Ever since I started taking my pour over coffee seriously, I’ve been buying mostly medium-roasted beans. But the deeper I go down the rabbit hole, the more I read about the wonders of light roasts. It was time to do some exploration.
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Test driving four different V60 coffee recipes: Tetsu, Cafec, Onyx, Hoffmann
I’ve been using the Tetsu 4-6 recipe daily for almost a year, but recently started wondering how it stacks up against popular alternatives. The best way to find out would be to try it out myself.
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Japanese iced coffee on a hot sunny day
I usually like to drink my coffee hot. But on a particularly hot and sunny afternoon, I find myself craving for an ice-cold glass of black coffee. No milk, no sugar, no nothing.
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Immersion brewing without the right equipment
It’s been almost six months since I decided to stop buying more coffee equipment, and so far, I’ve been successful in resisting temptation. But I’ve been curious about how different my morning coffee would taste if I used immersion brewing, instead of my usual V60 percolation. To figure it out properly, I would have to buy either a Clever Dripper, AeroPress or French press. Or… I could hack something up, using stuff I already had in the kitchen.
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Putting the flexibility of Tetsu 4-6 to the test
One of the reasons that led me to choose the Tetsu 4-6 recipe when brewing our daily morning V60 was the supposed flexibility of the technique. The best way to find out if this was indeed the case was to try the different combinations myself. Here’s what I found out.
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Tetsu Kasuya vs Tetsu Kasuya
The Tetsu 4-6 is the go-to recipe that I use to brew my V60 pour over coffee every morning. But since Tetsu is now experimenting with a drastically different technique than the one he perfected in 2016, I thought it’d be interesting to conduct a head-to-head comparison between the two.
What will be the result of the Tetsu vs Tetsu competition?
Will Tetsu beat Tetsu?
Or will Tetsu beat Tetsu?
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Dialing in our pour over coffee brewing variables (Mark II)
Continuing on my journey down the rabbit hole, I opened a new bag of Mt Whitney Organic Ethiopia Guji. Previously, I used the Tetsu 4-6 V60 pour technique but this time, I wanted to keep things simple and decided to use the Hoffmann instead.
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Dialing in our pour over coffee brewing variables (Mark I)
It’s been about a month since my timer scale arrived, marking the start of my journey down the pour over coffee rabbit hole. Using single-origin Guatemala beans from Mt Whitney Coffee Roasters, I’ve been making our morning V60 brew by adjusting three variables: (i) filter material, (ii) coffee/water ratio, (iii) grind size and keeping track of our individual tasting scores.
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It doesn’t count if you use a machine
When you’re stuck at home and run out of things to keep you occupied, you end up making Dalgona Coffee.
And if you’re going to do it, you might as well do it right and make it by hand.
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