Today we're gonna be talking about how to brew with Harry O.

V.

60.

How to get the best results.

You can throw a simple, repeatable technique that will give you a delicious cup of coffee.

Now I have designed this technique to work in a cafe as well as at home toe work.

Whether you have a beautiful, pouring cattle or whether you just have a regular cattle, it shouldn't matter.

And even if you have your own preferred technique and where brewing, I think there's gonna be something in this video that you'll find useful to just elevate what you're doing a little bit more.

So this video was focused just on the V 60 for a couple of reasons.

It's quite a different brewer.

Two other brothers out there.

It is a pure can cone shape, unlike, say, a flat bottom brewer or the militar style brewers, and the brewer itself provides really no resistance whatsoever.

Other brewers typically have three small holes that will slow the water as it drains out of the cone.

So the Harrier has a large open area in the bottom of the cone, which means it provides no resistance for those reasons.

I wanted to make a video just focused on this, because techniques that work here may not perfectly apply to the other brewers.

So before we jump into the technique, I want to run through the list of Kit that I would recommend you have on hand before you start brewing on first.

And most obviously, you need a V 60.

I like the plastic ones.

They're the cheapest that really hard to break on.

They do a great job from muscle heat retention perspective.

Most of the time I actually use this, which is the Harry a drip decanter, which is a nice glass body on a plastic insert.

So it's all of the best bits.

These are actually pretty cheap now, and I recommend them quite highly when it comes to filter papers.

I have made a video previously that are linked down below covering the differences between the sort of Harrier filter papers out there.

I'd recommend giving that a quick watch after this one, and you gonna need a digital scale.

Now, this thing is gonna make your life 100 times easier.

It's gonna make your bruise more repeatable.

It's gonna take all the guesswork out of it.

You want something accurate to 1000.1 of a gram, Ideally, some sort of spoon teaspoon soup.

Spoon dessert spoon.

I don't really care.

Just some sort of spoon and you gonna need a kettle of some sort.

Now, my preference is that you pour the water into the B 60 from the kettle.

But you boiled it in, Which means something like this, which is an electric poor and kettle, is kind of the best possible outcome.

This a regular electric kettle is absolutely fine.

It's perfectly good you can pour from this with no real issues.

These things just straight pouring cattle's there.

Okay, if you're gonna heat the water in it.

But if you're decanting from a cattle into one of these, you're gonna lose him temperature, and that is gonna affect your brew.

And then you need coffee beans.

Great technique is just gonna give you transparency on your ingredients.

The best technique in the world, beautifully executed but with low quality coffee will just give you a perfectly terrible cup of coffee.

Now the other ingredient is, of course, water.

And it's a hugely important ingredients.

Gonna make up 98% plus of your cup of coffee on is gonna have a huge impact on the extraction itself.

Now, what you want basically is good tasting relatively soft water.

In some cases, you can fix it with, like a britta filter.

If your horse is a little bit hard.

In other cases, it might be worth buying bottled water.

As much as I dislike that idea, it is possible to make your own recipe water with the right combination off minerals in there.

I will leave some links in the description down below on water.

If you want to dig in a little bit deeper now, while this will work with pre ground coffee, I would absolutely recommend you buy a burr grander on the cheap.

And there are things like hand grinders if you wanted to do a little bit of work.

But these days, electric burr grinders are pretty approachable, priced.

They are a fantastic investment in how you start your day on will give you that extra layer of control to get the best out of the coffee that you buy.

So let's get into the technique now.

Here I'm gonna recommend a ratio of 60 grams per liter or per kilo of water.

That's kind of a point of reference.

If you want to use 65 70 or if you want to use 55 that's entirely up to you.

It's not right or wrong.

I just think it gives you a nice resulting strength in your cup of coffee.

In the example today, I'm gonna be brewing 30 grams to 500 grams, just enough coffee for two people.

I think it's a nice amount to share that.

In terms of grind, I would recommend something that's on the slightly finer end of kind of medium.

Now it's really hard to communicate grande size in a video.

I can show you some examples of the ideal grande size for a 32 500 ratio next to, say, some espresso grounds or next Thio something for scale.

But we'll talk at the end about some tuning your grind to taste so you want to wear your beans right before you brew and grind them fresh.

And at the same time, you also wanna rent out your filter paper.

That will help remove any potential paper tastes, and it will also preheat the brewer If you have a plastic be 60 then you can probably do that with a really hot tap water.

But if you have a glass or ceramic or even metal D 60 I would recommend doing that with the hottest water possible and your grounds carefully to the center off the B 60 and the once you've done that create a little well in the middle of the grounds.

This is gonna be really helpful in the next phase, which is the bloom phase to make sure that we're evenly saturating all of the grounds.

You want to make sure you're using your water as hot as possible, certainly with lighter roasts.

If you're using a pretty dark roasted coffee, it's okay to wait 15 2025 seconds after the water is bald before starting to pour.

But if you're brewing something very light, the hotter the better, so make sure your scale is the road.

Start your timer and immediately start to port, and we're gonna gently pour two grams of water program of coffee.

So here about 60 grams of water.

We want to make sure that we're trying to get all of the coffee wet in that initial phase.

If you've got a large pocket of still dry coffee, you can use more water.

But I really wouldn't use more than 3 to 1 in the bloom phase.

As soon as you've added your water for the kettle down and grab your brewer on begin to swell in a circular motion.

