Pour Over Coffee - Hario V60 First Time! Good Coffee

I now own a Hario V60 Pour Over Kit and attempt to brew my first cup of coffee with it! Enjoy!

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[good-coffee]

I now own a Hario V60 Pour Over Kit and attempt to brew my first cup of coffee! Over time, I'll get better as I master the technique and measurements. While doing this, I admit, I wanted a digital scale to measure weights. Compared to the Chemex, I'd say it's on par taste wise, but I bet I can make it better! Do you use a Hario? What are your experiences?

[DarrellGrainger]

I used to go to high end coffee shops (company paid for it). When the pandemic hit, I had to figure out how to make my own coffee. I did home brewers from Walmart. Italian Mokka Pot. AeroPress, pour over, Etc.. I finally settled on the Hario V60. I won't get into the months of mistakes I made and just jump to what kind of works for me.

1) The plastic V60 is cheaper, doesn't break as easily and doesn't pull heat from the brew. Hot coffee is better.
2) A good grinder is critical. If you use those things to smash the beans (used for 'grinding' nuts and spices), the grind isn't consistent. So you get inconsistent results. You have a good grinder. Before this my coffee was a 2 out of 10. With good grinds and nothing else, 5 out of 10.
3) The grounds to water ratio is the next step to a good brew. This is why a digital scale helps. They say to get one with a stopwatch timer. Timing isn't as critical as ratio. The ratio I found to work is anywhere from 1 to 17 up to 1 to 22. So for every gram of coffee grounds you want 17 to 22 grams of water. I use 1 to 18 ratio. My mug holds 400g of water. 400 / 18 = 22g of coffee grounds. So grind up 22g of coffee beans. I'll actually measure out 22g of coffee beans, put them in the grinder and grind them. Done.
4) The hole in the grinds. Just stick your finger in up to the nail being covered. Maybe widen it if you have small fingers.
5) Water temperature matters. Dark roast I use 85C water. Light roast I use 100C water.
6) Now you want to put the carafe, V60, coffee grounds all on the scale and zero it. Pour in around 2 to 3 times the amount of grounds. For example, if you are using 22g of coffee then keep it under 66g of water. Pour the water, gently, in the hole then around the outside to get all the grounds wet. I'll swirl the V60 around on top of the carafe just to get the water evenly spread out.
7) The bubbles aren't good. You want to wait after the initial pour for the bubbles to stop. Usually 30 to 45 seconds. Once they stop, then you want to start pouring the rest of the water in.

At this point there is a lot of different opinions on what to do next. Do I pour all of the water in (I'm trying to get to 400g, maybe a little more, i.e. 440g max) in a steady pace? Do I pour in a little faster, Stop when it V60 is full, wait for it to go down and continue pouring? Experiment. See what you like.

Also, if you are pouring at a good rate, the remaining grounds should be flat. You don't want them to be cone shaped.

Trouble shooting: if it is too bitter and the remaining grounds look like a paste, you ground it too fine. If it is sour and too weak, you ground it too coarse. It is probably best to ground too coarse then a little finer, a little finer until you found the coarseness you like. My grinder tends to taste best at 22 clicks but different grinders have different size clicks.

By the way, I've never had a V60 pour over from an "expert". So I don't know if it can be better. But this has made me a really good cup of coffee every morning. Cheers mate.

[Semimetafora]

42 grams for the full 02 hario Jar is ok!