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I'm not necessarily going to defend or bash the v60 too much here at the moment, I'm really working on getting my chops down on it. But I will say that I absolutely agree that the majority of baristas are NOT brewing it very well. Constantly fighting between over and under extraction. I don't know that we should be too quick to knock the device itself. There are some people out there who can brew a mean cup on it. I think stirring a slightly coarser ground Jason Dominy style really helps hitting target extraction and consistency. I think we for sure need to not just polur water on top of grounds and hope for magic.
we use them and can usually get a 3-4 minute brew time. stir the thing, bro.
we use them and can usually get a 3-4 minute brew time. stir the thing, bro.
The idea of getting a really good 3-4 min brew on a pourover seems to be best represented on the Clever dripper (which, btw, I love). And yes, the siphon is a relatively hard and detailed brew. I've had terrible brews on the siphon and had mindlowingly balanced brews on it. I will say that the best of the v60 brews I've had aren't as rewarding as the best siphon brews.
But even french press has gotten way more advanced over the years. I usually dose higher, grind finer, scoop off the top layer of grounds on the press and get much better cups than traditional use usually. I think v60 needs a little rethinking like that.
After all, it's a pretty blank-slate design, right? I think theres a lot to do with it.
Jared Rutledge said:we use them and can usually get a 3-4 minute brew time. stir the thing, bro.
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