In comparison To…
We put the Haro Mugen up towards the Hario V60, the use of our same old method (changing the water quantity used and grind, however brewing with 300ml water), and the Chemex 6 cup, brewing with Kasuya’s Mugen method, the use of the similar espresso, similar grind, and similar water quantity.
Briefly, the V60 produced the most productive cup. Nevertheless it wasn’t a transparent winner. It lacked a bit of of sweetness that the Mugan brew had, however won so much in additional flavour nuance to the cup. It additionally required much more arms on effort, and if my objective is the most productive pour over I will produce, positive, the V60 way is the transparent selection. But when I desire a in reality excellent cup of espresso with out serious about it an excessive amount of (particularly when waking up) the Mugen brew were given the task accomplished.
The Chemex used to be attention-grabbing. It comes right down to the paper, however the draw down took so much longer with the Chemex: about 2:45 in general (plus 15 seconds to pour). I did saturate the filter out paper first with boiling water. The Chemex brew had extra frame and intensity to it, but additionally had a bit of extra of the astringent flavours that come from over extraction. All of it has to do with the additional touch time. If I flooring the espresso coarser like I most often do for a Chemex, I’m guessing the cup high quality would fortify because the draw down time could be shorter.
