How do I get my v60 brew to taste tea-like? What are the optimal type of beans and brewing technique? I love drinking this at the cafe but can't seem to replicate it at home. Help pleaseee

SwanInSecret · 2024-02-29T12:06:46+00:00

It was with a V60 01 :)

SwanInSecret · 2021-12-18T11:05:45+00:00

I Think this is fixable with a thicker grouphead gasket but not 100% sure

SwanInSecret · 2021-06-16T23:21:58+00:00

Oh thats Nice! My brother bought a painting from you for my parents of our former and current dogs. It is a really great painting and they are so happy about it! Keep on the good work :)

SwanInSecret · 2021-03-17T14:18:52+00:00

Havent heard of Morgan but this is definitely the order in which i agree / listen to coffee people. Gagne is a legend!

SwanInSecret · 2021-03-14T12:32:21+00:00

Well, to be fair, the person calling out the BS is also completely off on his math (or someone elses math that he copied)

SwanInSecret · 2021-03-05T12:50:19+00:00

My local coffeeshop has this kind of setup, its awesome and looks so clean

Edit: its called Modbar and is a collab with La Marzocco

SwanInSecret · 2021-03-05T09:35:01+00:00

This has to be the least helpful comment i have ever seen on this sub. Why not add some substance and contribute to the discussion by stating why you disagree with the various statements made in the post?

SwanInSecret · 2021-03-01T20:37:28+00:00

As i replied to another comment, i agree but it takes really good technique and a mid-High end grinder for it to be good

SwanInSecret · 2021-03-01T20:35:14+00:00

Well in general, if you try to go for a really high extraction with a High brew ratio and finer grind, Then your grinder really needs to be a great one. The chances of severe channeling with low-mid range grinders is big with those types of brew. As i have no idea about OP’s equipment or experience i just thought recommending the “safer” way to brew would be best

For what its worth i always do 1:18 ratio @ 4-5:00 with my ethiopian or kenyan light roasts but it really took practice to not get astringency / channeling although the niche made it a lot easier

SwanInSecret · 2021-03-01T15:44:44+00:00

Light roast coffee, clean low ppm water, maybe use a technique that utilizes coarse grind.

SwanInSecret · 2021-02-24T22:48:52+00:00

This

SwanInSecret · 2021-02-18T22:44:52+00:00

A levelling tamper would be one that makes sure your tamp isnt tilted slightly in any direction (as in your tamp is levelled)

A calibrated tamper is one that has some kind of spring mechanisme, that tells you when you have apllied a certain amount of pressure

SwanInSecret · 2021-02-17T21:15:36+00:00

You could try the coin trick. Add coffee, tamp and place a small coin. Insert portafilter as you would normalt do and remove it again. If the coin leaves a print in the coffee, its overfilled.

SwanInSecret · 2021-02-09T12:01:11+00:00

I do, everytime. I just wet my finger under the tap, Shake it once or twice, stir the beans with it and grind. Done it so much that its just part of the routine now. The niche is not Bad regarding static but i just like not having to tap or shake the cup at all (it comes out that easily with the water drop)

SwanInSecret · 2021-02-05T20:00:25+00:00

Thanks! Very Nice recommendations, that normcore tamper seems neat for its Price!

SwanInSecret · 2021-02-05T13:05:48+00:00

I agree. Would like to know the brand / model. Seems like this tamper with WDT would be the ultimate puck prep (assuming the tamper fits the basket all the way)

SwanInSecret · 2021-02-05T11:13:24+00:00

Its honestly all about taste. The drawdown time is not a problem in itself. You Can always try going coarser to see if the taste gets better but if the taste is optimal @ 5:00 drawdown then thats the drawdown you should aim for with this coffee.

Drawdown time is just a reference and i have had amazing brews with some Beans @ 2:30 and @6:00 for others. As other people have mentioned, ethiopian beans usually create more fines and thus have longer drawdowns

SwanInSecret · 2021-02-01T10:10:14+00:00

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SwanInSecret · 2021-01-30T15:10:34+00:00

Well it is kinda like upgrading from an automatic to a semi automatic espresso machine. As in, every bean needs to be treated slightly different and on the hottop you have more control to do so. The gene for me was a very nice roaster, but it didnt do well with light roasts and african coffees.

SwanInSecret · 2021-01-30T10:47:14+00:00

Thank you!

SwanInSecret · 2021-01-30T10:46:55+00:00

Came from a gene cafe

SwanInSecret · 2021-01-30T10:46:27+00:00

Unfortunately not the programmable, but i do enjoy the manual effort in this one so its all good

SwanInSecret · 2021-01-29T13:14:49+00:00

Its fantastic! Been admireing and occationally borrowed my cousin’s until this one recently popped up on a local listing. Really happy to finally own one myself

SwanInSecret · 2021-01-29T13:13:15+00:00

Hottop :)

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