Easy V60 Recipe - DOUBLE DOUBLE Method & Technique
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- čas přidán 29. 08. 2024
- V60 Pour Over Recipe, Method and Technique - The "Double Double"
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20g of coffee. Ground medium fine.
Rinse the v60 filter.
Bloom with 40g of water and swirl
Wait 45s
Pour to 200g of water within 30-45s
Wait 20s
Pour the rest of the water (320g) within 15-25s and swirl.
Total Brew Time 3:00-3:30 (+/-)
How about temperature?
@@dpalma9 depends on the roast. Light roast? Boiling. Dark roast? 80c. The Hoff has a good video on it somewhere (Kyle probably does too)
But coffee grind can also affect.
@@dpalma9 yep, grand finer for light, corser for darker.
@@dpalma9 I brew at 210 degrees F
Can anyone else just listen to Kyle talk with no regards to the content? Like, I thoroughly enjoyed this video but you should do audiobooks, your voice is so chill and soothing lol
Wow thank you. Hopefully the content was also worth listening to 😅
I wanna hug you lol
Here's the problem I consistently have with all of these V60 recipe videos: All the artsy slow motion doesn't match up with the recipe. For those of us struggling to learn how to dial in a different grinder (I'm using an Ode v1.1) and the only experience we have with tasting is that we know what tastes good to us, these videos are only so helpful. For example, many V60 recipes call for a double water bloom (20g coffee, 40g water). In my experience that is not enough to wet all the coffee. Yet in your video it is clearly seen that your scale is well over 50g of water and you've got a nice swirl of water. Why not show us the thick bed of barely wet grinds? I know the video looks better with a swirl but it's wrong. Also, watching a draw-down at slow motion is useless. I am trying to figure out if my grind is too course or too fine. My draw-downs only see the timer hit 3 min maybe. Hoffmann is consistently saying that his are 4 - 4.5 min! Yours are closer but in the video the level of water appears to hardly be sinking when mine is practically a whirlpool (I exaggerate). So, if possible, please do a video of real-time, real-weights for us total novices. Great production quality and editing though!
People usually either stir their grounds during bloom or (as myself, JH and Sprometheus do) create a well in the grounds _then_ swirl or stir. That helps to saturate the bed evenly, with double the weight of coffee in water being perfectly fine.
Baratza did a piece on grind size. Rule of thumb is, if it's too fast grind finer and/or pour change the pour (speed, "aggression" etc).
I believe Hoffman’s recipe calls for a sub 3:30 draw down. I’ve been struggling to nail down that recipe myself!
With the Ode and v1.1 burrs (what I have) you probably want to drop down to like between 1-2.1 for V60. I've found going any coarser draws down too fast. You just have to keep adjusting it until it's right. It may be below the guide's pour over setting, but it's just that, a guide.
Def noticed that. A 20/40 would a thick mud pie, not a nice Whirlpool
Different grinder settings are partially solved by The Welder Cathrine roasting company. Guys made a table with 30+ popular grinders and sift each and every grind setting to find a match for all those grinders. Idk if it ok to post links in comments, but anyway if you are brave enough (the site in russian) you can find link to pdf on their website (check their blog).
Went back to watch your introduction of the 60:40 method after reading one of the comments and your introductions to these techniques are always great but the editing has really seen improvement. Keep on doing great videos Kyle!
Thanks!
I did that too...
I made a coffee with this technique straight after watching and I’m really enjoying the brew! It’s kinda nice to be able to wait a bit in between pours. A nice change of pace.
Glad to hear it!
Seems like a good combination of Tetsu Kasuya's and James Hoffmann's recipes, and I've actually been thinking about combining those two methods - can't wait to try!
Let me know your thoughts!
Finally had some time to have a deeper dive into the double double, and I think that it may become my go-to in the next months.
At first attempt I think I messed up the pouring pace a little bit, with draw-down time at 2:47 with 22 clicks on Comandante, and the final bed was not flat.
