Essential utensils for hand-brewing coffee: the difference between Hario V60 filter cup history and extraction ratio with one knife flow and three stages

If asked what coffee brewing filter cups are recommended in the front street, the baristas in the front street will almost answer in one voice: V60! The long ribs of V60 filter cup help to quickly extract flavor substances, and there is no risk of hindrance in large pores. The extracted coffee has a layered sense, no matter novice or glutton, whether you want to drink fresh coffee or mellow coffee. No matter one-cut or three-stage brewing techniques or other brewing methods, V60 filter cup can cooperate well with everyone's operation compared with other filter cups.

Whether you are doing research on hand flushing or opening a boutique coffee shop, there must be a V60 filter cup, which is so used to choosing V60 that Qianjie believes that the V60 filter cup has three elements: a cone (60 degree angle): this can make the water flow to the center and prolong the contact time between water and coffee. Single large hole: enables coffee to change the speed of water flow during brewing to change the taste. The shape of the helix: the shape of these spirals extends all the way from the bottom to the top, so that the air can escape smoothly, while greatly increasing the contact area of coffee grounds with air and water. Therefore, under these factors, we can adjust the flavor of fresh coffee beans by adjusting the grinding degree, boiling water temperature and cooking techniques. For example, when brewing light-roasted coffee beans in front of the street, in order to reflect the sour quality of coffee beans, you will use medium-fine grinding (80% pass rate of sieve 20), and then use three-stage brewing at a water temperature of 90-91 degrees to extract the bitterness of coffee in stages.

V60 filter cup and a variety of different materials, how to choose when buying? Qianjie specially bought the three most common materials on the market: resin, ceramic and glass V60 for thermal insulation comparison.

First of all, it directly affects the thermal insulation performance of the filter cup. When coffee is extracted, one of the influencing factors is temperature, so it is so particular about the water temperature. A filter cup with good thermal insulation performance can reduce heat loss and ensure temperature stability. To achieve a more stable extraction efficiency.

The thermal insulation properties of these three models are as follows. Heat preservation: resin > ceramic > glass

In addition to the thermal insulation performance, the difference of the material also directly affects the price. Beginners in the choice of filter cup should be more within the scope of their own ability as the standard, do not blindly follow the trend to choose filter cup, follow others. Performance-to-price ratio is also particularly important.

Price: ceramic > glass > resin. In addition, when you buy the trapezoid in the front street, you should see if the filter cup 01 or 02 is shown on the packaging box, and then when you buy filter paper, you should also see if the filter paper is 01 or 02.

01: one or two cups can be brewed.

02: 1 to 4 cups can be brewed. After a brief introduction to the V60 filter cup, let's talk about how to use V60 to make a delicious cup of hand coffee! The first is to choose fresh coffee beans! The freshness of coffee is critical to the quality of coffee. If coffee beans are placed for too long after roasting, it will lead to the loss of coffee taste and aroma. The best taste period for Qianjie coffee beans is 30 days. After 30 days, the aroma molecules of caffeine decrease with the release of carbon dioxide, so the coffee beans after the taste period may feel boring and insipid.

Buy Qianjie coffee fresh coffee beans first look at the baking date, the original packaging is not unsealed and kept in a cool and dry environment. About 2% of the weight of freshly baked coffee beans is carbon dioxide. And this large amount of carbon dioxide emits carbon dioxide along with the storage environment, equipment or methods, making the pressure in the packaging higher than an atmospheric pressure, and pressure helps to integrate aromatic substances and oils. Make all the aromatic substances inside the coffee beans easy to extract. Bean cultivation is the process of "gas release", which is also commonly known as awakening, raising beans or ripening. Because the baking methods of each baker are different, the baking depth is different, and the damage to the structure of coffee beans is also different, so you can ask the store at the same time. Coffee beans sold on Qianjie Coffee are advised to brew moderately roasted coffee beans for 3-4 days. Then there is the degree of grinding! In order to ensure that the grinding degree of each bean is the most suitable for cooking, Qianjie suggests that you buy a No. 20 cup test and calibration screen, screen aperture 0.85mm, we make 10g coffee beans, adjust a general grinding degree to grind coffee powder, then pour it into the sieve and weigh the coffee powder (be sure to sift until no coffee powder can be sifted out) The screening pass rate of 80% (10g powder can screen 8g) is the most suitable grinding degree for medium and shallow roasted coffee beans, and the screening pass rate is 70% 75% (10g powder sieve 7-7.5g) is the most suitable grinding degree for medium and deep baking. If it exceeds the suitable screening rate, it is appropriate to adjust the coarse grinding degree, and if it does not reach the appropriate screening rate, it is necessary to reduce the grinding degree properly.

