I keep looking at your light roast coffee beans with envy. My local roaster won't do anything light. I think he said something along the lines of "it's kind of tricky". Everything i get from them these days is dark roast, even when it says medium or light-medium. I used to get some great coffees that were more on the light side, but i just got some Ethiopian Guji and Kenya Mitondo that are dark and oily, but with a lot of lighter beans mixed in. Not impressed tbh... and i was so excited about that Kenya coffee, but it's just meh. A bitter dark coffee with brief hints of its true potential. This guy has a massive place with a ton of equipment. Come to think of it, i remember he did just get a new high-tech roasting machine, so i wonder if he is still tuning it? Still, is there a particular place you would recommend for getting high quality beans on the lighter side? I am in Canada but don't mind paying.. just at least to try.
Very intersting analysis of the pours and useful tips. I'm pretty sure that your method is inspired to 4:6 of tetsu kasuya (my all time favorite recipe :D)... but i want try this method for sure. Thanks for sharing your knowledge. :)
What happens when you're pouring through a non visible carafe/vessel i.e. a solid coloured tumbler - will that be down to observing the dripper and how much water content then?
I just got the metal v60 which Is nicely made and gets warm fast and keeps warm nicely. I did find the black rubbery base to have a very rubbery odor that I felt in the coffee. Anybody else have that? Today I made a wooden base and I'll try that tomorrow.
When you're trying to win a competition about taste, you test your options by tasting them. So, as he says in the video he has found in his experience that the metal V60 produces the best tasting coffee.
@@Joseph-CNo. What he meant is that the metal dripper produces A brighter tasting cup. Not a better one. The best coffee is the one you like most and it's entirely subjective. For me, the best material is ceramic. Matter of preference.
@@humberto_eco don't think so... Metal is the most durable out of the entire lineup. What he's promoting is how the metal dripper, given its heat transfer and thermal mass, brings out more brightness of the coffee. On the other hand, metal is unbreakable, looks nice and can last forever
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](/img/tr.png)
![[HARIO] Switch Immersion Brew Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/g9diFrEkn3M/mqdefault.jpg)
![Chino Pacas - Modo Capone (with Drake & JOP) [Video Visualizador Oficial]](http://i.ytimg.com/vi/Zoc75M8Swhc/mqdefault.jpg)
Nice to hear how you use your pours as sole agitation vs the swirl.
I keep looking at your light roast coffee beans with envy. My local roaster won't do anything light. I think he said something along the lines of "it's kind of tricky". Everything i get from them these days is dark roast, even when it says medium or light-medium. I used to get some great coffees that were more on the light side, but i just got some Ethiopian Guji and Kenya Mitondo that are dark and oily, but with a lot of lighter beans mixed in.
Not impressed tbh... and i was so excited about that Kenya coffee, but it's just meh. A bitter dark coffee with brief hints of its true potential.
This guy has a massive place with a ton of equipment. Come to think of it, i remember he did just get a new high-tech roasting machine, so i wonder if he is still tuning it?
Still, is there a particular place you would recommend for getting high quality beans on the lighter side? I am in Canada but don't mind paying.. just at least to try.
Hatch Roasters
Very intersting analysis of the pours and useful tips. I'm pretty sure that your method is inspired to 4:6 of tetsu kasuya (my all time favorite recipe :D)... but i want try this method for sure. Thanks for sharing your knowledge. :)
kinda like a hybrid of patrick rolfs april recipe and the kasuya model
What happens when you're pouring through a non visible carafe/vessel i.e. a solid coloured tumbler - will that be down to observing the dripper and how much water content then?
I just got the metal v60 which
Is nicely made and gets warm fast and keeps warm nicely. I did find the black rubbery base to have a very rubbery odor that I felt in the coffee. Anybody else have that? Today I made a wooden base and I'll try that tomorrow.
Why do you recommend the metal v60 as opposed to the plastic?
When you're trying to win a competition about taste, you test your options by tasting them. So, as he says in the video he has found in his experience that the metal V60 produces the best tasting coffee.
@@Joseph-CNo. What he meant is that the metal dripper produces
A brighter tasting cup. Not a better one. The best coffee is the one you like most and it's entirely subjective. For me, the best material is ceramic. Matter of preference.
To make publicity of the new metal dripper.
@@humberto_eco don't think so... Metal is the most durable out of the entire lineup. What he's promoting is how the metal dripper, given its heat transfer and thermal mass, brings out more brightness of the coffee. On the other hand, metal is unbreakable, looks nice and can last forever
The recipe is exactly the Tetsu kasuya's recipe, funny to never mentioned it
Tetsu has 45 seconds fixed every pour or i'm wrong? I dont use for a while
Yeah. 'specially he talked about the first pour to adjust sweetness and acidity.
"I want to go into a little bit more detail about how I chose this recipe"
You see there was this guy in 2016 named Tetsu Kasuya...
So he did the 4/6 method and renamed it PogChamp