Despite this, the cup was indeed quite balanced, with crisp acidity and nice sweetness to it.
I think the major issue for me is to get the pouring right and end up with a flat bed, and I'll definitely work on that over the next weeks as I have a feeling there's really something in here.
Great job Kyle!
Tried this method on some light roasted beans. Had been doing a variant of 4/6 method, 1/15 basically (5) pours of 60g. While that has served me well.
The slightly finer grind size in this method and extended brew time, 1/16 ratio resulted in some excellent coffee. Sweetness was definitely there.
Finally a double double I can agree with 😁
Greeting from Toronto
Interesting! Definitely worth a try. In the V60 I usually use 17g coffee, 50g bloom and up to 4 pours to hit 250g of brew water resulting in ~220g of coffe in my cup. Depending on grind size I get a TBT of 2:30 to 4:30 minutes.
Thanks for sharing Gabriel! I’d love to know your thoughts on this method if you try it!
How much time between the pours?
This is basically how I do V60, though for the bloom stage 40g of water, there is never enough liquid in the v60 after you poor in your 40g of water and place the kettle down to swirl it around to mix. I bloom for 30-40 seconds, poor in another 40-50g of water then swirl around, add the remainder of the volume of liquid in two more stages.
Just tried this recipe after I just got my V60 in the mail. It tasted really good. Used 18 clicks on my Timemore C2 grinder. Having a good grinder it an absolute must. Otherwise, you'll never make good cups.
My go to if anybody wants to try it, produces a sweet clean cup.
12g coffee (25 clicks on commandante)
200g water
50g in at 0:00
50g in at 0:25
100g in at 0:50
Aim for a 2 minute drawdown
Really love the long booming, 45s is what I use a lot in 2021
Hey Kyle I've been watching your videos for the last couple of weeks, I just recently got back into coffee I quit drinking coffee because I couldn't handle the half-and-half on my stomach which is the way I used to drink it, anyway I tried your double double method and it worked out really well I was very pleased I just recently purchased the baratza virtuoso Plus and I'm super pleased with it plus I'm doing the V60 an Aeropress and the clever dripper which I also enjoy, I ordered some about third-wave water Amendment today for my Reverse Osmosis System in my house so I guess I'll find out how different that can make the taste of my coffee, anyways best of luck with your CZcams channel I think you're doing a terrific job.
This is a very nice method! Easy and the coffee is clean and crisp! We might add this as a default method in our App's next release!
Requesting Hario Switch recipes please :)
I’ve been experimenting with robusta recipes. Found that a 60sec bloom with ice cold water makes robusta beans actually tastes good.
Great idea! I’ll get one started.
One V60 recipe I've had a lot of success with is James Hoffman's "ultimate v60 recipe." That recipe is pretty much the same as what you do here. This recipe gives me such sweet cups. I always look forward to morning joe!
Hey! Not the same… James uses a single pour plus bloom method. This has more agitation and requires a slightly coarser grind.
I tried this yesterday using your 20/320 recipe and ground at 35 on my Niche. I was ok.
Today, I needed to make a flask for I upped the dose to 30g/500g, but dropped the grind to 33 (the 20/320 drew down a little fast).
By the time I tasted it, it had cooled a little, despite being in a Chillys flask.
Sensational sweetness and so fruity.
I’m thinking then slightly finer grind made a bigger difference than I expected. 👍
Glad you enjoyed it!
I've never tried a pour over, but this seems like a good place to start.
Hi Kyle, I just tried your DOUBLE DOUBLE method. It helps to increase the sweetness of my coffee. Thank you so much!
Glad to hear it
I May very well adopt this as my go to method as it’s very close to what I already do, but this has a phenomenal name. The Double Double. Fantastic video. As always, coffee over caffeine.
Thanks for watching lance. Be sure to let know your thoughts if you do try it.
