ข้อมูลของบทความนี้จะเกี่ยวกับhario v60 หากคุณกำลังมองหาhario v60มาวิเคราะห์กับyangsushi.comในหัวข้อhario v60ในโพสต์The Ultimate V60 Techniqueนี้.
ข้อมูลทั่วไปเกี่ยวกับhario v60ในThe Ultimate V60 Techniqueล่าสุด
ที่เว็บไซต์yangsushi.comคุณสามารถอัปเดตข้อมูลอื่นที่ไม่ใช่hario v60สำหรับข้อมูลที่เป็นประโยชน์เพิ่มเติมสำหรับคุณ ในหน้าYangSushi เราอัปเดตข้อมูลใหม่ๆ ที่ถูกต้องให้คุณทุกวัน, ด้วยความปรารถนาที่จะให้บริการเนื้อหาที่ดีที่สุดสำหรับคุณ ช่วยให้ผู้ใช้สามารถอัพเดทข้อมูลทางอินเทอร์เน็ตได้ครบถ้วนที่สุด.
เนื้อหาบางส่วนที่เกี่ยวข้องกับหมวดหมู่hario v60
นี่คือเทคนิคที่ฉันแนะนำสำหรับการชงกาแฟด้วย Hario V60 และเครื่องชงทรงกรวยอื่นๆ ที่มีพื้นที่เปิดโล่งขนาดใหญ่ My Patreon: ข้อมูลเพิ่มเติม: ความจริงเกี่ยวกับกระดาษกรอง V60 – น้ำสำหรับกาแฟ ลิงก์: – – – – คาดว่าจะมีวิดีโอในอนาคตซึ่งครอบคลุมเนื้อหาเกี่ยวกับน้ำมากขึ้น เพลง: “Traction” โดย Nothing Machine – ได้รับอนุญาตจาก MusicBed คุณสามารถรับสิทธิ์ใช้งานฟรี 30 วันได้ที่นี่:
รูปภาพบางส่วนที่เกี่ยวข้องกับเนื้อหาของhario v60
นอกจากการเรียนรู้เนื้อหาของบทความ The Ultimate V60 Technique นี้แล้ว ข้อมูลเพิ่มเติมสามารถพบได้ด้านล่าง
เนื้อหาบางส่วนที่เกี่ยวข้องกับhario v60
#Ultimate #V60 #Technique.
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The Ultimate V60 Technique.
hario v60.
หวังว่าการแบ่งปันที่เราให้ไว้จะเป็นประโยชน์กับคุณ ขอขอบคุณที่อ่านhario v60ข่าวของเรา
THE ULTIMATE V60 TECHNIQUE
Brew ratio: 60 g/L (e.g. 30 g per 500 mL)
Grind size: medium fine
Temperature: the hotter, the better (especially with lighter roasts)
◉ Grind 30 g of coffee
◉ Rinse paper filter with water just off the boil
This removes any paper taste and preheats the brewer
◉ Add coffee grounds to V60
◉ Create well in the middle of the grounds
This helps to evenly saturate all the grounds during the blooming phase
◉ Start timer
t = 0:00
◉ Add 2x coffee weight = 60 g of bloom water
Don’t use more than 3x coffee weight
◉ Swirl the coffee slurry until evenly mixed
The aim is to wet all the coffee grounds by evenly mixing bloom water and coffee
Swirling is better than using a spoon
◉ Bloom for up to 45 s
This allows CO2 to escape which will improve extraction
t = 0:45
◉ Add water aiming for 60% of total brew weight = 300 g in the next 30 s
This phase is critical!
Since you already added 60 g bloom water, add 240 g in 30 s (flow rate = 8 g/s)
A full V60 is good to maintain high temperatures
t = 1:15
P.S.: Don’t worry about pouring directly onto the V60 filter
◉ Add water aiming for 100% of the total brew weight = 500 g in the next 30 s
Since you already added 300 g water, add 200 g in 30 s (flow rate = 6.66 g/s)
Poor a little slower than in the first phase, not too aggressively
t = 1:45
◉ Stir 1x clockwise and 1x anticlockwise with spoon
This knocks off grounds from side wall
◉ Allow V60 to drain a little
◉ Give V60 a gentle swirl
This helps obtain a flat coffee bed at bottom of V60 for even extraction
◉ Let brew drawdown
The higher the temperature, the faster the drawdown
Filter paper also affects drawdown
Aim to finish drawdawn by t = 3:30
◉ Enjoy!
I would like Japanese subtitles! ! I want more people to know
Too complicated and not fun at all.
Here is oro tip: grind size is the key to get good taste. All other are just fads.
Just get the right grind and you are done. Rest is just enjoy whatever way you like. I just like pouring and observing. No stirring etc. Just control using water
what scale is he using?
This has been my technique for V60 for over a year. It took me a long time to get the grind size and technique right (weeks to months) but now I can produce consistently delicious pour overs. Thank you!
James, a question about temperature: I’ve been brewing closer to 185/190° F (85° C) and grinding medium-fine (a 12-14 on my Baratza Encore). I like that brew a lot. Based on your advice here and elsewhere I’ve ratcheted up the temperature to boiling. I am finding that the coffee tastes a little tinny/metallic and (I think the word is) “underextracted”. I’ve adjusted my grind downwards to a 10 and it hasn’t yet helped. Do you think this can be solved by adjusting grind (or anything else) or, in your view, is there room for a lower brew temp preference?
How do you recommend brewing 1k grams plus in the chemex?
Can you get a plastic phthalate free version?
