Originally posted by pyrmontboy200
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V60 - What type to buy and should I go for mesh or paper?
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My suggestion is to go with whichever is cheaper and invest in better grinder/kettle. I have a plastic 2 cup with me at the moment with a Hario Buono. Doing V60 could be fun or frustrating depending on how you see it. I enjoy it because I am able to play around with different grind size, time and ratio. Usually take me 2-3 adjustments until I find the perfect profile for myself. But expect to have more adjustments in your early days of V60.
Have to agree on that. Been to multiple coffee shops in Melbourne but I've noticed most do it with machines these days. However, I still find it strange that they're still not consistent. Been to Seven Seeds Carlton twice - first time was really good but second time was under extracted, they use Moccamaster. Went to Cartel Coffee that just opened in Melbourne CBD, they used a BKON with geisha coffee - had really high expectation but was somewhat disappointed because the flavour was flat (employee tasted my cup and agreed with me).
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I can't see the functional difference. It's not just a stream of water in the middle, it spreads it out with multiple streams. And it was the exact same V60 over server setup your use for a manual pour. Tasted the same as the best manual V60s I've had (haven't had that many though). If the extraction is the same what's the difference?Originally posted by pyrmontboy200 View PostIt's funny, I was going to qualify pourover by saying manual pourover, but it looked redundant.
Anyway, what you mention is not what I regard as pourover, that is basically auto drip. If it is setup and dialled in, so the poor old, run off his feet barista doesn't have to concentrate, then maybe. Still, never have had a good batch brew in Sydney either, your mileage may vary
Haven't been game to try a batch brew yet, I'm always worried that they'll want to serve it even if it's a bit off because they made so much, and when I find somewhere I'd trust to do it right they have other things that interest me more.
Also I'm near Liverpool so not as lot of options nearby.
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Yeah I've only had great experiences with most cafes who had pour over option. It does work if you set a plan of how to incorporate it into your workflow. It does obviously slow things down a little and it is hard to do them in a rush period (I worked at a cafe that served Chemex and Aeropress), but it's doable and achievable to serve a quality beverage.Originally posted by pyrmontboy200 View PostPourover just does not work in a cafe setting. It's funny because in most cafes it is the premium option, presumably because they typically use a SO. However if you watch, it is typically rush poured, with very little attention. So $4.50 for a sour cup of watery coffee. Just this trend alone has probably turned so many people off filter coffee... it was a sad day when the hipsters took over coffee..
And I reckon the (re)introduction of filter options has only expanded the exposure to not only different ways of drinking coffee, but of high quality coffees that only really shine in filter. But that's just me!
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It's funny, I was going to qualify pourover by saying manual pourover, but it looked redundant.
Anyway, what you mention is not what I regard as pourover, that is basically auto drip. If it is setup and dialled in, so the poor old, run off his feet barista doesn't have to concentrate, then maybe. Still, never have had a good batch brew in Sydney either, your mileage may vary
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If they're set up for it, it's less hands-on than making a latte. My wife and I were at ONA on Canberra a couple of weeks ago and got 2x pour-overs. They weren't cheap as they were high end beans, but they single dosed them through an EK43 then sat the V60 set up under an automatic pour machine and pushed a button. Obviously there's work in setting up the grind and water settings but once you have a recipe you're looking at 15s input from a barista. And yes, they were delicious.Originally posted by pyrmontboy200 View PostPourover just does not work in a cafe setting. It's funny because in most cafes it is the premium option, presumably because they use a SO. However if you watch, it is typically rush poured, with very little attention. So $4.50 for a sour cup of watery coffee. Just this trend alone has probably turned so many people off filter coffee... it was a sad day when the hipsters took over coffee..
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Pourover just does not work in a cafe setting. It's funny because in most cafes it is the premium option, presumably because they typically use a SO. However if you watch, it is typically rush poured, with very little attention. So $4.50 for a sour cup of watery coffee. Just this trend alone has probably turned so many people off filter coffee... it was a sad day when the hipsters took over coffee..
