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r/V60

Image 1 — Eureka moment
Image 2 — Eureka moment
Image 3 — Eureka moment
▲ 23 r/V60+1 crossposts

Eureka moment

I went to CDMX this weekend and made a coffee shop tour, tried a bunch of very good coffees but this one just stood out, and finally could pinpoint a flavor profile that I really enjoy and have only found in Colombian and African beans.

I think I would describe it as fermented panela cheese. But I guess buttermilk, natural yogurt or whey could also apply, I found out that this profile is usually accompanied by hibiscus acidity.

And nothing, just wanted to share this amazing roaster in Mexico and that eureka moment when I was able to describe this flavor profile.

u/Caferista89 — 2 days ago
▲ 2 r/V60+1 crossposts

Slow draw down - What am I doing wrong?

I have been trying to dial in my V60 recipe for quite some time. I am consistently having an issue with lighter roast beans (mostly Ethiopian, but not always) and the draw down time.

I've watched countless videos, I've switched grind sizes. I recently even replaced my burrs in my Baratza Encore. I still consistently am getting my pours muddied up and stuck at over 6 minutes.

I've tried pouring closer to the V60, agitating the beans, pouring further away, less beans, more beans. I feel like I've tried everything haha.

My most recent pour with the Onyx Tropical Weather bean wasn't even done at 6 minutes on a 26 grind on my Baratza! Crazy. Obviously that's over extracted.

Here's my setup:

Hario V60

Baratza Encore (typically try it at 18, but have been going up to as coarse as 26 - which tastes terrible)

Distilled Water with Third Wave Water minerals

Scale.

Most recent method was the 4:6 method.

What am I doing wrong?

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u/jparshall10 — 12 days ago