InterimEarthworm863
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Help: Why does the 2024 Hario V60 Dripper manual say to use 100°C water for the bloom?
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?