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V60 Brew Method Review

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Learning how to brew on a new manual coffee device like the Hario V60 can be intimidating. It doesn't help the fact that there are so many different brewing methods out there. As we seek to develop resources for helping inform home-brewers and baristas alike get the most out of their coffee gear, it is important for us to learn and glean from others in the coffee community. A helpful resource for brewing on manual coffee methods, which also features our Siphon Brewing Guide, is the website brewmethods.com. In an effort to narrow down the choices in brewing methods for aspiring coffee geeks, as well as to contribute a new and helpful reference to the coffee community, we decided to evaluate and review eight different V60 brewing methods off of brewmethods.com.

Brewing on the V60

The format below includes the specified paramaters of each particular brewing method, the Method itself, my Tasting Notes, my Brew Methods notes, and a Score from a scale of 1-10 based off of the taste of the cup in relation to the other methods and coffee description. I used the exact same coffee everyday, a Burundi Kiryama from Counter Culture Coffee. The Grind setting specified below is from the Baratza Maestro, you can find the newest model, the Baratza Encore, here.

We hope that the notes and scores for the different methods below will help you gain a better grasp of brewing on the V60. Feel free to leave any questions or comments below. Happy brewing.

Doubleshot

  • Dosage: 17 Grams for 250 mL (68g/L)
  • Grind: 16-18/40
  • Temp: 197.6°F (92°C)
  • Pre-Infusion: 35 mL for 30 seconds
  • Total Time: No longer than 3 minutes

Method

  1. Rinse Filter.
  2. Grind and pour coffee into V60 making a small crater in the middle of the grounds.
  3. Pour 35 mL of water over coffee and let it pre-infuse for 30 seconds. Pour to the top in concentric circles using 120 mL of water and let it draw down.
  4. Pour to the top again (or until you hit 250 mL).
  5. Should finish before 3 minutes.

Tasting Notes

  • Lots of punch, heavy body (rough tanden-like texture).
  • Orange peel
  • Flavorful with medium acidity at the front end which fades into a smooth, calm finish.

Brew Method Notes

Great cup. I tasted what might have been a tad of over extraction, but an overall great brew.

Score: 8/10

Barefoot Coffee

  • Dosage: 24 Grams for 330 mL (72g/L)
  • Grind: Table salt fineness (14-17/40)
  • Temp: 204°F (95.6°C)
  • Pre-Infusion: 30 mL with a spin for 30-50 seconds
  • Total Time: No longer than 3 minutes

Method

  1. Rinse Filter
  2. Grind and pour coffee into V60 rotating the V60 to even out the grounds.
  3. Pre-infuse with 30mL of water. Allow it to sit 30-50 seconds or until the bloom deflates.
  4. Add 300 mL of water aggressively at first to break the crust.
  5. Pour in a circular motion maintaining cone volume at 50%.
  6. Total time should be between 2:15-2:35

Tasting Notes

  • Somewhat bland with thick tanden-like texture that blended with a medium acidity that carried throughout the sip.

Brew Method Notes

A bit overextracted; at a ratio of 72g/1000 mL the 204 degree temperature seems to be too much for the table-salt grind shown in the picture. Although I was using a dense bean (a washed burindi grown at an elevation of 1760 meters [5,774 feet]), I think the ratio and temperature was too much. This method would especially be too much for a naturally processed bean or bean grown at a lower elevation.

Score: 6/10

Making Coffee Easy

  • Dosage: 29 Grams for 440 mL (66g/L)
  • Grind: Medium (or finer) (15-20/40)
  • Temp: Off the boil (I brewed at 203°-205°)
  • Pre-Infusion: Pre-wet and let sit for 45 seconds
  • Total Time: N/A

Method

  1. Rinse Filter
  2. Grind and pour coffee into V60 shaking to settle grounds.
  3. Pre-infuse with water allowing it to sit 45 seconds
  4. Begin pouring from the center out clockwise in a circular motion until volume is reached.

Tasting Notes

  • Light acidity for the duration of the sip
  • Light orange peel sweetness
  • Finishes clean with ripe berry (very similar to a naturally processed coffee)

Brew Method Notes

After Barefoot’s brew method I was wary of using a high temperature (over 200°F) with a ratio over 60g/L. That being said I think this method worked surprisingly well for two reasons: first, it was a pretty general method which left it up to me to fill in some parameters per the coffee I'm using; second, while the dosage was higher than 60g/L and the brew temperature high (I let the water sit for a bit after boiling so temperature was probably at 203°-205°) the grind was coarser which guarded against over extraction.

