Hi all,


First post, wahoo! Anyway, I've been falling down the rabbit hole of manual brewing methods (and absolutely loving it), home roasting and I had a question for all the experienced by-hand brewers regarding different philosophies in filter brewing.

Context: One of my Japanese mates introduced me to a very different style of brewing - https://www.youtube.com/watch?v=YLLVQ0eDj7Q&t for reference. Most videos I've seen use a wedge filter (Kalitta), which It aims to utilise the CO2 within the beans for agitiation within the bed and convection of the water throughout the bean mass. The focus of this method is an understanding of how the beans react to the water, and thus controlling both flow rate as well where/how the water is poured in the brewer. By comparison, with methods like V60, timing and volume of water pours is typically more important than how it's poured. Obviously temperature and grind are important for both methods. For reference, I do love my V60 and I love the 4:6 method.

Questions: Are there any CS members who have experience with this less common method of brewing? If so, what are your experiences with it? How do you feel it compares to something like a V60 brew?

I've spent a bit of time playing around with it, and it's not too bad - my brews are decent enough to imagine that someone doing it well could produce a very nice cup, however I'm still conceptually struggling with unequally exposing the beans to water.

Anyway, look forward to your thoughts!