11-03-2013, 10:45 AM
#1
  • ojinsa
  • Senior Member
  • San Antonio
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I have been messing with a Hario v60 02 in ceramic, and as part of the experimenting I have been fussing with grind size and amount, time for initial bloom and water volume (temp has been a pretty constant 195-200).

I like a robust coffee and only add water when drinking Americanos, so right now, this is what works best for me:

28g medium grind (about like drip, or just a skosh finer)
415g water
Bloom time apprx 40 secs with 75ish grams of water.

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 11-03-2013, 10:51 AM
#2
  • Harvey
  • Senior Member
  • North Hills CA
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I use a new model Melita plastic cone # 2 size...1 Coffee measure of whatever and pour it over...stir and wait till the cup fills and then realize why they invented 4 cup electric coffee makers...so much easier...other wise we should have been chemists working in a laboratory....basically we have now found a way to make coffee making longer than drinking it...progress?????

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 11-03-2013, 11:27 AM
#3
  • ojinsa
  • Senior Member
  • San Antonio
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(11-03-2013, 10:51 AM)Harvey Wrote: I use a new model Melita plastic cone # 2 size...1 Coffee measure of whatever and pour it over...stir and wait till the cup fills and then realize why they invented 4 cup electric coffee makers...so much easier...other wise we should have been chemists working in a laboratory....basically we have now found a way to make coffee making longer than drinking it...progress?????

Ha, progress is measured with different yardsticks...but I get your point. Candidly I feel a bit sheepish creating a drink atop a scale where I previously just eyeballed amounts, heated and voila, mediocre coffee. Now my mediocre coffee has a scientific explanation.

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 11-03-2013, 12:19 PM
#4
  • freddy
  • Senior Member
  • San Diego, California, U.S.A.
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(11-03-2013, 11:27 AM)ojinsa Wrote:
(11-03-2013, 10:51 AM)Harvey Wrote: I use a new model Melita plastic cone # 2 size...1 Coffee measure of whatever and pour it over...stir and wait till the cup fills and then realize why they invented 4 cup electric coffee makers...so much easier...other wise we should have been chemists working in a laboratory....basically we have now found a way to make coffee making longer than drinking it...progress?????

Ha, progress is measured with different yardsticks...but I get your point. Candidly I feel a bit sheepish creating a drink atop a scale where I previously just eyeballed amounts, heated an voila, mediocre coffee. Now my mediocre coffee has a scientific explanation.

But isn't that why we wet shave? Sure, a 5-blade wonder and canned goo would get us out the door but it misses the point. As in the way one demonstrates how he makes his coffee, it shows that we are inquisitive, intelligent, have incredibly good taste, and are all-around perfect human beings. What more could you ask for? Oh yeah, it's fun. Winky

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 11-03-2013, 12:55 PM
#5
  • Harvey
  • Senior Member
  • North Hills CA
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OK OK I spent 4 hours investigating Coffee grinders and blade composition with motor speed and material deposits along with coffee scoops and proper storage methods.....now I,m as crazy as you guys...thanks a lot!!!!!TongueTongueTongueTongue

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 11-03-2013, 01:08 PM
#6
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Pre-wet my hario filter, put three scoops of beans into the hopper, grind at setting 12 (virtuoso), pour over 4 ounces of water, bloom, pour over the rest of the water.

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 11-03-2013, 07:59 PM
#7
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Wow, this thread gets more intriguing each day! I am almost tempted to start drinking some good organic coffee! You lads make the whole process sound incredibly wonderful! Blush

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 11-04-2013, 09:48 AM
#8
  • Harvey
  • Senior Member
  • North Hills CA
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and "addictive"....!!!!!BiggrinTongueSmileCoolDodgyHeart

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 11-04-2013, 11:20 AM
#9
  • ojinsa
  • Senior Member
  • San Antonio
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(11-03-2013, 07:59 PM)celestino Wrote: Wow, this thread gets more intriguing each day! I am almost tempted to start drinking some good organic coffee! You lads make the whole process sound incredibly wonderful! Blush

You really ought to Celestino. Life's too short to not enjoy some of the best parts about it, like good coffee!

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 11-04-2013, 01:16 PM
#10
  • Harvey
  • Senior Member
  • North Hills CA
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Also good women,booze,cars and shoes!!!!!(add own "things")

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 11-21-2013, 02:19 PM
#11
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I just found this part of the forum and WOW!!!! I might like coffee more than shaving haha …. might.

I love how I have created a process for both … and how both foster mindfulness and full immersion

Anyway, my current method is pour over w a Chemex.

My steps:

- Weigh whole beans (usually 30g)
- Grind on pour over setting on Bodum burr grinder
- Boil water in Hario kettle with thin spout
- Put the Chemex on scale, add ground beans, zero out
- Add water slowly in small circles (usually 50g) to bloom (until water starts dripping .. roughly 30 sec)
- Continue to add water (first in small circles and then in small amounts to the center) riding the wave
- Stopping when scale hits desired number. Usually 14x the weight of the beans depending on the desired strength

30g of beans / 420g water = 14

I agree 100% with the similar comments above. Since I started weighing both the beans and water I can adjust the strength using math.

I use the same method when using all Hario gear.

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 01-08-2014, 07:20 PM
#12
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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This is TBA...I have a clever brewer on the way from Sweet Maria's. Biggrin

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 01-08-2014, 08:22 PM
#13
  • ojinsa
  • Senior Member
  • San Antonio
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Nice! Do you also use a chemex? I've had coffee brewed in a chemex a few times this week and I think it brings out some notes in coffees that aren't brought out in a pour over with my Hario. That may be my next pour over endeavor.

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 01-08-2014, 08:32 PM
#14
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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I was tempted to get a chemex. There may be one in my future. Biggrin I have not used one yet.

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 01-08-2014, 08:37 PM
#15
  • ojinsa
  • Senior Member
  • San Antonio
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I don't have one either, but one of my local coffee joints (complete with San Antonio's version of hipsters) brews with a chemex and I gotta say I'm pleasantly surprised.

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 01-08-2014, 09:14 PM
#16
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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I may have to give one a try. Unfortunately I do not have any hip coffee joints near me.

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