V60 Pour Height/Agitation Misunderstanding

V60 Pour Height/Agitation Misunderstanding

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V60 Pour Height/Agitation Misunderstanding

Design Details: A Petit Le Café Coffee in Midtown Manhattan

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V60 Pour Height/Agitation Misunderstanding

Brewing at Home and on the Road With Diego Campos

We talk to the first Colombian World Barista Champion and Diamante Coffee Farm founder Diego Campos about his brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Diego Campos The focal point of a coffee worker’s professional life is, obviously, coffee. Whether for a customer, to check a specific production batch, or to verify the […]


PRF El Salvador announces speakers and panellists

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V60 Pour Height/Agitation Misunderstanding

V60 Pour Height/Agitation Misunderstanding

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 Pour Height/Agitation Misunderstanding

This is just my experience so far but I'd love to hear if anyone has a similar or opposite experience.

For a long time, I was under the impression that less agitation would cause fewer fines to be stirred up and as a result, less clogging was likely to occur. However, after watching James Hoffmann's most recent video of single cup brewing, I noticed he used the highest pour height possible without making it break up into drops and managed to keep the flow rate up.

On trying this, I was surprised to have a brew (that typically finishes at 3:30 at the earliest) finish at 2:30.

In the past I have poured as close to the bed as possible as my Baratza Encore produces a decent amount of fines and I was trying to avoid the clogging that I seemed to be contributing to anyway.

For context, I typically brew with multi-pour brews similar to the 4-6 method and each pour would draw down substantially slower with my previous technique, but seems to be completely equalized with a higher pour and (controlled) increased agitation.

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V60 Pour Height/Agitation Misunderstanding

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 Pour Height/Agitation Misunderstanding

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