@@KyleRowsell I ground a bit too fine, maybe one notch courser on my C2 and I would be there. This cup is sweet and fruity (Columbian Anaerobic Natural)
About the 4:6 method making coffee that is too acidic, the beauty of the 4:6 method is that you can adjust the pours to e.g. 40mL, 80mL - 90mL, 90mL, 90mL. My experience with this is a very sweet glass of coffee with very little acidity, which is what I also like. Kyle, if you like your coffee stronger you could adjust it to 40, 80 - 45, 45, 45, 45.
The lighting is so pleasing and cozy, thanks for the video
Thanks for watching!
Thanks Kyle, I have been looking for a new brew recipe... Coffee came our EXCELLENT!! Cheers bud 🫡❤
This is my favorite recipe by far. Doing this over the last month. The only trouble I have is scaling this recipe up to 450g. It never tastes the same like the 320g. It lacks a bit of body, the round mouth feel and tastes too watery. I even tried a 1:15 ratio but that doesn't do the trick. Do you have any advice for upscaling?
Greetings
I hope all of u r well and healthy, especially Kyle
I just begin my coffee adventure about 2 months and find that ur content really help me understand a lot of things
I m from Indonesia and my english is not that good, so i cant quite understand if the video's caption (cc) is unavailable :(
I hope next videos r cc available for me to learn
And i hope u and ur family are always well and healthy 🙏
v60 is overrated, I just chew coffee beans every morning and pour hot water in my mouth, it tastes so good 👍
I just upgraded my old regular tooth to SSP unimodal tooth and get absolutely smashing results !
@@AlexLaika that cool bro 😂😂
Old-school Mr Bean style 😎
Would you advise trying instant brim with aged beans?
Love the guide Kyle! I don’t have time today to try it out but I’ll definitely try it tomorrow! Keep up the great videos man, I always enjoy watching!
Be sure to let me know your thoughts!
Gotta love the GA2100! trying this today :)
I've been using Clever Dripper and Porlex Mini. As my Niche Zero arrived few days ago I though it's a good time to switch to V60. I've just used your method (that was my very first v60!) and it came out perfectly. Thank you for sharing this!
Just tried it and it’s yummy. Thanks Kyle! 💆♂️
Really enjoying this recipe! It has become my new go-to!
Glad to hear it 👏🏻👏🏻👏🏻
I've been doing this double method for a while and I totally agree with your point of view in this video. What's your brew temperature for this method? I usually go 90-92 celsius degree for light to medium roast beans.
Following
@@AP-gp9ru just of boil, 99C 210F, this method calls for very hot water, for my light and medium roasts i keep it the same, but for darker ones i lower it to 90
Hi Kyle, my previous understanding is that the last pour likely contains bitterness so one might want to reduce agitation, some even use a drip assist for that. But this method calls for faster last pour. Could you please clarify this "contradiction"? Thanks and sorry for my English!
hearing you say double double just gave me flashbacks to being in toronto as a kid with my canadian parents hahaha
Love it 🇨🇦
I’m gonna give this a try tomorrow on my day off. Thanks.
Be sure to let me know your thoughts!
Do you have any recipe for the melitta? I'm trying to find a good one!
Use this recipe!
Why didn't youtube suggest this video 30 minutes ago when I looked up v60 method. I literally just used your 40/60 forbthe second time today.
New videos don’t hit the search engine as well. Thanks for watching!
@@KyleRowsell stupid youtube. Well I tried both the 4/6 and the double double with the same coffee and temps. Although I used setting 9 on my K-plus for the 4/6 and 8 for the double double.
I actually like the double double more. It's simpler and has similar results but with more sweetness.
I'm using Guatemalan coffee ATM so I'm not missing the acidity.
However I can't seem to get rid of the bitterness. It was really bad before I got my Stagg ekg. But it's still there. Honestly I'd have given up on pour overs if not for that kettle. My other goose neck was way too fast and violent.
