Hello, So far I’ve kept my single-cup V60 recipe fairly stable. 15g coffee and 250mL of water, pour water by 50g increments with 10s time in between pours. It usually gives me a brew time around 2’30" which is generally considered good. I adjust the grind size on my manual grinder depending on the beans and I’ve been satisfied with the results so far.

Now the problem: I started new beans, higher roast, lower density. With my usual method I get a very short brew time, less than 1’30". Finer grind size quickly becomes too bitter.

I am not questioning the quality of the beans, more my recipe. I suppose I’m not getting the best out of these beans.

What would you suggest to improve my recipe for these beans?

  • Adjust coffee to water ratio ? What should I look for to find the correct ratio ?
  • Change brew temperature? I usually boil my water to near 100°C as it will cool quickly in the porcelain V60.
  • Any other suggestions?

Update: thank you all for the interesting suggestions. With this morning brew, I made 2 changes:

  1. Reduced target water temperature to 90°C
  2. 50g bloom and the rest of the water in 2 pours

The results are improving, very pleasant cup. The brew time was still pretty short. Next, I will try to decrease the grind size by a few ticks to see if I can get more flavors without increasing bitterness.

  • Hund@feddit.nu
    2·
    18 days ago

    I don’t know what “higher roast” is, but if you’re talking about dark roast, then 100°C is pure madness!

    I brew my dark roast at 85°C using a ceramic Hario V60. I do preheat it though.

    With that said, I don’t recommend a specific temperature, but you should perhaps not be afraid to experiment with lower temperature.

    And don’t forget to check out Lance Hedrick on YouTube. He have a tons of tips and recommendations for the best brew that you can make with your equipment and your water.