After reading about Ritchie’s spoon adventures in Paris, been messing with the V60+spoon as a variation on the theme. Net result: ridiculously easy, fast draw down, tasty coffees.
Uses a regular kettle, no swan neck needed. Standard Hario papers (from the clear plastic bags)
Recipe: 18g coffee, 300ml water.
bloom: 36g water, 45 seconds - pour straight from the kettle
1st and only pour: over the back of a tablespoon held about 1-2cm above the surface of the bed and rising water level get the rest in as quickly as is reasonable (10g/s?)
Swirl to flatten the coffee bed after the pour.
This kind of method really makes clear the impact of agitation and bed movement on brew time and taste.
I realised this a long time ago, when I was making sure the grounds didn’t stick to the sides by pouring onto the sides. What I didn’t realise at the time was that by doing that, it moves the fines about that are right next to the filter paper, thus blocking the paper and stalling the brew.
I was getting over extraction, but increasing grind size didn’t help, as the fines were still there and doing the same thing. Increasing the grind size only under extracted most of the coffee, while the fines were still over extracted.
Now my usual method is quite similar to this. I use a Switch, and do a 15-45s bloom with the switch closed, open it, drain, then pour everything using the Melodrip. I might swirl, either before opening the switch or after the main pour. It’s essentially the same as Mark’s recipe, just a saturated bloom and slightly different ratios.
low faff recipe alert 
