I Struggled With Hoffman's 01 V60 Technique - Single Cup Recipe

This video improved my brew in much less time than the big coffee channels. Great stuff!

Thanks for the idea, I experienced the same issue yesterday with JH recipe

Really enjoying your videos! Interesting point about the bloom settling the bed to help create resistance. I’ve noticed the “fluffiness” of some of my medium roast coffee beds during degassing compared to blooming some of my lighter beans, but I never understood the correlation with brew time. Looking forward to the next video!

I have exactly the same issues as you. Thanks for posting your fix. I'll be trying it tomorrow!

I would recommend checking out the Kubomi method, it gives me a very thorough bloom each time. Similar to what Lance Hedrick mentioned in his videos, creating a divet this way also compresses the coffee bed minimally, making full saturation of the grounds even easier. I also like how it's meditative, but it could be a bit fussy for some :)

Lovely video. Thank you.

Thank you for this! Making sure I poured enough water so that the bed would collapse when swirling did the trick for me. Huge difference in taste!

I thought I was going crazy adjusting grind size and having little to no effect. Disclaimer I am a beginner that just bought my first set recently and Hoffman's technique was the first one I went with. Thank you so much for posting this <3

ANother solution thatw orked for me is flowrate for the first 50g. Try pouring more aggressive. And immediately swirl.

I was having the exact same issue, I ended up at espresso grind just to try and get the 3 minutes, but I just knew it was wrong. I followed Lance Hedrick's recipe, which is 2x 30g blooms with aggressive swirling - I will try your recipe tomorrow! Thanks.

Most informative. Thank you. I learned a great deal from this class. (The video might be improved by removing the background music or turning it down. I can understand employing background music if you have noisy neighbours who interfere with making your videos.)

Will give this a try, thanks. Had OK cups with the recipe but i generally find he targets sweet cups, which is maybe not the profile I look for

The hoff 1-cup recipe has been good to me for all sorts of roast levels. I also feel like my draw down is 15-30 seconds too fast so I might try your longer bloom.

Just saw your video today, and I thought I would share my "adjustments" to the Hoffman technique. I love this method and I use it 90% of the time when brewing a single cup. When I open a new bag of coffee, I use the standard method the first time and see where I end up. If my brew time is a little bit long or short, I don't adjust the grind, or the amount of water at each pour. I adjust the aggressiveness of the pour and swirl. If the brew time is too long, I will adjust my swirls and pouring to be more gentle. If the brew time is too short, I will be more aggressive with my pour and swirls. I only swirl for the bloom pour and the final pour, and never in between. This gives me enough control that I do not have to play with the grind very much at all for most coffees. Let me know if you try this and what your results are. Cheers!

Enjoyed the video, I plan on making my first pour over today. Would you mind telling me what grind setting you used on your Vario? I have the same grinder. Thanks for your help.

I'm really glad I found this video, I just started doing pour over coffee and am using Hoffman's single cup recipe. I'd definitely been finding that the 50g bloom was a bit funky, just like in your demo it would bloom up but not collapse and just didn't feel like it was enough water. I tried adding a bit more water a few times, but didn't feel confident in going "off script" so never got a good system down. I'll have to give this a try the next time I brew!

I think we need to reconsider the idea of the 'bloom'. Grinds off-gas continously throughout brewing, more at the beginning, some later on, and it doesn't matter whether they off-gas into water that's merely wetting them, or in which they're immersed. The main thing that matters for under/overextraction is 'wet contact time', the time that grounds are exposed to new water with relatively low concentration of dissolved coffee solids, and the consistency of this throughout one's coffee slurry. There's a simple solution that solves this: regular agitation of the coffee slurry. • My brew ratio is a bit stronger than Hoffman's 16.6. For my preferred coffee strength to fit a large 14 oz mug, I use 28 g coffee / 420 g water (brew ratio 15). • Water (just off boil for light roast/95° C for medium) poured in to near the rim (without consideration of weight), during which I continuously stir with a spoon, avoiding scraping the paper filter. • When the water level falls near the level of the grounds, I immediately pour in more to near the rim, and again slowly agitate the slurry. • After this second pour, I do a Rao swirl to settle the bed and pull grounds from the walls, and before the water falls to the level of the grounds do a third pour (if needed) to top up to my final water weight. • At no time before the final pour do I permit grinds to be unevenly wetted by the level of water falling below that of the grounds. The agitation of the coffee slurry gives my pourovers more of the quality of immersion brews: even exposure of all grounds to similar volumes of incident brew water (with similar concentrations of dissolved coffee solids). • I dial in total brew time (from first water in to last drops out) by grind size, aiming initially for 3½-4 mins, and dialing in from there to adjust flavor balance. Finer grind: slower drawdown, more extraction, more later eluting bitter compounds; or coarser grind: faster drawdown, less extraction, early eluting sweet/acidic compounds with less later eluting bitter compounds. I think that much of received barista 'wisdom' has the quality of superstition, of rain dances; and some is performative, for displays of skill at the cafe. Spirals from a gooseneck kettle are certainly more elegant than hovering over a cone stirring a slurry. But the latter works better for evenly exposing all the grounds to the same amount of water, and I'm not performing for anyone else. The Wired Gourmet offers much the same approach (though with lower ratio than I prefer) in his video V60 Voodoo: Resurrection! https://www.youtube.com/watch?v=hyHAOkH2tMY

I also struggled with the bloom phase but managed to solve it by grind it finer. However when I am at that grind setting, I will have to lower my temperature, otherwise the bitter comes out.

This new JH method is my go to now, but I actually use a 13:200, with 40 gram pours. My first pour is 40g with an aggressive swirl to where I can see all the grounds wet. Then follow his recipe making sure I pour as close as I can get. This helped to not choke the brew and allows me to hit those "times" pretty consistently and brew delicious cups of coffee. It's my go to method now.

I've had the same issue with coffee roasted in Singapore as well, no idea if it's to do with the extremely high humidity that messes with things (I think it swells/off-gasses in bloom phase less? idk), as I store my beans at room temp, but have struggled to get a decent bloom at 50g water too. Will try again tomorrow with your recommendation! Interestingly, I just attained a new bag of Square Mile coffee, so I'm probably also gonna give Hoffmann's exact instructions another go with his own beans lol