หัวข้อของบทความนี้จะเกี่ยวกับhario v60 หากคุณกำลังมองหาเกี่ยวกับhario v60มาเรียนรู้เกี่ยวกับหัวข้อhario v60กับPop Asiaในโพสต์3 Essential Hario V60 Recipes: James Hoffmann, Tetsu Kasuya & Osmotic Flowนี้.
สารบัญ
ภาพรวมของข้อมูลที่สมบูรณ์ที่สุดที่เกี่ยวข้องกับhario v60ใน3 Essential Hario V60 Recipes: James Hoffmann, Tetsu Kasuya & Osmotic Flow
ที่เว็บไซต์popasia.netคุณสามารถอัปเดตเอกสารอื่น ๆ นอกเหนือจากhario v60เพื่อรับความรู้ที่เป็นประโยชน์มากขึ้นสำหรับคุณ ในหน้าPop Asia เราอัปเดตเนื้อหาใหม่และถูกต้องสำหรับผู้ใช้เสมอ, ด้วยความหวังว่าจะให้ข้อมูลที่ดีที่สุดแก่ผู้ใช้ ช่วยให้ผู้ใช้ข้อมูลเสริมบนอินเทอร์เน็ตในทางที่รายละเอียดมากที่สุด.
หุ้นที่เกี่ยวข้องกับหมวดหมู่hario v60
เรียนรู้วิธีการชงกาแฟแบบเทกาแฟด้วยดริปเปอร์ Hario V60 เราเลือกสูตร V60 ที่จำเป็น 3 สูตรเพื่อสาธิตและเปรียบเทียบทีละขั้นตอน เราหวังว่าคุณจะพบสูตรราดหน้าที่คุณชื่นชอบ! ☕️ ทักทาย Tomo บน Instagram 👉 📺 ชมสารคดีของเราเกี่ยวกับ AeroPress ► 👍 🛠 อุปกรณ์และเครื่องมือสำหรับชงกาแฟทั้งหมดที่เราใช้ในสำนักงานของเรา: ** ORIGINAL V60 RECIPES ** James Hoffmann (เทคนิค The Ultimate V60): Tetsu Kasuya (4: 6 วิธี): Osmotic Flow: ⚠️ หมายเหตุ: เราใช้หลักการหลักของสามวิธีนี้และปรับเล็กน้อยเพื่อให้พอดีกับรูปแบบของวิดีโอนี้และการเปรียบเทียบ ** ผู้สนับสนุนของเรา ** ► Victoria Arduino – ► DRWakefield – ► AeroPress, Inc. – ► IKAWA – ► Comandante – ► Cropster – ► Loveramics – ► Typhoon Roaster – ** STAY IN TOUCH ** ► ► ► Timestamps: 0: 00 Intro 0:46 James Hoffmann 5:21 Tetsu Kasuya 10:51 Osmotic Flow 15:53 สูตร Hario V60 – ชิมและเปรียบเทียบ 17:57 Outro
รูปภาพบางส่วนที่เกี่ยวข้องกับหัวข้อของhario v60
นอกจากการหาข่าวเกี่ยวกับบทความนี้แล้ว 3 Essential Hario V60 Recipes: James Hoffmann, Tetsu Kasuya & Osmotic Flow สามารถรับชมและอ่านเนื้อหาเพิ่มเติมได้ที่ด้านล่าง
เนื้อหาที่เกี่ยวข้องกับhario v60
#Essential #Hario #V60 #Recipes #James #Hoffmann #Tetsu #Kasuya #amp #Osmotic #Flow.
Hario V60,V60 recipe,V60 coffee,pour over coffee,James Hoffmann,tetsu kasuya,tetsu kasuya method,tetsu kasuya v60 recipe,tetsu kasuya pour over,Osmotic Flow,Pour-over,Pour over technique,Pour over V60,V60,Hario V60 recipe,Hario V60 pour over,V60 technique,V60 method,How to make pour-over coffee,black coffee recipe,filter coffee,v60 dripper,coffee dripper,v60 pour over,coffee,barista,European Coffee Trip.
3 Essential Hario V60 Recipes: James Hoffmann, Tetsu Kasuya & Osmotic Flow.
hario v60.
เราหวังว่าข้อมูลบางส่วนที่เราให้ไว้จะเป็นประโยชน์กับคุณ ขอบคุณมากสำหรับการดูบทความของเราเกี่ยวกับhario v60
Although they are the same since 1 gram is 1 millimeter here on planet Earth, millimeter is a measure of volume while gram is a measure of mass. While talking about liquids, like water in your pour over, it should be in millimeters. Coffee beans should be in grams.
Why does everyone call a technique a recipe?
If I want 6 cups of coffee how many grams of ground coffee do I use?
I believe I've concluded that the capacity of coffee drippers is universally overstated. I've used Chemex (long ago — mid-1970s), Melitta (1980s to 1990s), and just bought a V60. None of these have been comfortable to brew with the "cups" capacity (at 5 or 6 ounces per "cup") stated — for instance, my V60 is a 02 size, which all the packaging for the dripper and the filters says is for 1-4 cups — with four cups running to 20-24 ounces (around 600-720 ml), but I find it impossible to even approach the coffee bed structure seen in any of these methods with a ratio of 50 g/L. Instead, I'm limited by the pour reaching the top of both filter and dripper, followed by most of the ground staying on the sides of the cone instead of forming a flattened bed. That said, I'm running 40-50 g of grounds instead of 18…
Mind you, I'm getting what I consider excellent coffee, well-rounded and a distinct step up from what my auto-drip machine can produce, so I'm not sure this is a bad thing, but I may try getting a larger V60 dripper and kettle, since I drink from a large cup and typically brew 800 ml of finished coffee (about all I can get from a 1 L kettle) to give two of my "servings".
