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.
We now have a limited edition release of this single bag lot from Hacienda Santa Rosa on our shelves. Yep, Gustavo only had about 150 lbs worth of yield and we got it all. It's a new micro plot surrounded and isolated by forest corridors on all sides. This plot has similar elevation to Buena Esperanza. High nitrogen soil and it's planted under the existing rustic hardwood canopy. This is a beautiful plot and a beautiful coffee. Available at @barismo171 and @barismo364.
3 months ago