Anyways I'll keep trying. Still prefer aeropress and French press over pour over right now. But I'm hoping that will change with time and experience. I really want to like pour over. It's just so... multifaceted. I like that about it.
Stupid bitterness...
Something something... chlorogenic acid, grumble grumble.
@@KyleRowsell oh yeah and I also ordered some third wave water for my upcoming vacation. Not sure how what quality will be on the road so that should fix that issue. I'll let you know how it goes.
@@KyleRowsell so i tried the double double again today with some changes to try and reduce the bitterness.
First I tried a grind setting of 7 instead of 8 because I thought I might be over extracting. I also used a chemex filter instead of a v60 filter. Lastly I added 20 more grams of water (340 total instead of 320) to the bloom phase because I can never seem to get saturation with 2x the weight so I did 3x.
It actually turned out much better. It jas far more clarity and a bit less bitterness.
I'll keep experimenting.
Another good video and method. Question I have though is 40g of water was not enough to saturate the dry powder, how'd you get it to saturate? I do a medium fine grind, divot in middle and slight center pressure in final divot using a chopstick to slow the bloom phase drain. First drip around 8-9 seconds with all the first 40g out the shoot by 30 seconds. I finished the pours and still got a tasty cup, just wanted to know your thoughts on the first 40g of water and not getting to fully saturate the powder. Thank again for another good video with my first cup of the day! Good morning, Kyle!
40g should be plenty if swirling is done fairly quickly after pouring. And good morning to you too!
Really solid recipe, I've been dialing it in on my new V60 and Ode with the 1.1 burrs, works very well. Using a natural process Brazil I picked up and it's just super sweet and floral.
Love to hear it Robert!
Would doubling up the double - double work for a two cup recipe? Any suggestions for a two cup recipe?
Yes it would! Just adjust the recipe accordingly!
you said, "the third pour allows you to control the brew a bit more" and that you'd explain in the second half, but all i heard was that you adjust based on the flow rate you see from the second pour, not "how" you are adjusting. Do you pour more aggressively/agitate more if the flowrate seems slow? or are you adjusting the amount of water going in? was hoping for some clarification.
Sorry about that, I thought what I said was clear but possibly not. I adjust my flow rate to compensate. This isn’t something that should be done every pour but it’s a good option when needed.
I’ll pour quicker to speed up my brew and vice versa depending on the situation. To be noted if pouring quicker be sure to lower the gooseneck and bring it closer to the dripper to avoid excessive agitation.
@@KyleRowsell gotcha! I appreciate for the clarification. I got the sense of adjusting the flow rate, but didn't intuitively connect a "faster pour" to a faster "flow rate". Wouldn't the faster flow rate from a faster pour be a function of the increased agitation though? Or is the increased speed of the flow rate maybe more from the fact that there is just more mass of liquid pushing down?
by the way, your 4:6 method video really helped me out, and it'd been my main brew method the past week or 2.
Is that a new Forte see hiding in here? 👀
Thanks, Bro. Looking forward to trying your 2x2 method this weekend, thanks again
Let me know your thoughts! Cheers!
Thanks for the recipe. It didn't result in a cup better than my current recipe but I appreciate it.
One day I'll get a pourover setup to try out these recipes XD
Love your humour and presentation man. God bless!
thanks for watching
I'm always down to try a new V60 method, thanks for sharing!!
Thanks for watching!
What I don't understand about filter coffee is how should this coffee get extracted with no pressure at all? With a barista machine we have 9 bars of pressure, with 5 bars we get under extracted coffee?
I would be happy if i get an answer from u
Thanks for the great videos as usual
I used this method this morning. So far I’ve been using the Hoffman and 4:6 method! Wow my morning cup was GREAT. I was a little skeptical but it’s been my best tasting cup yet.
So glad to hear it
Great Kyle! Now I think it’s time to buy a V60.
