Coffee

One thing that I didn't see mentioned yet is the effect of the filter papers. Different brands of paper have different resistance to flow. Even if you go with hario brand, they have different factories that make work differently (though I dont remember which is faster). Basically just pay attention to what you buy, and if it's working for you, stick with it. I like bleached papers cause they have no taste, but I still rinse them before putting coffee in just to get the filter to stick to the funnel properly.

I don't know if you got a plastic or ceramic version of the v60, but if it's ceramic, you'll definitely want to preheat it, otherwise your brew temperature will be cooler.

You pour some water in, then forget about it for half an hour, re boil the water and pour the rest feeling like an ass.

A minimum 1 minute bloom. Start with a coarse grind first then work toward more fine if needed on the next cup. Try to not over agitate while pouring because it can drive the fines into the filter paper slowing the draw down to a crawl.

The change to a Fellow Ode 2 (which produces very few fines) from good grinders that produce a somewhat normal amount of fines, made for a big change in cup clarity and draw down time.

The 1zpresso ZP6 would be similar to the Ode 2 in producing very few fines as a hand grinder.

V60 is a world of experimentation. Look forward to some mind blowing cups and for seemingly no good reason at all sometimes, a "wow, would have been better off with Starbucks today" cup

I'll reiterate that grind size is easily the most important variable.

Give a little Rao swirl right after your bloom pour, keep your water temp toasty for your lighter roasts, and consider trying cafec abaca filters to allow you to push your grind a bit finer.

Have fun tinkering, you're going to stumble onto some really great brews!

For me, the parameter that changes the final result the most is, undoubtedly, the grinder setting’s, which, as you already pointed out, affects the total extraction time.

It seems like you did some tests, how do you think the frequency of the pouring influence the final taste?

I’ve always been too intimidated with the v60 process to try it and instead use a French press. Following this thread to see what I can learn!