Welcome to the first Blog / Tutorial by Crown & Canvas Coffee Co - starting with how our Roaster Jake, brews his favourite coffee's at home, using the Hario V60.
To begin with, I will start with that there is absolutely no 100% right or wrong way of doing this, as different factors create different results, and those results can produce varying flavours which you may, or may not like, this is just my preferred method to achieve what I think is a delicious cup of coffee.
To start with you will need the following items -
A kettle (Preferably goose neck but not mandatory) , water, a V60, filter papers, grinder, scales, timer (your phone) and your favourite coffee, for this blog we are using our Light Roasted Ethiopian - Kayon Mountain.
A brief talk about the equipment -
Kettles - I use at home a Hario Goose neck kettle, a goose neck kettle is great for pour over coffee as it allows greater control over the flow and direction of water, one of the main things in making V60 coffee is that you try to maintain a consistent temperature in the slurry (Coffee bed inside the filter paper), this will aid in consistent extraction throughout the brew, and a Goose neck kettle can help control the pour much easier than a standard kettle, but it is Not Mandatory - I brewed all my coffee with a standard Ikea kettle for about 2 years before making the upgrade.
Water- - Water plays a huge role in the brew, a standard v60 ratio of coffee to water is 1:16, so for every 1 Gram of coffee, that's 16 Grams of water you'll be adding, so the flavour and quality of that water can have a huge effect on your brew, I use at home a simple Britta Filter to help soften every day tap water, some people use bottled water for their brews, its all completely up to how controlled you want to be.
V60 - A V60 is by far my favourite way of brewing coffee, its simple, easy to clean up, great results and most importantly...CHEAP. - I at home am still using the same V60-01 I purchased 2 years ago, and it works great, I stick with the plastic ones as they have great heat retention, and they're durable. The ceramic units are great, look amazing and have lovely weight in quality about them, but I know that I would have replaced them a hundred times with how my home V60 gets dropped or knocked on the kitchen counter, if you're starting out and you're brewing for yourself, a V60-01 is the perfect way to start. The most common sizes are the 01 & the 02, we sell the 02's at the Crown & Canvas , the 02 is that perfect size to make a brew for just you, or to be shared.
Filter Papers - Filter papers are relatively straight forward, we sell the unbleached variants at the Roastery as after some taste testing (Soaking different filters in hot water, then tasting the water) There is actually a notable difference between the two...and I preferred the Natural (None bleached) type, it seemed to effect the taste of the water the least, or at last the least unpleasant.. so that's what we went with! (Be sure to pick the size Paper to match your V60!)
Grinder - Here is where things get a little trickier, Grinders; and grind size plays one of if not the biggest role in your brew, the courser ground your coffee, the faster the water will flow and risk under extracting, as the contact time between the water and the coffee is reduced, imagine water flowing through a cup filled with rocks. If the grind is too fine, then the contact time between the water and the coffee will be much larger, and therefore you risk over extracting - Over extracted coffee is often confused by people saying the coffee is 'Burnt' ...This in majority isn't the case, but over extracted coffee releases elements of flavour that you would associate with burnt, it becomes more bitter and unpleasant, and a great way of avoiding that is by increasing your grind size, shortening the time your coffee and water have contact - avoiding over extraction. The common rule of thumb is you're looking for a grind size that of kosher salt.
For home, I use a Wilfa Svart grinder, they're small, adjustable grind size and relatively cheap for home- If you're just getting started in Pour over coffee, something like a Hario hand grinder should do the trick!
Scales - Scales play a great role in brewing V60, though not mandatory tool, you could still brew V60 without them, they are a fantastic tool for consistency, if you nail that grind size and extraction on a V60, nothing will be more frustrating than not being able to do it again, scales help massively with knowing your water weight in, to be able to control your brew ratio and achieve consistent brews over and over again.
I use a set of scales accurate up to 0.1g, but used a pair of Salter Kitchen scales for around 2 years, its better to have any set of scales than nothing at all!
A brief talk about the coffee choice-
For this brew, I'm using our Ethiopian Kayon Mountain Coffee, This coffee is roasted relatively light, and is packed with sweet, tea like qualities, its light and clean on the pallet, and has delicious complexity which is a running characteristic of Ethiopian Coffees, between Kayon Mountain and Yirgacheffe a V60 or similar pour over brews like Chemex are a great way of Showcasing these delicious coffees.
A brief talk about brew ratios-