3 Essential Hario V60 Recipes: James Hoffmann, Tetsu Kasuya & Osmotic Flow
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Published 2021-04-29
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** ORIGINAL V60 RECIPES **
James Hoffmann (The Ultimate V60 Technique): • The Ultimate V60 Technique
Tetsu Kasuya (4:6 Method): • A Coffee Brewing Theory "4:6 method" ...
Osmotic Flow: • CAFEC Osmotic-Flow~ how to brew delic...
⚠️ Note: We applied the main principles of these three methods and adjusted them slightly to fit the format of this video and comparison.
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Timestamps:
0:00 Intro
0:46 James Hoffmann
5:21 Tetsu Kasuya
10:51 Osmotic Flow
15:53 Hario V60 Recipes - Tasting & Comparison
17:57 O
All Comments (21)
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So what's your favourite pour-over technique? Did we cover it in the video? ⚠️ Note: We applied the main principles of these three methods and adjusted them slightly to fit the format of this video and comparison. Method #1: James Hoffmann (0:46) Method #2: Tetsu Kasuya (5:21) Method #3: Osmotic Flow (10:51) ☕️ Say hello to Tomo on Instagram 👉 www.instagram.com/specialtycoffeebarista 📺 Watch our documentary about the AeroPress ► aeropressmovie.com/
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What I like about Hoffman's method is that it's shorter and doesn't require a pouring kettle. The osmotic flow method looks super cool, but it also looks like you have to be laser focused on the coffee bed for 3 minutes, which I'm not sure I'm mentally prepared for in the morning.
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Personally I've made my best EVER with my Tetsu Kasuya method, but usually just use James Hoffman's method out of convenience.
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I enjoy Tetsu's Method. Simple to scale up/down and the cup brews with great quality most times.
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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.
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I've tried dozens of recipes at this point but I always end up coming back to tetsu's method. Nothing better for my tastes
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Great video. Thanks. I m actually mixing JH recipe with the Osmotic technic on my second pour. After what, I go a bit faster on my last pour to disturb the bed and be sure to avoid any channelling. If my dripping flow goes to fast, I do a fast swirl to reduce the speed. (44-48 red clix)
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Kasuya method for life! Most intuitive method for me since it does not require too much precision in terms of pour rate and I don't have a goose neck kettle. It makes an awesome cup too.
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I enjoyed seeing Tomo going back for that last drop in Osmotic flow.
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Pourover newbie here! Katsuya method gave me my first amazing and consistent pourover cup. I've been watching your video to practice!
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Yeah The Hoffmann method is great but I usually get best results with Kasuya. The best thing about Kasuya you can easily change the profile of coffee with a simple change.
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Truly amazing and much appreciated Made me fall in love with coffee all over again
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Really appreciate these videos. The details make for easy replication - keep them coming!
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Using Hoffman's technique with a finer grind size allows me to use less coffee with an amazing result. 12 grams coffee; 250ml poured, stopped at 2:20 minutes with 200 grams of coffee out; give the most amaaaazing sweetness and fruitiness i wish anyone could enjoy!
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Thank you for the recipe! I'll definitely try tatsu's since it looks so easy!
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Really well made intro of the recipes. Thanks so much for this
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Amazing ... this is very helpful .As a newbie to the coffee world I will them all
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I found out about the Tetsu method about 6 months ago. At first, I was hesitant to try it, because it seemed confusing. But it ended up being the easiest, and the most consistent. It is my go-to now. In the beginning, I started pouring 60g for the bloom, but have dropped it to 45 (just like this video) and it is a bit sweeter (which I like). Great video! Thank you very much for producing it!!!
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In Tetsu’s method, you have to grind your coffee into thicker particles, also it’s important to speed up your pouring prossess in each 45 second.
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Very interesting video! I usually take the Hoffman method but i have also try Tetsu method. Nice work!