Score: 9/10

Tonx at Intellivenice

  • Dosage: ~27 Grams for 414 mL (65g/L)
  • Grind: N/A (I used 16/40)
  • Temp: Just off boil (I brewed at 203°-205°)
  • Pre-Infusion: Pre-wet and let sit for 30 - 45 seconds
  • Total Time: No longer than 3 minutes

Method

  1. Rinse Filter
  2. Grind and pour coffee into V60 shaking to settle grounds.
  3. Pre-infuse with water allowing it to bloom for 30-45 seconds
  4. Begin pouring from the center out in small circular motions.
  5. “Ride the Bloom” - Pouring in circular motions in the center while pushing the grounds outward.
  6. Pour this way slowly until the V60 is full and keep full until total volume is reached; then let it drain out.
  7. Uniform, heavy layer of grounds should coat the filter all the way up.

Taste Notes

  • Super juicy and super sweet
  • Delicate sweet tang finish (on the back sides of the tongue)
  • Definitely get more of a ripe pomegranate than orange in this cup

Brew Method Notes

The riper fruit taste rather than the more acidic orange peel taste should be accounted for by the hotter water temp (45 seconds to a minute off boil, so probably brewed at 203°-205° range). Their ratio is 65g/1000 mL and pouring the entire water volume after the 30-45 second pre-infusion (which brought the water level near the top of the 02 V60 allows a quicker brew time and less of a chance for the hotter water temperature to over-extract.

Score: 10/10

Artazza

  • Dosage: 21 g for 9 oz (266 mL) of brewed coffee (79g/L)
  • Grind: N/A (I used 16/40)
  • Temp: 195° - 205° (I used 200°)
  • Pre-Infusion: Pre-wet and let sit for 30 seconds
  • Total Time: 2 Minutes 30 Seconds

Method

  1. Rinse Filter
  2. Grind and pour coffee into V60 shaking to settle grounds; make a divot in the middle with your finger.
  3. Pour water into middle divot making sure to pour no water along the sides. Allow it to Pre-infuse for 30 seconds.
  4. Begin pouring from the center out in small circular motions.
  5. Never pour along the edges and continue to pour at a slow pace.
  6. The coffee should never be allowed to be completely dry but you can pause to let the water wash through the coffee.
  7. You should be done pouring when entering the final 30 seconds.

Taste Notes

  • Mild flavor with subdued berry taste
  • Hardly any acidity (some on the finish)
  • Nice creamy body

Brew Method Notes

Tasted a bit of bitters probably due to over extraction. A 79g/L ratio is a super high ratio. I’ve never much understood the rationale behind allowing a “draw-down” but other than the slight bitters and less potent acidic fruity notes, this cup produced a nice calm mellow berry taste.

Score: 8/10

Terrior Coffee

  • Dosage: 24 g for 390 mL of water (yield 12 oz) (61g/L)
  • Grind: 28/40
  • Temp: 201° - 205° (I used 203°)
  • Pre-Infusion: Pre-wet with enough to wet the grounds (~50mL); let sit 20-30 seconds.
  • Total Time: Between 2 1/2 - 3 1/2 Minutes

Method

  1. Rinse Filter
  2. Grind and place V60 on scale. Tare to 0 and pour 24g of coffee into V60; make a small indentation in the grounds.
  3. Now place the V60 on your cup or server and place on the scale, taring the weight down to zero.
  4. Slowly pour enough water (~50 mL) into middle indentation and then outward to evenly wet the grounds. Allow it to Pre-infuse for 20-30 seconds.
  5. Begin pouring from the center out in concentric circles.
  6. Try to not pour water at the very edges at any time and make sure not to fill higher than the level of the grounds themselves.
  7. Continue pouring until the total weight of water is about 390 grams or 13.7 ounces weight.
  8. This brewing process, after pre‐wetting, should take between 2 to 3 minute.

Taste Notes

  • Light, and crisp compared to other brews.
  • Feeling the tanden-like body texture again that blends into the orange-peel like taste
  • Nice little acidic pucker finish
  • As the coffee cools there are darker and juicier fruit flavors that come out.
  • The acidity still lingers throughout the finish but not as prominent.

