@byteit Thanks! I used to be obsessed over the "muffin-like" bloom and would get worried when I couldn't replicate it in all my brews. But I recently learned that some coffees just don't bloom as much as other, no matter how fresh they are. For example, I've found that beans roasted at higher temperatures tend to bloom more. The beans used in this video were roasted at full city. Nowadays, I use city roasted beans, and the bloom is very small.
Great video ... excellent technique! I typically use 14-16g and 240 - 250 ml to yield about an 8 oz cup. But, that's what I love about the Hario ... manual intervention/variation = total control of end result!
Thanks! I'll give your recipe a try today. How long is your brew time? I've recently adjusted mine to be at about 1:45. the longer brew times I was previously using tended to produce overly bitter cups.
Just begining to get more into the world of V60 and various pourovers now, after some time with a melitta (and lots of time with espresso!), so this was useful, thanks.
Relatively low temperature + multiple pours + high flow rate. I assume that you prefer this to a slower continuous pour with hotter water?
proustie 1 year ago
@byteit Thanks! I used to be obsessed over the "muffin-like" bloom and would get worried when I couldn't replicate it in all my brews. But I recently learned that some coffees just don't bloom as much as other, no matter how fresh they are. For example, I've found that beans roasted at higher temperatures tend to bloom more. The beans used in this video were roasted at full city. Nowadays, I use city roasted beans, and the bloom is very small.
santunoo 1 year ago
your coffee blooms so nicely! what would you recommend for people whose grinds do not bloom as 'muffin-like'?
byteit 1 year ago
Great video ... excellent technique! I typically use 14-16g and 240 - 250 ml to yield about an 8 oz cup. But, that's what I love about the Hario ... manual intervention/variation = total control of end result!
Dave
dcharvella 1 year ago
@dcharvella
Thanks! I'll give your recipe a try today. How long is your brew time? I've recently adjusted mine to be at about 1:45. the longer brew times I was previously using tended to produce overly bitter cups.
santunoo 1 year ago
@santunoo
Usually about 3.5 min. including a 30 sec. "pre-infusion/blooming"
dcharvella 1 year ago
Comment removed
dcharvella 1 year ago
@santunoo
BTW ... my brew temp is in the 200 degree F range.
Good brewing!
Dave
dcharvella 1 year ago
Impressive!!
Just begining to get more into the world of V60 and various pourovers now, after some time with a melitta (and lots of time with espresso!), so this was useful, thanks.
TREVORHYAM 1 year ago
@TREVORHYAM
Thank you for your compliment! Lately, I've been experimenting with lower dosages (12g-14g) and slighter higher temps.
I sure wish I had an Extract Mojo so I could find a consistently good recipe.
santunoo 1 year ago