Coffee with April Episode 33: How We Brew Coffee with a V60 Filter Brewer
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- čas přidán 17. 08. 2018
- This week, we took a moment to share our current favourite V60 recipe with you, creating a short video and brew guide to one of our favourite brew methods.
As we prepare for the World Brewers Championship later this year, it's important to us that we're confident brewing coffee using various methods and techniques. Brewing coffee to a constantly high quality requires a thorough understanding of the effects that your choice of technique or variable changes will have on the resulting brew. This week, we explore our most frequently brewed V60 recipe for you to try yourselves.
Brewing Recipe:
20g Coffee (coarse grind)
300g Water (90-110 ppm at 92'C)
*every pour is done in a circle, aggressively so that you agitate the grounds.
Each pour is 50g of water at the following time:
00:00
00:40
01:10
01:40
2:10
2:40
Total brew time between 3:20-3:30
We're always interested in hearing what topics you're most curious to hear us discuss, and social media is a great way of reaching out to us if you would like to make a request.
We welcome your thoughts and feelings on the topics raised in this weeks video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
You can contact us using any of the channels below:
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Instagram: / aprilcoffee. .
Webshop: aprilcoffeeroasters.com/colle...
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Podcast: / coffee-with-april
Email: patrikrolf@aprilcoffeeroastery.com / josephfisher@aprilcoffeeroastery.com
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Produced by April Coffee - 2018
Very interesting video. Thank you for explaining the reasoning behind each aspect of your approach! Looking forward to experimenting with this.
Appreciate the confirmation of the need for coarser grind when doing these stage brews
Thank you for the recipe. Tried it this morning with a coffee that was not cooperating nicely with my recipe. With this recipe this coffee is much cleaner, brighter, and sweeter. For this particular coffee, which has a very light roast, I also want to experiment with a higher temperature, and see if I get a more intense favour (maybe get the refractometer out of the drawer). Again, thank you very much. I appreciate that you took the time to share this recipe with us.
Tried this method this morning and had an excellent sweet and vibrant cup of coffee. Used 29 clicks on the Commandante. Many thanks!
Great stuff. Thank you for watching.
Nice version of Jefferson's song "Miracles". Great video as well
After years of casually trying different recipes, this morning's Angel technique gets my vote hands down. Really nice velvety mouth feel, bursting with juiciness and well balanced sweetness and acidity. Can't quite believe how different this cup tastes from Hoffmann's two mornings ago and Tetsu's 4:6 yesterday. Can't wait to go to this café in person next January!
Loving these videos. Is this still how you would brew with a V60 if you still brew with a V60? Or would change something now, after a year of experience. Thanks! Hoping you make another video if you changed your V60 method. Your non-prescriptive explanations are awesome.
I seem to have problems with the brew choking by the 4th pour onwards even with the coarsest setting on an EK43, any advice?
I have been using a similar technique for the last year and it has worked beautifully. But if I may, are you using a paper filter and if so, why didn't you wash it before adding to it the ground beans?
Thank you for watching Mark. We are using the "old" style V60 filters. The filter is rinsed before the start of the video.
Hello! And thanks for making this video, in the first place! Aren't you worried about the temperature loss, since you're doing quite a long brew and you start with water at 91 degrees? Have you measured the temperature of your water in your last 50g pour?
Hi,
Thank you for watching, much appreciated. The temperature is going down. The real questions is why would that be a bad thing?
So if I use:
- 16g dose
- 240ml (1:15 ratio)
Divide 240ml to 6 (pours) = 40ml each pour?
Nice video, how many clicks would you recommend on a Porlex Mini Grinder?
Not sure, we are not familiar with that grinder
I had very good results with this recipe using #14 EK 43S (6 o'clock) which is quite coarser than I normally use, but still getting decent extraction yield somehow. Can you use this recipe for larger brews, i.e. 500ml and if so any adaptations needed? Curious if you have experimented with it.
I am glad to hear its working out for you. At the moment we are not getting good results on larger brews. Since we are grinding on the largest grind size there isn't much room to manoeuver for a larger batch.