It’s the gold standard!
Currently using a kinda similar double double brewing parameters for Kalita 102.
Creates a balanced cup compared to multiple pours ( Ex. Kasuya method)
Did my first try with “double double” method but with origami and 25 grams instead of 20. Now I know I should’ve done 20 grams in v60 but I thought why not give it a try and I ended up with somewhat under extracted and clogged origami 😅 but definitely a sweet cup and weaker on the acidity. Will try again tomorrow with the proper dosage and dripper.
Good luck! I hope you enjoy!
I tried this method for my afternoon cup of decaf and I had to use 60g water for the bloom because I didn't have enough water to do the swirl other than that it made a sweet and chocolatey cup.
whats the difference between this and hoffman ultimate v-60 ?
After your hand grinder review, I'd had hoped you'd use the K-Plus for your grind in video and perhaps even throw out your grind setting. 😅 But C40 it is.
I originally had grind settings for 7 grinders in the video. I cut them because it was 30 seconds of grind settings 😅 I grind around 5.5-6 for k plus depending on the coffee.
@@KyleRowsell I'm so glad you provided the C-40 setting!!! Please keep it the standard 😌. Although I always find myself grinding in the 16-18 clicks range. Over 20 clicks always tastes under extracted to me 🤷♂️. Loved your video!
@@omersiddiqui4371 are you measuring zero by as tight as you can turn or by the stop in loose movement for the handle? This would vary this number dramatically.
@@KyleRowsell stop in loose movement of the handle
@@KyleRowsell could always put grind settings in the description? Your videos rock! Also, k-plus for the win!
Really enjoy watching your videos Kyle and can’t wait to try this recipe tonight! What setting should I use on my 1Zpresso JX?
Around 13-16 number passes.
@@KyleRowsell Great Video! How many click on JX 2nd Gen.??
@@KyleRowsell wow all the way down to 13-16? I just brewed a light roasted washed honduras from SEY with this method at a 21 on my JX - I had a brew time of about 3:15 and felt like I could have extracted a little more. I guess I'll work my way down and see what happens.
I use 1zpresso jx-pro can you advise the adjustment settings. I really want to try your recipe with right conditions. I believe the lower amount of water in blooming is making the cup more sweeter.
I still don't know why the Clever Dripper hasn't taken over the coffee world. :)
I love the clever and also use the v60. I think the clever is so straightforward that the intelligentsia don't take a liking to something that's not infinitely modifiable.
But you're right. Clever is the bomb for consistency.
OMG man I was using this method for along time 😳 wow
Amazing! Now you have a name for it 😉
I spy a new, unreleased, matte white Barazta Forte!? 👀🎉
You see nothing 🤫
Hey just stopped by! Love the technique. I've started out exactly the same for a while, but tweaking the rest to try this recipe. Cheers!
enjoy!
Kyle - any idea of settings for the Breville smartgrinder pro? Dialing that in for v60 has been tough.
This may be a non-factor, but to clarify. Should you start your 45 second bloom after pouring the bloom or start it as soon as your start pouring the bloom?
I hit the timer right before pouring the bloom.
You mention adjusting your third pour according to drawdown speed of the second pour, but you didnt mention how you adjusted that. do you use less water for the third pour or do you pour slower/faster according to drawdown? what did you specifically mean by that Kyle?
I was thinking exactly the same
Hey! I mentioned this in some other comments but I’ll adjust my flow rate accordingly. If my brew is drawing down slowly I have the option to stir up any fines migration by pouring aggressively on the last pour and vice versa. Hopefully this makes sense.
Any idea where to start with the J-Maxx for this recipe. The hand grinder is new for me coming from a Rocky, that I was using for pour over and espresso.
Great video Kyle! 🇨🇦
Thanks!
what was your setting w/ the Vario? also are you using steel or ceramic burrs? thanks!
Definitely going to try it!
let me know your thoughts!
