I use the CCD for about a month now. I got mine from SM's. I use the #4 (I think) Filtropa filter. That is what is recommended on the SM's website. I find that it makes for a pretty good cup of coffee, so I alternate between the CCD and the AeroPress.
I grind with the Zass and try to use a little bit of a coarser grind, simply because the drip does last as much as 3 or 4+ minutes depending on the grind size and if I let it drip all of the way through. I actually start dripping the coffee after 2 1/2 minutes to 3 minutes now (used to wait 4 minutes). The coffee seems to drain pretty good up until there is maybe 1/3 of it left in the filter, it then seems to take forever to drain through completely to where I see no standing water.
I have actually tried to stir up the coffee grinds when it gets toward the end to hasten the drip, but when I do that, I normally somehow "tear" or open the seam to where the grinds drip through. I no longer do that very often.
Everything arrived nice and quickly from BC. Thanks for the brewing tips, Jeff. I'll give it a try later this evening. At what temperature should I aim to start?
I ordered from Avenue 18, which is the only place I know of in Canada that sells the kettle online. Their web site says they only have one in stock, and it said that before I ordered, so I'm not sure how accurate it is. They carry most of Hario's products, including vac pots and other glassware. I got the kettle, V60 dripper, and three packs of filters. It came to $117.60 with tax and $22 shipping (ouch). Cheaper than buying from the States, though.
Chris, no problem.. Remember, the Hario is very versatile, so experiment as much as you like. I tried a couple other methods, and found that one to work best for me.
As for water temp.. Since its a pourover, heat loss is inevitable. Since you bought the Ceramic one, pre-heat best you can, and that will help. As for the water, I take the water right from my espresso machine, into the Motta Pitcher I use, and start pouring immediately.
I keep the brew level low in the actual cone. I do the bloom with MAYBE 1.5oz of water, just enough to wet 90% of the grounds. Then I start my Timer. At the 30-40sec mark, I begin to pour. I only raise the brew to roughly the halfway mark in the cone. I pour very slowly, in a circular motion around the entire cone, making sure to NEVER pour onto the filter itself. There will be a little ring of grounds on the edge of the filter that forms from pouring after the bloom, and I dont go above that(You'll see what I mean when you do it). I pour steadily till the 1:30 mark, then pause for :20. At 1:50, I begin pouring again, slowly but steadily, circling around etc etc. At the 2:30 mark I am done pouring, and it takes ~30seconds for what is left to drain out.
Barismo has great tips on the Hario V60, and there is a bunch of Videos on Youtube and Vimeo. There is another technique where, after the bloom, you add all the water at once, raising the brew up to the top of the cone, and thats it, you just let it drain. Personally, I didnt like using that technique.. The cup I get using the technique outlined above, to me, is noticeable better.
Follow Your Bliss
Coffee makes your constantly overcome your prejudices and re-evaluate your own "received wisdoms" when it comes to judging cup flavors. -Tom Owen, SweetMarias
I've been using my V60 for a couple weeks now. As expected, I really enjoy the ritual of pouring water with the Buono kettle (even if it is a glorified watering can!). I had mostly stopped drinking regular coffee at home, but I now take the time to make a cup every day or two because the brewing process is fun and relaxing. I've also started making Japanese iced coffee, brewing directly over ice in the cup. The V60 is ideal for this, so with the temperature over 30C, it's been getting a lot more use in the last few days.
I realize now that I ordered the larger "02" size ceramic dripper and filters, which is what the store carried. I think I might be better off with the smaller size for single cups, because the tiny amount of coffee required for one 10oz cup gets a bit lost in the larger one. It would be a lot easier to direct the spout of the kettle if the grounds weren't so deep in the dripper. I will probably look into ordering one of the 01 size funnels.
Another technique is to put fresh water into a stainless insulated carafe and then bring it to boiling with the steam wand. When the water starts boiling out of the carafe, temperature measured a moment later will be ~ 208 F, and because it's in an insulated carafe that remains stable through the pourover brewing process. If brewing more than single-cup quantities (using a Chemex, for example), the carafe is then preheated to receive the brewed coffee.
I realize now that I ordered the larger "02" size ceramic dripper and filters, which is what the store carried. I think I might be better off with the smaller size for single cups, because the tiny amount of coffee required for one 10oz cup gets a bit lost in the larger one. It would be a lot easier to direct the spout of the kettle if the grounds weren't so deep in the dripper. I will probably look into ordering one of the 01 size funnels.
No worries, I bought the 02 cone as well. The 02 is the ideal size, because brewing single cups is still fine, but you can do 3cups if you want. Actually, you can brew as much as you want, just adjust dose/grind for the amount of water.
What is your brew ratio?
Most of the time, I use 12oz of water to 23-24grams of coffee. This yields me 10oz brewed coffee. Sometimes I up the dose to 26-27grams... The v60 benefits from a bit of an updose. However, if you're only brewing 7-8oz or less, then yeah, the 02 is a bit big, but still manageable.
Follow Your Bliss
Coffee makes your constantly overcome your prejudices and re-evaluate your own "received wisdoms" when it comes to judging cup flavors. -Tom Owen, SweetMarias
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