Agree with your statement
I usually use Tetsu methods to taste all the coffee notes, but most of the time i use James methods because it is easy to replicated and gives sweet smooth cup of coffee which is i enjoyed the most.
Wow, thanks a lot ! I tried Tetsu's method and it's a fucking game changer ! Awesome cup.
Showed this video to grandma, she said You alll are fucked up and new world war is coming couse You are wasting time on that shit . Just do a normal coffee!
Regards
I'm new into brewing v60 and I used james hoffman method. I found some problems so I wish someone could help me with this.
1. During the bloom phase, I found that the water is drown very quickly and the coffee bed is kind of look like very solid (sorry I don't know the word for this) so it doesn't move when I tried to swirl it.
2. I brew 18 gr coffee to 300 gr water, is it too quickly if the final draw down finished by the time 2 minutes 30 seconds?
Thank you
Method by James Hoffmann.18 grams of coffee and 300 grams of water? The result is not coffee,but only coffee drink.Where is recommended ratio from 1:11 to 1:15.I never use for 15 grams more then 200 grams of water.
I must say you really butchered Hoffman's technique to the point that it's not really comparable.
So cool!
I like Hoffmann's 500ml with 30g better. 500ml is like Grande size and the one you are introducing is too little amount for me.
who makes the espresso cups or drinkware you're using at the end?
Truly amazing and much appreciated
Made me fall in love with coffee all over again
Any recommended grind setting, please, for the Tetsu method using a Baratza Vario with steel burrs? Thank you.
Osmotic flow is a strange mrthod. В оригинальном видео очевидно мало налито воды в первой стадии. Но сколько? Рецепта не озвучивают вообще.
Hi, just one question. In the video of James hoffman "The ultime v60 technique"James hoffman don't wait 20 second between phase2 and phase3… but he puor
immediately after. Why you wait in this phase?
Water temperature in every method?
Thank you for the tips I find it very useful for me to follow, could you kindly provide a comparable grind setting for Timemore C2? I mean how many clicks on Timemore C2 to produce similar result close to 21 cliks on Comandante C40. Thanks in advance.
this video is good at collecting three good techniques, but i find the 4:6 method execution particularly confusing and all over the place! If the ration is 1:15, then for 18g that would be 270ml. 40% of 270 is 108ml, but here it's done with 45ml (bloom) and 75ml second pour, which is 44.4444…. The video is doing Hoffman's ratio (1:16.66) with Tetsuya's technique. I guess the invitation is to mix and match and alter everything, but then you're abandoning techniques which is a horrible way for people just starting to try out any recipe. Absurd..
where can i find a container like it? looks like a beaker with handle
Seriously you confused me with Tetsu method. You said five pours and ended up only pouring 4 times, you kept changing the actual amounts of pour grams to "up to," then the clock? I get that its 45 seconds each, more useful would be the gram brake down.
Hi, thank you so much for the summary and really good presentation. Ive been searching for Tetsu method and I like the adaption by Kyle which includes as well some swirling to focus having more coffee grinds in the coffee bed. Love ur posts thank you
Is my water too hot? i can’t properly bloom because the water goes THROUGH the paper so fast, I can’t even mix it properly.
I WILL brew another cup of coffee, as soon as I'm underovercaffeinated.
So far Tetsu's method gives me the best, but still playing around. For 600g – would you just double everything but still give 45 seconds per a pour?
I was skeptical at first with the tetsu kasuya method. I thought it was too clear, and something that i called empty. But, once it cools down a bit, BOOM! It was full of flavor. Anybody exp the same?
I don’t remember you mentioning water temperature in the beginning and was that same temperature set for every method and the gooseneck programmed to hold that same temp through the multiple pours? Or no?
If for 2 cups, is everything doubled?
I have troubles using the James Hoffmann method for small amounts. When I’m using 9 grams of coffee for example and start the blooming phase with about 20 grams of water, the mass is too dry to swirl it properly.. do you guys have similar problems?
10:03 a little bit shaky there mate? That coffee buzz is good!
What are James Hoffmann's credentials? Just he runs a YouTube channel?
Tetsu kasuya was the method I started with and it would give me the best results back when i didn't have a grinder with adjustable grind size and it still holds up today! There was one guy on reddit who sent me a document of the tetsu method where you could choose strength and flavor and the table would show you how much to pour in to get that chosen cup of coffee
Really appreciate these videos. The details make for easy replication – keep them coming!
Really well made intro of the recipes. Thanks so much for this
The FIRST Smart Roasting Machine in the market ….
https://youtu.be/WA4Qq4JK-P0
7:40 you accentuate sweetness with the first pour? Really? If you don't understand how coffee is extracred, maybe you should learn it first, before making videos?
Great video. Very helpful.
Can you please tell me what Camera arm and camera attachment you are using please?
I'm trying to find the cups you use in the video. Can you help me?
well, you actually didn't seem to make the hoffman's recipe correctly, it doesn't stop during the pours, it goes continuously, you don't stop after the bloom phase, and want the water to go up to the top.