What would be your opinion on the option 0 Lagom p64 (SSP high uniformity burrs) versus a eureka mignon specialita. Both flat burr grinders one 64 mm versus 55mm, double the investment, slightly different burr sets. I like medium to dark roasts or flat white or ristretto. I hardly ever produce light coffee. I’d like to see someone talk about what you get between the two popular grinders.
How many click do you think it is in jx pro grinder? Im kinda new to the grinder, so your info about it would be really helpful to kinda guide me. Tia
1:35.. you say medium fine but to my eye, those grinds look closer to medium or medium course.
Are my eyes broken?
Thats nice! definitely going to try this double double method. But does the 22-24 click on the C40 for dark roasted beans or medium roasted beans?
thank you, kyle...
Thanks for watching
What do you think the click's gonna be in jx pro grinder? Im kinda new to the grinder, tia
Gabi drip master b is the way to go. Bloom, pour in 60% of your water, put the gabi on n pour the rest of the water.
But he said the last pour should be aggressive?
Isn't this basically the Rao recipe with coarser grind size?
This almost exactly how I brew my v60! But I can never get the full brew in under around 5 minutes despite trying courser grind setting and pouring faster? Why would this be?
Could be the filter - what filter do you use? Could be the grinder - is there a lot of fines?
Or maybe try using water right of the boil, this also could make your process a bit faster. What roast are you using?
Has anyone ever talked about how the more coffee and water the longer the final draw down time? I typically brew 16.67:1, for a 14oz or 320ml cup, which by the way, calls for using more than 320ml of water. About 362ml of water to 21 to 21.3 grams of coffee. The 362 ml of water allows for a full 14oz or 320ml of coffee in the cup. Nobody ever talks about how much water is retained by the grinds. I use more water because I want a full cup of coffee. If I'm using a 14oz mug I want as close to 14oz as I can get not 12oz.
Awesome! Funny that this is very very similar to what I've been doing. I have 2 questions.: Would you start the timer before or after finishing the bloom pour? And what grind range would be "medium-fine" on the grey-dot JX Pro?
I hit the timer before starting my bloom. And around 13 - 16 number passes on the JX
@@KyleRowsell thanks! Really looking forward to that grinder conversion chart!
@@KyleRowsell Thanks for the info. However I am confused about the number passing on JX? I have the JX-Pro and I am doing a 3 full rotation and then between 1 and 2. I do not get the analogy of number passing thou :(
@@Madeyro I think what Kyle means is 1 full rotation + 3 to 6 numbers which, based on 1Zpresso's grind chart for the JX, is in between espresso and Aeropress. Seems very fine...
Hi Kyle, lovely video as always, thanks for that!
I've tried the method and it produces a great cup but... For me I'd like a bit more clarity, how would I achieve this?
This could be heavily dependent on your grinder. But I’d lower the water temperature to see if that helps with clarity.
@@KyleRowsell Thank you! For this I've used my 1Z JX at 58 clicks, with just off the boil water, I'll let it rest for a little longer (I don't have a temperature control kettle). Thanks for the help.
Do you have a grind setting idea for the Normcore V1? 😁
What temperature on the kettle should I be using for this recipe for medium roasted beans?
I use 210 degrees but anything from 205-210 should work well.
Please make a video of using two filters
Would you recoomend on giving a squeeze after finishing the draw down? would that affect on the taste of the cup? am i being very cheap on trying to get the very last drop of coffe?(maybe lol) anyways great vid kyle!
If my coffee is drawing down slowly, I'll just toss the last few tablespoons of water out with the bed of coffee. That's just me though. I'm not about to drink a few tbs. Of overexteacted coffee just to get every little drop if it isn't drawing down at the end. Squeezing the soggy grounds out sounds horrifying to me but if you like the taste then do what you like.
