December 2, 2009
I’ve been using this method mostly to brew at home recently. It brews a great 5-12 ounces for one person and i’ve gotten better results than Chemex, which I suspect has to do with Hario’s thinner filters as well as something about the design, the ridges seem to give better airflow and room for the coffee to expand during the bloom. I don’t know for sure what it is about the design, but it tastes wonderful!
I’ve been using the method laid out over at Barismo as a general guide and it has been very helpful but i’ve found a slightly higher dose has worked for my taste/grind.
The brew today was the Cruz del Sur, Organic Peru from Intelligentsia. It has been a really great coffee for the past week but i don’t have a great idea yet of everything it can do. It has a really wonderful caramel/green apple aroma even as whole bean, and the tartness of that same green apple is what has continually taken my attention, especially how surprisingly pronounced it came out in a press pot. This week I also want to do a comparison between PT’s Coffee’s roast of the Amaro Gayo next to Max’s Roast from Amaya Roasting/Catalina Coffee!
Anyways, that’s all for today. Just wanted to give an update and encourage everyone to get your hands on a V60 to experiment with for at least an afternoon!