Brew Method Notes

The coffee seemed a tad bit under-extracted probably due to the coarse grind used (28/40 on the Maestro). Overall, a great method that would work better with a finer grind.

Score: 8/10

Pouredover

  • Dosage: 25 g for 417 mL of brewed coffee (60g/L)
  • Grind: A Finer Grind (adjust to reach 3 minute brew) (I used 16/40)
  • Temp: N/A (I used 200°)
  • Pre-Infusion: Use 1 mL of water per gram of coffee / let sit for 30 seconds (or until bloom reduces)
  • Total Time: 3 Minutes

Method

  1. Begin by folding the seam on the filter. This helps prevent water from draining out of it.
  2. Rinse filter thoroughly.
  3. Grind and pour coffee into V60 shaking to settle grounds; make a divot in the middle with your finger.
  4. Pour water into middle divot in spiraling outward motion. Use 1 mL of water per gram of coffee and let sit for 30 seconds (or until bloom reduces).
  5. Fill it up carefully, slowly, and under control.
  6. Slow pour down the center and keep it full. This keeps all the grounds submerged the entire time and keeps more heat in the brewing chamber.
  7. When the desired volume is reached, remove the brewer, serve, and enjoy.

Taste Notes

  • Mild acidity
  • The tang in the cup resembled an unripe or green grape.
  • Medium body with rougher, tanden-like texture
  • A darker fruit sweetness gives way to a green grape/raspberry tang finish.
  • A tad bit of bitterness still came through on this cup.

Brew Method Notes

Overall, I think it is a great method one shortcoming. Pre-infusing and maintaining a constant water volume is key, but relegating the pour to the center for the majority of the pour relegates the flow turbulence to the grounds at the bottom center of the V60. A slower, controlled pour in concentric circles in and out spreads out the water turbulence, better ensuring that the grounds at the bottom will not be over-extracted due to constant stress from the water.

Score: 9/10

Day 8 -Barismo

  • Dosage: 27 g for 360 mL of brewed coffee (changes per coffee) (75g/L)
  • Grind: N/A (I used 12/40)
  • Temp: Between 88°(190F) and 92° C (I used 92° C or 198° F)
  • Pre-Infusion: Make sure the surface is wet (~60mL) and let sit for 35 seconds
  • Total Time: 3 Minutes

Method

  1. Pre-heat the filter and brewer thoroughly with hot water
  2. Load freshly ground coffee into the filter. Make a hole about 3cm diameter and 2cm deep in the center of the grounds.
  3. Pre-Infuse the grounds by pouring into the center and circling outward. Make sure the whole surface is wet, about 60mL.
  4. Start a 3-minute timer, and wait 35 seconds for the pre-infusion.
  5. Over 45 seconds, pour 180 mL in concentric circles, making sure not to breach the outer edge of the grounds.
  6. Stop pouring for 20 seconds, then repeat the pour in step 5 (45 seconds, 180 mL).
  7. Let the mixture drain for the final 35 seconds on the timer, then remove the filter.
  8. If the grind is correct, the brew will finish just as the timer expires. Grind finer if the coffee drains too quickly, coarser if it drains too slowly.

Taste Notes

  • - No acidity or tang from the beginning on this cup
  • - I get the light, bright notes, but not in a tangy way; in more of a clear crisp sweet lemonade sort of way.
  • - Heavy, juicy body
  • - As it cools, some it gives way to the sweetest cup I’ve produced with this coffee yet. Ripe, rich sweet red fruit (can’t place which fruit, possibly pomegrante).
  • - A tad bit of bitterness still came through on this cup.

Brew Method Notes

This was tied for the best cup of this coffee I tasted. Despite the fact that I’ve never be a fan of pausing to let the coffee draw down, this cup was fantastic. Other than the 20 second pause in the middle of the brew, this method shares a similar format and as the others. Why the difference in taste? I believe this has to do with the combination of a slower, meticulous pour, lower temperature and finer grind. Despite the fact that there is a high coffee/water ratio used for this brew I did not get any of the bitterness as I did in other methods. The lower water temperature used (198) and the slower pour rate contribute to put less stress on the coffee while the finer grind helps provide a more structured wall of coffee along the sides of the v60.

Score: 10/10

Disqus - noscript

Thanks for taking the time to do this. It's much appreciated. Looking forward to trying some of these methods when I get my V60 tomorrow.

We're glad you find it useful! We'd love to hear what you think about our conclusions, and what methods you found worked best.

