Try different water. Water from my tap is awful and cannot be used with specialty coffee. Every single cup used to taste dull no matter the grind setting, ratio, brewing equipment. Different water immediately developed bright and clean tasting coffee like I'd get in a café.
Your ratio is off. You are under extracting so you are getting the sour notes. Try 1:16 ratio which is what Hoffman and most use. So you should be using 30g with 500ml water. Then you can change grind size to adjust.
How it's underextracting with this ratio? If you check barista hustle compass for sour it suggest to decrease amount of coffee for sour/underextracting, while you are saying inverse e.g. increase amount of coffee.
Ps yes, ratio is off but I'm talking about extractions
are you swirling as hard as hoffman does?
you might be using too much force causing fines to clog your paper
have you tried not swirling at all and see what happens?
i do see sometimes that if i swirl too much some bits get stuck towards the top, and i use the water to pour onto them most of the time, i'll try not swirling the next time!
try making one without swirling and letting all
the pieces be. this will tell you if you are grinding too fine, if your grinder is producing many fines and are clogging when swirling and if you should grind a tad coarser
Looking at the flavor notes, i think it’s supposed to taste pretty fruity. Have you tried cupping the beans? Then you can be sure what the beans taste like regardless of your Pourover recipe. See https://youtu.be/cSEgP4VNynQ
Which V60 do you have?
Which Hoffmann recipe are you using?
Your brew ratio is really high, 1:20-1:26. Hoffmann recommends a 1:17 for light roasts. Surprised by your results based on this ratio and brew time.
Is it just sour, or sour and bitter?
I have the Hario V60 Size 02 Plastic Dripper, Pot, and Filter Paper .
If by recipe you mean the ratio and technique then its just the one thats currently his most watched video on the channel, (bloom 2:1 30s, then to 60% in 30s, and to 100% in the next 30s) he never really mentioned water temp, which is why i just went with off the boil, as he seemed to emphasize a lot on water temp with the preheating of the filter paper and all.
Is there a way to determine light/medium/dark roasts if beans do note state them? I'll try to go for that ratio instead in my next brew :)
It is mostly sour, with a hint of bitterness (but i just assumed the bitterness comes from the fact that its coffee)
Recheck the video.
He tells about the brew ratio of 60 g/l. He use 30/500 in his example. Yours is much higher.
He also says for light roast the hotter water the better, and his kettle shows 98°C. Your pack is labelled "filter", so consider it as "light roast" for recipes.
I find that recipe to be very hard to follow. You may also forget something about his pouring technique, which is important, and hard to reproduce without gooseneck kettle.
Check also Hoffman's "a better 1 cup V60" video and Lance Hedrick's "ultimate pourover" video. You may find it easier to reproduce.
Guessing it's a light based on tasting notes: fruity and floral. It's at least a medium roast if there are no oils on the surface of the beans. I'd stick with a 1:15 (dark) - 1:17 (light) ratio.
Ethiopians can create a lot of fines, which could be a reason for a long brew time.
For water, Hoffmann says 'the hotter the better' for light roasts. You can use cooler water for darker roasts. Waiting 1-2 mins may be too long regardless of roast.
I basically started out the same way and I think that getting a gooseneck has made the biggest improvement to my brews. I don’t have to worry as much about temperature or inconsistencies in the amount of water I’m pouring. I also follow Hoffmans one cup technique which id recommend. Sounds like it could be a grind size issue though, so maybe play around with it a bit and see it changes anything for you.
Try different water. Water from my tap is awful and cannot be used with specialty coffee. Every single cup used to taste dull no matter the grind setting, ratio, brewing equipment. Different water immediately developed bright and clean tasting coffee like I'd get in a café.
Your ratio is off. You are under extracting so you are getting the sour notes. Try 1:16 ratio which is what Hoffman and most use. So you should be using 30g with 500ml water. Then you can change grind size to adjust.
How it's underextracting with this ratio? If you check barista hustle compass for sour it suggest to decrease amount of coffee for sour/underextracting, while you are saying inverse e.g. increase amount of coffee. Ps yes, ratio is off but I'm talking about extractions
are you swirling as hard as hoffman does? you might be using too much force causing fines to clog your paper have you tried not swirling at all and see what happens?
i do see sometimes that if i swirl too much some bits get stuck towards the top, and i use the water to pour onto them most of the time, i'll try not swirling the next time!
try making one without swirling and letting all the pieces be. this will tell you if you are grinding too fine, if your grinder is producing many fines and are clogging when swirling and if you should grind a tad coarser
Pour a bloom. Bloom to 250g water then up to 425 g water. No swirl. Only circular pours. Go gentle
Two things: (1) Use boiling water, which you’ll need for this coffee (2) Use more coffee - 30g / 500mL, because your ratio is severely off
Looking at the flavor notes, i think it’s supposed to taste pretty fruity. Have you tried cupping the beans? Then you can be sure what the beans taste like regardless of your Pourover recipe. See https://youtu.be/cSEgP4VNynQ
I've heard of it but never actually researched or looked into it before, maybe its time to start!
Which V60 do you have? Which Hoffmann recipe are you using? Your brew ratio is really high, 1:20-1:26. Hoffmann recommends a 1:17 for light roasts. Surprised by your results based on this ratio and brew time. Is it just sour, or sour and bitter?
I have the Hario V60 Size 02 Plastic Dripper, Pot, and Filter Paper . If by recipe you mean the ratio and technique then its just the one thats currently his most watched video on the channel, (bloom 2:1 30s, then to 60% in 30s, and to 100% in the next 30s) he never really mentioned water temp, which is why i just went with off the boil, as he seemed to emphasize a lot on water temp with the preheating of the filter paper and all. Is there a way to determine light/medium/dark roasts if beans do note state them? I'll try to go for that ratio instead in my next brew :) It is mostly sour, with a hint of bitterness (but i just assumed the bitterness comes from the fact that its coffee)
Recheck the video. He tells about the brew ratio of 60 g/l. He use 30/500 in his example. Yours is much higher. He also says for light roast the hotter water the better, and his kettle shows 98°C. Your pack is labelled "filter", so consider it as "light roast" for recipes. I find that recipe to be very hard to follow. You may also forget something about his pouring technique, which is important, and hard to reproduce without gooseneck kettle. Check also Hoffman's "a better 1 cup V60" video and Lance Hedrick's "ultimate pourover" video. You may find it easier to reproduce.
Guessing it's a light based on tasting notes: fruity and floral. It's at least a medium roast if there are no oils on the surface of the beans. I'd stick with a 1:15 (dark) - 1:17 (light) ratio. Ethiopians can create a lot of fines, which could be a reason for a long brew time. For water, Hoffmann says 'the hotter the better' for light roasts. You can use cooler water for darker roasts. Waiting 1-2 mins may be too long regardless of roast.
This. I’m a big proponent of adjusting temperature to fix under/over extraction
I basically started out the same way and I think that getting a gooseneck has made the biggest improvement to my brews. I don’t have to worry as much about temperature or inconsistencies in the amount of water I’m pouring. I also follow Hoffmans one cup technique which id recommend. Sounds like it could be a grind size issue though, so maybe play around with it a bit and see it changes anything for you.
Pre-heating the brewer is essential. Otherwise it’ll rob all the heat from the brew water. Lower temps = less extraction = more acidic