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If I were buying a v60, I'd probably go with plastic. However, I find v60 a very difficult brew method and that it is usually under-extracted at even the very best cafes. I have tended to get better cups in cafes from the kalita wave, which is not to say that it's a better gadget, just that that has been my experience.
Filter brewers are quite difficult to use because the grind size determines the steep time as well as the extraction, so you can't really increase steep time to increase extraction. Immersion brewers are easier in this sense and I used the clever dripper at the world brewers' cup on short notice and with good results; James Hoffmann placed one place higher than me with a steep and cloth filter brew method. These are probably easier to start with at home.
After all of these years of non-espresso brewing, I still don't have a good go-to method. My current method is to do an immersion brew with about 50-75% of the brew water for quite some time, then to transfer this to a filter, let it drain and use the remainder of the brew water to finish the brew as a filter brewing method. The immersion portion of the brew allows me to control the extraction better by increasing steep time above what the grind size would allow in a filter brew. The filter portion of the brew gives the extraction efficiency of a filter brew, so you get a marginally greater yield, since the liquid left in the ground coffee mass is not brew strength, but rather is basically clean brew water that has extracted nothing.
You can sort of play around with mesh and paper as you like, but generally paper has a cleaner flavour (if well rinsed and not papery) and gives greater flow rate restriction to slow the brew down. I have a metal able filter and I put that inside the paper filter in the above brew method, since I don't need the flow rate to regulate brew time and this way it helps to stop the paper filter from clogging, leading to a faster flow rate.
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Ive owned ceramic, glass and plastic versions of the v60, love the look of the glass one above a nice server and travel with the plastic is really handy
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James Hoffman also had a great video online recently comparing different Hario papers - worth a look too.Originally posted by theosouris View PostI have the 02 model both ceramic and plastic - ceramic at home and plastic at work. I can't really tell the difference to be hones (incl heat retention.
I would suggest get plastic to try it and move up to ceramic if you enjoy it.
Hario is great fun for getting extras relatively accessible (I have gone crazy with the scales, kettle, carafe etc).
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I have the 02 model both ceramic and plastic - ceramic at home and plastic at work. I can't really tell the difference to be hones (incl heat retention.
I would suggest get plastic to try it and move up to ceramic if you enjoy it.
Hario is great fun for getting extras relatively accessible (I have gone crazy with the scales, kettle, carafe etc).
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It is hario.Originally posted by lynchpin View PostAwesome, I'll check this out for sure. When you say you have a plastic v60, is that the Hario, or are they all much the same? Do different kettles/pots make much difference? Appreciate the advice!
The pot is glass but the pour over thingy is made of plastic as it doesn't absorb the heat, or something like that.
It's explained in the youtube video by Scott Rao on his V60 recipe
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Awesome, I'll check this out for sure. When you say you have a plastic v60, is that the Hario, or are they all much the same? Do different kettles/pots make much difference? Appreciate the advice!Originally posted by Gil80 View PostHi.
I got the v60 plastic and it’s great.
I use Scott Rao’s recepie and I really enjoy it.
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Hi.Originally posted by lynchpin View PostHi Gil80, how did you get on and what did you end up getting? I use a French press at work and love the result, and have been thinking about trying the V60 method. Any advice would be great.
I got the v60 plastic and it’s great.
I use Scott Rao’s recepie and I really enjoy it.
it's a bit of work but still worth it if you like clear and crisp coffee.
I also use fresh press but my grinder is poor in consistency for French press.
I have to use a filter grind setting and shorten the brew time to 6 minutes to get good results.
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French press is great, but V60 I tend to use more, produces a much cleaner, delicate cup. Great for complex coffees with a ton of things going on! I have the plastic V60 and use paper filters. It's great exploring all the different brewing methods, and heaps of fun. You learn so much using them all too!Originally posted by lynchpin View PostHi Gil80, how did you get on and what did you end up getting? I use a French press at work and love the result, and have been thinking about trying the V60 method. Any advice would be great.
Ps. Welcome to the forums lynchpin, great to see you getting amongst it
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Hi Gil80, how did you get on and what did you end up getting? I use a French press at work and love the result, and have been thinking about trying the V60 method. Any advice would be great.
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