I wanted to see what all this pourover brouhaha was about so I ordered myself the Hario V60. Followed instructions from a video posted by a coffee retailer and set to pouring. Did 25g medium fine grind to 300 g water with the Hario paper filter. 45 second bloom, then pour.
The verdict = YUM. I thought it might be a weaker flavour than you get from a french press or aeropress but it seems to my tastebuds that that isn't the case at all. In fact it tastes very similar to my french press but with less acidity and obviously zero sediment.
Very impressed! This will now be my go-to brewing method when I need more coffee than the aeropress makes.
After a couple weeks I think I prefer pourover method to any other non-espresso brewing technique. This is a surprise. I never expected to like it better than the trusty Aeropress.
... now I've got to see about that Able Brewing Kone gizmo.
Man, it seems like we've both been influenced greatly by Will. I too have the Bodom Bistro burr grinder, AeroPress, and V60. I still prefer the AeroPress for single cups, but the V60 is designated for 2-4 servings. I have yet to succumb to the Kone.
Will hasn't led me astray yet so I'm perfectly okay following his lead in the realm of coffee drinks. :)
Aeropress seems to be the common gateway drug into coffee snobbery and science. When I first tried that thing it was so many worlds superior to my auto-drip I had no choice but to leap down the rabbit hole with vigour and verve. Never have been a fan of espresso though, even good espresso, so that should keep my wallet happy in future.
I did some mad scientist experiments in the kitchen today. One of them was a resounding success.
Low brow pourover on the cheap
-some kind of plastic funnel. engine funnel is what i used. a clean one. har.
-paper towel square folded into cone shape
-pour with regular tea kettle
verdict: fairly small difference in taste between this and official V60 with official filter. It's only slightly not as good (paper towel likely culprit). Granted I did use my nice burr grinder for grinding.
....you could, theoretically, do a manually poured coffee bong. If you were so inclined. xD
I love my V60, and while its incredibly simple I feel like this as gotten me the best cup
also here's some extra ones to play around with.
Interesting. That fellow brought the water level a lot higher than I've been doing. I usually don't let it go much above the level of the beans themselves. The page with 8 recipes is good reading. That'll give you a good idea of what the V60 does to the coffee and the tolerances on either side for grind level, water temp, amount of beans and amount of water. Guidelines for future experimentation.
Handy dandy technique I have come up with for people who own both the Aeropress and some type of pourover:
In order to keep the flying bean granules to a minimum when transferring your beans into the filter, place the funnel that comes with the Aeropress in the filter, pour in beans, lift out the funnel. Tada! Neat little coffee bean pyramid, no mess.
Here's my favorite pourover demonstration video. Only thing I do different to this is pre-wet the filter and grind just a bit finer.
@HerbieBug: How fine do you usually grind on the Bistro? One or two finer than drip?
one notch coarser than the medium setting usually. The Bodum Bistro doesn't appear to be particularly sensitive on the fine half of the dial. Not much difference between one notch finer than medium and turned all the way over to fine. There's a big jump between medium coarse and medium, at least on my particular grinder.
So around medium, let's say.