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Thread: Scott Rao V60 brew method a winner

  1. #1
    Senior Member greenman's Avatar
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    Scott Rao V60 brew method a winner

    After watching this video by Scott Rao on V60 brewing I have used this method over the past week with great success producing consistent clean, balanced and tasty brews:--


    https://www.youtube.com/watch?v=c0Qe_ASxfNM

  2. #2
    Senior Member simonsk8r's Avatar
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    Ah that was awesome, thanks heaps for sharing! That threw me when he said about the plastic being better, but then I thought about it, and of COURSE, it makes sense, if the ceramic and metal ones get hot they're sucking heat out of the brew where it's needed.. strange but obvious revelation haha.

    I have the plastic one, and for some reason I've never quite gotten the hang of V60 and struggled a bit, so definitely gonna give this a go.

    If also wondered about the stirring at the start, have seen many for and against arguments. Stirring could help make sure it's more evenly extracted and no dry underextracted spots, but also am wondering if it disturbs the levelled bed that you start with, but I'm sure the grounds settle again. And he explains it later and fixes that anyways which is cool, just to not do it as aggressively, and do that spin later.

    I noticed no temperature was given for the water.. what temp did you use greenman?

    And interesting he does it in the one pour rather than smaller portions, have read that it's best not to have the water too high above the grounds as it will flow down the sides (apparently though, I no longer am taking what is 'read' as gospel hehe)

    Aaaand now inspired me to do a filter roast tonight haha ;D
    greenman and matth3wh like this.

  3. #3
    Senior Member greenman's Avatar
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    Simon
    I usually brew around the high eighties-low nineties range.
    when I watched the video it all made sense, in the past when I have removed the filters they have grinds up the sides and this would lead to uneven extraction. The swirling action created a nice flat bed, just have to adjust grind until you get the right flow rate!!

  4. #4
    Senior Member simonsk8r's Avatar
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    Awesome, thanks mate, yep keen to give it a go, will report back hehe

  5. #5
    Senior Member simonsk8r's Avatar
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    Behmor Brazen - $249 - Free Freight
    Gave this method a crack just now with Yirg I roasted the other day, very simple! I altered the parameters a little (360g water is too much to drink haha), but still kept the same ratio of coffee to water.

    15.3g coffee, 250g water, brewed at about 96 degrees (was aiming for 97-98 degrees like Scott said in one of his comments but missed the boat). Brew finished at 2:20.

    A little fast as I was aiming for at least 3 minutes total time (he didn't really give a set recommendation, between 2 and 4 minutes he said).

    Initially a bit flat in flavour at higher temps.. but as it cooled right down... WOWZA!! Peachy, smooth, creamy, caramelly.

    I might still let the roast rest a bit longer (was about 1 and a half days post roast), and still grind finer to slow the flow rate, but super impressed!!

    The ground were mostly flat at the end but still looked a little wavy (maybe I stirred too vigorously even though I purposely was less aggressive than usual), any tips on how you stir the grounds after the prewet greenman? I'm just wanting to not disturb the level bed that early on, and don't want it to only level out at 1m:45s when you spin it..
    Dimal likes this.

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