UGEN Senior Member Joined: 7 Aug 2013 Posts: 22 Location: Aus Expertise: I live coffee
Posted Wed Aug 7, 2013, 10:14pm Subject: Hario V60 speed
Hello I've been looking here for a while but finally signed up. I've recently bought a 2 cup hario V60 dripper thinking that it would benefit me over the 1 cup. However I'm finding it hard to brew for around 200ml of water with a grind suitable for filter. The brew times haven't exceeded much past 1.00-1.30 before 200ml of water has been used and I feel the extraction time is not quite long enough. I have also tried grinding finer but that only results in bitterness. Does the 1 cup hario have a much smaller hole and the tip of the cone? I'm thinking the 2 cup is the wrong choice as the hole is too large and the coffee filters too quickly. Even when I bloom the water drains too fast to last 30 seconds. I thought it would be better getting the 2 cup so I could use it to make both single cup and multiple cups. Any advice :)?
Your short brew times are because the grind is too coarse, I'd stick with the larger 02 for now, changing cones won't be a magic fix.
You don't say how much coffee you are using, for 200g brew water start with 13g (+/- 0.5g), or try a larger dose of 15-18g and 220-260g hot brew water.
I assume that you are using a pouring kettle? Once you have a decent amount of water in the dripper, keep the pour in the centre. The cone can drain all the way down it's height, unless you are careful you can overextract some grounds & still end up with a weak cup.
You could also try breaking the pour down into stages, like 16g coffee, then 50g water every 30 seconds, drained by 2:30?
There are lots of differing methods, find one that gives you a reasonable result then hone it.
Try blooming with a little under 2g of water per g of grinds in the bed, see if you can bloom without any water coming out?
Yes I thought that too but when I tried to make the grind more fine it just increased the bitterness and did not really extend the brew time very much! I was using around 16g for 200ml of water too and getting brew times for about 1.30! If I poured any slower the water would filter too fast and leave the coffee almost "dry" in the cone! I was also blooming with a little more than that ratio but I will try a little less. I just thought maybe using the 1 cup cone with the same 16g with 200ml of water ratio would filter slower with the slightly smaller hole and extend the brew time a little more!
I wouldn't think that an 01 cone is going to help matters with a 16g dose, I'm sure it *can* work & does in the real world, but I'd aim to use smaller doses in the 01 cone (~8-13g?).
16g coffee and 200g water is a high brew ratio, if the water is gushing through you may be very underextracted, there may be points of a higher yield, whilst still underextracted, that taste bitter, before you get to the sweet juicy range. At this ratio your coffee will be very strong at a good extraction yield (you might like that), grind finer and maybe up the water added to ~240g. I don't go much by brew times, but perhaps aim for at least 2:30 drain time (+/- 10secs)?
I always do a pulse pour method with the v60. Meaning, I take the total brew water, divide by 8, and add that in 20sec increments (last increment in at 2:20). If it's gets really low in between each pour, maybe I"ll grind a touch finer next time, but just stick with the clock and you will be OK. Remember to pour very gently each time too. Finally, if you dont have a pouring kettle, this is all going to be very difficult. If you do have one, you could look into a flow restrictor, which can slow the rate of water from the kettle.
I have both a V60-01 and a V60-02 and can confirm that yes, the hole is smaller on the 01.
I usually brew 250 to 350 ml and rarely use my 02, it works perfectly for that, i feel the 01 allows me to play with brew time far more than i can with the 02, i've done brews as short as 02:00+bloom to even 04:00+bloom and this is using a continuous pour, such longer brews are possible even with a medium-coarse grind, it's just a matter of having good pour control.
I only use the 02 when brewing more than 400ml 26g.
Thanks for all your tips. I have tried adjusting the grind further and pour rate and still think it is draining to quickly to brew properly and adjusting to a finer grind to slow down the rate only increases harsh flavours. I may have to buy a 1 cup and see if this suits my style better.
I usually brew 250 to 350 ml
I only use the 02 when brewing more than 400ml 26g.
You didn't say what kind of grinder you're using. I have the same problem (with a Melitta cone) or even worse. The problem is my grinder -- even on the finest setting, you get a mix of sizes. The water just runs right through -- no bloom, no delay, just brown water out even with a few drips in.
I'd suggest the following, if you haven't already done this. Go to a decent coffee roaster and get a 1/2 lb and ask for it to be ground for a cone pour-over (quite fine drip). Do the pour-over as suggested: just enough to wet the grinds first. Check to see if any coffee comes out (it shouldn't). Then pour slowly avoiding the edges. If this works right, then you need a better grinder.
When I do the test above I get 2 minute or so for a one-cup pour-over, versus 30 sec for my own grind. It makes a huge difference in taste (and waste).
I'm using a baratza preciso and I find the consistancy of the grind very good. So that's ruled out. I have gotten good brews from the v60-2 but as I can see the larger cone and hole are more suited for brewing larger volumes of coffee and water. I can slow my pour right down and use around 12g of coffee ground slightly finer than I like and still get brew times around 2minutes.
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