Heya guys, Scott Rao recently posted a video on his V60 method, it's really cool and very simple.
I actually gave it a try today (was inspired and did a quick roast up of some filter roast Yirg the other day), very easy method! I altered the parameters a little (360g water was too much to drink haha), but still kept the same ratio of coffee to water.
15.3g coffee, 250g water, brewed at about 96 degrees (was aiming for 97-98 degrees like Scott said in one of his comments below the vid but missed the boat). Brew finished at 2:20.
A little fast as I was aiming for at least 3 minutes total time (he didn't really give a set recommendation, between 2 and 4 minutes he said).
Initially a bit flat in flavour at higher temps.. So I resigned myself to maybe having to rest the coffee a bit more but as it cooled right down... WOWZA!! Peachy, smooth, creamy, caramelly.
I might still let the roast rest a bit longer (was about 1 and a half days post roast), and still grind finer to slow the flow rate, but super impressed!!
The ground were mostly flat at the end but still looked a little wavy (maybe I stirred too vigorously even though I purposely was less aggressive than usual), any tips guys on how you stir the grounds after the prewet/bloom? I'm just wanting to not disturb the level bed that early on, and don't want it to only level out at 1m:45s when you spin it.. (might have to watch the vid first to know what I'm talking about haha)