Hario V60 02 dripper-plastic, Hario Filters
Baratza Virtuoso Grinder
Pour Over Kettle: S.S Gooseneck Drip Kettle 1.2 liter (Amazon-The Triumphant Chef)$27.50
Scale is Sartorius BL1500, but it is just what is on hand, and I do prefer measuring in grains.
-18 #18 grind(hold hopper)256+/- 2 grains, act:
47 sec off boil, Starbucks House Blend -NC Spring water.
Filter: Rinse 3x, then pull from sides and reseat. Dry 3min+
RESET TIMER/Scale Extraction determined by speed of pours. Consistent slow pours are best.
2:45 4500 (faster)
3:30 Pull dripper at 3:35 if not drained
Stir before tasting. Tetsu Kasuya 4-6
All measurements in Grains:
4500/256 = 17.6:1 water to coffee ratio
Grains to Grams conversion: divide grains by 15.4 (15.4324)
-"Hold Bin" on Baratza, pinch bin against frame to keep bin from spinning (changing grind) while grinding. Increased
Vlier type pin (spring loaded pin) spring rate with 2-56 screw placed under spring in white nylon part. It still occasionally
will grind a bit finer by spinning if not held when a couple beans get caught in burr at the same time. Would like to see
solid positive locking pin design, for all grind numbers. Note #18 grind may vary a bit on Virtuoso Grinders, and burr wear
over years can be a factor.
-"Starbucks House Blend" It can be had with a 6 month expiration date (e.g. 10-10-18 purchase exp in 04-14-19
exp). Fresher and closer to roast date-has a bit more blossom, and has more flavor. I chose this coffee because it is hopefully
roasted with a controlled process in large batches to afford consistency in testing. I do hope to reach out, since process
finally seems stable at this point.
-If water does not drain by 3:30 you are not pouring quite fast enough.
-Rinse Filter 3x to avoid filter taste of "hay" or "grasses".
-"Spring Water" adds nice spring water, sweet taste.
Due to lake water (vs ground water) being source of local water(brita filtered) several factors in my local water analysis
are not conducive to best brewing. It also lacks the minerals found in ground water. Not sure of the analysis of the NC mountain
spring water, but it comes from the ground and it does taste better. The analysis of your local water and optimum water analysis
for brewing are available on the internet.
"Tetsu Kasuya 4-6" process got me pointed in the right direction. Kasuya is winner of World Brewer Cup 2016
and is a delight to see in action.
Above recipe is what I currently use. I am certain it will be updated in the quest for continuous improvement. I have
had some real challenges getting started with a good process and Water to Coffee ratios, so I share the info to hopefully
help others find that "perfect cup". It never ceases to amaze me how changing one little factor in process can have
a dramatic impact on flavor. Roughly, it seems there are 800 different compounds in coffee vs 400 in wine that can influence
-Under extracted = Sour(think Jolly Rancher candy or green bananas) Aroma: Can also have great aroma, tho.
-Over Extracted = Bitter and distasteful compounds (that should have been left in the beans) Aroma: "darker"
sometimes even chemical or Tar.
-Good Extraction has delightful aroma (Medium Herbal, earthy Flower tops) and is sweet with a looooong pleasant aftertaste.
It IS good to the last drop.... from beginning of cup to end.
-Given constant water volume, more beans = Less extraction, Less Beans = More Extraction. Think of pouring a cup of water
into a dump truck of ground coffee, it will not extract much. If you put a cup of water over a thimble full of coffee it will
extract the daylights out of every ground(way over a nice 20% optimum).
-Flavors of hay and grass in my cases turned out to be removed by rinsing filter 2 or preferably 3 times.
Just run water through the filter 3 times.
-Do not judge taste for several minutes after brewing, if you can help it, one cannot taste 150 degree anything.
-Like life itself, never be too quick to judge.
-Using a stopwatch in seconds is easier to control "Time off of boil" than a precision fast response thermometer.
(47 sec is about 203F). After pulling water off of stove, gas on Med High, I reset the stopwatch at "45", and figure
it takes 2 sec to start pouring, hence the 47sec in recipe.
-Decaf is a different animal. Above recipe seems a bit sour/under extracted. Adjust accordingly.
-One bean weighs about 2 grains...
-Yes, it takes some time and attention, but is well worth it every morning to make coffee that pops. Tip your Baristas
I have been working on single cup pour over, mornings since May 2018, love it. The 2 yr before that was Technivorm.
Daily logging of process parameters for every cup is helpful. I do not own a TDS meter, maybe someday.
10-08-18 Coffee weight at 266 hinted sour today, 264 has looonger finish. 2 grains is only one silly bean difference.
Less coffee allows more extraction.
10-09-18 Coffee weight at 254 hinted over extraction (distasteful compounds). Nominal seems to be 260 grains +-5 grains.
10/18/18 Coffee Weight of 256 plus or minus (+-) 2 grains
seems best. One might keep process the same and go to 250 or less(more extracted-bitter hints) and then 262 or more (less
extracted-sour hints), just to examine flavors.
If you have some constructive(hopefully positive)input, I would love to hear from you. Coffee, like anything, can be controversial...take
it easy on me.
WATER to COFFEE RATIOS
Vario V60 dripper, Vario V60 Filter
Use 1 Cup Normal Cup, BH Mug-Corelle
Full Mug is 4500 grains Water
Single Cup Pour Over 06-17-18
Scale Range is to 23000 Grains (1500 Grams)
Water Coffee Ratio
4500 244 18.4
4500 250 18.0
4500 254 17.7
4500 260 17.3
4500 264 17.0
4500 270 16.7
4500 274 16.4
4500 280 16.1
4500 282 16.0
4500 284 15.8
4500 286 15.7
4500 288 15.6
4500 290 15.5
4500 292 15.4
4500 294 15.3
4500 296 15.2
4500 298 15.1
4500 300 15.0