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.
Cold shots in a chilled glass really hits the spot in this weather. Solid feedback so far. We are working to make them even colder, if we can. These puppies have the same strength (tds/brix) as a real espresso but the caffeine of a small filter coffee. Before we served it up, we sent it off for caffeine testing to make sure our draft products aren't unusually caffeinated. Testing came back good for us, but doesn't speak to other cold brew methods... so YMMV.🍵🤓
1 week ago