot more variables are at play here. More water is usually going to increase your extraction yield, because in most cases it is actually going to increase the contact time, the amount of agitation of the grounds, as well as there just being more water for the coffee to dissolve into flowing through the bed. Although I understand that this problem is being addressed by suggesting that the coffee dose is changed instead of the amount of water, changes to ratio (in my view) are better done via water mass and not coffee mass, since changing the dose changes the depth of the bed of coffee, which alters the physics happening during the extraction in several ways, reducing consistency and making it harder to dial in a better cup. For this reason I feel it is better to reccomend longer ratios for lighter roasts and shorter ratios for medium and dark roast and keep your dose the same.
yeah, that ratio segment didnt make much sense..
Same
Might be good to provide a small correction at 6:27 ;)
What a presenter! Who is this girl? You're changing my whole attitude to coffee with all these amazing recipes and make it so exciting but simple! Keep em coming.
Thanks so much 😊
Thanks, Mom!
OMG ❤ This is the best pour-over how-to instructional video! Thank you 🙏
Glad it was helpful!
Great video. Thanks!
Glad you liked it!
Lovely video with great info about ratios ,would add : using higher temperature for light roast (97 degree and lower for dark around 91 degree.
I like how your hands talking :)
That is a great point, we'll be sure to cover that in future videos.
Charming video
Thanks very much, let us know if there's any videos you'd like us to make to help up your coffee game!
Excellent video
Thank you very much! Let us know if there's any content you'd like to see to up your coffee game
Excuse me but you tell that lighter roasts needs to reduce the coffee water ratio which is not right and vice versa for darker ones..
You need to increase your ratio in lighter roasrs (1:17 for example) to increase the capability of extraction as more water means more extraction, while in darker roasts you have to reduce the ratio (1:14 for example)to decrease extraction otherwise you will extract more bitterness in your cup from the darker beans
Um Brasileiro escrito em seu canal, meus parabens pelo conteudo .
Obrigada!
Nice explanation! chachauuu
Glad you liked it
I would love to see you guys do a video recipe on best practice for the Hario V60 Switch. I bought the newer 03 version recently which holds up to 500g of water.
Great suggestion! We'll work on it
Good video ! I have a coffee for you guys. Greetings from the Peruvian highlands !
Sounds amazing, tell us more we'd love to hear about it.
Great informative video. And please do not lose that accent!
Thank you so much! 🙌 We do pride ourselves on informative content. We'd love to know if you have any areas around brewing coffee and making better coffee at home. Don't forget to subscribe so you don't miss it!
I have not seen any pour over tutorials with a larger amount of coffee in mind, try a 1ltr pour over. Interestingly, the exposure time seems to be the same (3min), but with the higher volume you have to pour faster. How do you make a 1ltr pour over with commodity coffee taste... acceptable?
Hi Matt, thanks for the suggestion, we'll have to make a video on this in the near future for sure!
For Brazilian coffees, If i pour the water only three times as she did, the Coffee gets sour... i usually pour 5 times..
You said - If the water drains, too quickly, try a finer grind. If it drains too "fast" try a coarser grind. I think you meant to say "slow" instead of "fast" for a coarser grind.
Yeah, you're right, slip of the tongue and we didn't notice until afterwards. Apologies but I'm glad you know what we meant to say!
what a gorgeous lady!
This video can be informative only for those who never had or made v60 coffee.
What kind of information would you like to see?
Water ratio for light roast should more water than dark roast, keep simple because light roast need more time or more more water extraction than dark roast . It avoids over or under extraction!
Is V60 better than a stovetop Bialetti?
Great question! Whether the V60 or a stovetop Moka pot is "better" really depends on your taste.
The V60 can produce a very clean cup of coffee. This means that it doesn't have a lot of the oils or sediment that other brewing methods might introduce. If a coffee has light, fruity, or floral notes, a V60 can really make these characteristics shine.
Moka pots like the Bialetti Stove top can produce coffee with a rich and somewhat heavy body. This is due to the extraction process and the fact that more oils make it into the final brew.
But if you're into a strong, bold brew with a rich taste, then the Moka pot might be for you.
Both have their own charm; it's all about what you're in the mood for! 😊
@@volcanicacoffee Thanks for the detailed response. When i hear people like you talk about coffee, i feel like i've never tasted a great cup in my life :)
I learned more from this video, than the 5000 past TH-cam videos all put together. Thanks for sharing
Great to hear! If there's any other videos you'd like to see, let us know.
"If the water drains too quickly, try a finer grind." Yep sounds right. "If it draws too fast, try a coarser grind." What?
I guess she wanted to say about coarser grind for slow draining
Whoops! Slip of the tongue! I meant to say if it drains to slowly, grind coarser 😊
Can anyone else listen from 6:23 to 6:30? Can you type here what she says ?
Meant to say if it drains too quickly try a finer grind, if it drains too slowly try a coarser grind
@@volcanicacoffee that's what i thought xD Keep up the good work!
6:23 whats the difference betweens quick and fast? Makes no sense
An error
This is basically an ad with some common facts and falsehoods included..
Does anyone who owns a hario not know these things? Most of this info seems super inherent to a coffee person who is willing to own a pour over, which typically includes owning a digital scale, a temperature control kettle, and a variable & accurate coffee grinder.
No offense, because it’s obviously a very dense video of good information, but I was bored three minutes in, and clicking over to a video produced by hario, themselves.
Maybe this vid will help newbies.