i shall take it as a compliment!! thanks a bunch

much love back !!!! Thanks

Absolutely!!!!!

sorry for the later reply! So dam happy to read this - means a tonne. Lets say all in good time?:) Always going to be giving my best for the service and coffee.

wohooo!!!! thanks

Thanks a bunch legend!!!

hey! so about the bloom time per se- to keep it simple make sure that never does the coffee ground post pouring is in contact with the air (as it oxidises) . so if i say a bloom of 30 sec and the water has already gone down at 25 sec. i would rather start pouring the 2nd pour.. (and subsequently in the next cup adjust the grind size making it finer) also if it does not pour entirely down at the 30 sec mark i would wait for it a bit and then pour. (and subsequently in the next cup adjust the grind size making it coarser)

@@roasting_hands Wow! Those are fantastic tips. Thank you so much for your reply. Really appreciate it. I will try what you said.

Thanks!!! welll it is meditative in its own kind right!!!! temp- as a bracket (not a thumb rule)- keep it between 85-94 deg cel.

@@roasting_hands It is meditative; and incidentally, I just brewed and drank a V60 in utmost silence.

@@roasting_hands Hey there. Is there certain degree for each coffee origin ie: 95c for ethiopian coffees and 85c for kenya coffees?

ok lets try an example- 10 roasted beans. 1. whole beans put in glass with 100 ml water-> extraction = less. 2. fine ground the 10 beans add 100 ml water -> extraction = more. consider whole beans = coarse. you know what i mean.

@@roasting_hands Ha yes, thanks for an example! This is exactly what I was thinking about. Isn't it the same then? Say 5 beans very fine create a similar extraction as 10 beans very coarse? Or does it really not matter a lot, as long as the sweet spot of the desired extraction is hit?

hey legend thanks. isn't super medium-fine - so 2 situations could be there right? 1. so if it is finer- i would go for more water and pour slight faster in the first pour. disturbing the bed. and then swirl. also what i do is - i shake the ground coffee in a small container (before) to keep them all lose and not clumped whatsoever. 2. if it is coarse- i would use more coffee so as to have the water not drip down quicker as compared to the correct grind size. did i get the question right? do let me know :)

@@roasting_hands Yes, you did. I think the first point makes more sense in my case. To pour the water a little fast will help. I'll try this tomorrow.

that is a very very good point. let me make a video on this as well?

@@roasting_handsindeed we need a video on gooseneck kettle+v60 vs normal kettle+Hario drip assist v60. I think that for a consistent result and for a beginner drip assist is preferable.

forever!!!!!