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Hario V60 - How does it stack up against other brewing methods?

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  • Hario V60 - How does it stack up against other brewing methods?

    So I'm looking at downsizing from my espresso machine (Expobar Minore II) to a pour-over setup. I've got a V60, the hario kettle, scales and a mini-mazzer.
    My does the V60 stack up against other soft infusion methods such as aeropress or other pour-over filters?
    Do you think I'll be satisfied with the V60 or should I also look at other options?

  • #2
    try having a look at the CCD (Clever Coffee Dripper)


    • #3
      Hi Westy,

      It really depends on what you prefer. To me, the espresso shot is different from a pour-over coffee. It is like different style of wine.

      Not to mention there are many other factors affecting your brew: lighter roast beans usually are used for pour overs. <--- maybe my preference too. You filtering method (paper vs the metal KONE), the paper gives a cleaner, less oily coffee.

      In fact your existing alternative brew method is one of the best methods to enjoy a well roasted coffee if brew at the correct grind/time/temperature/volume

      but at the end of the day you have to decide if it satisfy your taste



      • #4
        Thanks for the responses. I appreciate the differences between espresso and soft infusion methods. I guess what I'm trying to ask is whether there are better pour-over setups out there?


        • #5
          lemoo, have you had experience with both methods (V60 and CCD)?


          • #6
            i tried both before deciding which to buy and decided to get the CCD

            the best thing about the ccd as opposed to traditional V60 pour overs is that you have a definite control over the period of time which water is in contact with the grounds
            with normal V60's you have to tweak the grind, pouring style etc to get to the brew time you want

            with the ccd, you are in control of the time so you can tweak grind settings etc to achieve your personal preference

            i hope that makes some sort of sense


            • #7
              That makes pretty good sese lemoo. It takes one more variable and in a sense "stabilises" it. Having said that, I've found you can get pretty good flow-rate control using the hario kettle, with its curvy spout.
              Maybe I'll have to look into the CCD a bit more.


              • #8
                I was/am considering getting a CCD and do have a V60.. The number of reports of them breaking has turned me off a bit.. =(

                I guess I'll probably get one eventually but I really like my V60 so far!


                • #9
                  i've read people breaking the little feet of the CCD from dropping it which is well, possible

                  however it isnt the end of the world
                  google this "sugru"

                  i personally have never dropped mine and have not had to macgyver it back to be able to stand lol


                  • #10
                    I think they changed the material in the new design- some crack resistant plastic. It white in color (previously brownish).


                    • #11
                      For my own taste preference the Neru Sock or Cloth Filter gives a nicer result in the cup over paper. I have had a good play with the Kone, Paper and Sock and all have their good and bad points too.


                      • #12
                        The CCD looks interesting.

                        I have an espresso machine, plunger and aeropress.

                        Next I want to try either a CCD, Hario V60 or Chemex......

                        Is there anywhere in Melbourne (South-East) that specialises in equipment for manual techniques?


                        • #13
                          Yay, a manual brew method thread!

                          I brew just about any which way I can. I have two Clever Drippers (one at work one at home), an aeropress, a syphon, some v60's, and a chemex.

                          Something important to consider is pour-over is different to full immersion. I would define "pour over" as a method which requires steady and careful water flow control, where the water pour's over, and through the brew. Flow rate, grind coarseness and water quantity all playing a part in the extraction time

                          Honestly, I wouldn't really call a CCD a pour over. It's a full immersion brewer, much like an aeropress or syphon. The coffee is completely saturated and immersed in the hot water. Actual pour over methods (v60, kalita, bee house, bonavita, melitta, chemex) are really quite different from full immersion brewers. With a full immersion brewer, yes, you can control the brew (steep) time even better than a pour-over method, however it still leaves room for error with regards to over or under extracting. (perhaps due to wrong grind coarseness in relation to steep time)

                          Pour over methods like the Hario v60 require more skill than full immersion brewers. As I mentioned, water flow rate is the big player. If you have a kettle with a nice pouring spout, you are half way there! Not to say you can't do a v60 with a regular kettle or a jug, I've done that before

                          Across the brewers I own, I would say the v60 is the most involving, followed by Chemex then syphon (from an effort and skill perspective). If I want to experience a really clean and gentle cup, I'll go v60 every time. When travelling or if I can't be bothered with a pour over, I use aeropress. When brewing for multiple people (2) I use CCD or v60, sometimes syphon. When brewing for more than 2 people I use chemex (say, up to six people per brew).

                          The quickest method is probably aeropress or CCD. Both also have the easiest cleanup (although v60 is pretty clean too).

                          I travel with my aeropress, I even use it on planes. It's never failed me. I've had my CCD's for a few years now and neither have failed me (original design/model). Although I've heard they can indeed break from travel (luggage, etc).

                          The CCD is probably the most easily repeatable method. If I was comparing coffees or playing with a new grinder, I'd probably use the CCD for repeat-ability.

                          No pouring kettle is alike. Yeah the Hario Buono kettle is popular, and I have one, but I've used kettles with FAR better control (flow rate). The Kalita wave kettle is stunning and pours like a boss. The new Bonavita variable temp kettle also has a nice flow rate. I do know you can get flow restricters for some kettles.

                          A good scale is important, something with a fast read out is great, a built in timer is a bonus. If you are feeling rich, the Bonavita scale is amazing. Don't waste money on the hario drip scale, it's junk (extremely slow read out).

                          There are loads of brew methods web sites around, including videos on youtube and vimeo!

                          Here's one I did last week where I talk a bit about the Bonavita scale, I'm brewing a v60 in it..

                          * forgot to mention, check the CS site sponsors for brewing equipment, including kettles, scales, etc... there are many options!



                          • #14
                            Thanks for that James. Great video too.


                            • #15
                              Thanks James. That's a great overview. I'm looking forward to trying new techniques!!