 Thanks. Though not perfect, my cup was much improved when pouring more aggressively. Previously I was very concerned with keeping the water level just up to the top of the bloomed grinds, as I have read numerous places to keep that in mind "grinds should be level when pouring is complete". But now pouring until my v60-2 is halfway full or so I'm doing much better and improving.

The V60 can take a few brews to get used to. I think that 3 and a half minutes is too long of a brew time for that amount of yield. I'd recommend either:

1. Keep the grind the same and, starting with a more agressive pour after the bloom, raise the water level higher up in the V60 (3/4 of the way up the wall) and then use a pour rate that keeps the volume consistent until you've reached your desired volume. This should cut down on your brew time, thereby cutting down on the contact time with the grounds so as to not over extract them and cause the bitterness.

or

2. Keep everything the same and coarsen up your grind until your total brew time is ~2:30 including the pre-infusion time.

Hope that helps!

Sure thing, Max!

There are a few factors that increase the rate of extraction and can lead to over-extracted, bitter coffee. Higher water temperature, finer grind, and increased agitation (stirring) are among those factors. Additionally, green coffee processing ("washed", "natural", etc.), growing elevation, and roast development affect how readily the coffee bean itself is extracted from. So, the key is balance: your brewing variables (temperature, grind, etc.) should be in balance with one another and should be appropriate for your beans.

In this particular example, Matt found that his water was too hot for a dense bean (more dense beans extract slower than less dense beans), so his coffee was over-extracted.. Therefore, his water would be WAY too hot for a bean that was less dense (because less dense beans extract even faster) or naturally processed (because beans processed by that method extract even faster). Does that make sense?

Today, I purchased my V60, scale, and buono kettle, oh happy day! So while I anxiously wait for it all be shipped out to me I've been looking for different methods to use for brewing. This is such an awesome resource and really appreciate combining some of the ones out there into one spot. I just had a couple questions:

1. Have you guys by chance tried out Sumptown's method as seen here: (http://www.youtube.com/watch?v... If not, judging by his ratio, grind size, and pour time/technique, what would you expect the results to be? Do his parameters closely mimic any of the methods that were tested above?

2. So it looks like the results from Barismo's method would be the most desired for me (clear, clean, crisp, sweet). Approximately how big of a cup of coffee would this yeild in ounces? Around 12? I was just wondering because I bought the V60-02, but I usually enjoy a little smaller of a cup of around 10 ounces. I looked at their site and noticed they have two slightly different vartiations of the same method depending on if you are using the V60-01 or -02. So, I guess my question is, do you believe I would get the same results in using my V60-02 in combination with their variation on the method for the -01 (just to make a smaller cup)? (http://barismo.com/pages/v60-1...

1. Have you guys by chance tried out Sumptown's method as seen here: (http://www.youtube.com/watch?v... If not, judging by his ratio, grind size, and pour time/technique, what would you expect the results to be? Do his parameters closely mimic any of the methods that were tested above?

2. So it looks like the results from Barismo's method would be the most desired for me (clear, clean, crisp, sweet). Approximately how big of a cup of coffee would this yeild in ounces? Around 12? I was just wondering because I bought the V60-02, but I usually enjoy a little smaller of a cup of around 10 ounces. I looked at their site and noticed they have two slightly different vartiations of the same method depending on if you are using the V60-01 or -02. So, I guess my question is, do you believe I would get the same results in using my V60-02 in combination with their variation on the method for the -01 (just to make a smaller cup)? (http://barismo.com/pages/v60-1...

I'm new to home brewing coffee that is not out of a standard drip brewer. After discovering an awesome local roaster I bought a V60 to try to get a better cup at home. Not happy with my results so far. 16g coffee/260g water/200F/3 and a half minutes/32g preinfusion/rwanda nyakizu/8 declicks on hario mini mill. Slow pours, trying not keep the water level with the bloomed grinds. My cups so far have been bitter and have actually upset my normally iron lined stomach. I'm going to try some of these and see if it helps.

For the Tonx method, does the 414ml volume include the water you use for the pre-infusion? I just tried that method with 414ml after the pre-infusion but found it to make a considerably bigger cup of coffee (not that that's a bad thing) that tasted a little diluted.

Thanks Matt! I really appreciate your knowledge and you taking the time to speak and give pertanant and detailed info on the topic, it definitely helps me out and I'm sure it helps everyone else out there out too.

