“Really” Easy V60 Technique!

@Kruveinc

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[Cenotph]

You will probably like the Hario Switch Hoon, very simple immersion brewer. A V60 with a ball underneath to close the coffee flow.

[BrokCanRock]

Hi Hoon. Big fan of the channel!

Your recipe is missing some important steps. Have tried to write a guide. Hope it makes sense.

1. Stir the det coffee grounds aggressively to break up clumps.
2. Now go from outside and in to the middle and go deep into the brewer, in a circular motion with a stick to create a vortex
3. Do a light bounce with the dripper so coffe is even but still looks like a vortex
4. Pour slow and close to the coffee.
5. Dark coffee grounds will float to the surface
6. When the dark coffe grounds stops appearing in the middle where you stream is connecting (crust breaks), then pour from inside out, faster in a circular motion and finish with a flush.
7. Now, stir the coffe aggressively with a stick! Again from outside and in, and reach at the bottum of the brewer
8. Should be around 45 sec pour and around 60 sec drawdown. Frist drops in around 15 sec

I think your temperature is a bit high. I would go lower if you want more fruity notes vs chocolaty notes. I think Vince mostet uses 87-91 degrees.

Please correct me here if im wrong with your recipe Vince! Sorry if the english is bad.

[coffeecove]

Do you know tricolate came out with a new version? Was released about a month ago and they called it next generation.

[fokcuk]

Medium-fine? 100% under extracted. Vincent agitates coffee a LOT and grinds pretty fine with 1:30 total time. Yours is 1:10, only agitation is from a slow pour

[nemoronin]

This looks a lot like the technique that Hario is suggesting for their Mugen brewer. Have you tried that dripper?

[tezzanewton]

I really like that little bowl you put your beans in. Where do you get it mate?

[williamwong]

What is the coffee: water ratio?
55gm : 1 liter water?