Video: making V60 pour-overs with a Decent
Paul and I have made a video showing how to use the Decent Shower Basket to make an automated V60 pour over coffee. Here's a 60 second short version that hits the main points:
Nowadays, there are two ways to make filter coffee on the Decent. You can make a V60 as this video explains, or you can make a stronger coffee with Scott Rao's Filter 2.0 method and then dilute it. We're hoping to have finished the R&D on “Filter3”, which is similar to the technique of Filter 2.0, in that it uses a basket and a special DE1 profile, but different in that you can immediately drink the filter3 result: no dilution is necessary.
Here's the complete video:
AI Summary of the Decent Espresso V60 Pour-Over Demonstration:
- Background & Journey:
- The speaker (John) originally set out to design the Decent Espresso machine and realized the importance of mentorship.
- He sought a coffee mentor and found Scott Rao, a well-known coffee expert, but Scott primarily drank pour-overs and not espresso.
- John's mission became converting Scott Rao to espresso. However, Scott ended up designing a pour-over feature for the Decent Espresso machine, showing the machine's versatility.
- The result was a design where the Decent Espresso machine could produce superior pour-overs, a goal that took about nine months of iteration and engineering.
- The Engineering Behind the Pour-Over:
- Scott Rao designed a basket for the Decent machine to produce pour-overs, which creates ideal turbulence and spread, key factors in achieving a great pour-over.
- The basket creates a jet of water with precise turbulence that mimics the hand brew process, improving the uniformity of extraction compared to traditional methods.
- The design aimed to create perfect agitation of the coffee grounds, often compared to a “world's best hair massage,” optimizing flavor extraction.
- The Pour-Over Process:
- Coffee Grinder: For the pour-over, a grinder set to a coarse grind is used, with adjustments to accommodate the different method (about 37.5 to 38 on the grinder).
- Flow Calibration: Water flow is calibrated to ensure laminar flow—where water flows smoothly and evenly—during the pour-over to achieve a uniform extraction.
- V60 Setup:
- The coffee grounds are carefully dosed and placed into a V60 filter, with the paper filter pre-wetted to avoid any paper taste.
- A plastic V60 cone is used because it insulates heat better than metal, resulting in more consistent temperature stability during brewing.
- The pre-wet step is also used to pre-heat the brewing equipment, which is crucial for temperature consistency.
- Step-by-Step Brewing:
- After grinding the coffee, the grounds are placed into the V60, with a technique called “tilting” to help better distribute the grounds.
- The coffee bed is then evenly spread using gentle motions, avoiding over-compression to ensure even extraction.
- A divot is created in the middle of the coffee bed to promote even water flow. This helps in preventing over-extraction at the edges of the V60.
- The brew profile is set for 15g of coffee and 250ml of water.
- Agitation:
- After the initial blooming (where coffee grounds absorb water), vigorous agitation is used to ensure even saturation.
- Agitation prevents any uneven extraction by ensuring that all coffee grounds are evenly wetted, crucial for consistency.
- Agitation is done in a circular motion to ensure an even, flat bed of coffee grounds for optimal water flow and extraction.
- Automation and Manual Interaction:
- The Decent Espresso machine automates much of the process once it starts, with pre-programmed pauses and water flow profiles.
- The initial agitation and ongoing adjustments are essential for perfect extraction.
- The system includes monitoring and adjusting flow, and users are encouraged to test and refine their techniques.
- Although automated, the system still requires manual interventions at certain points, especially to achieve the ideal swirl and agitation during key moments.
- Brew Time and Extraction:
- The brew finishes in about 2 minutes (around 132 seconds). The total brew time is within a range of 4 to 5 minutes, with the final steps providing precise control over the extraction process.
- The brew time is monitored using a tablet, and the remaining brew left in the cone is sampled to refine future brews.
- Tasting and Quality Check:
- After brewing, the final cup is tasted to assess the quality of the extraction. A clean, clear, and balanced brew is the goal.
- The coffee's flavor, acidity, and overall profile are evaluated, with particular attention to balance. Tasting the leftover brew from the cone helps assess whether the extraction was too aggressive or insufficient.
- Coffee Selection and Flavor Profile:
- The coffee used was a Colombian honey-process variety, chosen for its clean, floral characteristics.
- The coffee's aging process is also mentioned, with the speaker noting that lighter roasts, like the one used, benefit from some maturation, as they mellow out and allow for more subtle flavors to emerge.
- The coffee's complexity improves with age, as acidity becomes more balanced and the coffee's rich, fruity notes (like black currants) become more pronounced.
- Equipment and Accessories:
- The No. 2 V60 filter from Hario is used, and the speaker highlights the difference in flavor based on the type of filter used.
- The speaker notes the importance of proper equipment, such as a well-calibrated grinder, the right pour-over basket, and careful attention to brewing techniques.
- Conclusion:
- The brewing process on the Decent Espresso machine is presented as highly versatile, allowing users to achieve consistent pour-overs with a high degree of automation while still requiring some manual intervention to ensure the best possible extraction.
- The final cup, in this case, delivers a clean, smooth, and beautifully balanced flavor profile, demonstrating the value of precision in the brewing process and the versatility of the Decent Espresso machine in making both espresso and pour-over coffee.
Updated 2023/08/23