Hand Pour Brewing, Me and the Hario V60:
I'm a die hard Chemex fan. There are a couple things about the V60 that have really captivated me including the spiral ridges, more on that below. It's not that hand pour is the greatest brew ever. I don't think it provides the cleanest cup or the most even extraction. I think even extraction is rubbish. Hand pour is an aesthetic and engaging practice that anyone can learn to enjoy.
When I first got into Chemex brewing it blew my mind. I emailed Danger Dan straight away and we discussed the technique. Later, I of course saw the infamous James Hoffman video. James provides a fantastic base for understanding hand pour technique and my process is only slightly dis similar to his. If you haven't seen it, you should http://www.vimeo.com/2643633 Actually, I normally do it this way for customers.
I've been Hario brewing for a few months. I figured it's time to jot down my thoughts.
The spiral ridges along the side of the V60 allow air to move up and out as liqued flows into the cup. They aslo allow for brewed coffee to exit the filter all around, rather than just out the bottom. This combined with the large size of the aperture means extraction is controlled by grind and not the paper, the aperture or back pressure from below.
Another reason I lean toward the V60 over the Chemex is that I can remove it full of water. I like to keep the cone full of hot water throughout the brew. Not only does this keep all the grinds in the water all the time but it maintains more heat energy in the brewing chamber. I just pop the thing off and onto antoher cup. Removing a Chemex filter full of water is asking for it.
This is only one technique and there are many. The Japanese have been hand pour brewing for decades. Barismo recently published a post with several non English videos.
I begin in the normal fashion by weighing out my dose. 60 grams per liter and plus minus a couple to taste or based on my experience with a particular roast. Select a grind that provides a total brew time of around 3 minutes and no more than 4. Because the V60 is not flow restricted like other pour over brewers, it's a little faster.
Preheat all components and rinse throughly the paper filter. Be sure to fold the seam over. I have a clear plastic V60 and I can see water run right out the seam.
Water should be off boil, 92c or 198f.
After adding the ground coffee to the cone, use your finger to make a small depression, or a well, in the middle of the coffee bed. The well really helps new pourers to control this phase. Start your timer and pour in about 1 or 2 milliliters of water per gram of coffee. This should be just enough to saturate the bed. Pour from the centre out in rings. Avoid pouring onto the sidewall of the filter as this will cause bubbles. This is where a good kettle really pays off.
Letting the bloom carefully saturate the coffee bed helps to prevent dry spots and water channeling.
At this point there should be little to no dripping. Wait 30 seconds or about until the bloom deflates.
I don't put the entire operation on the scale. I use a volumetric carafe. Because the cone is full of hot water the scale doesn't tell us much.
Begin pouring again, in circles out from the middle until the cone is nearly full. Pause, don't over flow. Pour slowly right in the middle. Pour slow enough not to cause bubbles or churning in the brew. Repeat this part as needed to keep the cone full.
Watch your timer and when the time and volume come together, remove the cone. Normally by this point the top of the brew is white and thin looking, that's over extraction and we don't want it in our cup.
Hario V60 Brewing from Tom P on Vimeo.
(Pic:The nursery at Hacienda Santa Rosa/aka Buena Esperanza/El Plan/Cerro Verde) Buying direct isn't a well defined term and we all have our own interpretation. A staff discussion about another roaster 'well, they are new. Don't roasters do direct buying later on....'. Since that roaster already dresses the coffees and talks about the importance of farm relationships, so the question of why they weren't buying direct yet was topical. We can't speak for the industry peers, but for barismo, it was a core value from the beginning. We went down and started sourcing directly with visits and purchases our first year. We set up our business in Jan 2008 but didn't open until late summer with our first few direct buys in hand. Thise first buys amounted to over 40k or about what we put into roasted gear. We felt both were of equal importance if we wanted to be taken seriously. It was a bit of a risk to drop that much money on coffee when we could have focused on turning spot coffees every 30 days. We felt without the farm relationship, it would just be selling coffees we didn't really know that well. This was eight years ago, so it was really not as common a thing to source directly. The idea was that you can't dip your toes in the water, you have to invest early if you want to build real meaningful change. Waiting would have made it much harder to get off of spot buying and into sourcing directly. Now we have farmers like Gustavo (Hacienda Santa Rosa) that we really truly collaborate with (coming up on 5 years). We find ourselves in contact with many of our partners at the farm level year round because the farm and roasting businesses are tied together. They are excited, and should be, by our success because they share top billing in it. #coffee #directtrade #barismocoffee
4 weeks ago