another_jim wrote:I don't believe there is any need to needlessly overcomplicate and change ratios. Yes, coarse grinds absorb a little less water than fine grinds; but in both cases, the coffee and water weights are the same.
You are correct. There is no need to change the brew ratio.
Is body the enemy of clarity? Not necessarily. Jim Schulman notes: "If you have the time (which no actual cafe will have), a coarse ground coffee steeped for 4 minutes, then decanted through paper for around 90 seconds longer, will taste much clearer in terms of flavor separation than a faster 3 minute pourover coffee. Obviously both will be equally clear in terms of visibility."
The latter will also have far more body than the 3-minute pourover, at least in my ad hoc experiment. I used what was on hand: a Cafe Solo for the 4-minute immersion and a Chemex w/ a washed #2 white Hario filter for the decanting. Both vessels were warmed up in advance. Output is two 10 oz cups, one of which was consumed immediately, while the other was allowed to cool to 130° before drinking.
The result is a big-bodied, easy-drinking cup, retaining the clarity of taste found in paper filtered coffee, as well as stunning visual clarity and color. Jim's color description is apt: "a Morroccan leather red, sparkling clear brew." He recommends: "Let it cool down to 130°, the point when there's no more condensation on the inner glass, and enjoy it like a glass of wine."
Here's the process I used in pictures:
[Higher resolution pics here: http://www.flickr.com/photos/21519888@N ... 544315744/
While this was a bigger production than my normal pourover, the bigger body was a noticeable improvement. [My wife, who had no idea what I was up to in the kitchen, thought the coffee was exceptional.] Also, this solves a problem that probably bedevils a lot of Hario V60 users, namely if you get the drawdown time in the recommended range, you're probably also over-extracting somewhat, resulting in a brew that is bitter, at least to some degree. Until this morning, I only suspected my normal routine produced a suboptimal cup. Now I'm sure that I'm getting some unnecessary and unwelcome bitterness, and I'll probably grind coarser for pourover in the future and incorporate an agitation step. Or use some hybrid process like the one described here. Coffee brewed using this immersion/filter hybrid method seems to solve problems associated with over-extraction while avoiding shortcomings associated with under-extraction.
BTW: This is not unlike hybrid brew methods samuellaw has discussed recently:
Best Aeropress parameters to emphasize fruitiness of naturals?
For Aeropressers: Brewshaking with Aeropress - must try