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Thecoffeenerd
Senior Member


Joined: 14 Jun 2013
Posts: 215
Location: N/A
Expertise: I live coffee

Espresso: N/A
Grinder: Baratza Encore, Bodum Bistro...
Vac Pot: N/A
Drip: Bunn Phase Brew 8 Cup, Hario...
Roaster: N/A
Posted Mon Jun 17, 2013, 9:04am
Subject: Hario V60 pour over brewing help needed
 

I own a Hario v60 02 Pour over brewer. My coffee always comes out very weak and watery and I can can never seem to brew good coffee. I use 32 grams of coffee for 520 grams of water for a 16 Oz cup (My usual ratio) And I always try too run at about 3:30 for brewing time. And I make sure to keep the water level down because I heard that If the water goes above the grounds the coffee will lack body and sweetness, but It seems hard to keep It below the grounds. In a nutshell what should I do to make better coffee with the pour over? What grind on the Bodum Bistro Burr grinder do you suggest? I'm thinking pretty fine. Do you have a better ratio?

 
"You can't make good coffee, without good coffee" -Thecoffeenerd
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Buckley
Senior Member


Joined: 25 Jan 2011
Posts: 410
Location: Baltimore, USA
Expertise: I love coffee

Espresso: Londinium I, Olympia Maxima,...
Grinder: Compak K-10 WBC, Gaggia MDF
Drip: Hario V60
Roaster: Nondescript popper
Posted Wed Jun 19, 2013, 8:24pm
Subject: Re: Hario V60 pour over brewing help needed
 

Dear TCN,

You talk about your usual ratio.  Is this a sudden change or a gradual dissatisfaction with the brew?  Since I do not know what you have been doing or how long you have been doing it, I am at a loss to make targeted suggestions.

There is no right ratio or grind.  It all comes down to what you like.  If you pay attention to how the taste is affected by what you are doing and the changes you decide to make, then you will understand, if not the chemistry, then at least the results of what you are doing.

Your ratio is consistent with some postings on the internet but others would have you bring your coffee up to 36 grams.  My Hario pourover technique uses 390 grams of water for 28 grams of coffee, but then I like it strong.

You are correct, you do not want the dwell time of water in contact with the grounds to be too long or too short, but I would decide based upon taste rather than time.  Finer grounds will bring out the dark, bitter notes and make for a stronger cup of coffee.  Coarser grounds will bring out the 'brighter' notes in a roast and will brew more quickly and milder.

To bring out the body more, I use Hario cloth filters, which let the oils through, and not the paper ones.  When they are cool enough to handle, I just dump them out and rinse and squeeze several times under running hot tap water, then hang to dry.  I never use soap or urn cleaners on them.  They dry fast and have never gotten sour or moldy.

Some beans are made for espresso infusion, some beans do best as French press and some are best for pourover.  Many roasts can be used for any technique but usually excel at one.  You do not say how extensive your pourover experience is, but trying different roasts, perhaps those roasts mentioned by posts specifically about pourover technique, will improve your satisfaction.  Some roasters will recommend pourover in their description of their online beans for sale.

Finally, pay attention to the water temperature coming out of the spout.  A calibrated digital thermometer is a must.  Usually it is not critical, but some roasts will lose their sweetness if scalded too hot, they like 194-197 F, while a few others need to be hot.  Since you cant increase the temperature of water that is already boiling, a coarser grind with a faster water transit time will result in a hotter brew, but then the amount of coffee may need to be adjusted up to maintain strength.  Some roasters recommend infusion and brew temperatures for their roasts, others will respond with this information if you email them.

There are a lot of points of investigation in this response, but, again, I do not know what your baseline satisfaction is, what you have tried by way of remedy, or what you have noticed along the way.

Buckley
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coffeeguydenton
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Joined: 20 Jun 2013
Posts: 89
Location: Denton, TX
Expertise: I love coffee

Grinder: Baratza Preciso
Drip: Chemex
Posted Sun Jun 23, 2013, 12:40pm
Subject: Re: Hario V60 pour over brewing help needed
 

Thecoffeenerd Said:

I own a Hario v60 02 Pour over brewer. My coffee always comes out very weak and watery and I can can never seem to brew good coffee. I use 32 grams of coffee for 520 grams of water for a 16 Oz cup (My usual ratio) And I always try too run at about 3:30 for brewing time. And I make sure to keep the water level down because I heard that If the water goes above the grounds the coffee will lack body and sweetness, but It seems hard to keep It below the grounds. In a nutshell what should I do to make better coffee with the pour over? What grind on the Bodum Bistro Burr grinder do you suggest? I'm thinking pretty fine. Do you have a better ratio?

Posted June 17, 2013 link

Have you had a V60 pour over at a coffee shop that came out the way you liked it?  If not, I suggest finding a place around you that serves it the way you like it and asking what they do.  When I learned to do pour overs, I found a shop that I liked, then I got the roaster who trained them to teach me.  That was a good starting point, and I have tweaked it to my own taste since.

To be fair, I do Chemex, but not v60, so I don't have a good answer for you on this specific method, but from reading your other posts, it seems you might benefit from spending a couple hours with a pro just talking.  Most of the ones I have met will jump at the opportunity to teach anyone who shares their passion for coffee.
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