Should I minimise agitation on the second half of my pour in the V60? If so, how much?

Should I minimise agitation on the second half of my pour in the V60? If so, how much?

How to roast anaerobically fermented coffee

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Should I minimise agitation on the second half of my pour in the V60? If so, how much?

10 (More) Minutes With Helena Oliviero

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Why it’s easier for wealthier producers to grow specialty coffee

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Should I minimise agitation on the second half of my pour in the V60? If so, how much?

Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

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María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]


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Should I minimise agitation on the second half of my pour in the V60? If so, how much?

Should I minimise agitation on the second half of my pour in the V60? If so, how much?

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...

Should I minimise agitation on the second half of my pour in the V60? If so, how much?

I have been reading The Physics of Filter Coffee and after reading, I’m going to aim for 5g/s at a height (around 18cm) just below the point I hear splatter sounds so the breakup point is below the top of the coffee slurry. (I use a Stagg EKG)

By doing this, it should have maximum agitation – but should I be doing this throughout my whole brew? I do 45g by 5 pours. Should I minimise agitation on the last half of the brew on pours 4 and 5 by lowering my pour height slightly (but keeping pour rate the same)

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Should I minimise agitation on the second half of my pour in the V60? If so, how much?

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.

Should I minimise agitation on the second half of my pour in the V60? If so, how much?

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