The moment you heard "If you want to make your own water…" you knew he was really really going in deep about it
I am thoroughly impressed ! Just tried this out and may I say that it yielded a delicious cup of coffee ! Thank you, I am not a morning person at all but this may just make me look forward to them… (at least a little bit 😀)
I think for simplicity the Aero Press is pretty good stuff, the V60 might be a bit too nerdy for some and the time it takes could be another factor for some people.
If you also hate the possible implications of plastic + hot water. One minute in the microwave makes the ceramic v60 super hot and it stays hot for like 10 min at least.
I started doing pour overs in the '80's because my brewer was broken and the Melitta pour over set was the cheapest. After that, I didn't go back to a drip coffee maker, and started buying my coffee whole bean. I was totally shocked at the improvement in taste. Compared to something like the pre-ground Folgers it was so delicious. I wasn't a huge fan of coffee before that, I just drank it because I was on the go all the time. Thanks for the video. 🙂
I feel like a wizard brewing magic potions.
This tutorial is the property of the half blood prince.
I feel like I need a degree to make coffee.
It took me 2 tries to hit around 3 30 draw time.. First try took 5 mins and coarsed it up 6 clicks on my JX, and hit the time almost spot on.. But i have a hard time blooming the 30g with 60g of water and used 90g of water. I'm pretty sure you need a good handgrinder to get a good result, and i started at a medium fine and need to coarse it up. You can start courser and fine it up as stated to get closer to a decent drawtime. Now i just need to find different coffee's i really like..
If the water is not draining through my coffee fast enough, does that mean that the grains are too fine?
Interesting point about the 'ideal amount of churning' in the 60% pour. I must have missed this bit first time round. I have noticed that some of the brews I've done when I'm in a hurry, i.e. churned the bed up a bit more at this stage, have actually been awesome, and better than the ones where I've taken a lot of care not to disturb it.
Ever consider a brew-a-long. Real-time instruction during a brew ?
I tried this technique but since im not a anal retentive … it didn't work out. I like my method which is alot like this method without all the measuring and clocks and anal retentiveness. I cant enjoy my coffee when it becomes a Chemistry experiment. By the time i was finished this tech. i was upset thirsty and annoyed. And i suddenly realized why…..Following instructions like this to the tee like this is a good way to ruin your morning.
dumb question, if my water is running straight through, is my grind not fine enough? i do let it bloom.
okay, sooo imma stay with the bialetti….
I followed this exact same procedure only I used the mesh filter to my Cuisinart drip machine instead of a V60. And I poured into a thermal glass carafe made by Nespresso.
Not owning a V 60 I can’t say how it would compare, but what I can say is that the end result was a delicious clean, tasting cup of coffee with a flat and evenly distributed bed of grounds at the bottom of the filter .
I plan on using this process again for a drip coffee .
Thanks for the video 🙂 Question for the community. I tared the scale after adding 30g of coffee. Using this technique i then added 500g of water in total. Looked like the draw down was complete. I then removed the paper and realised the scale was showing only 400g of brewed coffee..
I squeezed the remaining water out of the filter (which maybe you are not supposed to do), does this mean i did not pour enough water? or what am i missing here?
Is it normal to lose 100g of water to the grinds and paper absorbing?
Thanks James. I've been watching your videos for some time and finally got myself a V60 and scale. Drinking my first cup now. Well worth the effort!
9:14 Temperature is a measurement of movement at a molecular level. Fast movement = hot, slow movement = cold. At temperatures near 0 K (−273.15 °C; −459.67 °F), nearly all molecular motion ceases. This information should help you actualize any given temperature with your application, whatever it is.
Thanks
James Hoffman isa kang alamat!
This man has a PhD in coffee pour over
Helpful advice! BTW, those glasses are cool, although I'm not sure if I'd have the courage to wear them.
master shifu 😘
Thanks
I ran across your videos and I just have to tell you, you are so great at what you do! You are great in front of a camera, your voice, your mannerisms, your just great at what you do. Just wanted to encourage you. I hope some ridiculous wealthy company hires you to be their spokesman your the man. Keep up the great work.
I'll eyeball it using this technique
Bro wtf is all this scientific procedures-
This leveled up my pourover immediately. So damn complicated to start, but I love the ritual now.
Would be cool if you visited people's homes to try their daily brew and provide constructive feedback! You're welcome to roast my brew anytime 🙂
NO TOXIC PLASTIC! Even plastic that says BPA free still has many chemicals that can leach into food, especially when heated. Really wish more people started speaking up about this.
You could definitely do a travel show where you visit different places and try their different coffee rituals, etc.
Hey, you COULD be the Mark Wiens of coffee 😀
No matter how I stir or swirl, I’m not getting a flat bed of grinds at the end. What am I doing wrong?
Any advice on why I am getting a really slow final drawdown?
Well I will need to try your V60 method. Thank you for new coffee info.
Thank you so much. Love your video. Just need some advice out there please. I've recently gone to v60 pour over coffee at home as too much hot milk in Latè was just too heavy. At first I was using the grinder from my Breville expresso machine using a grind of 8 (2 or 3 for short blacks). I got pretty good results although the grind would be concidered fine by most standards. I just purchased a Chestnut C3 hand grinder. It specifies a grind setting 13 to 16 for pour over but even at 12 I'm finding my coffee too acidic and sour compared to what I was getting from the breville grinder. I'm using 18g of good quality fresh filter beans with 300g water. Again, thanks for the enjoyable videos!
When pouring coffee out of a kettle would using a hot coaster affect the outcome of the brew?
Same times working for large coffee, e.g. 1200 ml, with V60 size 03?
Can you use this for a Chemex?
My question might be stupid but should we put back the kettle on the boiler in between each pour (to maintain the target temperature of the water throughout the process)?