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After testing the salami extraction with espresso, it’s time to try it with V60! In this Home Barista Lab episode, I divide the V60 extraction into several phases and taste each one separately to explore how flavor evolves throughout the brew. It's not the best method to diagnose your brew — but it’s an amazing way to understand what’s really happening in your cup. ➔ Coffee: Monte Blanco – Higher Roasters ➔ Dose: 15g ➔ Grind: Kingrinder K6 – 95 clicks ➔ Water: 255g at 92°C (📝 Editing note: I realized after editing that I miscalculated the water — I actually added 100g less than planned for the V60 salami shot 🤦♂️ Didn’t notice until the video was done… so the extraction isn’t complete, but still a valuable learning experience! The results might not reflect the full flavor profile, but it was still super interesting to explore how each stage tastes.) ➔ Water type: Distilled with Third Wave Water – Medium Roast ➔ Filter: Hario V60 Paper Filter (Size 2) I’m using a full bloom (45g in 45s), then switching cups every 30s. The result? A fascinating flavor breakdown of your favorite pour-over! 💬 Have you ever tried tasting each phase of your brew separately? Share your results and thoughts in the comments below! ☕️ My Gear: • Espresso Machine: Gaggia Classic Pro (2019) with PID & 9-bar spring • Grinder: DF64 Gen 2 • Manual Grinder: Kingrinder K6 • Brewers: Hario V60 / Aeropress Go • Kettle: Timemore Fish Smart • Scale: Timemore Black Mirror Basic+ • Puck Prep Tools: Blind Shaker, WDT, Self-Leveling Tamper • Milk Pitchers: 150ml / 350ml / 600ml • Furniture: IKEA Kallax 🎥 New videos almost daily – join me on my Road to Home Barista! Let’s brew some amazing coffee! ☕️🔥 🎥 Enjoying the content? Like & Subscribe to keep up with my daily journey! Turn on notifications so you don’t miss an upload! Support my journey: https://buymeacoffee.com/eduartcoffee Join this channel to get access to perks: / @eduartcoffee 📬 Contact: [email protected] Thanks for watching, and let’s keep improving together! ☕ EduArt Coffee: Road to Home Barista