Experiments in Hario Temperature Stability
I'm working on a project to narrow down the accuracy of temperature measurements in the Hario V60. Preliminary testing shows differing results across multiple pouring techniques. The first technique (A) is a continuous (or nearly continuous) pour. The second (B), a bloom and fill, or two part pour and finally a five pour technique with agitation was tested (C).
The arrangement is pretty straight forward. We worked with a couple different probe types and placements. These are select results and show only what mostly happened. A complete write up and more testing will follow.
We learn here what we always learn: our testing methods and equipment are insufficient. Go back, prepare better, get new tools, record more and take better notes. Lastly, why Fahrenheit?
Thanks to Sam, Kasey, Jared, Intelli and Water Avenue Coffee. And always, thanks to Roust About Products.
Hot draft of a Thai coffee we brewed with @beanspirecoffee. Thailand is a producing country with a lot of potential but also several problems to overcome in the near term. Storage of green, processing, and varietals to name a few. The biggest problem will be one of brand. As Thai coffee improves, it will face a perception bias. Many roasters will simply write it off because they will lump it in with other asian coffees. That means lower price offers and often a basic unwillingness to sample them. We are betting that over the next few years companies like beanspire will overcome many of the hurdles to get better. Expect more info on that this winter.
6 days ago