THX! how many clicks do you recommend on c40 grinder？
Thank you for watching - 28-32 clicks
Thanks a lot for the recipe! 🙌 Can you suggest grind settings for a Wilfa?
We would be around "Press" on the wilfa.
Around the “french press” or “aeropress”?!
@@jackcruttenden5610 coarse = french press
Hi this video awesome
And can i ask a question , can u tell me more about ppm in coffee ?
Thk u so much
We aim for a water ppm of 100-120 when we brew coffee.
Hi, I was a little skeptical when I first tried this method, I'm getting sweet and clean cups without no noticeable bitterness. The thing that is puzzling me right now, is that after I measured the concentration and extraction it is around 17-18% which I'll consider quite low compared to my normal brews, Are you getting similar levels of extractions or it will be better if I start grinding finer ?
Good to hear from you. The amount of Extraction on the initial concentrate should be based on the quality of the coffee (not so good coffee = lower extraction, good coffee = higher extraction). That being said we wouldn't recommend to extract higher than 18% on this method.
Hi I have a mahlkoeinig vario. Which setting do you think should I start with for this brewing?
Not sure, we are not using that grinder. But aim for a grind size that gives you the referenced brew time.
Tried this method this morning on a coffee that I’ve previously been getting a lot of bitter ashy notes from. And it came out really sweet!
How would you adopt this method to get more coffee out?
We have tried it up to a 1:15 ratio based on 500g of water. And it works fine. I would keep the number of pours the same but change the amount so that you still pour the same amount in each pour.
Coffee with April and would you grind slightly coarser than you did for 300g? And try and keep to 3:20/3:30 overall time?
Yes. You will actually not have to compensate so much with the grind size. At least only minor increase.
I usually brew to a 1/10-1/13 ratio, I’m I totally wrong? Diluting more than that usually give me a weaker cup, or not so strong cup, at least for my taste/reference.
How is this recipe different from Tetsu's 4:6 method? Or is it inspired from that recipe?
Thank you for watching. The difference is in the pouring structure, grind size and overall flowrate. That being said we can all learn a lot from Tetsus's approach to brewing.
@@coffeewithapril naah they are same.
I'm wondering what do you define as "sweet". If you do 6 pours, after the third pour, the coffee basically just like a tea with only bitternes, no flavour at all. I've tried to separate and taste all the pours. And taste wise it stops afer 3 pours. After that only bitterness. Hence i never do more than 3 pours.
Respati Isbandoro this is an interesting find. What is your recipe with the 3 pours? I may would love to try it out
Wow , it's great! How about ppm of water can affect ur coffee?
We look a lot more at mineral content than total ppm.
Coffee with April Hi, how much mineral content do you suggest in terms of Ca, Mg, and Na?
I would love try this, but I do not see the exact recipe anywhere. :(
Hi Daniel,
We have now added it to the decription.
Coffee with April
Great! Thank you so much!
As far as achieving a cleaner and more characteristic cup, grinding more coursely is also what I have found to do the trick. What are you thoughts on serving temperature? Wendelboe says the coffee tastes cleaner and sweeter when it is allowed to cool. Great job on the videos!
Will be trying this soon! Haven't brewed like this before.
Serving temperatures are at this time around 60'C for Aroma and 50'C for drinking.
Bobby Wrigley
This is my go to method for Chemex.
What if i use 15gr dose? Is it still use 50gr/devide?
Thank you for watching. It's worth trying. Are you changing the volume of water with that or only the dose?
@@coffeewithapril yes of course i change the water volume,its at 1:15 right?
@@rizkydiansyah8418 Yes.
@@coffeewithapril alright let me try it..thank you very much for the lesson🙏
How about using 15 gr of coffee any suggestion?
Im using baratza encore btw
Keep the ratio and concept the same.
Thank you appriciate it... and how about the grind size on bartza encore... any suggestion?
@@avidbdo We don't have enough experience on that grinder to tell you but most likely coarser than what you are used to.
Thank you appreiciate it...
Is it the technique you used when you won the Sweden Brewer Championship?
It is a better version of the one I used when competing.
Looks similar to the Japanese champion Kasuya 4:6 method
Indeed.
Who is april?