My Morning Coffee Routine - Hario v60 Pour Over

[cayugafalls]

My morning pour over routine. Hario v60, 30g coffee, 600ml water. This is pretty much my staple morning brew. I usually brew two of these to start my day working as a consultant. I've found that the ratios and brew times for this roast give me a great tasting cup with a smooth feel, slight chocolatey taste with some good tonal qualities and nothing harsh or any lingering aftertaste.

In this video, you can see my setup with my Hero scale and timer, Sette 30, Stagg knockoff brew kettle all alongside my Breville Duo Temp Pro espresso machine. Mods to the Baratza Sette include the single dose hopper with bellows and soon I will be adding the Sette 270 Adjustment Assembly to get a little better control over grinds, but for now it is working just fine.

This mornings brew:

1:20 Ratio
30g Saldana Columbiana - SR5
600ml Water - 93c
Hario v60
First pour and bloom - 136g, 30 second bloom
Second Pour - 136g, 30 second draw down, Hoffman/Rao swirl
Third Pour - 327g, continuous pour, Hoffman/Rao swirl
3:30 second finish, pour high to aerate and mix.

Enjoy a cup of Coffee with me...Peace, DMC (cayugafalls)

[Pinback]

1. Exactly my morning coffee routine.

Except in my case, after I established the correct ratio by weighing and measuring a few times, I now eyeball the proportions and live with a ~10% degree of variability. Tastes great every time.

My ceramic V60 is partially broken (2nd time) , so I want to get a metal one.

When traveling (or sometimes just when I feel like it) I use an Aeropress. Pretty good alternative, and a little quicker. ☕️

[cayugafalls]

3. Yes, I do the same really, for the video, I tried to be precise, lol.

I have several other v60's, ceramic as well, I seem to fall back on the plastic one a lot. I usually try and mix it up as well with some other pour overs. I don't have a Chemex as I am not a fan of the paper wastage, so the v60 is my go to.

Aeropress makes a delicious cup and I use it when I want ONE cup or something a little more precise as I can get a decent espresso like cup with really good flavors.

Sorry to hear about the broken ceramic v60...I know how you feel, it is why I usually grab the plastic v60.

Thank you for the view and clapback! Appreciate it!

Peace

[2naSalit]

2. I use an...

Antique gravy ladle and a porcelain Melita, perfect every time. I have never thought of weighing out the coffee for each cup.I just eyeball it and have never had a problem.

[cayugafalls]

5. No cup of coffee made with love is a bad cup of coffee. I bet yours is exquisite!

I just love coffee and experimentation. Recently started roasting and completely fell in love with the variables, which makes sense, I am an old programmer/coder and variables are my thing.

My wife is in amazement at how I can stumble from bed at 5:30 am and make these cups of coffee...she does not realize that the mental part is part of the routine as well.

Thank you for the comment, I'd love to share some coffee with you someday!

Peace.

[2naSalit]

16. The roast certainly matters.

But I look at my one 18oz mug in the morning as a sort of desert to start my day. If I start with a perfect cup of coffee, I can handle the rest of the day most of the time. I may be poor but having that as my daily luxury is well within my budget.

[jpak]

4. This is why I do instant

[cayugafalls]

6. LOL....that's funny!

No worries, jpak! I love a good coffee joke, or even better, being the joke...making people smile is my morning goal each day!

Love it! Thank you for the belly laugh!

[jpak]

8. Hee hee!

[Skittles]

18. I was gonna say...

I am thankful any old coffee is good with me

[drray23]

7. I would not be able to follow the protocol

I would need a cup of coffee to wake up enough to make one.. It's a bit involved.

[cayugafalls]

10. I'll admit, I do munch a few chocolate coffee beans before making coffee...

I always take 30 or so grams of fresh roast and make chocolate coffee beans.

My wife thinks the same, she does not know how I can do this every morning.

[drray23]

9. on a more serious note how do you control the temperature?

You have a thermometer or a special setup to bring it to 93?

[cayugafalls]

12. The electric kettle I use takes it to what I set. For pour over of a dark roast I do 93c.

Last edited Thu Oct 21, 2021, 07:52 AM - Edit history (1)

I bought a knockoff kettle of a very popular and expensive Fellow Stagg EKG and it does really great. I tested the temp with a thermocouple and it was spot on at 93c.

Fellow Stagg EKG in Walnut...



Temp control really does make a difference.

Peace.

[yonder]

19. That looks just like our Fellow kettle except the lid knob and handle are black.

Our Chemex recently broke and we since gave our remaining stock of its filters to a local pour over shop. We won’t replace it because the brew was always a little too “clean”. With most beans, I was using closer to a 15:1 ratio with it.

We've used the pour over method for decades using anything from fabric “socks” to cones and will likely replace that Chemex with a Hario like yours. Do you have any advice or comments specific to it?

BTW, nice post and video — it’s good to see other methods in action.

[cayugafalls]

20. Thank you! I like the Fellow Kettles and wish I had one, quality is higher...

plus I hear there is a hidden game, 'wormy' in the EKG, which mine does not have.

Here is link to the one I got.

https://www.amazon.com/Gooseneck-Pour-Over-Temperature-Stainless-Stopwatch/dp/B09JC2HQHD

As for tips on the Hario method or techniques...I use a few. The main one is my go to shown in video. I also do a continuous pour when it is a smaller cup and play around with the Kasuya 4:6 method, which yields a sweeter more floral cup.

The biggest tip is in the filters. There are 3 different original Hario filters and the 3rd option is the one to avoid as it is more papery in taste and thicker.

The untabbed filters in the box of 40 are from the Hario factory that first produced the filter and are the best. The second factory in japan to open for filter production added the tab, but uses the same paper mill and stock.

The tabbed filters are what I use;

https://www.amazon.com/Hario-100-Count-Coffee-Filters-3-Pack/dp/B00W9XANYY

I settled on the 20:1 ratio because I drink 1200ml during the first 4 hours of work...lol. As I got older, my ability to handle the caffeine has waned a bit and now I go for a milder cup using ratio and roast times.

Thank you for the comment, I cook a lot and use coffee in my cooking, as I become braver with outing my passion, I may post some more coffee'esqe ops.

On Edit: The picture in the previous post was of the Fellow Stagg...I added the correct caption...oops.

Peace

[yonder]

21. Thanks cf, for the very helpful tips there.

Those filters are less expensive than the Chemex ones, by a lot. I'll explore that Kasuya method and I now understand why you use 20:1 - how cow!

Also, I'll snoop around for that wormy thing in the EKG. It seems I've seen something weird a couple few times but ignored it as a sleepyhead/hungover artifact.

[bucolic_frolic]

11. My technique would be called neo-Appalachian

and I'm not posting it because I'm reserving it for a dimestore novel and I don't want anyone starting a gofundme.

[cayugafalls]

14. Oops, meant to reply to you...see below...lol.

Quite funny!

Peace.

[2naSalit]

17. Do you...

Break up the beans with a hammer or pliers?

[cayugafalls]

13. Coffee on my keyboard, thank you...LOL

LOL...Should not be drinking while reading comments.

[bucolic_frolic]

15. Thank you! There's hope for my humor anyway