Rocking the V60

Last Christmas Tanya gave me the Hario V60 come filter system and a Hario gooseneck kettle. Together with a scale and timer, you can make damn good (and sour) coffee.These essential coffee nerd components hard hard to use, but with practice you can master how to make a great tasting cup. I usually make my coffee at work using a simpler system, and I enjoy the times that I get to use the pour over at home.

Coffee Blooming

There are a lot of variables with the V60, which complicates the process. The size of your grind, the speed in which the water washes the beans and the temperature of the water. For these reason, the V60 is not for everyone, but if you are will to work at the process, you can make some great tasting coffees.

Learning

There are a ton of resources on the web to tell you how to make coffee using the V60, or any other obscure coffee brewing method. For me, the following were the techniques I used to learn how to brew with this setup:

  1. Unsurprisingly, YouTube. There are hordes of videos that will show you how to make a cup of coffee, the best part of these videos is you learn the jargon.
  2. The Kohi app which is a great time and brew calculator. You put in how much coffee you want to drink, and it tells you how many beans to grind and the rate of flow for the water. This app helps you nail the timing when washing the beans.
  3. Visiting good coffee shops, in Victoria like Hey Happy Coffee or Bows and Arrows. Make sure you get close to the barista while they make your coffee so you can see what they are doing.

sour coffee?

Most people don’t like sour coffee, but I do. After drinking coffee for 15 years, I think my palette is searching for something different, most coffee is boring, predictable, and uninspiring. Slowly I have transitioned to single origin coffee, which provides the adventure that I am looking for. When coffee is brewed through a V60, the coffee is left intact, allowing you to taste the kaleidoscope of flavours surrounding the bean. It just so happens the beans that I buy (mostly Kenya these days) are sour, fruity and acidic,.
Out of all the coffee preparation tools at my disposal, nothing pulls the unique flavours like the pour over. The la Pavoni was harder to master, but the pour over makes the most interesting flavour beans.

This is called riding the bloom.

My Favourite places to buy coffee from

Being on the west coast, Victoria has a lot of great coffee shops. Many roast their own coffee and they create some amazing beans.

  • Hey Happy Coffee is not a roaster, but they do stock a selection of coffee from elsewhere, which can provide you with a distination when you are abroad (when I was in Portland, I went to Heart Coffee because I bought it from Hey Happy Coffee)
  • Bows and Arrows roasts the best coffee (and supplies Habit with their coffee), but their odd hours make it difficult to get there.
  • Drumroaster Coffee has been around forever, and is available all over Victoria. Their beans are top notch and their prices are 1/3 cheaper than the other two listed above.
  • Discovery Coffee and Fernwood Coffee roast great coffee too, I just find they never have anything as bright and acidic to my tastes

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