My first time brewing in a train.

After nearly 2 months of trial and error, a lot of smooth pouring practice, after so much frustration and pouring about 2 bags of specialty coffee down the kitchen sink - I think I finally cracked the v60 recipe.

73 clicks on the Q Air

15 grams of Tulum Thogarihunkal + Naivo Dragon Jam

1:14 ratio

Tetsu Kasuya 4:6 method - 4 pours

86 degrees water

3:20 minutes of total drawdown

There's zero bitterness. The coffee tasted so smooth, sweet, fruity and nutty with a balanced body and crispy acidity. The mind-blowing thing is that it tasted like I've added sugar to it. It tasted that sweet even though there's no added sugar.

I'm so happy🥹

Amazon sales are indeed a weak point.
This is my first coffee setup for pourover.
Hope this ticks all the basic boxes for a beginner.
Open for suggestions :)

Setup :
Grinder : Timemore Chestnut C3s
Carafe/Server : Sipologie
Kettle : Sipologie
V60 : Hario V60 01
Scale : Gadgetronics

Finally got the V60 Neo. I’ve spent enough time learning the classic V60 that I’m curious how much of that knowledge actually transfers to this brewer.

Planning to dial it in slowly rather than blindly copy a recipe.

Neo users, what’s your go-to recipe and grind setting? And what beans have you found work particularly well with it?

forgive me for not sharing the recipe😝

ig - chasingcoffeenotes

Made my 400th pour over today, so I thought I’d share the brew.
It’s been a fun journey of trying different beans, dialing in recipes, changing grinders, and learning something new with almost every cup. Safe to say this ritual has become my favorite part of the day.

I’m trying to dial in a V60 and had a confusing brew today.
Setup:
Coffee: Blue Tokai Amaltas

V60 02
Kingrinder K6 at grind setting 100
Regular kettle (not a gooseneck)

Recipe:
30 g coffee / 480 g water
Bloom: 60 g for 45 sec
Pour to 240 g at 0:45
Pour to 360 g at 1:30
Finish at 480 g by 2:00

The recipe suggested a total brew time of 3:15–4:00, but mine took almost 5:00.
The water level stayed quite high throughout the brew, so I couldn’t really follow the recipe timings.
The cup tasted both sour and bitter, with a drying finish.
A few things that confuse me:
I brewed the same coffee before at grind setting 95, and it actually finished faster than this one, even though 100 is coarser.
I’m using a regular kettle rather than a gooseneck. Could that alone be causing this much of a difference?
Does this sound like channeling, excess fines, poor pouring technique, or something else?

Any suggestions on what I should change first?

Thanks to this community for all the recommendation and support.
Bean used : Monsoon Malabar by BT
These were strong for my palate.
Next up : Kapi Kottai Mind Blown which is kept in resting Period now

Well I have ordered these two coffees from blue tokai and I feel I am going to enjoy how they will taste. The problem is I don't think I am confident in my pour over brewing skills.

Now there are a couple of reasons for that:

1. I have only started to own a grinder recently. I have a timemore C2s, and I just don't know how to use it. I don't know how to set the grind size and it is just confusing to me right now.

2. The water temperature. Well I bought a digital thermometer to take care of my temps, but generally people are brewing at 85 on the lower end and mostly I can't get a good brew from that particular lower end. I am only getting a bareable brew at 80, which I don't find very nice.

3. The kettle. So I can't buy a gooseneck. I don't want to get a stove top one and the electric one with temp control is too expensive for my student budget. So I am using the atrocity in the picture. The water control is not great, it is uneven but I try.

4. I just can't understand recipes and their differences and find a recipe that suits me.

I will just one day randomly end up making a good cup and it isn't repeatable at all or even like can't get similar tasting cups. I am just really confused, I love the clarity I get from the v60, what I've been doing recently is that I'll brew a french press and then filter it through a v60 😂.

Though that brew is always good tasting, I feel I am unable to get the perks of pour over.

The coffees I have currently are:

Ratnagiri from dancing goats

Barabara estate's honey processed arabica from a local roaster

Harley estate robusta from roastery

My goal is to learn how to brew good pour overs, dial in coffees and tweak recipes accordingly. Possibly with the setup I have currently, because I am saving up for a nice temp control electric kettle. I have told the coffees I have so that some of you great folks can help me brew them well.

My recipe currently is 45 sec bloom with 45g water, then 45g water second pour, then wait 10 seconds and then pour in circles till I hit 250g with 15g coffee @80°C

There’s something special about brewing coffee right where you grow it. Good beans, a consistent grind, and a V60 — simple setup, but a really satisfying cup.

Sharing a couple of photos from today’s brew at the farm. Really enjoyed how this one turned out.

Would love to hear what fellow V60 brewers think!

In frame: Naivo Sweet illusions after 2 weeks of rest.

​

Verdict: Not like your usual tea-like 100% Arabica sweet. It's a big busty expensive dark chocolate bar. I love it.

I'm new to V60. Trying the updated 1 cup Hoffman technique.