I would love to hear back about your findings from their video and their parameters. Thats kind of what I was thinking as far as it being under extracted especially with the combination of a bit shorter time and the courseness of the grounds...Or would the courseness of the grounds cause the shorter brew time? Do you think it would be better to try hitting 2:30 - 3 minutes by pouring slower and keeping everything else the same, or would it be better to try and hit 2:30 - 3 minutes by fining up the grind size?

Also, What do you think about this variation? (http://www.youtube.com/watch?v... He's got some unusual techniques like "stirring the bloom like a bandit" and after the final pulsed pour he summons the "tap dat" technique lol

Hey Vijay. Typically, the recommended water volume (414 ml) includes that which you use for pre-infusion. So, you're right: if you added more than this, your cup would be both bigger and weaker.

Hmm. Can you elaborate a bit more, Max? I'm not sure what you mean by pouring the water "directly on the ceramic filter".

alright, question. have you ever tried running the water directly on the ceramic filter itself? ive an idea this would create too much turbulence and uneven extraction, but a self-proclaimed "coffee-director" in town here argues this method was intended for the v60.

You mention in your technique for the Barefoot: "Although I was using a dense bean (a washed burindi grown at an elevation of 1760 meters [5,774 feet]), I think the ratio and temperature was too much. This method would especially be too much for a naturally processed bean or bean grown at a lower elevation..". Could you explain this further?

Great, thanks.

Pouring to the edge of the grounds within the filter, i.e. using an aggressive pour that agitates all the grounds during extraction: pulling the stream to the edge and allowing the stream to come in contact with the wall of the filter first and grounds second.

Ah, thanks for explaining. There are a few different perspectives on pouring into a V60.

On one hand, avoiding the walls of the filter can leave some grounds "high and dry". This leads to uneven (probably under-) extraction.

Then again, hitting the walls might send some water past the coffee altogether, diluting your brew. Additionally, pouring along the edges can push more grounds into the point of the cone, clogging it and unnecessarily extending brew time. This can lead to over-extraction.

Lately, I've been experimenting with a center-only pour and aiming to keep the slurry level high, so that no coffee grounds are left "high and dry". So far, I've enjoyed some tasty coffee!

Also, is it common practice/knowlege to always fold over the edge of the filter? Was the filter always folded in all these methods?

Hey Keith,

I always will fold the filter seam back across the filter and then give the filter a push at the bottom opposite of the way it comes creased to make it fit evenly down into the V60. It isn't necessary, but just makes it easier to pour your coffee in without having to hold the filter open and push it down into the V60. Hopefully that is what you were asking about.

- Matt

Yep, thanks! Thats what I was wondering about. I just wasn't sure if that was something that was common knowledge to do no matter what variation of the brew method you use, just as everyone, no matter what variation they use, rinses the filter before brewing.

Hey Keith,

Regarding the Stumptown video. I haven't tried the method personally, although I will now that you pointed it out. Just going off of the variables, I'd have a hard time not seeing that brew coming out under-extracted. I've not had great results with any 10-12oz brew that has a brew time of less than 2 minutes or less after you take the pre-infusion time out of it. That being said, it's worth giving it a try and if you hit 2:30 - 3 minutes including a 30 second pre-infusion it should turn out great.

Regarding brewing Barismo's 01 parameters in an 02. Yes, you can totally do it. just keep the volume of the v60 at about half way up the brew wall of the V60.

- Matt

We sure do, James. American Coffee Traders' cloth V60 filters do a great job but, unfortunately, they're not being manufactured right now. If you can find one, it's definitely worth picking up!

Hey there again! Real quick, when you followed Barismo's method: does the 60g of water you use for the bloom get included into the two pours of 180g (total of 360g) or do you zero out the scale after pouring 60g for the bloom and then measure out the two pours of 180g (getting a total of 420g)?

Hey Keith. You should end up with 420 grams of water at the end: 60 + 180 + 180. With that dose, you're looking at a coffee:water ratio of 1:15.5, which is right near the SCAA standard. (360 grams would give you a 1:13 ratio, which is a bit steep!)

Ok sweet thats what I was thinking! Thanks again!

Thanks for all the great info! Do you have any experience using a reusable cotton filter in lieu of the one-time paper filters?

Based on these grind settings for these V60 brew methods, everything is _/40. Should it be assumed you are using a Baratza as 3 of their units have choice of 40 settings? I am looking for a new grinder and have been using a couple of your V60 brew methods.

