Hario V60 Pour Over Method - by Matt Perger
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- Опубликовано: 17 окт 2024
- Recipe and Instruction for Hario 1-cup V60 Pour Over.
If you want to make coffee like this at home, visit www.harioworld.com.au
by Matt Perger - 2012 World Brewers Cup Champion
Please note: direction of pouring circles should be reversed for those in the Northern Hemisphere.
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
Of the V60 techniques I've tried, this one has worked the best for me so far. After seeing videos of extremely precise blooms and pours, this method seemed sloppy to me at first. But I'm getting a more consistent brew, fuller body, and less bitterness with this method than any other I've tried so far. The agitation really seems to bring out the flavor. Thanks Matt!
bruh of course this is good he competed in the wbc finals you can definetley trust him
just changed the ratio to 1:15 and water temp 93.3c-90c i got the very low bitterness,good body,flavorful,long finishhhh like the cup that i wanted, thanks matt for saving my beans from wasting:)
Shame that the audio track for this has been muted, it's a great video (and the song choice was good too).
Hi Matt, I would like to thank you so much!! I saw many videos about how to prepare great cup of coffee in V60, your one is definetely the best one!! Now every my cup is perfect! Thank you! Greeting from Czech
This method really pushes the boundary between when sweet flavor is extracted and when bitterness emerges. The smell is crazy sweet. It's awesome.
That's where you want to be! There's a razor's edge before bad flavours emerge that's always tastiest. Glad you like it!
Matt Perger If my cup is consistently turning out too sour, how can I fix it? I'm using 12 g to about 220 g of water. My grind size isn't as consistent as yours because you've got that awesome EK43.
Anbaro99 for more extraction -and less sourness- make sure your water is boiling right before you brew and use a finer grind, which will present more surface area and slow the brew down.
If you're still stuck, use a ~1mm tea strainer to shake out the small grinds and discard everything over 1mm (called boulders).
Matt Perger Thanks! Side question: Do you have any recommendations on home espresso units? Also, I can't wait for the crash course in extraction on your website. Thank you for all of the information!
I highly recommend the Breville machines. They're great for home.
And for that extraction stuff, sign up to my mailing list at BaristaHustle.com. Lots of info for your inbox starting feb 2.
Thank you- this is a great recipe! I've just gotten into filter coffee at home, and although my grind was a bit coarse, by following this recipe, I came up with a brew that had a lovely balance of strength, flavour, sweetness and acidity. Can't wait to perfect it!
Hi Matt, I've just started getting in to drip coffee and I was surprised of some delicious cups I've been able to make thanks to your brew compass. ;-) Of course I'm still experimenting, but there's one thing that I can't quite figure out. After my first pour (during bloom) I am not able to stir my coffee. The water just runs through too fast and after 15 secs I'm already left with the wet grounds without water on top. I first thought my grind was too coarse, but when grinding finer I don't really get an improved result (not with the bloom nor the final coffee). Thanks for your devotion and helpful tips! :)
엄청나신 분이네요, 존경합니다. 저도 먼훗날 나이가 들면 선생님처럼 열정과 집중이 있는 삶을 살고싶네요 39살인데 재미가 없네요 인생도 삶도 ,,,
Feel like this video should be inducted into the coffee HOF. This video along with the Thinking Bout You song (which seems to have been muted) is iconic
thx matt. i have the best v60 with your technique today.. it brings out the floral in my 2weeks old konga. even with the same grind size and volum/temp of water, the taste profile is so different..
i did not achieve the rao spin but still great taste. thx
This technique works quite well to get a fuller, richer extraction with very light roasts. Very interested to read / see updates.
I've found surprisingly that this method can be adapted to a Kalita Wave 155. I used this methodology - finer grind, higher extraction, and especially the bits of agitation in the beginning and end to address the sour cups I was getting with the Nick Cho method, which seems to advocate just the opposite. Cheers!
I've been doing pour over more than 12 years and this is close to how I do it. Most others online is inconsistent and weak coffee. And I don't like it when they miss the sides because they think hitting the filter is going to get them a weak coffee. Not true, it filters more through the bottom middle and missing the side coffee and not stirring is going to make a weak coffee.
Amazing! Im still trying to achieve that spin...need to try harder!
For years...We are still waiting for your updates...Where is new vid?
haha. best hario v60 video Ive seen yet.
no music...stil love this video. I have Black BH Tamper, will BH do a production of white BH Tamper again? anytime soon? just asking..if you know any leaking info lol
Nice video Matt!
nice video, verry simple but informative.
