Coffee brewing: V60

I have started writing about V60 around two years ago, but never managed to say what I wanted. I think because even then I knew that there was so much to it. But stating now that I know everything would be a lie.

Nevertheless I can share my experience and reasons why V60 became my every day coffee brewing tool.

And as always, I will share my coffee of choice and recipe at the end.

All about V60.

You might have read my previous write up about Chemex and it essentially is the same process – percolation. But with a few differences.

Percolation itself is a process of fluids moving and filtering via porous materials (water through coffee grounds).

Slight difference from chemex is thinner filters being used with V60 leading to a faster extraction time and more solids and oils being filtered through.

This eventually leads to a different body, flavour and even complexity of the coffee. But yet again this will also depend on a grinder you use, how fine or coarse the grind is, weight, brewing time etc.

I would love to try and explain the perfect recipe, but I simply don’t know one or maybe one doesn’t exist. And when you finish one coffee bag, you start the same experiment with the next one.

My personal recommendation is: adjust grind setting rather than the weight and practice. This way you will achieve the result quicker.

V60 types.

V60 dripper comes in many different shapes and sizes, such as Hario V60, Kinto dripper or even some as advanced as Moccamaster. My favourite best being a Hario V60 decanter costing approximately £25. But most price coming from other equipment such as coffee and a grinder that is worth investing into.

Finding the right thing.

I have found that V60 produces more delicate, lighter coffees with pronounced flavours and after taste and it is easier to adjust than with the likes of chemex. This is the reason I tend to choose Ethiopian, Rwandan and most south African coffees. Due to their fruity, acidic, light body and earthy nature.

A big thumbs up to Gaard and Foundation Coffee for supporting speciality and sustainability in the industry. I have chosen to try Tanzanian coffee, due to how complex and lively berry and fruit flavours come from this region. Often traceability of Tanzanian coffee is good leading as far as washing stations, cooperatives and even single farms. This leads to a promising quality.

I tend to do some research before I buy coffee. Ethics, environmental impact, sustainability to farmers and roasters and honest pay is what I look at before I even start looking at flavours or any profiles. I will let you decide for yourself, but ensuring fair and honest coffee journey is important to me. Otherwise it’s not speciality coffee. Foundation Coffee seems to be working that way and it got my attention.

Recipe.

Igale Ipyana Tanzanian coffee by Foundation coffee roasters brewed with V60 decanter.

  • Coffee: 23g
  • Grind: 7/10 (1=very fine; 10=very coarse)
  • Water: 320g at 90°C
  • Brewer: Hario V60 decanter
  • Filter: paper (rinsed)
  • Total Brew time: 2:15min
  1. Rinse the filter paper before brewing
  2. Add the coffee into the dripper
  3. Make a well in the coffee
  4. Start the timer and pour approximately 50g of water and swill around the ground for around 20s
  5. Pour the water to the top with circular motion avoiding the walls
  6. Continue topping up until 320g is reached.
  7. The process should last around 2:15min

Enjoy the brew and until next time.

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