(Dumb question) Is it ok for v60/Pour Over brews to pass 4 minutes, seemingly regardless of origin/variety?

(Dumb question) Is it ok for v60/Pour Over brews to pass 4 minutes, seemingly regardless of origin/variety?

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(Dumb question) Is it ok for v60/Pour Over brews to pass 4 minutes, seemingly regardless of origin/variety?

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(Dumb question) Is it ok for v60/Pour Over brews to pass 4 minutes, seemingly regardless of origin/variety?

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(Dumb question) Is it ok for v60/Pour Over brews to pass 4 minutes, seemingly regardless of origin/variety?

(Dumb question) Is it ok for v60/Pour Over brews to pass 4 minutes, seemingly regardless of origin/variety?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

(Dumb question) Is it ok for v60/Pour Over brews to pass 4 minutes, seemingly regardless of origin/variety?

I've been in coffee for about 4 years now. In the beginning, it was ingrained in me that v60 brews should be between 3-3:30 minutes long. I've watched brewers cups, Onyx brew breakdowns, etc. And nearly all of it has reinstated that fact. A pour-over brew past 4 minutes just isn't good somehow.

Sure there are times where less than a 3 minute brew is applicable (low grown coffee); but that's a 5-10% minority at most. So…Whats "wrong" with a 4 minute brew? Obviously it all comes down to taste, but I find myself immediately discounting brews after 3:50 or so, just removing the remaining slurry instead of letting it continue to drip. Some brew methods even promote longer brews through agitation (5-part-pour, etc). So what gives?

I think I may start just…letting it drip through and see what I think after the fact. I feel like the feeling of failing at a pour-over because it's 20 seconds too long doesn't make much sense; despite the preparation and equipment that went into it beforehand. Sure it might be over-extracted sometimes, but what if it isn't?

The insistence on a sub, 4 minute pour-over, just seems weird to me.

p.s. I know different drippers, filters, grinder, etc. will change things dramatically. I've just never had much luck getting 3-3:30 brews consistently with comparable grind sizes. Even on very course, French Press course, brews will easily reach 4 minutes with agitation.

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(Dumb question) Is it ok for v60/Pour Over brews to pass 4 minutes, seemingly regardless of origin/variety?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

(Dumb question) Is it ok for v60/Pour Over brews to pass 4 minutes, seemingly regardless of origin/variety?

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