#temperature

I was polishing my new V60 (the 2024 02 series) and the instruction sheet insists on a 100 °C pour for the initial bloom. It says a "full boil" will maximally unlock the chlorogenic acids and give a cleaner cup.

My routine now looks like this:

• Heat water to the boiling point on the stovetop
• Pull the kettle off the flame and immediately dump the entire 250 ml into the grounds
• Let it sit for exactly 30 seconds before continuing the pour

The espresso community swears by ~94 °C for optimal extraction, but the V60 sheet claims 100 °C is the sweet spot. Did Hario really change the science? Or is this a misprint? I’m seeing a brighter acidity and less bitterness, but I’ve also noticed a faint “burnt” note that wasn’t there with 95 °C.

Anyone who’s measured temperature stability on the V60 or can confirm whether that 100 °C spec is legit? I’m open to adjusting my method – just need the hard data.

TL;DR: The V60 guide tells me to use boiling water for bloom. Is that correct, or should I stay around 92–95 °C?

ok this is a huge screwup i spent 99 on a yeti 2l think i was gonna keep ice fresh for the whole hike after 2 weeks under a 90f tent 50% humidity and the ice is gone in like 2hrs lol i made sure not to overload it used a big cube shape no vent open it probably got too hot inside or foam is dead already

anyone know why this is happening i need a fix fast

does the double wall not work? does the vent get stuck closed? can we keep the temperature inside down without using a cooling sleeve? i'm tired of losing my pre bought kit before the trip even starts help