I’ve been using the the osmotic flow / slow method, but I’m interested to see what other people like.
Currently I love the James Hoffmann’s 1 cup V60 using 15g/250ml ratio.
I generally don’t like to overcomplicate things and keep it pretty simple. When not at home brewing just for myself my go-to method is 30g/500ml with ~50ml water 30s blooming (45s for Chemex) then pour the rest and gently swirl after a bit.
I’ve been using a v60 over the chemex, and I “went back to basics” and looked up Hoffman’s method. I hadn’t realized how “off” my coffee was. Not a drastic change, but a noticeable improvement. Like Dessalines mentioned, its a bit stronger for me, too. But I just need to tweak the ratio.
It’s a good, simple method.
It varies (a lot) depending on which brewer I’m using, but I always keep it simple. For a normal V60 it’s just a 1:2 bloom for 30-45s, then about 60% of the remaining water poured quickly and allowed to draw down, then the rest of the water a bit slower. It’s easy, it’s consistent, and it makes a great cup.
Thanks, I will try this out tomorrow morning.
Currently I’m mostly doing something close to Lance Hedrick’s current recipe.
It uses a relatively coarse grind and relatively high agitation. It’s a little confusing at first but the idea essentially is that instead of doing a brew, tasting it, and adjusting your next brew to be a little better (Hoffmann style), you eyeball the drawdown rate and add more or less agitation depending on the speed. So instead of dialing entirely between brews, you are doing some correction on the fly during the brew itself, leading to fewer bad cups of coffee.
I do a combo between Hoffman’s perfect single cup method and Scott Rao’s method. I start with a wetted and warmed v60 with a wetted coffee sock cotton filter
- Grind 18g coffee
- Bring 400ml water to brew temp (I always heat up some extra water in case I spill or something)
- Add bloom water until no dry grounds sit on the bed (usually about 40ml)
- Swirl
- Wait 30s
- Excavate bed with tea spoon
- Pour water until there’s been 150ml water added to the whole situation
- Swirl every 10s as the coffee drains down
- Add the final 150ml (300ml should have been added now)
- Swirl every 10s as the coffee drains down
- You have coffee now
The Tetsu God/Devil technique for the Hario Switch is my go-to right now. I use Hoffmann’s iced filter recipe for iced coffee though.
Nice, I’ll have to check that out.
I started off with the Hoffman Ultimate v60 technique and really enjoyed my cups. Then just to change things up I switched to the Tetsu Kasuya 4:6 Method, and have been getting more sweetness and highlighting different flavors of the beans, so that’s been fun. Next I’ll switch up to some of the other recipes listed here, so thanks for the post!
Been using Tetsu Kasuya method as well, and coffee is great.
