Mojo vs. V60 01

The Hario V60 has been a source of debate for me.

The brew method, is currently quite widely used and has been adopted by many as “The Standard”  To me this is intriguing for two reasons:

To create good coffee, requires extreme consistency and extreme skill and knowledge. (like Espresso)

To create good coffee, it seems as though you actually have to work against the system.  It brews really fast!  You practically need a Hario Buono, or similar kettle, to pour/drip slow enough otherwise you end up with an under-extracted tea like coffee beverage.  There’s always upping the dose to accommodate, but really?

I wanted to give it a run through using a few different techniques to get a further (hopefully) grasp on how it works, and what factors matter the most i.e. time, dose, grind or turbulence among the many many others.  For this experiment we used a coffee that we are pretty well familiar with: San Pedro La Laguna, Guatemala.

As it seems fit, we started with the technique that Justin has been working on.  Justin’s main theory is that people don’t rinse the filter properly and that the little air bubbles between the filter and the wall of the V60 cause channeling later on.  I believe it to simply be speculation and that the coffee and water’s mass compress the pockets. unfortunately there is no real way of knowing.  But that’s what we started with.  Super Flush.  pre-infuse with around 30mL for :30 seconds. then slow pulses to keep the bloom for :30 seconds, then a slow pour matching the speed of the water coming from the bottom, while keeping the slurry about half full.

Notes

As always we tried to keep everything as consistent as possible, in only isolating one variable at a time.  This seemed to work.. kind of.  In this case, that would be the grind setting.  It worked out alright.  We have issues with the brew time changing, more specifically the drop or the finish, after the pouring is done.

We can speculate that this is because of a few things:

Justin “releasing fines that have clumped to larger particles, clogging the filter.” this is from turbulence.

Too much or too little Turbulence. inconsistency.

The little circle that you pour. maybe that changed.

In the end we decided that this may be more difficult than it is important in the Cafe.

Round 2:

The long respected Barismo Spec. (Or at least our interpretation of. I don’t want to offend anyone by our mistakes or misuse.)

Divet,  30mL pre-infuse for :20seconds, 180 mL over 80 seconds on a backwards timer.

Notes

In the end, we concluded that this would not work very well in our cafe, as we serve 8oz. and 12oz. this is simply too little coffee, and changing portions doesn’t really work in coffee. sad face.

Round 3:

Of course @NickCho has some twist on the Hario V60 and how he uses it! Thanks Nick!

So, once again, I don’t want to offend Nick, or anyone else who uses this method.  This experiment was to find what would be the most fool proof, consistent method that we could for the Cafe.

Notes

In the end we decided that to try to train a staff to consistently pour 8-15mL bursts every 5-7 seconds would be a bit more complicated than showing them what thickness of stream they should be aiming for.  Interesting.

We also, throughout the experiments found that Time is not as significant of a variable as we have all been thinking!  “Time Doesn’t Matter!”

We found that we had pleasant cups at 2:30 and at 4:15 finish.

Turbulence is Huge!!!! or that’s our theory.

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4 Responses to “Mojo vs. V60 01”

  1. Very interesting Keith. Thanks for posting this.

  2. Maybe you can’t use V60 in a cafe? 😛

  3. Chauncey Says:

    Loving the discussion. Something that is hard to tease apart and isolate separately is turbulence and temperature. I’ve had some theories that I haven’t tested. The mere act of repeated patting/stirring is going to drop the slurry temp by a certain amount (spoon conducting heat, thermodynamics). Having no lid during the steep lets some heat escape as well. The bloom itself is greatly expanding surface area –> more heat loss BUT (and this is the speculation) the slurry underneath may actually be more thermally stable because this bloom layer on top acts like an insulator (like a fluffy down coat or powdery snow). Where the thermometer probe is in the slurry (top vs. bottom) would then yield potentially different temp results.

    Given that different volatile aromatics extract at different times/temps in the brew cycle, WHEN you agitate may have a huge impact as well. My hunch is that maintaining a moderate turbulence throughout the brewing in a way that minimizes heat loss would be ideal. Let us know when you dial in the perfect cup!

  4. Temperature may be our next experiment.

    The method we pretty well decided on was 30 mL bloom for :30 seconds then trying to pour a very consistent stream right in the middle. no circles, from about 2 inches up (consistent drop). Ideally this would last for 1:30-2:00, until the beverage has filled the serving vessel to the appropriate level, then we swipe it from underneath, leaving the coffee in the cone still going. Focusing on keeping the slurry half full.

    Next time we have a fluke and Mojo, I think we’ll try to put the scale under the cup, the V60 on a stand, and measure the slurry temp while pouring. The idea is to keep it consistent.

    We may need a flow restrictor.

    We may also compare the Beehouse to the V60, just to have it down on paper. I may need to blind taste them, as I’m a bit biased.

    Also, just watched Edwin’s video comparing brew methods…
    may have to try embracing the V60 ridges!

    Right now, I don’t think it’s doing great things in the cafe Nick, because every Barista has their own method, and they’re mostly based on theory and not taste. kind of tough to know what 6 different coffees are going to taste like theoretically, through a device so unforgiving.

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