My Morning Coffee Routine - Hario v60 Pour Over

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)

Then and Now: Mean Mary James

Little Miss Mean Mary James, Then and Now.

'Time Traveller' performed by RHAIN in London (Wet Leg lead singer from before...)

Is it ok to have a new favorite after only 2 songs?

Wet Leg - Chaise Longue

Greatest debut single in quite a while, but then again, I'm quite caffeinated...

Coffee is life...this morning I had the best cup of coffee in the world.

To so many people in this world, fair trade and specialty coffee has been a god send to small coffee farmers around the world.

A good friend of mine runs a local specialty coffee company and he has been an inspiration to me as I have watched him help to transform the lives of coffee farmers he deals with. His company directly buys from and then gives back proceeds to help build clinics, schools, shelters and more, all while ensuring the farmers get the profits they deserve.

Now, I find myself retired, yet still working full time helping people with tech issues and manufacturing process problems, while enjoying my everyday cup or two or three of coffee.

For many years I have been doing manual pour over techniques like the French Press, Hario v60, Kalita Wave, Chemex, etc...I gave up traditional electric pot methods decades ago. During the last decade I went deeper into the rabbit hole of seeking the perfect cup, or the perfect shot of Espresso. I thought I had done it all and gotten every last drip of flavor I could.

Then I really started talking with my friend about the why of coffee. Seeking the perfect cup and how it ultimately leads to roasting your own beans. Much like growing your own vegetables has long been accepted as the ONLY way you get really tasty produce, roasting your own coffee beans is the last holy ground when seeking to brew the perfect cup.

Beans 24 hours off roast are a wonder to brew with and drink.

There is an old story about a barista who once went into a tiny café and had what he later deemed the worlds best cup of coffee. He spent days watching and learning their technique for brewing their cup. After many failed attempts at reproducing that flavor using their techniques, water, and the beans he bought from them, he gave up and asked what he was doing wrong.

The owner said he was not doing anything wrong. The only problem was that the beans they sold him were the beans that were leftover after a days business, meaning that they were technically 2 day old beans before he even got a chance to brew with them.

The next few weeks were spent in learning, preparation, and trial and error.

One day the barista roasted his first sample batch of beans. 24 hours later, during his morning ritual, he finally had the best cup of coffee in the world.

This morning I made coffee with my first sample roast I did yesterday. My wife, who normally takes her coffee with cream and sugar drank half a cup before adding cream, she said it was the first time she had ever enjoyed black coffee.

A little peek at what it is like when you take a leap down the rabbit hole. Today I roasted my 2nd sample roast.

Peace

Just gonna lay this out here...Cam Cole