You have some nice hessian.
Rather than a V60 pour over? Seems a bit extreme 
Oh, you meant the brew method! 
My impression with his method is that he is saying that it is as simple as poss and not to obsess about it but then making it over complicated and giving you things like pour rates to obsess over.
I donât like the fine grind.
I donât like the fine grind in conjunction with swirling and the divot in the top of the coffee bed.
I donât agree with fucking with water temperature! Fuck that shit. Fix the water temp and stick with it.
There are a lot of moving parts to his method making it difficult to be consistent. Iâm not saying that itâs not possible to make good coffee with it, more that it will be tricky to be consistent. Iâve tried a lot of the techniques involved in that method - the divot, the swirling, the fine grind etc, but found all of them tend to lead to inconsistency. Hate the divot actually, that really has an affect thatâs hard to control!
The best method I have found is this: How to Make Coffee Using the 4:6 Brewing Method â Philocoffea
I have linked to it before, I think there are a few others here that use it too. It just works. It uses a much coarser grind than the Hoffâs one which I believe makes it less susceptible to the effects of turbulence when you pour. Pulse pouring with a fine grind Iâve found very tricky to control consistently in the past.
The key to pour over is to get a method that is simple and repeatable so that the only thing you adjust is the grind size.
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Maybe you should stick to tea, have you thought of that? 
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I donât think you should be giving anyone advice about tea.
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I need to punish myself somehow.
Anyway, I do like some over others but Iâm not arsed about descriptive flavour profiles. I prefer one with a bit of dark chocolate and the other with a bit of cake so there must be some balancing thing going on.
Hah yes sorry that wasnât clear.
I read about the Kasuya method but it seemed quite fiddly trying to split measurements up into 4:6 and other amounts. However if I work it all out before hand, it doesnât seem much more difficult than Hoffmanâs method. Iâll give it a go. I think above @Kevin said he used closer to the coarsest setting (40) on the Uniform so will have to play around with the coarser settings and see how it goes. Itâs also interesting that Hoffman says boiling water is fine but Kasuya feels much lower is better.
Will report back!
This makes it easy
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Ok, so will ignore your mention of flavour profiles and how you canât taste them, in pretty much every post then! 
Coffee. Cake. FML.
No wonder you canât taste sweetness or pretty much anything else! If you want go do this, get a medium roast/dark roast Colombian coffee - nutty/chocolaty flavour - and add milk. Total waste of money buying posh beans and then noshing sweet shit with it. Fuck.
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FUCK!
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I love reading this thread as it makes me feel normal
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And me. Iâm almost glad I had to give up coffee nearly 30 years ago
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Itâs not quite Mince Pies '18 but Iâm doing my best. 
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Conspiracy theorists are mostly to blame for a dark roast
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Was that the one with the lemongrass tasting note? That was mega. 
What did you get instead? Iâve been getting quite a bit from them over the last few months.
The lemongrass one is Uraga, and yes also amazing. Just finished a pack of that, last cup yesterday.
Started my last bag of Beloya yesterday.
Have really been enjoying the Nkora house blend from Obadiah, too. Had that before the Uraga. I got another 1kg bag at the weekend.
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Oh yes, had the Konga. Didnât last long!
Will go in their Euston Rd cafĂ© on Saturday morning and pick something up. I really like their single origin espresso stuff, even if they donât necessarily have espresso in mind when they roast it.
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