I am getting brave in my old age and want to try the pour over method. I will need to make 8 to 10 cups at a time and I'm finding only the Chemex brewer in that size. Is this a good one to begin with? Also, in one of the ads there appeared to be a 'warmer' plate beneath the carafe. Would I be able to place the carafe right on my glass stove top instead?
How lucky I was to find your informative site! Thanks for your help.

Excellent choice, dddinah1940! Brewing with the Chemex is a great place to start. As long as you keep your glass-top stove at a low setting, you'll be fine warming coffee there. Gas is also fine, but if you're ever working with exposed electric coils, you'll need an extra accessory to safely heat the Chemex.

Hope that helps!

Hey hamr1,

Yes, I was indeed using a Baratza grinder. The grind setting won't be exact same from one Baratza to another, but it should be pretty close and a good reference for you to go off of. I would start with the grind settings in this post, and then adjust if need be to get to the total brew time (finer if it's going too quick / coarser if it's going to long).

Hope that helps!

- Matt

by far my favorite coffee website.This is so amazing.

Great list! I definitely want to try the tonx. Do you know of a similar list for Chemex?

Thanks, tp! Glad to have helped.

Not off the top of our heads, Matteus. We'll see about putting one together, though!

what you did here is awesome. brewmethods.com is one of my favorite websites to reference -- but the fact that you broke it down here, with your own tests and findings, is pretty incredible. THANK YOU.

Wow – nice breakdown, Stefan! We'll have to give your method a go. What coffee have you been brewing?

Thanks, Selina! We're really glad you enjoyed it.

Oh and I forgot to mention that I used around 198°F water for Doubleshot and Barismo methods and around 204°F for Artazza and Tonx. For my usual method I use I think water around 204°F that is I boil the water and pour into my pre-heated Hario Buono kettle and wait 15 sec.

Now this is what I call a good post.
I like the last recipe, also some of the other gave me very good results. It is still mandatory to fine tune the grind.

Thanks for the info. What grinder/grind setting are you using for the Barismo method? The suggested setting (Maestro 12) is way to fine for me to have a 3 minute brew time.

I use setting 10 on the Baratza Maestro grinder and for total water volume of 350ml(including blooming) the brewing time is around 2:30 min

Thanks so much, Zareli, we're glad we could help!

Hi, I have a tiny problem with Yergacheffe Ethiopian, any advice? I'm getting good espressos of it, but my pour-over tasted downright "usual". At the blooming stage its degassing a lot and it smells really strong and wonderful (some kind of wooden or leather notes). I'm aiming to keep plenty of this aroma in my drip... but hard to find any of this flavor once brewing is finished.

You may want to try brewing with different water temperatures. A lower temperature will emphasize more acidic or fruit-forward flavors, and a higher temperature can bring out some of the deeper or roasty flavors. You may also try grinding somewhat finer to extend the brewing time - this can allow for more extraction of those bass-note flavors you're looking for.

Thanks to prima coffee for breaking it down and sharing and to Stefan. With my Bodum propellar driven choppa I'm limited to fairly coarse grind. Choosing Stefans method proved succesfull and I can now make a juicy cup or full flavoured cup if I add in a spin or two more on the choppa to make the grind finer.

Great to hear it, Poul! Stefan's tips were quite helpful, so we're glad you were able to put them to good use.

Hi there... I'm just curious about the Barismo method (day 8)... Is the total amount of poured water 420ml or 360ml? Is the 360ml of brewed coffee excluding the pre-infusion water?

The total amount would be about 420 mL, that's correct. The coffee bed and filter will absorb a bit of water, so this recipe aims for 360 mL total in your mug or serving device, though you may end up with slightly more. Hope that helps!

This is a great page! Though I've been working (at home) for a long time with coffee (espresso machines, moka pots, French press) I've decided to explore pour overs. So this page offers lots of interesting approaches to this "system". My question has to do with grind. I use a Rancillio "Rocky" grinder. Can you give some approximate idea of grind settings that will correspond to the ones you've listed for the Baratza grinder you used? Again, thanks for sharing such a detailed and thoughtfull approach, well done. David

Quick question, you mentioned using the 02 in one of the brewing methods. Did you use the 02 for each one or the 01? "Filling up" an 01 vs. an 02 is a big difference in volume, so I was just curious if the 02 was your standard dripper. 21g-27g for most of these pretty much fill up an 01. Adjusting for a single cup (~180-210mL) will you use the same ratios or alter them to achieve a desired brew time? (mainly in reference to method number 8)

Hey there, Zach! Yep, all the brews were done using a 02 sized V60. If you need to scale for a 01, be sure to grind slightly finer to elongate the total brew time, but be aware that 3 minutes might be tough to reach with a small single cup brew. As long as the coffee is tasting good you shouldn't need to nitpick your brew time, though, so don't fret if you're brewing more around 2:30 instead.

