A Round Boy Roasters Brew Guide - Part 1 V60

Brewing has always been a mesmerizing feat ever since the third wave coffee emerged in the 90s and took the coffee world by storm. It is, eloquent, pleasing to the eye and almost always therapeutic; not forgetting manual brewing always churns out super delicious coffee if done right.

Neil Gaiman once said “Black as night, Sweet as Sin” about coffee and we could not agree more.

Hence at Roundboyroasters, we have come up these simple guides that will have you brewing cup after cup of delicious coffee in no time so let’s get right to it.

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The V60 Dripper was imagined by Hario, a company from Tokyo and established in 1921. It is a conical shaped apparatus with groves on the inside. It is called a v60 because it is angled at a 60 degree tilt and that combined with the grooves allows for maximum extraction of coffee flavours.

Essentially, the main factors that make the V60 such an amazing brew gadget are these:

  1. The 60 degree angle allows for coffee to flow evenly toward the centre, hence increasing contact time between water and coffee therefore tastier brews.
  2. It consists of a singular opening in the centre of the apparatus which allows for water to flow down evenly into the decanter which in turn allows for consistent extraction.
  3. The grooves in the v60 allow for expansion of water and coffee contact, this gives ample time for the coffee to fully degas while at the same time it is being brewed hence further allowing for a more consistent extraction of flavours.

Roundboy Method - Here we are using 20 grams of coffee with a ratio of 1:15 so the end yield would be 300 grams of brewed coffee.

Things you will need:  (a) V60 dripper. (b) Coffee Decanter (c) V60 filter paper (d) Thermometer (e) Scale and timer.  (f) Gooseneck kettle (g) Filtered water boiled between 92-94 degrees (h) Coffee (medium grind)

 

Step 1 Place the V60 over a decanter of your choice and place the filter paper into the v60. Rinse the filter paper thoroughly as this removes any excess paper taste that might contaminate the coffee. This primes the filter paper for coffee extraction and at the same time preheats your brewing apparatus. Remove any excess water from the decanter.

Step 3 Place 20 grams of medium ground coffee in the middle of the v60 filter paper. Give it a light tap to even the grounds out more.

Step 4 Using the gooseneck kettle and with desired temperature of water at (g) wet the coffee grounds in the middle, in a slow controlled circular motion, using about 30 grams of water or where it just covers the ground coffee fully. Watch the coffee bloom. This bloom allows for the coffee grounds to soak in the water and release Co2 gases which would otherwise affect the final taste of the coffee. Once the bloom starts to flatten out which usually is around the 30 second mark, you’re ready for the main pour.

Step 5 For the main pour, pour the water in a controlled circular motion till the scale reaches 300 accounting for the amount of water used for pre-infusion of the coffee. Total brew time should take about 1min 30 seconds – 2 min 15 seconds. Decant the coffee into a preheated drinking vessel, sip and enjoy the balance aspects of the Hario V60.

You can buy a v60 with decanter here: https://www.roundboyroasters.com/collections/manual-brewing

 

Click here to visit Part 2 where we discuss Chemex 

 


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