In this post, I review why I completely switched from the V60 to the Stagg [X] brewer, and how I now use it.
Category Archives: V60 Brews
Why Can’t we Grind Coffee Finer for Pour Over ?
In this post, I discuss issues and possible avenues for grinding finer for filter coffee
The Physics of Fines Migration
In this post, I explore the details of physical phenomena that can cause fines to migrate and clog coffee filters.
The Struggle for a Steady Kettle Flow
In this post I discuss recent developments in my efforts to stabilize my kettle flow rate.
Why do Percolation and Immersion Coffee Taste so Different ?
In this post, I discuss the physics of extraction by percolation and immersion and how they lead to very different taste profiles.
A V60 Pour Over Video
Today I decided to release publicly one of the V60 videos from my Patreon. I plan to make a better quality video eventually for my blog, but in the meantime I thought this would be interesting to a wider audience. Please view this recent post I made about what is going on with Patreon ifContinueContinue reading “A V60 Pour Over Video”
Measuring and Reporting Extraction Yield
Since I received the VST Coffee Lab III refractometer thanks to Vince Fedele’s generosity, I started logging the concentration (in % TDS) of every coffee I brew. This allows you to calculate the average extraction yield of your brew, which represents the fraction of your coffee beans by mass that was dissolved in your brewContinueContinue reading “Measuring and Reporting Extraction Yield”
Why Spin the Slurry ?
Today I’m excited to release a joint blog post with Scott Rao, the one who helped me so much understand the basics of brewing, and also helped me to improve my cups of coffee significantly. I was never really proud to serve my friends a cup of V60 coffee that I made, and this isContinueContinue reading “Why Spin the Slurry ?”
Water for Coffee Extraction
[Edit August 23, 2019: Please have a look at this new blog post if you are interested to craft your own brew water recipes ! ] Introduction In my first post, I mentioned how the water you use to extract coffee has a significant impact on the taste profile of your cup, in a way that doesContinueContinue reading “Water for Coffee Extraction”
Improving the Bloom of your V60 Coffee
Thanks to some research done recently by Matt Perger & friends at Barista Hustle, a nice improvement to preparing V60 coffee just came to my attention (see my first blog post for the full details on preparing V60 coffee). In my previous post, I indicated that one of the steps in preparing the coffee bedContinueContinue reading “Improving the Bloom of your V60 Coffee”
Coffee ad Astra 