Coffee

Hario V60 – My New Brewer

/ Pete Denison / 2 Comments

V60_box

Last week my coffee brewing collection took on another member, in the form of the Hario V60 pour over filter cone. The kind folks at Toby’s Estate in Brisbane supplied the plastic 2 cup version (includes scoop) and a packet of filters (all up $AUD 20.00) to get me up and running with this brewing method.

Why the V60?

Why the V60 over other forms I am still yet to try? Probably because of the many methods I have sampled at various outlets with ‘brew bar’ type offerings, the V60 has always been a favourite of mine. Though the origin or blend you choose to consume will obviously have a major bearing on the outcome, I have always found the resulting cup to be as clean as they come, and the aromas incredible, particularly from some of the Ethiopian and Kenyan blends routinely on offer at Toby’s. In addition, I intend to cover all bases with my brewing arsenal, by eventually purchasing a larger Chemex to use when I am brewing for a larger crowd than myself alone.

I chose the 2 cup version as it provides for some flexibility in exactly how much I brew, noting the box indicates it is suitable for 1–4 cups. For myself I typically make a 10oz cup (266ml), noting the conversions below.

8oz = 236ml
10oz = 266ml
12oz = 355ml
16oz = 473ml
24oz = 710ml

A brewing guide from Terroir Coffee suggests the capacity for the 2 cup cone tops out at around the 24oz mark, however I have not tried this volume myself.

Brewing Method

Coffee to water ratio

A quick Internet search will reveal numerous coffee to water ratios for this type of brewing, for example:

Clearly there are numerous ratios and methods, including brewing on a scale and using the water weight method, or measuring by fluid oz or ml. Which to use? It really doesn’t matter, as I believe whatever method is most convenient and relevant to you is the way to go. I started with the video by Matt Perger (link above), as I was also looking at techniques of pouring at the time. Therefore I have been using the 12g coffee to 200g water ratio, brewed on a scale. Interestingly, there are a couple of pouring tips I have come across that are not necessarily the same as the video I originally viewed, and I will certainly be experimenting further.

My advice is to simply pick a ratio somewhere in the above ranges and get started. You can (and should) always modify things to suit your own requirements.

Pour method

Looking at both the instructions that come with the V60, and reading further on the subject, there are a few common elements required for a successful pour (based on V60 2 cup; 24g coffee : 380g water):

Hario V60

Hario V60 (Photo credit: doubleshot_cz)

  • Water off the boil, fine to medium grind
  • Rinse through filter paper before adding coffee (removes any paper taste)
  • Add freshly ground coffee to filter and settle
  • Make an initial small pour to pre-infuse and allow bloom (if on scale, this is approximately 50g if water)
  • Sit for 30–45 seconds
  • Add approximately half the remaining water (170g or so)
  • Important – When pouring the water, the following technique should be used:
    • Begin pour in centre of coffee bed
    • Pour in concentric circles, slowly moving outwards
    • Do not make contact with the actual filter paper at the edges of the cone
  • As the water level drops in the cone, slowly add the remaining water, ensuring the level goes no higher than the original 170g pour level

The reason to avoid the sides of the filter is to ensure no water passes down the side, missing the grounds and therefore any possibility of extracting flavour. The pouring technique is best seen in a video rather than relying on a written description. I found those by Matt Perger and The Roasterie quite helpful for pouring technique.

As you will see in these videos, a small spout is generally better to achieve an accurate pour, something standard electric kettles generally do not have. I have been using a teapot which has been very effective for this. Then again, there is always Fathers Day coming soon!

Summary

This has been a great purchase for very minimal outlay. I was a little uncertain as to whether to purchase the ceramic or plastic version of the V60, however a quick chat with the staff at Toby’s Estate convinced me equivalent results could be achieved with either, and although some purists may disagree, I decided not to pay four times the amount for the ceramic version.

V60_cone

The resulting brew? As I mentioned earlier, as clean as you will taste anywhere, with the aroma and subtle flavours of the coffee at the forefront of taste. I am looking forward to honing my pouring technique and experimenting with a variety of origins in the weeks to come.

Definitely a highly recommended form of brewing, which takes a little practice, however honing and developing different techniques is the aim of this journey after all.

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Pour Mason Kickstarter Project

/ Pete Denison / 1 Comment

pour_mason_05

I’ve recently purchased a Hario V60 pourover filter and will soon write about my brewing method, however this recently caught my eye via Tools and Toys. It is a Kickstarter campaign looking to manufacture a pourover filter cone that attaches to a Mason jar. It is quite close to reaching its funding goal and looks a certainty to be manufactured.

The attraction for me? I am always looking for ways to brew that provide me with a portable way to carry the result, as I would prefer something that I can run out the door with rather than have to transfer into a bottle or alternative container. A small step I know, though one that I am always looking to avoid where possible.

Also, the beauty of the pourover method being that with an appropriately shaped cone and decent filters, it suits a wide variety of materials and vessels in which to capture the resulting brew. Furthermore, with the same ‘user’ technique, the results should be fairly consistent regardless of the manufacturer.

This is a great way to brew and then consume your favourite coffee either hot or cold, and is well worth a look, with 27 days remaining in the campaign.

Image courtesy Pour Mason.I would also check out the short videos the guys have put together on the site.

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What’s Brewing #4 – Three Bean Blend

/ Pete Denison / 1 Comment

Three Bean Blend

In my last coffee related post, the aim of choosing the three particular bean varieties was to specifically create a blend that worked equally well in most, if not all forms of brewing that I use, both short and long, as well as espresso based milk drinks.

