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

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  • snedden9485
    replied
    Yeah it will be a good portable coffee source. Do you take a hand grinder or pre grind? Worst thing now is I have to mess with my ECM grinder which is dialled for espresso. Total first world problems...

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  • snedden9485
    replied
    Originally posted by K_Bean_Coffee
    Hario V60 decanter:
    ended up getting a decanter from the local shop. Cheers *****!

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  • snedden9485
    replied
    Looking at a kit on flea bay for $40 with 2cup dripper, filters and glass pot for $40 posted. Seems good value.

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  • snedden9485
    replied
    Im grabbing a v60 soon, you think plastic, glass or ceramic *****?

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  • kbc
    replied
    The Hario V60 is my preferred method for a long black. Amazing coffee. The V60 allows so much control compared to something like an aeropress.

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  • Dimal
    replied
    I use the V60 Pourover Dripper for quick Iced Coffee Prep when I don't want to start up the espresso machine.

    Use 40g of espresso ground coffee per cup, topped up with either milk or water (depending on preferences) then whack into the freezer for 30-45 minutes. Makes a wonderful Iced Coffee; far better than anything I've ever had from any commercial establishment.

    My preference though, is to make Iced Coffee using the espresso machine - A much richer brew, plus uses less coffee into the bargain...

    Mal.

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  • ax72
    replied
    I realize that you've asked this question a very long time ago, but perhaps my reply can still be helpful to you. I have been very pleased with the Bodum Pebo stove-top siphon pot, with a slight modification that was inspired by studying Hario siphon pots like the one that you mentioned. As purchased, the Bodum Pebo (also known as Santos) features a removable and reusable solid plastic filter/strainer fitted with a spring-loaded hook for firmly attaching the filter/strainer to the upper vessel. It generally functions well and produces a good brew, and is very low maintenance. However, I also found that this filter can on rare occasions block (seemingly ~1 in 30 uses) and in any case leaves a very small sediment of fine powder at the bottom of the lower chamber. Upon substituting that filter/strainer with a cloth-covered stainless-steel Hario filter, blockages have yet to happen despite over 50 operations and there is never any visible sediment or cloudiness in the finished product. What's more, the resulting coffee tastes VERY smooth and with negligible bitterness, even when using beans that I know to be suspect. Accordingly, and without actually having tried a Hario siphon in its entirely, I would not hesitate to try a Hario and, in fact, when I clear a few other issues from my deck I plan to reward myself by buying a Hario, complete with one of its standalone burners.
    Last edited by ax72; 12 January 2014, 09:48 PM. Reason: Spelling mistake

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  • timbones
    replied
    Iced v60 and cold drip are pretty different drinks, and taste quite different I think. I like the rich flavours and big body of cold drip that I never find in ice v60s.

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  • benris
    replied
    Has anyone tried the V60 Iced Coffee Maker.

    Would it make a good alternative to a cold drip tower?
    Love cold drip and the like in the warmer months and for the price this could be fun to play with

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  • Madhatter_jc
    replied
    I've used a V60, syphon, presso, percolator and the Europiccola. And the V60 stacks up well imo. Some days I want a gentle/subtle coffee to relax into: enter the syphon or pour over. But if you've never had a good drip/pour over then try and find a reputable place to sample a bevy or two.

    If you're thinking of getting one, get one! Preferably the ceramic or glass variety, you won't regret it. With good beans and a bit of technique its easy to get a nice brew, and when you finally nail it the rewards are well worth it!

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  • bhamilton
    replied
    Bonavita scales are great, as are the V60s.

    Recommend getting the ceramic V60 over the plastic one though! There's a significant disparity between the two in terms of thermal stability, which ultimately will manifest itself in the cup.

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  • kbc
    replied
    I have taken the plunge with a new product - The V60 02 Decanter. I look forward to my first pour over when it arrives

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

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  • muppet_man67
    replied
    Thanks for that James. Great video too.

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  • JamesM
    replied
    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!



    cheers

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