How To Brew Big Doses in Hario v60 - "30 500" Method

Ultimate brewing method for Hario V60. Works great for all doses, especially big ones.
I've struggled to brew big doses, at least which would taste as good as small ones. Then Barista showed me that it's possible to brew big doses and I started to dig deeper. And explained for myself, what are the reasons, which prevents me brewing good cup.
Basically, we could have few brewing defects:
1 - Channeling (uneven extraction)
2 - Bypass (water goes between filter and brewer, not through coffee)
3 - Uncontrolled agitation (uneven extraction, filter clogging)
Why this method is great?
1 - You don't need recipe
2 - You don't need scales
3 - It's pretty stable and easy to adjust
It works like drip coffee maker. We add small amounts of water (not fixed, naturally poured amounts).
Brewing stages:
1 - Wetting the coffee (around 2:1 amount of water. Wait for around 40s)
2 - Degassing (2-3 more pours)
3 - Keeping the flow
It's important to keep the pours consistent.
1 - Lowest possible pour height
2 - Look at water level before adding water
3 - Do just one circle at a time when pouring
Technical stuff:
Grind size - 660 microns (22 clicks)
Water temperature 97°C
How to adjust taste:
You can adjust it by keeping different water level. You can add next pour when water reaches the coffee bed, OR you can wait a little longer. If you wait longer - extraction will be higher. So, if your coffee is sour - you probably need to wait longer for previous "pour" to flow through the coffee.

[@GRIFFINLANCAST]

Slava, you're pronunciation is much better than most part of my European colleagues. Keep going, bro \m/

[@coffeeblogua]

Not good enough) And there was thousands takes. Not to mention that I forgot word "drain" somehow

[@GRIFFINLANCAST]

@@coffeeblogua it's lit though 🔥

[@luj0va]

Nice. Will try it today I always use 450ml with 30g coffee.

[@coffeeblogua]

But after practicing osmotic flow technique, I'm completely switched to it. Even easier to brew bigger doses. And easier to predict the results

[@ivicasvilicic2325]

Nice video. How do you think the cafec normal or cafec abaca filters would perform using this method ?

[@coffeeblogua]

Thank you) For Cafec I have a separate episode. kzbin.info/www/bejne/o5bUl6V4e7KXebM But in general I prefer faster filters (which is Cafec ABACA. If not, then t90). Even when using such method or 4*50 recipe. Rarely I have a coffee which I want to brew with bigger grind size and longer. And currently I'm completely switched to Osmotic Flow technique, because of stability and predictable results. And coffee is much cleaner in aftertaste. When I want heavier cup - just brew Turkish coffee or espresso when in a roastery.

[@FER_R]

Thank you for the method. Although I have a Hario Switch, I will follow this with the valve open. I always have to brew about 500ml, so this was interesting. I hope you are safe and get to read this.

[@coffeeblogua]

Relatively safe, thanks. Let me know if it worked for you. Was it easy to adjust or not. I currently brewing 15-250 using this method and grind size stays the same. Adjusting speed of flow with final pour. Mostly, pour to center in order to achieve faster flow

[@FER_R]

@@coffeeblogua Glad you are safe, man! I can't even imagine what it must be like... Onto mundane things (hopefully, it gets your mind off of what is going on) I tried it and it was so so for me, but probably because I am using darker beans than usual (at least until I finish this bag) and probably coarser than I need to because it flows quicker than yours does. That is one thing that surprised me about your video: how long it will take to percolate. For darker beans I was trying something with moderate success: blooming with ambient temp water. As crazy as that sounds, it has helped get sweeter coffee out of those beans, which were supposed to be medium, but are really medium-dark. I will adjust the grind tomorrow and report back.

[@coffeeblogua]

I'll drop water temperature in case of darker roasted coffee. Grind size could stay the same, you can just wait longer before each pour, if more extraction needed. And grind size dictates, how much body will be in a cup (kind of). Want clean cup - increase. Want solid - decrease.

[@FER_R]

@@coffeeblogua Well, my kettle now is a "boil or nothing" until I get the upgrade, so I usually wait a bit after it shuts off to brew, and I think the ambient water helps cool it down too. I will hopefully be able to control the variables more soon, but so far it is a bit of a hack.

[@coffeeblogua]

Simple hack: add some amount of room temperature water)

[@jestruck]

In my experience +2:30 mins over extracts … can’t think about waiting 6 min! But I guess this technic is more related to French press + grind coarser + good immerse time… to the kitchen!

[@coffeeblogua]

Chemex - 6-8 minutes brewing time. Doesn't over extract, very balanced kzbin.info/www/bejne/jHm4iZibidlnrsU Even with a anaerobic processed. This is because there is not that much agitation (and fast flow of water is considered to be agitation). As for the recipe - I switched to Osmotic flow almost 2 years ago. It's even more practical and I could brew 80g in 02 v-shaped brewer. Also, on a new channel (I moved English to it) there is a great recipe 14-220

[@jestruck]

@@coffeebloguathanks! I’m checking them!

[@Antich7]

Comment to promote the video!

[@jestruck]

What’s different on your approach is to focus on “treating properly” vs “technique” oriented (most other videos). Instead of a closed fix framework, A more open one where you teach viewers to use their senses to feel how the coffee likes to be treated.. thanks Man!

[@coffeeblogua]

Soon I'll post more organic method, Osmotic Flow. Easier to adjust and control. Any dose is possible to brew (tried even 12L, 1kg of ground coffee). Will be on a new "Make Cezve Great Again" channel. Though, Cezve is the most organic coffee brewing method :) I always try to do what coffee wants and not what recipe says, that's the key to work with an organic product)

[@t.romaniv]

What is the water temperature?

[@coffeeblogua]

For light roasted coffee and 30g dose I mostly use 97°C (206F)

[@coffeeblogua]

Here's another great way to brew big batches (but with lower ratio) kzbin.info/www/bejne/qHSVd4ynjtRmeKs

[@t.romaniv]

Which one is more consistent?

[@coffeeblogua]

Both

[@coffeeblogua]

It's better to master one (with paying attention when to do next pour) and then practice other. If you want to have different doses and use same temperature (play only with grind size) then Osmotic flow is easier. It's especially great if you want to use lower water temperature (great for summer and more environmental friendly). Both methods are pretty organic, but with Osmotic you need to be more precise. While 30 500 - just do a spiral and wait.

[@coffeeblogua]

Ergonomic Coffee Filter Holder amzn.to/3Pew54g

[@koljaantonishen7935]

🤦🏻‍♂️

[@coffeeblogua]

Pronunciation is terrible, still working on it. So it's better to read the description in order to better understand the method.

[@proritsatel]

The weather is fine. Kiev the capital of Ukraine. It is snowing. А вообще, я всё понял, что говорилось)

[@coffeeblogua]

Спасибо) Там есть моменты, которые я не понимаю даже. А то нужно и говорить и что-то делать... И при этом не всегда удается себя слушать

[@vitaminom]

Not bad pronunciation I would say :) Carry on...

[@coffeeblogua]

Chewing the words too much

[@vitaminom]

@@coffeeblogua Do not care about it. Everybody should understand :) Thanks for the recipe. Need to try brewing this method :)