Learning about coffee for the first time, you would think baristas spend more time on the process. Grinding the beans, tamping the grinds correctly, and extracting the most out of your pull. That is all true, and at the same time they learn about flavor. Understanding why flavor contributes to how we enjoy coffee is like wine tasting. References to the country of origin, descriptions of dominate and subtle notes, and the sharing of single vs various beans that make the coffee's unique blend are always up for discussion.
In the beginning, if you are not use to coffee or are not paying attention, people often say they can only taste if the coffee is a light, medium or dark roast. There is nothing wrong with that at all. Yet if you take a moment and space out your taste in 3 sips, you will notice there is a difference. When you taste something new or for the first time that day, your taste buds will pick up different flavors. As you continue to taste your coffee, more flavors will emerge that you didn't notice before. They are slight at first, yet become more noticeable as you enjoy your cafe. Use food that you know as a baseline to describe these flavors and that will help you identify them. This can help you pair your coffee with your favorite meal or snack.
Pour overs have been great for many coffee drinkers for years. You have seen them rise more frequently in large and small coffee shops with a variety of methods and mastering those methods can take time if unless you follow some simple tips. Today we will talk about how to get the most out of your Hario V60. We will cover other styles another time, pinky swear.
First you will need to grind your beans. When referring to grinding there are 3 things you should always keep in mind: How, size of the grind and when. 1) Thinking you may not have a grinder at home, you can ask your local coffee shop and let them know what you are using it for. This will help make sure that you have the right size for your brew. 2) The grind for V60's is more coarse (bigger) than espresso, yet smaller than drip. 3) It is best to grind just before you brew to get the fresh taste of the beans. Coffee ages more quickly and oxidation begins as soon as you grind it.
Next you need to place your filter in the V60 and your coffee pitcher or coffee cup under it. Then heat the water to around 200 degrees (F) and pour the hot water over your filter. This rinses out the paper residue (removing the paper or wood like taste some get) and warms up your V60 brewer and seals the filter. Make sure you use clean water. If you have access to filtered water, it will show in the coffee's taste.
Now to the first pour over coffee. After you have placed the grounds in the filter, you will experience what is call the bloom pour. Pour just enough of water to cover all the grounds around the filter in a circular motion for about 30 seconds. This allows for the grounds to sodden and unlocks the coffee's flavor. Let it sit for about 30-45 seconds and then begin pouring in the same circular motion (clockwise or counter clockwise, your choice. I have had great coffee either way honestly) until it almost fills to the top. Do this slowly and let the water do its magic. Look at the cup below and see the desired amount of coffee you have in your cup or pitcher. Once complete, take a sip and enjoy.
A few things here to remember. If your coffee comes out sour, then grind your beans finer, and if bitter then a coarser grind is necessary. If it is soapy, then either the temperature of the water is not hot enough or needs more time or a slightly finer grind.
There you have it! With the right technique you can always brew fresh coffee and be ready for the day, every day.
Learning about coffee shouldn't be difficult or complicated
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