Hario V60

Crop to Cup – Part 5 | Tasting

/ Pete Denison / Leave a comment

Photo 22-10-2013 4 25 25 am

Here we go, the finale in the Crop to Cup series, where we sample the end result of the past 6 weeks caring for and nurturing (let’s be honest – processing) our microlot of coffee beans. As you can see by the image above, it was going to go one of two ways. Over this time we have worked through pulping and fermentation (Crop to Cup – Part 1); drying (Crop to Cup – Part 2, and Crop to Cup – Part 3); and hulling (Crop to Cup – Part 4) prior to roasting.

After such a long process, my concern was that I would be somewhat biased about the result. Also, given I had such a small amount, how was I going to brew? After setting aside half of the massive 27 gram (roasted) crop to return to the generous barista who gave me the coffee cherries in the first place, only enough remained for a single brew, whichever method I chose.

After much deliberation, I went with my Hario V60. My rationale being I wanted a method that would allow me to assess the coffee on its own merits rather than being combined with milk, and in the knowledge that the returned beans to my barista friend would be tasted as an espresso. The V60 seemed like a good fit as I would be able to enjoy six or so weeks worth of care and attention for a little longer, rather than having an espresso that was both created and consumed in a flash. Though in saying that, I would also be in for a longer period of disappointment and torture if the resulting brew was horrible.

Photo 22-10-2013 4 30 44 am

So, how did it turn out?

The Whack

What
Jen’s Australian Microlot
Harvest Year: 2013
Wet processed; sun dried
Sorry, no further information regarding the exact origin of these beans!

How
Hario V60 Pourover

Assessment
The section I have been waiting to get to for some time now!

In summary, the resulting brew was fairly ordinary, however drinkable none the less. Overall, it lacked any real body and had minimal sweetness, even as the brew cooled. Underneath there were some very mild floral and herby notes doing their best to be tasted. Accompanying these were some earthy flavours which thankfully did not overpower the brew, though lingered in an aftertaste that was a little, shall we say … strange.

Generally speaking, none of the flavours really overpowered the brew, making it a little “flat” overall. Given the light to medium roast of the beans, perhaps in retrospect I should have roasted them a little darker.

Feedback from my barista friend on the espresso experience was not positive at all. The concentrated form of an espresso shot seemed to magnify everything that was wrong with the beans, particularly the lack of any discernible body. I am told it was quite a flavourless experience.

Conclusion; Know This
In conclusion, although a little labour intensive, processing from the original cherries into something I could roast and then brew was a very satisfying experience. Yes, the taste test above did not reveal anything outstanding, however the brew was certainly drinkable and knowing that both the roast and brewing variables could be tweaked and improved if more of the “raw materials” were available was a promising sign for any future attempts.

I must also note here that I am comparing this with some fairly high quality beans I routinely purchase from Ministry Grounds Coffee, my usual supplier.

Rating : 2/5

If you have followed this 5 part series, thanks for sticking with it over the past couple of months. I hope it has given some insight into small batch coffee processing had you not already experienced it yourself. For me it will be back to the usual roasts and posts. I’m not sure if the labour intensive nature of processing from scratch suits my lifestyle. Then again, my mother did say there is a nice young coffee tree in a pot she is saving until my next visit. Perhaps I am about to become a grower as well…

What’s Brewing #5 – Indonesian Aceh Gayo

/ Pete Denison / 1 Comment
Young boy in Guel dance, Gayo country, Aceh pr...

(Photo credit: Wikipedia)

It’s nice to review a coffee produced “locally” here in the Asia-Pacific region. This Indonesian Aceh Gayo Gr1 Organic was originally roasted to go in my Three Bean blend (see What’s Brewing #4), however I was obviously keen to assess it as an origin in its own right. Living here in Australia, there are a number of smaller coffee producing countries in the region, however most of my experience has been with those originating in New Guinea. Lets see how this one stacks up.

(Right: Young boy in Guel dance, Gayo country, Aceh province, Sumatra, Indonesia)

The Whack

What: Indonesian Aceh Gayo Gr1 Organic

* Origin: Gayo Megah Berseri estate in the Central Aceh region of Sumatra
* Altitude: 1400–1600 metres
* Processing: Semi washed, sun dried
* Harvest: March 2013

How: Latte, Aeropress, V60

Assessment:
Dry Aroma – Probably best described as spicy/herby with floral notes, mingled with brown sugar

Latte – Does surprisingly well through milk. I would not say there is a lot of body, though definitely enough to give it some punch, carry through the chocolatey undertones and floral notes. Performed better than expected here.

Aeropress – Very well suited to this form of brewing, possibly even shading the V60 in allowing the herb and floral flavours to come to the fore. Made me think a little of dandelion. The only negative here is it probably lacks a little sweetness.

V60 – Smooth, very smooth. Shows more sweetness than the Aeropress however a little less of the herbal and floral notes. The medium body and a crisp finish make this a very enjoyable brew overall.

Conclusion; Know this:
Though assessed across the three methods above, you may note no Espresso. No conspiracy here, I have simply been playing with the V60 a little more (or a lot judging by the dwindling filters), having only purchased this a couple of weeks ago. I had high hopes for this variety given it is a “local”, and certainly was not disappointed. This is one of the best all rounders across the different brewing methods I have had in recent times, and would highly recommend this either on its own or in a [blend](What’s Brewing #4).

Overall rating: 4.5/5

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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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