[HARIO] V60 One Pour Dripper MUGEN_Tetsu Kasuya_World Brewers Cup 2016 Champion
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- čas přidán 10. 07. 2021
- A dripper that can brew coffee in a single pour. This dripper lacks internal ribbing, so paper filters stick to it as coffee flows down the star-shaped grooves to slowly brew. You can also remove the holder to place just the dripper on a stand to brew.
- Jak na to + styl
In conclusion:
25g coffee fine grind
300g water (93°C)
One pour in 15s
Drip down 90s (too long - grind size too fine - bitter taste, too soon - grind size too coarse - bland taste)
1:12 ratio seems crazy.
@@Tanuki5 My theory is that's for compensating that cone-shaped bed you get from this method. I suspect the grounds remaining at the top might remain under-extracted, so they just throw more coffee into the mix.
For those having long extraction times, 12.5g of fine coffee grounds and 150g of water works much better for me. After that, I add 50g of water (personal taste) for a 1 : 16 ratio. I get very consistent, tasty pours this way. Tried it on bright and dark coffees.
Sounds interesting. So you let it fully drain and then add the rest of the water?
Great. Can you use it for filling the 03 insulated server, which is 750 ml?
I just received a Hario Mugen dripper today and brewed my first cup of coffee in it. It is a very nice washed medium roast Colombian coffee.
Unbelievable flavor on the first try.
I'm tasting a latte with super nice acidity. But I didn't add any milk.
Great coffee.
Great dripper.
Thanks!
Many blessings to Tetsu and the folks at Hario.
*Colombia.
@@andrespaniagua1980 Took care of that!!! Thanks
It's been a year now. How does your Mugen now? I'm worried about the durability of plasticy materials, and considering Mugen has detachable thing instead of one solid bulk of plastic, got me worried
@@gunting It's still going great! Just like new. 👍
thankk u
The best part about Mugen cup is, you can still do the 60-40 technique of regular v60 cup, or any technique you are used to on v60 cup, and you'll still get a good cup of coffee.
Fits the Hario Switch base too! You can do immersion or hybrid techniques like the god/devil switch recipe.
@@noobishsturmwerfer1129hi good day to you sir you have full details in GOD recipe thanks in advance
how can i drip on ice?, pls advice the ratio for that.
Oh wow all this time I've been brewing this using the normal v60 method. I'll try this one!
When I'm brewing the coffee I don''t do circles I just pour hard in the center but sometimes in the very beginning i'll cover all the grounds with water but then quickly pour hard in the middle until I reach 300g. And I've been using 20g of coffee instead of 25. I found not doing circles makes the brew faster and you get a nice satisfying cone pit when it's drained looks good.
I tried this version of the V60 for the first time today, I didn't do this method either, it was very similar to the regular V60 I brewed by its side so I don't think you're really doing anything wrong if you use it like a normal V60. Still seems to work. I'm going to try this method next time. I like how simple it is, unfortunately Fellow Stagg EKG Kettles pour SLOOOW so i'll have to improvise pouring from another vessel, or maybe use a regular kettle but that might just disturb the coffee bed too much.
any recipe for japanese ice using this mugen?
I noticed that the recipe in this video uses 50% more coffee than the SCA recommended ratio. Is that to make up for all the grounds stuck on the side of the filter using this method?
I used regular V60 with this technique. However, no matter how fast and aggressively I pour, my fastest pour is 30 sec and I can't get any closer to 15 sec pour (I still use 1:12 ratio, but with 20 g coffee and 240 g water at 91 deg celcius). But I managed to keep extraction time close to 90 sec, so my total brewing time is 120 sec. Still taste great, I think even better than 4:6 technique
Try to fully fill the kettle, in my experience, more water in kettle is more fast the water out. And iirc tetsu-san doing it with 96°C Water Temp (i dont know if this temp got any different ot not in water flow)
*sorry for bad english/grammar
The issue is the kettle if it isn't allowing for faster pouring time.
Dont use a gooseneck. Use a normal kettle without anything that restricts the flow
Fellow Stagg EKG flow rate is limited and can be annoyingly slow when you want to pour fast! I Don't think it would work so well for this technique.
