Along with getting a new espresso machine lately I also got something that I have been wanting for a while, a Hario V60 02. The other types of brewing methods that I have at my disposal are all kind of muddy or full bodied if you will, Press, Clever, Mellita Cone, and an e61 group espresso machine. All of those brew methods favor body for the most part, even the one hole Mellita cone is a slow draining pour over method. So it was very nice to get something that is a quick pour.
Prior to getting this I had heard that the V60 can be pretty hard to master since it does require a precise pour. I actually had that in mind when I got my Bonavita Electric kettle for using with a v60 or something very similar. The Bonavita I can say now without a shadow of doubt has provided with some very nice pouring in the first few cups I have made thus far.
It was very lucky that I got the v60 when I did, because I just got an order of Big Truck Espresso from Olympia Roasters. It's a seaonal espresso that changes composition depending on what the roaster has on hand, it changed quite a lot. The blend went from something that really was like chocolate moose, to a very bright espresso. To be honest I was not liking it in my Classic before it left the house, *tear, or in anything else I had for that matter. So when I got the v60 in the mail a few days ago now it was time to start using it.
I have to say that it changed my perspective from disappointed with the new version of Big Truck to being very very pleased. In the other brew methods I was using the blend was coming out just a generic bright coffee flavor that did not lend well to what I like. However, since the v60 produces such a clearer cup it changed the coffee dramatically. Now I am getting blue berries with a nice carmel finish.
With the v60 there are a TON of methods out there ranging from just filling it up with water and letting drain, dump and drain to previse pours to maintain water level.
I have been using the instructions provided on the Terrior Coffee website, basically it involves precise pour mether. In there they recommended using a scale on which you can measure the water you are pouring during the brew. While it requires some more gear it's really easy with a scale and cannot imagine doing it anyother way, the same goes with using a pouring kettle like the Hario Bruno or the Bonavita.
So this is was I did tonight, 16 grams coffee for 260 grams of water. Shooting for a brew time between 2 to 3 minutes after preinfuse.
1. Rinse filter with hot water.
2. Place fresh ground coffee in, make a small hole in center.
3. Then add 50 grams of water starting in the center and going out in small concentric circles, let coffee degas 30-45 seconds.
4. Starting pouring from the center again, you just want enough water in the grounds to saturate them, but not move up.
5. At the end you want the coffee bed to be flat.
I have used this method three time now, and the article they provide gives different ratios depending on size as well. It's a great article in my opinion and if you have the tools its easy to follow.
In the end I have found a new brew method for bright coffees. Being able to taste these flavors in coffee was a big surprise and I cannot believe I went this long without it.