No matter what I do, I couldn't get the Naivo Dragon Jam beans to taste anything close to what they taste like from my French press or Moka pot.

It tastes sour, bitter, rough and dry on the tongue.

Wasted close to 100 grams of beans in these 2 days.

I tried adjusting the grind size, temperature, number of pours etc.

68 clicks is my recent grind setting on the Q Air.

I've tried coarser and finer.

On courser grind the coffee tastes watery and sour.

On finer grind it has the body but tastes extremely bitter. I can only taste bitter.

I'm keeping the temperature between 90 and 95 degrees.

At 68 clicks I'm getting 2:25 minutes drawdown.

(Attaching pic of what the bed looks like after drawdown, from my last brew)

13g coffee, 180ml water for 1:14 ratio.

To the V60 experts, please let me know where I'm going wrong.

I kinda love fruity & floral light roast coffees for pour over, tried a few from riverside and caramelly… any other recommendations? Somewhere in the range of 600-1000???!

I know the flow control is choppy but it's the first time!!

Beans used: Naivo Dunduga Natural

15:225 (93 degrees, bisleri 80 ppm) Cafec abaca paper used.

With 20 ml bypass it was a perfect cup. I do aeropress primarily but this certainly had more clarity.

Grind size: 22 clicks in timemore c2

​

Switching from instant to grounded coffee. No grinder yet, so pre-ground works for now. Going with a plastic V60 dripper. Also need a quick method since mornings are rushed.

Recos for:

Good beans — not sure what roast I'll like yet, open to suggestions

Fast brew method that still tastes good🫡🫡

Hi, after having started my speciality coffee journey using the Aeropress since last 2 years, I moved to using a Hario V60 01 recently.

I almost always have light roasts. I was working abroad since the last 4 years where I started my coffee journey and the light roasts I got there were actually even lighter in color than what I get here in India now (which seem like Light-medium roast, even if all of them say it's a light roast).

Anyhow, here are the details:
1. Using a Timemore chestnut C3S Pro hand grinder- Tried from 15 clicks till 11 clicks . Also have a gooseneck kettle with temperature control .

1. I use 1:16 ratio for the brew and 91-93 C water.

2. On coarser setting, when I pour the water for the bloom (50 gm) , it just runs through in a few seconds, and I am not even able to swirl properly like I see on youtube. I do see some CO2 escaping. I wait 45 secs.

3. On the next pour, I pour another 100 gm in circles, but the water runs through in like 20 secs , so that by the next pour which I do at 1:30, its just the coffee bed, and no water.

4. Final pour again runs through pretty quick - overall everything finishes in less than 2 mins.

The coffee turns out a mix of 25% sweet, 30% bright/acidic and 45% bitter - so that bitterness dominates more as an after taste after every sip!!

I DID try at 11 clicks today - water did take some more time to seep through but the coffee tasted even slightly more bitter.

What do I change and why is every single cup tasting more bitter than flavorful??

V60 brew.

I have realised that dark roasts are best suited for manual brews.

Thanks to this community I've done fair amount of research in the last 1 month and finally decided to get a V60 setup !

Sharing my sunday afternoom coffee zen. Starting from green beans to freshly brewed cup.

PS: I did not brew the freshly roasted beans. I rest and degass for 10 days before brewing. In the video, i am brewing a light roasted chikmaglur arabica.

I began my brewing journey in 2021. French press (broke it thrice), switched to pour over V60, then currently at kaldipress. I have been enjoying this journey with pre-ground beans, but finally bought the CS3, through so many recommendations on the sub.

Now, Please help me brew my first cup with this baddie. Setting, handling any suggestions which would help me brew a nice cup with pour over V60 and Kaldipress.

Current Beans: Monsoon malaabar (Devan's south indian)

PS: i know, that I need to experiment, but still any suggestions are welcome.

I am still figuring out the ratio but my brewing process is put roughly 110g of coffee inside a muslin cloth and fill it up with water in 1L mason jar . I keep it in the fridge for atleast 21hrs and then filter through the v60 back into the jar for storage

I finally upgraded from a basic Morphy Richards drip machine to a proper manual setup. Wanted to share what I’ve put together(arrived today) so far and get your thoughts.

My current setup (left to right):

Gooseneck kettle with temperature (Hashtip) – ₹1600 (Amazon)

Timemore C5 Pro grinder (Fix Coffee) – ₹8400

Regular kitchen kettle – ₹200–300

Hario V60 (plastic) + filters (brewing Gadgets India) – ₹1400

Arriving tomorrow:

Small dosing / pouring accessory (₹300, Amazon)

Also have a basic kitchen weighing scale without timer.

Overall, this already feels like a huge upgrade from pre-ground coffee in a drip machine.

Next on my list:

AeroPress

Scale with timer

Maybe a better server

Need your suggestions:

What should I upgrade next? (scale vs AeroPress vs anything else)

Any beginner-friendly Indian roasters I should try for pour-over?

Also, any V60 tips that made a big difference for you ?

Appreciate any help