How did things turn out? Let’s take a look…

The Blend

  1. 60% Bazil Moreinha Foremosa dry processed
  2. 25% Guatemalan Atitlan Small Producers wet processed
  3. 15% Indonesian Aceh Gayo Gr 1 Organic wet processed

Although the destination I am trying to reach in a blend is probably one I will never fully attain, improving with each attempt will be satisfying enough for me. As my drinking methods involve many styles, creating a blend to suit them all is not likely to be an easy one. All things considered, the current blend worked out quite well.

The Whack

What – Three bean blend (60% Brazilian, 25% Guatemalan, 15% Indonesian). All roasted on the lighter side, with the Brazilian light to medium.

How – 160ml single shot latte, Aeropress, Espresso

Assessment – Dry Aroma – Probably best described as caramel and nutty, with hints of brown sugar and a little fruit.

Latte – Mild caramel flavour with traces of fruit; has a lengthy finish as the body of the Brazilian pushes through. The extra body certainly made this work well in a milk based drink, without overpowering the creaminess and fruit tones of the Indonesian and Guatemalan varieties.

Aeropress – When brewed in the Aeropress, notable body was evident, with a crisp fruity sweetness, again with a nice long finish. Some of the herby / floral traces from the Indonesian also shone through.

Espresso – The more concentrated form of an espresso brought out the creamy caramel and brown sugar flavours of the blend. There was still a good amount of acidity, and crisp sweetness remaining, however the floral tones of the Indonesian were lost.

Conclusion; Know This – Overall I was quite happy with this blend, which worked particularly well as the base for a milk drink, yet also short or long on its own. What would I change? Probably a little more body for the milk drink, and a little more of the fruitiness for all forms of brewing. That will be for the next blend!

Overall Rating – 4/5

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What’s Roasting #4 – Brazil, Guatemala, Indonesia

/ Pete Denison / 3 Comments
English: Tz'utujil men hanging around Santiago...

Men of Santiago de Atitlan (Photo credit: Wikipedia)

In keeping with my plans to create some tasty coffee blends, I recently roasted what will hopefully bring me closer to achieving a great all round blend, suitable for the variety of brewing methods I use to consume my roasts.

Three separate batches were roasted recently on a Sunday afternoon in the backyard:

  1. Brazil Moreninha Foremosa Natural
  2. Guatemala Atitlan Small Producers
  3. Indonesian Aceh Gayo Gr1 Organic

Fast facts on these varieties (courtesy Ministry Grounds):

Coffee was bought to Brazil in 1727 from French Guiana, by Captain- Lieutenant Francisco de Melo Palheta. Legend has it, that Francisco de Mello charmed the French governor’s wife and she buried coffee seeds in a bouquet of flowers and that is how the cultivation of coffee began.

Santiago Atitlan is a ‘place of much water’ according to historian Jorge Luis Arreola, with five villages around a lake all producing coffee.

The Aceh Province of the Indonesian archipelago’s northern island of Sumatra, was hindered by conflict with the GAM independence movement until 2005. The effect of the Tsunami in 2004 literally sucked the life out of the rebels with estimates of 25,000 killed. The effect forced through a peace agreement that has achieved some stability. By 2006 the area was safe to visit and the high quality coffee industry was accessible again.

One of the primary aims of combining the three varieties above is to power the blend with the deeper chocolate flavours and stronger body of the Brazilian, whilst allowing the crisper acidity of the Guatemalan and floral flavours of the Indonesian to remain. I’m hoping the Brazilian will provide enough body to make the blend work in a milk based drink, and as suggested by Neil at Ministry Grounds:

This is fine drinking as an SO, but is also a great base for a top-notch blend!

Lets hope so! Tasting review to follow soon.

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Just black thanks – hold the eggs

/ Pete Denison / Leave a comment
Bulletproof Coffee!

Bulletproof Coffee! (Photo credit: estebanuribe)

What am I talking about here? Why coffee of course. You’re telling me you have never heard of whisking your eggs into your morning brew? No – neither have I. Am I likely to try this and write a tasting review? No, sorry, for that one you are on your own.

So why even discuss this here? Probably because a recipe for the above concoction landed in my inbox this morning via Mark’s Daily Apple, a regular newsletter to which I subscribe, written by Mark Sisson, of the The Primal Blueprint fame.

There is a thriving industry associated with the Paleo diet and overall ‘Primal’ lifestyle, of which Sisson is at the forefront. To dip your toe into this realm, a quick read here will just break the surface. To delve even deeper, and go further into the science of the Paleo diet, Robb Wolf’s site is also great resource. Wolf, a former research biochemist, is also an author, with further details on his books available on the site. I have read both books, however will not go into any further detail here, perhaps in another post.

Back to the coffee, or eggs, or …however it should be described. I would encourage you to read the full article, as the following recipes look even stranger than the concept itself:

Egg yolk coffee
* 1 1/2 cup (350 ml) coffee
* 3 pastured egg yolks
* 1 tsp sugar
* 1/4 tsp of salt

or

Whole egg coffee
* 1 cup (240 ml) coffee
* 2 pastured eggs
* 1 tsp sugar
* Pinch of salt

Read more at Mark’s Daily Apple

I will let you make up your own mind on this, however, as Sisson indicated in the original article, the genesis for adding eggs to coffee came about given the widespread success of adding butter to your morning brew. Don’t believe me? Then check out Bulletproof coffee, or do a quick Internet search to see how big this is.

Anyway, as I said above, certainly no tasting review to follow from me. Am I missing out? Perhaps, however this is one I will let slide by as I search for the next great single origin to roast.

 

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