V60 bloom size experiment

V60 bloom size experiment

New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

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Bypass coffee brewing: How can it improve extraction?

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Ukraine’s Soloway Coffee Opens First US Shop in Chicago

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V60 bloom size experiment

5 Amazing Coffee Drinks in Reno, Nev.

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The Slingshot Chalice Puts a New Spin on Espresso Dosing

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Cup of Excellence to Offer El Salvador Immersion Program

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V60 bloom size experiment

Lvl Up Coffee Hits High Scores In Normal, Illinois

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Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

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The Barista League Releases New Competition Calendar

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The Potential of Augmented Reality Technology for the Coffee Industry

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V60 bloom size experiment

V60 bloom size experiment

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...

V60 bloom size experiment

I was curious about the affect of bloom size on taste with a V60, but I couldn't find much info online so I did a little experiment at work with 4 V60s, and trying – as much as possible – to only change the bloom size and keep everything else the same. Here are the results:

Coffee: Natural Colombian, medium/light roast. Very bright & fruity.

Dose: 15g

Grind: 8 On EK43s with Turkish burrs

Water in: 250g

Ratio: 1:16.66

Water temperature: 83 °C +/- 1°C

Technique: Bloom, swirl, then two stage pour, swirl. Spiral pouring. As consistent as possible across brews. Rinsed filter and preheated carafe. All brews poured to 150g by 1:00 and to 250g by 1:30. The blooms were for 30s and the no bloom just had a slow pour from 0g to 150g in the first minute.

Results:

Bloom size 0g 30g (1:2) 60g (1:4) 90g (1:6)
Drawdown time 2:35 3:10 2:50 2:45
Taste notes Quite juicy, a little flat, smooth, watery Very juicy/bright, lingering mouthfeel, favourite overall Quite juicy, mellow, boozy, a little astringent, second favourite Mellow, watery, least favourite

If anyone has any insight as to why these results occurred then I'd be curious to hear an explanation.

submitted by /u/Debaser97
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V60 bloom size experiment

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.

V60 bloom size experiment

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