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.
An update on barismo, dwelltime, and voltage
4 months ago