Almico wrote:
I do not pre-wet. I read the instructions on the Hario V60 filter package that specifically state in Step 3, "Make sure the water does not come in direct contact with the paper"
So just how do you do a pour over with having the water come in direct contact with the paper? Good question, I thought.

HI

After living many years in SE Asia I have often wondered why companies that want to include English instructions do not employ a
native English speaker to proof read

But in this case I am 99.999% sure what they are trying to say is while doing you pour...try not to pour directly on paper
Meaning pour on coffee bed rather than rinsing the paper sides down & creating channeling

Although many these days usually recommend a slight rinse during last pour
But usually if poured well you will not need too.

I like Tetsu Kasuya's 40/60 method best myself

mania wrote:HI



I like Tetsu Kasuya's 40/60 method best myself

+1, would going to try this method as soon as I got my Kono dripper

Great link BHR, as I focus on pourovers for our daily prep at home. I was interested in temp (granted, it might vary by coffee employed)

201.2
194
203
204.8
197.6

Sixth entrant had no temp listed. That variance suggests that maybe, just maybe the band of acceptable temps (195-205) is just that, a band. I hear some folks advocating for a specific temp, and some times quite vociferously. Coffee and preparer preferences.

Second, most employ much longer bloom time that I do. Will stretch mine a bit more and taste. As well, most are doing pulse preps. Mine parallel the last gent with a bloom and then a continuous center pour. I was an early adapter of that. Will try a pulse now and then but continue to go back to the continuous center pour.

I used to pulse brew but have come around to the continuous center pour. It is less fussy to execute and seems to give slightly more clarity in the cup.

+1

baldheadracing wrote:Kasuya-san used a porcelain V60 ... of the six finalists, three used V60 (two porcelain, one glass, all look like 02's to me), two used Waves (glass and metal), and one used a porcelain Melitta one-hole. http://sprudge.com/world-brewers-cup-102370.html

Thank you so much baldheadracing for the link. It seems none of these brewers using Kono's dripper ( Maybe it was made by plastic? ) Luckily, I have V60 glass dripper. My next coming dripper was used by the owner of Batch cafe in Japan ( Manoru Taguchi ) this one hole porcelain dripper similar to Malitta one hole dripper, so hopefully it performs as good as Melitta.

p/s; The Sanyo one hole dripper is very similar to Melitta one hole dripper

http://sanyo-sangyo.co.jp/index.php?id=25