Interesting, never see this before :-)
Any reason why you're pouring counter-clockwise? Usually with the V60 a clockwise pour is recommended due to the design of the dripper. I'm surprised that you touched the paper when pouring, doesn't that bypass the coffee? I'll have to try this technique out, it's very different! Nice video btw.
I'm assuming the comment left about this in the video description is satire...
Bryce Peltz Hey Bryce! No real reason - the direction of the pour or rotation of the brew has no measurable effect on the end result. Whatever's more comfortable!
But how does it taste? 🤔? Better than a clover? Exactly.
So, it's okay to bring the level of water in the V60 that high, relative to that of the bed of coffee grounds? Don't you lose a bit of water down the sides; water that's barely making contact with the grounds? I wouldn't think you'd achieve such a high extraction value. ... just curious.
i agree that pouring around the edges seems counter-productive. what a noob. =P
Hi Matt. Thank you so much for the great video. I have been using your method and my coffee tastes much better. One question: I notice you use a rather high water temperature for brewing. What is the reason and do you ever adjust the brew temp for different types of coffee?
Hey there! I use 100 or as close to for a two reasons.
1) it's super consistent. Trying to get water to 97 or 94 every time is a nuisance. Boiling is a constant, so you know it's the same every time.
2) pour overs lose a LOT of heat. If the water in the kettle that you're pouring out of isn't as hot as possible, the brew will be too cold. Put a thermometer in a pour over as it's going, and you'll see that it's far far below what's coming out of the kettle. Hotter tastes best here.
gave the method a try, pretty amazing
thx for sharing ;)
Is there a point to tap the v60 for a flat bed after 2/3 of the water already passed through?
Hi Matt, really enjoying the method, works out perfectly for me. Odd question though: what stirrer do you use? I've been using the handle of a spoon for my 1 cup but would like to get something a little more purpose made.
Hi Max
I don't have anything purpose made (yet!) but I do like pointy spoons and spoon handles. Whatever gets those grounds wet!
I cut the handle off the silly scoop that comes with the Aeropress, works pretty good.
Max Markowitz anything that is pointy enough to get the lowest grounds stirred but thick enough not to break the paper.
This might a be a stupid question, but how do i make a larger patch? lets say double or quadruple what this made (1 mug). thanks in advance.
Very good!!!
What are your thoughts on using this method with similar pour over devices such as the bonavita ceramic cup, kalita wave or the bee hive drip cone?
aren't you gonna over extract the coffee with agitation (I did it once and the coffee turned out overextracted but my total brew time was 2:45 so I don't know how does it compare)
How do you know how many grams of water you’re pouring? Just by the time you finish pouring?
hey matt,
I own a chemex for my home brewing and I read that Scott Rao doesn't like the chemex. How do you feel about the chemex? and would you recommend me to get a v60 or to stay with the chemex (in other words, is there such a difference that a switch would be neccessary?)
very nice
is it possible to use other drippers besides the hario to get a good flavored coffee?? I'm using something else since I'm cheap like that....
Anything will work. In order of importance, brewer comes near last -> coffee, recipe, grinder, technique, water, brewer :)
too beautiful~~~
World Brewers Cup, (haha, look at the pun!)... Obviously, just like all the other ppl trying to come off as authorities on a subject , dont know what they're talking about. You dont stir the grounds in a pourover. Not even in a french press do you excessively stir the grounds after adding water. Lol. Nice debunking of the WBC, Matt. Thanks!
My inference is that he stirs it because it prevents clumping, and therefore, even extraction over the grounds. He's using a finer grind size to achieve a higher extraction rate and TDS. He knows what he's doing.
over extraction
Hi Izio
I stir because I want an even extraction. If you're not stirring a brew (any method included here sans espresso) you're not going to wet all of the grounds at the same time. This means at the end of the brew, some grounds will have been extracted less (sour, salty, unsweet), some will be ideally extracted (sweet, balanced) and some will be overextracted (bitter, dry).
Stirring gives you another constant variable in the battle against uneven extraction. One that almost every one of the top Baristas in the world use for their brews.
If you like uneven, muddled, non-transparent and less-sweet brews, don't stir. :)
Did you even try? I dont get when people say something like this as a fact.
I just made a v60 with this method for the first time, and it was the best v60 i have ever had. Rich, sweet, although the beans were roasted 2 months ago, and only used a hario mini mill, which is famous for its uneven grinding.
Im looking forward to the science behind the "you dont stir a pourover". :)
Wicked video homes. Really helpful! Is it as simple as doubling the measurements if I wanted twice as much? Or would I have to grind a little coarser? Love from Australia.
Just double the coffee, a less fine grind would extract less flavors.