May I ask if for Commandante grinder how many clicks should use for this method? Seems the grind size is the key for this one pour method
About 20 clicks
Please clarify...is the 15-second pour part of the total 90 seconds? Or is it 15 seconds of pour and 90 additional seconds for the water to pass through?
Separate
Is 15 + 90 seconds?
Or 90 seconds including the 15 seconds ?
90 seconds after pouring. 15 seconds extra shouldn't matter though right?
Wow, that's a lot more rinse than I've been doing.
He doesn't mention it here, but an important part of the 'rinsing' process (especially if you have a non-plastic dripper) is the hot water heats up the dripper's surface - that helps the brew both reaching and holding a better brew temperature throughout the course of extraction.
I tend to brew 01 size V60s straight into a small glass, and I've found even -filling- that glass with hot water from the rinsing is still not enough to get my glass Hario V60 up to a homogenous brew temperature - it's the one flaw in my coffee bar setup right now because without a sink/somewhere to pour out that water it just breaks the flow and adds a sad walk all the way to the kitchen to dispose of the 'filter water'.
Wonder what kind of extraction yield they would get. 25g in 300g, that's a 1:12 ratio. All the grinds hanging on the wall probably aren't very well extracted.
Most of the extraction happens in the first 90 seconds. I think the channel Coffee with April has a video talking about this called “Coffee Bed Dynamics & Extraction Uniformity - Q&A | “
I brew medium dark to dark at 1:12 all the time, but then add straight hot water to get the strength I want. There nothing left worth drinking in that bed after 1:30. He's getting high extraction by way of all the grinds mixing through the turbulence.
Vincent at Tales coffee has a pretty good extraction demo that shows this.
Quite a sweet cup, lack complexity
Add some water and there you have your complexity. Shorter ratios are sweeter and bolder, longer ratios let you taste layers and complexity much better.
Just brew your 1:12 and add water to your taste.
He's got a huge air pocket in his filter which is creating lots of bypass, which is why he has such crazy quick drawdown times. If you fold the filter at a slight angle resulting in the filter truly sticking evenly/fully to the sides, you will get much longer drawdown times, like 3-5 min.
Would that make that much of a difference?
any help ? i am not even close to 90s ! grindsize is coarse but my drip ends at 2:00-2:15
Get the regular V60 size 02. I'm refunding this Mugan crap. Its made for slow brews and idk why he's demonstrating that brew method in a slow dripper... When that recipe is a 1 min 30 sec brew. You cannot do a brew that fast in that dripper. I've tested it multiple times. The V60 size 02 is the way to go you can grind finer and brew it correctly. The hole is bigger than the Mugan so it will drain properly for the recipe.
your grinder might be producing way to many fines even if the overal grind size is coarse, this might clog up the filter, resulting in too long brew times
@@zayikgaming604 I can only say that I’ve been hitting around about 90s. The results are pretty impressive.
I guess the question is ‘What does it taste like?’ If it tastes good, the time is immaterial.
I hit 90 with this. Occasionally I go over. I sometimes will just discard what's left and add about half that in water.
I'd look at how much unwanted fines you are producing, and ask if you're doing the vigorous pour, and possibly say to raise your temperature a few degrees as I find that flows faster.
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If you can Google translate from English:
Less ribs inside the dripper means the water passes more slowly. So this is better for a single pour method. He also believes less ribs makes up for no bloom. I'm not clear on why.
Grind should be quite fine or coffee will taste flat.
The big points are 25 grams beans, 300 grams water. Pour all water in 15 seconds in a single pour. Start water in middle and work out, pouring heavily to mix the grinds. The goal is to have the brew complete in 1 minute 30 seconds, and adjust grind size to get there. If it takes longer it will be bitter. If it takes too long, increase grind size. If it passes too quickly, grind finer.
This is not precisely what he said, but it is the idea.
Not from tetsu: I think this is probably designed for darker coffees preferred in Japanese households. I would love to see him do Ethiopian with it.
just poured the water right on the floor