Funnel-shaped bed with V60: thoughts & advice?

Funnel-shaped bed with V60: thoughts & advice?

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Funnel-shaped bed with V60: thoughts & advice?

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Funnel-shaped bed with V60: thoughts & advice?

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Funnel-shaped bed with V60: thoughts & advice?

Funnel-shaped bed with V60: thoughts & advice?

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...

Funnel-shaped bed with V60: thoughts & advice?

Hey folks! I’m fairly new to the at-home pour over scene and am having some inconsistency challenges with my ceramic V60 02 with 02W paper filters. I’ve been trying a few different mainstream methods (4:6, James Hoffman’s 5-pour, Matt Winton’s 5-pour) but for this experiment I was following Matt Winton’s 5-pour method (although I’ve had the same issue across the board), using 20 g of dark roasted Sumatran coffee, a 1:15 ratio, and 90-93 °C filtered water. Depending on the grind (see photos), brew time ranged from 2:35 to 3:35.

I have a Baratza Encore and ground anywhere from medium-fine to coarse and seemed to get the same issue with this bean, but a light roast Thai (admittedly, that’s probably a better pour-over coffee from the get-go) got a nice flat bed. I don’t have a gooseneck kettle and my regular kettle has an awful spout so I’ve been pouring the just-boiled water into a Pyrex measuring cup for more control over the pour. So, yes, I know I’ll have issues with grind and the amount of fines, and I know there are issues with pouring speed… maybe those two things are the root cause of my problem.

My main issue is that I’m getting is a funnel-shaped bed at the end of the brew and a bitter version of a coffee that’s advertised to offer “cocoa, almond, and dark chocolate”. Best flavour was achieved with a grind setting of 18, which was on the finer side of medium.

Any thoughts/advice?

https://preview.redd.it/aj6tk9ayyn7a1.png?width=1466&format=png&auto=webp&s=137b2c881414c9e5b74aa003ea605c9099790308

submitted by /u/anonymousgreenbul
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Funnel-shaped bed with V60: thoughts & advice?

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.

Funnel-shaped bed with V60: thoughts & advice?

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