I recently became indoctrinated to the world of pour-over with a v60 (upgraded from a melitta pour over), and i cant help but notice that the process of extracting the coffee with this is similar in theory to one of the ways that sugars are extracted from wort (sugary barley mash liquid) during the process of making beer. This technique is called fly sparging. After steeping the grains in the mash tun for however long the recipe requires for the carbs to be converted to sugars, the spigot at the bottom of the mash tun is opened, letting the sugar-rich liquid flow into another container while more fresh, hot water is introduced at the top. The goal is even coverage and keeping the level of water just above the grain bed. Gravity and water do all the work. DIY'ers have come up with different ways to introduce the water, (here's one build) . The collected sugary water (wort) is then boiled down to achieve desired volume and cooked with hops, cooled, oxygenated, and then yeast is added, leading to another forums beverage. I'm wondering if with the v60, even though i have recently bought a hario kettle that has helped even out my pour a lot, the force of the water on the grounds might still be moving them around enough to potentially over-extract them. Anyone tried any other pouring methods? I have in my head the image of myself standing over my v60 holding a watering can and wearing a sun hat. Are my concerns with over-extraction unfounded? I just want to get the best out of each cup. Thanks Chris
I use a Hario Woodneck for my pourovers instead of a V60, but overextraction does seem to be the most common defect I find in my brews. I've countered it by grinding a notch or two coarser and cutting brew time back to about 2-2.5 minutes. It HAS occurred to me to try some technique to disperse the water more evenly than possible with even the most controlled pour. The best idea I've seen was using the Aeropress bottom piece to disperse the water- so basically a glorified watering can. Perhaps I'll give that a shot this weekend.
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