When using an EK43 grinder for the v60, what grind setting do you recommend when using a lighter roasted S.O. and how does that setting vary from the Kalita wave 185?

Hi Margaret. We find our V60 brews tend to fall between a 4 and 5 on the EK43, so you may want to start there. For a Kalita Wave, we'd suggest slightly coarser, somewhere in the 5-7 range depending on your batch size. Try out a few different grinds and see what works best for the coffee you're using, and what best suits your preferences.

So I've been trying a few of these, particularly Barismo. When you say not to breach the edge of grounds, is that strictly with your pour or with both your pour and water level? I'm grinding a 37/50 on my Rocky and I'd still have to grind more coarse to speed it up if I'm supposed to keep the water level below the grinds and still dumb 180g in 45 seconds. Great review guys.

I have a recipe I'd like to add to your list! If you'd consider testing it I would love to hear your feedback!

Hario
V60

26-28 Grams of coffee, 340
grams of water, 30-40 second pre-infusion using 50-60 grams water, 3:30 – 4:00 total
combined pre-infusion & brew time.

-Scale

-Timer

-Cup

-Chosen
Brewing Device

-Filter

-Kettle
with slow pouring spout & 204 degree hot water

-Grinder

Set up:

Position
the cup and brew device on the scale.

Fold
the seam of the filter. Position filter evenly on device.

Wet
the filter using the kettle and hot water to rinse filter and pre-heat the cup
and brew device.

-Ready
your hot water source (if you need to boil water, get that going first!)

-Before
brewing remember to dump out the hot water in the cup.

-Ready
your timer. Ready your brewing water.

Grind/ Dose:

Measure
26-28 grams of coffee beans. -depending on strength preference.

Set
grinder: #14- for fresh light roast or #15- for older or medium/ darker roasts.
(Malkonig Guatemala grinder), “Medium/Coarse”-

Grind
into a clean vessel right before brewing.

Dose
the ground coffee into the wet filter and level the grounds with a gentle tap
or shake.

Zero
the scale with cup and brewing device +coffee on top of it.

Brew:

Start
timer, pre-infuse: for 30 – 40 seconds using 50-55 grams of water (just enough
to saturate grounds without significant dripping into the cup). Pour slowly
starting in the middle of the grounds moving outward in a spiral. Be sure all
grounds are saturated. Avoid touching the sides of the filter with the water.

Pulse Pour:

Use
a spiral pattern starting from the middle of the grounds moving outward without
touching the sides of the filter, slowly saturate the coffee with 100 grams of
water after the bloom ends at 30-40 seconds. At 1:30 begin 2nd pour
with another 100 grams of water, at 2:30 begin last pour of 90 grams of water.
Reaching the desired end weight of 340 grams is IMPORTANT. At 3:30- 4:00 min be
sure to remove the brewing device from above the cup so no more coffee can drip
into the final cup.

Stir
the final cup. Serve. Discard spent grounds and filter. Rinse brewing device
and kettle.
-Adam Walsh
Roastmaster at JBC Coffee Roasters

Thanks Adam, we'll give this one a shot and report back!

That's just with your pours, Greg. Some brewers will contend that the practice leaves the grounds "high and dry," but in practice it's a good way to make sure you're directing the majority of your water into the center of the V60, where most of the extraction will take place. As for grind size, yes, you should adjust for a coarser grind in order to speed up your brew time. The flavor will change a bit though, so if your coffee tastes good now, you may not need to worry too much about tweaking the brew.

Use 20g, 20/40 grind setting on Baratza Encore, 340ml water, 3 minute brew time and got good results. Much better than 13-15/40 grind settings. Any thoughts. Seem like a good process?

Sure does, especially if it tastes good!