Hi Stu
You can totally double everything. It will obviously take longer for all that water to move through the twice-as-clogged paper, but it will work. If I'm doing a massive pourover (800-1200ml) I like to pour 2/3 or 3/4 of the water through the coffee and just add the rest to the brew later.
Just curious, how do you figure out the TDS and ext. %'s? :)
he'll have used a refractometer
I know how to do it now :) helps a lot when I brew :) :) :) :)
That rao spin is so sexy!
great tutorial! but i like the 1:10 ratio more. the coffee leaves a long aftertaste on my tongue
What grinder did you use? The grounds bed looks like s sludgy mess when you're finished. Shouldn't that be a bad thing?
He's using a Mahlkonig EK43, aka the best grinder on planet earth.
Well, that's up for debate. One could argue that the Ditting KR804 is a better grinder because of its incredibly even grind profile, more even than the EK43. But since the grind in this video is so muddy looking, I'm wondering if that's a good or a bad thing.
does the rao spin do something or is just for show?
did u refer scott rao? for the rao spin..
How do i do this with the skeleton as a grinder? I keep it at 1.5 revs from 0.
go to somwhere where they have a burr-grinderr set for filter, and bring them home and compare.
the wilfa electric burr grinder is the best priced beginner burr grinder.
In any method ı have always faced that my water drawn so fast so ı cant create that bloom, i dont why its happened.
Grind your bean finer bro
15 click comandante ı guess its fine enough
How about the beans that u are using? Is it fresh enough to create the bloom?(around 7days - 1month from roasted date) Blooming happens because they r releasing carbon dioxide thats trapped during roasting
@@farishafifie21 It was freshed also ı did degassing around 5 days. IMO this V60 is a 1 cup, ı have 2 cup thats why ı dont see a huge bloom
Bro you gotta update the audio on this :p
Anyone have any recommendations for V60-02 brew methods?
Which coffee did you use for this?
how do you know when to tap?
where did the music go?
i dont think it is possible to use this recipe with new filters. it clogs and takes 4-5 minutes. please make another video!
How many seconds was each pour and what are the best beans to use for this brewing method?
Ever wonder why World Champion Baristas never stir the pour over?
This seems like the coffee is drowning in water... I feel it would be difficult to get the right balance here, although I'm not Matt Perger.
i feel like a water bender use this method lol :D
what kind of beans?
for this method you can use whatver you want or can afford.
what kind of filters?
Hario V60
Why so fine grind ?
Finer grind = slower drain rate and more exposed surface area = more extraction. With the pours he's making, if it was too coarse, it would drain way too fast.
seen many many many videos of V60 pour and none of them uses even close to so fine.
Stefan Sigfinnsson he is famous for using a specific grinding method/grinder that lets him get a super fine grind, that is still super consistent. with that grind he can get away with this.
TH3Z3R0H0UR Stefan Sigfinnsson VerySnowy Hey guys. I'm using a really fine grind because I want to get as much extraction as possible, and I also want an even extraction. If you have large grinds, most of the coffee is hidden inside (drastically reduced surface area) and doesn't even touch the water. Most of your extraction (75% according to total contribution to surface area) comes from grinds smaller than 110 microns. So anything larger is just increasing your unevenness.
Matt Perger Thanks for the response! would you recommend grinding fine on the more entry level grinders like the barratza series or save that for the better grinders
No need to taste. I can see that's a superior cup of coffee. No way it could not be.
Eh looks like you're pouring water directly onto the filter too much.
You do know who Matt Perger is, right?
A guy who pours too much water directly onto the filter.
Yeah, check out this world championship barista trophy later.
VerySnowy Are you guys actually paying attention to the video? I really can't see the water touching the paper, even when it's really close to it, it's always only touching the water... Most videos I see on v60 method people are overextracting the middle of the coffe, while the sides are always darker, unextracted beans... idk, maybe i'm just biased because I like the guy.
***** You're what they call a.....let's see here...what was that thing? Ah yes! A baby! You're a stupid baby.
+1 for the Frank Ocean
Cyranthus Rex I'm so mad that the Frank Ocean is gone :( :(
The video's not the same without it
which song did he choose?
i've been thinkin bout you
oh na na naah
97C is too hot, my coffee smelled like a burn cup
I generally go for 90 to 93
Cooler temperatures are especially important when brewing natural (dry) processed coffee
Just use a moccamaster
Какая-то фигня. Размещали в чашке кофе, долили кипятка, стукнули чашкой о стол Вода испарилась. Профит. А где же кофеварка???
в мире больше приспособлений для заваривания кофе чем 2 (или чем вы знаете)...)))))
Fu copyright
no..
yes..