Now, what we're trying to do here is make sure that all of the water and coffee are nice and evenly mixed together.

Some people like to do this with a spoon and to start together.

But in testing, swirling tasted much better.

And you're gonna keep an eye on the slurry as you swell until you see it look nice and evenly mixed.

If it looks lumpy, keep swirling.

We're gonna let it rest and bloom for up to 45 seconds.

If you're in a cafe, you may only wanna wait 30 is the returns do diminish a little bit beyond that.

I certainly wouldn't wait longer than 45 seconds.

The theory is that we're allowing you to out of the grounds, making those grounds easier to extract in the remaining phase of our brew.

And then we're gonna we're gonna pull the rest of our water in and kind of two phases.

Even though it's gonna be one pretty continuous poor.

Here's what we're trying to do.

We're trying to get 60% of our total liquid in in the next 30 seconds.

So we're gonna aim to have a 300 grams in total poured into the V 60 by one minute and 15 seconds.

This phase is actually really critical.

Now, when you pour water into a V 60 you disrupt that coffee bed, right?

You churn it up a little bit and it seems to me that in testing there's a kind of ideal amount of germ in situations where you don't disturb the bed.

It all they produced very slow bruise that didn't taste that good.

And when encourage you to grind coarser, which will mean you extract less poor to aggressively and you create channels and pockets through which water seems to run very quickly, essentially under extracting the coffee on, making it taste bad.

Here we do just a little bit of agitation, but not so much that we have an uneven extraction.

Now this means that with a smaller V 60 evil brings the one cup and say 15 to 50.

You actually want a gentle A poor because there's a smaller bed, which is why aiming for 60% gives you a kind of matching flow rate for the dose that you're using.

So once you hit 60% of your total brew, wait, you'll see your cone is pretty full, and that's a good thing.

We want the cone to be full for most of the brew to maintain that thermal mass.

Keeping the temperature high is actually really, really important.

What we're gonna do now is pour a little slower and keep that current topped up.

We're gonna aim to have a 100% of our brew weigh in in the next 30 seconds.

During this phase, we're gonna pour gently.

We're gonna pull slowly.

If you're pouring with a cattle without a pouring spout, it's okay to pulse a little bit.

Just try not to pour to aggressively because you will disrupt the coffee bed unnecessarily.

At this point, once you get to your total brew a pot the kettle down and grab a spoon and give the thesixty a little stir in one direction and then a little stir in the other direction.

What we're doing here is trying to knock off any ground stuck to the side walls of the paper on DDE, not create a sub swirling motion that lasts because that will create a dome in our ground coffee, which we don't want.

Allow the be 60 to drain just a little bit.

Maur until it feels safe to do so and give it one final swell.

And that's really gonna help keep the bed flat at the bottom at the end of the brew and give you the most even possible extraction.

But now we're into the draw.

Down on the drawdown is a really interesting phase of this brew.

Lots of different factors will effectual drawdown, and they're not always what you would think.

One of the most surprising for me.

Waas Temperature in brewing.

Identical bruise side by side with 95 Celsius in 85 Celsius water, the drawdown in the cooler brew took 30 seconds more.

Not only did this taste worse, it was a waste of time, so that's why I'm not a huge fan of taking order from, ah, hot water source and putting it into a cold pouring cattle, I think often about cafes.

I see doing this.

This is just a waste of the barristers.

Time on the customers time.

If we brew hotter, we brew faster.

As I mentioned before, the paper that you use will have an impact on your drawdown time.

My preference is always for the faster papers.

It doesn't have a massive impact on extraction.

If your paper slows your draw down a little bit, most of the brewing is done at this point already.

It doesn't taste quite as good as a faster paper to me.

But your results may vary.

So one more quick thing.

Most THESIXTY videos will tell you not to pour directly onto the paper, always gonna pour into the coffee or into that kind of slurry.

They'll tell you this because they say that if you pour on the paper, the water goes through that paper misses the coffee and you dilute your coffee on and it'll make it taste bad.

This is not true.

In my testing, I poured solely on the paper.

I aimed to miss the coffee for the entire brood on.

What happened is that the water just ran down the side of the paper, and in doing so, it didn't disturb the coffee bed at all.

In fact, it resulted in the single longest drawdown of any brew that I had and, as a result, a slightly higher extraction than the other bruise.

But it tasted really bad.

Now the end, when the cone has fully drained out What you want to see is a nice flat bed of coffee.

There will always be some fine pieces of coffee stuck to the edges of the walls.

They will not come off, but there should be no large pieces of coffee left.

It should have all fallen into the middle.

Throw the paper away, drink your coffee and enjoy it.

And I would recommend, for the most part, changing your extraction solely through changing your grind.

If you find that coffee to be empty, hollow, a little acidic and unpleasant, go a little finer.

In fact, most the time keep pushing finer until you hit this sudden wall of bitterness, harshness and astringency.

At that point, you've gone too far, and you do want to come back a little bit coarser, but when you come back that little bit, you are kind of at the maximum extraction for your ground after your set up for your coffee, and it should taste really, really great.

This is my ultimate technique.

This is what works the best for me.

I really like the results from it.

I'm not saying other people's techniques are wrong or that there's nothing to learn from them.

But I think there's lots here that is hopefully useful to improve the coffee that you make every day, lemonade or thoughts in the comments below.

Thank you so much for watching me.

Oh!