Hey Steve. Generally, you'll allow for a bit longer brew time with larger brews. Longer brew times mean more extraction, and that's exactly what you need when you're using more coffee. It's tough to say just how long your brew should be, however. 3:00-4:00 is a good range for most 500-750 mL brews, and brews over 1 liter can easily hit the 5:00 mark without tasting off. With manually brewed coffee, you've also got to keep your water temperature in mind, so be sure to get the kettle back on the heat for those longer brews, to avoid underextraction.

Just read this for the first time. Great blog!
Do you guys find any difference between cups from a 01 size compared to an 02? I'm getting some bitterness with my 01 that I don't experience otherwise. Would love to hear your thoughts.

Hey Keith,

Yes, brew time is corollary to grind size. To make a coarser grind brew for longer you'll either have to pour slower, keeping the volume level in the V60 lower, or increase your dose. I've heard from people I respect in the coffee industry that brewing with a coarser grind is more preferable than the finer, so I'll normally try to go as course as I can while still finishing within that time frame you mentioned. If it tastes bit sour or weak, fine up the grind a bit.

In regards to the video you linked to, it's never made sense to me to stir a v60, agitating water towards the side walls only seems to push water out early, when a pre-infusion pour with no stir would gently prime all the grounds as gravity works it's magic. As for the tapping, the benefit of the V60 is that you get extraction out the side walls, so you want to have an undisturbed sidewall built up to create an even extraction throughout the V60, so once again, that doesn't make much sense to me either.

Thing is, a lot of the methods I reviewed surprised me and turned out better than I thought, that's why it's always wise to try as many different things as you can even if they might not make sense. That way we can have our brewing ideologies challenged and sharped.

Enjoy the V60!

- Matt

We haven't found a difference in brew performance, but it's important to note that your grind size should change whenever your batch size does. The 01 will need a finer grind than the 02, generally speaking, though if you're dealing with excess bitterness you may want to go a bit coarser. Hope that helps!

I think you may have forgot wetting the filter?

I've been using similar method to Making coffee easy. My recipe is 24g to 350 ml of water and brewtime is 2:30 min. I pre-infuse with 50g of water for 40 sec and then I pour continually in spiral circles and keep the level of the brew constant. With this method I get very clear flavors and depth with lots of acidity and they are even more balanced if I stir the brew in the beginning and little if no bitter notes.

Now I've tried 4 of these methods with 24g to 350 ml of water

Doubleshot: took 2:30 min. Heavier body bit less acidity and a bit bitter notes

Artazza:took 3:15 min. No acidity,lots of bitter notes and very dull cup

Barismo: took 2:30 min. Bit juicy and heavy body but too much bitter notes

Tonx:took 2:00 min. Very juicy and sweet but too weak. Did tighten the grind and it then took 2:15 min then the cup was not as juicy and sweet and a bit bitter.

Conclusion: All these methods had something to bring to the table but none of them delivered the flavor clarity of the method I've been using.

I've been using Ethiopia Konga from Reykjavík Roasters in Reykjavík Iceland.

Everything they roast is medium or lighter nothing near vienna roast level.

This coffee is grown at 1800-2200 meters above sea level and washed. The coffee is a Heirloom varieties. It's a light and floral coffee with peach,bergamot and orange blossom. Light body and a lingering finish. Complex,clean and sweet coffee with long aftertaste.

I have to say specially Artazza and Doubleshot did increase body more than I like for this coffee and the floral notes were missing. I just found that my method specially with stirring did enhance the quality of the coffee so that I got the light body and floral notes and much more clarity and depth.

Doubleshot was my favorite of these 4 methods and Artazza was by far my least favorite. I could see me using the Doubleshot method on coffees like from Sumatra and maybe Brazil but still I would probably rather use Kalita Wave or maybe Hario Woodneck.

That's a tough question, David. Most grinders aren't exactly equal, even if they're the same model. It is difficult to account for burr wear, different calibrations, and other inconsistencies that might be present, so we wouldn't want to give you a setting number, not knowing if it's correct.

What we can recommend is to check out our Beginner's Guide to Pour Over Brewing, and try to imitate the photo of our V60 grind. That will be roughly a 16 on the Baratza Encore, about the finest grind we used for this brew method review. You will likely want to adjust your grind from there, in order to achieve your desired brew time and flavor in the cup.

Let us know if there's anything else we can help with, David!

I see total times for pour overs in the 2:00 to 3:30 minute ranges in the single cup instructions. What about multiple cups from a larger cone? Do you keep the total times approximately the same, or do you increase the time for brewing to account for the larger size and greater quantity?

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