u/preroundbeans

I’ve been treating myself to a pourover to give myself a change of pace from all the milky drinks I usually make with my espresso setup and matcha/hojichas.

Hario recently introduced the Alpha Ceramic V60 in the US which I quickly snagged — and it’s finally arrived! Swapped the plastic switch with a stainless steel one.

All that’s left is my ZP6 to arrive. No toe dipping, just full send.

That being said, I would love to gain any insight on general pourover making. I feel like with espresso I generally have ratios down, whereas I wonder whether the adjustment process for “dialing in” a manual grinder for pourover is more subjective and “vibes” than espresso? I wasn’t able to fully understand this.

I’m really interested in making iced pourovers, so if there’s tips to adjust recipes out there for iced, that would be appreciated too!

Was eyeing this switch as my first, was a little upset seeing that this was previously a Taiwan exclusive and was selling for over 200 USD on places like ebay...which was a bit ridiculous. Glad they introduced it to the US market.

Excited for my first dripper!

Ratio:
4 grams powder | 80 g water @ 175 | 240 g milk
6-8g maple syrup in 50 ml heavy cream, whipped to 100 ml

Using the subminimal nanofoamer makes things nice and easy.

Wondering if straining is even necessary but we’ll see!

Felt like it was impossible to find a thin, flexible, heat mat that didn’t cost more than a bag good coffee beans so I took it upon myself to buy a 8x6” heat resistant mat, took a paper cutout as a guide, and went to town with a scalpel for some precision cut customization!