Hello Kyle, great method there.:) I have a question, I was wondering if you use a stand for making v60, how do you weight it? Since if we dont use it, the total gross weight of 320gr means its include the dripper and the brewed coffee. How to calculate the net weight? Thank you!
Hey! I don’t use a stand. Most scales have the ability to tare the weight of the dripper and server, allowing only the water weight to be displayed
If I wanted to scale up to 30g of coffee; do I grind more coarse to still have a 3:00-3:30 draw down or expect a longer draw down?
That’s correct. If still aim for around 3:30 but taste is the ultimate judge
Hey Kyle, what is the recommended water temp for this technique? Looking forward to trying 2x2 out :D
This is up to you, but I use 210 degree water
Hey respect to the black GA2110 g-shock!
Good eye 👀
Hey there Kyle, could i use the same ratio but start with say about 13g of coffee grounds instead of 20g?
Absolutely!
What change do you make to your third pour when trying to save the brew from a too fast or too slow flow? Pour more or less agressive? Or change the pour speed?
Hey! I mentioned this in brief in the video but I’ll adjust flow of my third pour to agitate the bed more or less depending on what I see happening. Not something I do often but it’s nice to have that option when needed.
i use a TimeMore C2 grinder, how many clicks would this recipe use? because for some reason, even at 13-15 clicks for my pour over, its still at fine grind ( nearly powder).
i will try this method sometime! i've been playing around Kasuya's Recipe for my pour over. 50-70-60-60-60 is my consistent, because its the original recipe. but for Kasuya's recipe, i'm still dumbfounded on when to stop the drawdown - if occasional drops or stopping at the certain time needed as stated in the recipe.
Cheers from the Philippines!
Im using c2 also. Normally for v60 im using between 20-22 clicks and it suit my taste preference
very nice video.. curious: what temp do you recommend ??
I brew at 210
How fine will you go with the fellow ode? Do you think between 1 and 2 will work with this recipe?
Between 1-2 should work well. Test it and adjust accordingly!
Thanks, Kyle. Informative as always. Scared me there for a second with the "Double Double' title. Can I ask, did you use this recipe with the Kenyian MAHIGA AA? I've tried twice and found I had to go to 30 clicks on the Commandante. Are you using 100 celsius? Thanks again! Keep it coming!
Yes I thought that may scare a few ha. I am using 100 degrees and no I didn’t use this coffee. But it does make sense to go coarser dependant on the coffee.
@@KyleRowsell Have you tried the current April Coffee recipe? She's my go-to.
I'm really excited to try this. Seems like i can never hit that 3 to 330 mark for the draw down. My v60 stalls everytime it seems. Doesnt matter how slow or fast I pour or how I grind.
What filters are you using? Try cafec roast specific papers. You will get a much better draw down. I just bought the hario ones after switching to cafec and now I'm stalling too. Using a JX to grind.
@@benjamenharris627 im using the hario ones. Im also using a timemore c2. Not a stellar grinder for sure. Ill check out those papers thanks for the lead!!
@@lnu2372 Ah ok. C2 isn't a bad start though. But yeah, somehow, cafec filters seem to be more forgiving when it comes to fines which means less stalling. A few people have recommended them like Sprometheus and the Coffee chronicler. I went off their recommendation.
Basically a recipe by James Hoffmann. Still appreciate all the little tips.
First time trying a V60 and this recipe. Not quite the result I was looking for.
Could it be that I used a V60 01 and not all the coffee ground gets brewed properly and consistently?
There are so many variables to brewing coffee. Could be the grind size, could be the water quality. Maybe explain further on how it doesnt taste properly?
What an incredible food artist you are. You are a wonderful chef! Excellent upload and delicious recipe
Thank you! Cheers!
I was a bit surprised when you gave grind size examples using a Niche and a C40 but then pulled out a Vario (or a Forte? I wasn't sure) for the demo....
More on this soon 🤫
@@KyleRowsell please compare New Vario w+ with the forte BG