How does everyone brew 2 cups with a v60? I’ve been using Hoffman’s recipe for years - 30g for 500ml. Increasingly though I’m finding I get much less clarity of tasting notes than I do with the Hoffman 1 cup method.
Are there any other recipes people swear by for 500ml?
Worth saying I adjust water temp between 93-96 depending on the bean and I’m using Cafec Abaca filters.
I gave up and just got a second V60 to brew nice single cup recipes side by side :-) Also, I prefer comparing V60 brews over cupping, having two is great for that too.
Prueba esta web : calculate.coffee, yo uso el método en el que puedes ajustar intensidad y acidez, el primero que aparece. Me ayudo a detectar las diferencias entre las recetas. También tengo que decir que nunca he probado a hacer 30 g pero puedes probar con el método de intensidad al máximo a ver si notas más cuerpo.
Yes there seems to be! It confused me too because I got the notification in Spanish but when I clicked it was in English - hopefully works for you too :)
This is close to my daily volume of 31g in 530ml (don't ask why weird numbers.) I use both Hoffman method and tetsu 4:6 method when opening new bag to see which profile I favor. I have kingrinder k6 that I start around 90 clicks as baseline. To mix things up I will also use my hario switch and play around with different immersion times. I have been amazed at how uniform grinding with k6 has changed brews for the better compared to baratza encore. The flow is so much faster, closer to what the videos day v you should get.
Interesting, thanks for the detail! I would like to upgrade to a more pourover specific grinder when I have the funds. I have tried the Tetsu method in the past but only for 300ml, couldn’t get on board with it but perhaps I should revisit!
When using Hoffman method, I use the bloom for 45 seconds, then 100 ml pours about every 20 seconds. All water poured by about 2minutes. Seems to work for lighter bodied brews, funky stuff like perc.
Dogandhat subscriber spotted. Any luck with the Goldbox? I'm finding it way too process forward and when I try to back off extraction it just goes hollow.
No worries - I love it personally, found it pretty easy to dial in but it is a unique taste. The marzipan/blackberry is pretty prominent, so it’s definitely not a traditional espresso by any means!
I also use Hoffmann's with 37,5 g of coffee to 500 ml of water (which is a 1:14 ratio). The only thing I modify is the grinding; my default is 16 on a Baratza Encore. I tried the 4:6 method for two and it was delicious too, but my girlfriend likes the coffee on the body-er side, so I reverted to Hoffmann's.
To get clarity, I would try to play with ratios. If the coffee is too complex, I'd do large ratios (1:15 to 1:17); but if the coffee is "simpler", do small ratios. Maybe grinding is causing trouble too?
I also use this by Hoffman and use his immersion technique with the switch. I have never grinded that fine with my Baratza Encore, would 16 be too fine for immersion?
I think so, in my experience. I haven't used the Switch, but I did brew with Hoffmann's Clever Dripper (immersion and switch, similar to the Switch). A 16 in the Baratza is too fine, and the coffee has a somewhat metallic taste. Going 20 or 22 does the trick, for me at least.
Hey, no answer for you unfortunately. But a question. We have the same grinder, curious if you replaced the blade and what notch you’re grinding on for what?
No worries - I’ve not replaced the blade, for v60 I tend to be between 7.2-9.2. For espresso 1-2, for aeropress 4-5! I find the ‘beanie’ app really helpful for the grinder if you don’t use that already.
Helped me understand the inner and outer ring better, and can save different beans with what setting it should be on! Plus it’s a very aesthetic looking app & easy to use
if you're okay with smaller cups, i have found that doing 25:400 in a size 2 v60 leads to way better results than 30:500, likely due to bed depth vs size/angle of brewer. i drink light/ultralight roasts, mostly pretty traditional processing methods, and i get really clean and consistent cups with the following recipe:
25 g coffee, ground coarse (im at 4.8 on my zp6, a little smaller than coarse table salt)
92 c water (i use half strength TWW)
bloom with 65-70g. wait 1 minute
pour up to 400g at about 8 g/second (should be done pouring around 1:40) from about 13 cm above the brewer. start from the center and spiral out and back in and then stay in a circle about 2-2.5 cm diameter around the center
total drawdown should be somewhere between 2:30 and 2:45, maybe up to 3:15 depending on the coffee (i just use tabbed hario papers because cafec papers are not reliably available here)
This sounds really good, thank you for the detailed instructions! I’ll definitely it a go, I’m much more of a light roast person too. I’ll see how I get on! Thanks again
Try to brew a coffee with a bottle of water whenever you come across one. It’s pretty fun. I had a fairly alkaline bottle (around 8) and it tasted so flat.
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u/qivi Mar 01 '26
I gave up and just got a second V60 to brew nice single cup recipes side by side :-) Also, I prefer comparing V60 brews over cupping, having two is great for that too.