The finer the coffee beans are ground, the coffee powder is easy to accumulate at the bottom of the filter paper, and the extraction resistance is greater, so the flow rate is slower and the extraction time is longer. The extracted coffee is prone to unpleasant flavors such as wood or miscellaneous flavors. The coarser the coffee bean is ground, the larger the gap in the powder layer is, the less coffee powder is in contact with hot water, the weaker extraction resistance, the faster coffee dripping speed and the lower extraction rate, so the coffee flavor is lighter. Then the brewing water temperature ~ Qianjie coffee is recommended to use 91-93 degrees water temperature for light roasted coffee beans and 87-89 degrees water temperature for medium-and deep-roasted coffee beans.

At the same degree of grinding, if the coffee is bitter, scorched, astringent, etc., the temperature of the extraction water can be reduced; on the other hand, if it is washed out and feels light, it means that there are still many flavors left in the coffee grounds, so you can consider raising the temperature.

The aroma and flavor shown by the proper water temperature and good extraction are positive and comfortable, for example, the acid quality will be very rich, such as the sweet and sour feeling of plums or drupes, and the overall cleanliness, clarity and transparency. can drink more clearly what flavor, delicate, rich and distinct acidity, and can remind people of a certain fruit or even wine, stay in the mouth lasting, let people aftertaste. Finally, let's talk about the difference between one-cut flow and three-stage brewing: the coffee powder can be continuously soaked in water, the retention liquid can fully release the aromatic substances in the coffee powder, and the flow velocity will continue to increase before the water overflows the filter cup. Reduce the flow. The main control of one-cut flow is the amount of water injection and flow rate, can achieve the whole section without losing the sense of balance, inappropriate water injection, will destroy the overall sense of balance of coffee. The main purpose of this method is to maintain a peaceful flavor and a sense of balance. What is not so good is that, because the water injection technique is not well controlled, the water falls through the filter paper on the edge in the upper position where there is no coffee powder, so that the coffee produced may be underextracted.

Three-stage style: Qianjie coffee is recommended for beginners to use three-stage water injection to brew, this method is suitable for light-roasted, medium-and medium-roasted coffee beans. The segmented extraction method of three-stage water injection can clarify the flavor of the front, middle and back of the coffee, and can ensure the flavor of the coffee. Segmented extraction can get richer layers than one-knife flow, and can clarify the flavor of the front, middle and back stages of coffee. The practice is to increase the amount of water each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction. However, segmented extraction will have higher requirements for the flow rate and flow rate of water.

Next, Qianjie used Costa Rican rose summer mixture to compare the two brewing methods to extract coffee.

Front Street Coffee: Costa Rican Strawberry Coffee beans

Producing area: Tarazu Manor in Costa Rica: Milasu Manor elevation: 1700m treatment: raisin rice outlet varieties: Rosa, ET47, SL28, MACIO

Filter cup: V60 water temperature: 90g 91 degrees grinding degree: medium grinding / fine sugar size (20 sieve pass rate 80%) powder proportion: 1:15 one knife flow cooking method: steam with 30 grams of water for 30 seconds, after steaming, uninterrupted water injection to 225g cut off water, remove the filter cup when the water level is about to be exposed to the powder bed.

Three-stage hand technique: the first stage is filled with 30 grams of water for 30 seconds, followed by 95 grams (about 125 grams shown by the electronic scale), and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams (about 225 grams shown by the electronic scale) are injected in about 1 minute and 40 seconds. 1 minute 55 seconds ~ 2 minutes drip filtration is completed, remove the filter cup and complete the extraction. Instant cooking flavor: strong smell of raisins, sucking the sweetness of strawberry jam and raisins, with a hint of almonds and nuts in the aftertaste.

Three-stage cooking flavor: there is a relatively fresh smell of roses and berries, with a bright sour taste, a sweet taste of raisins, a berry flavor, and an almond flavor in the aftertaste, showing a clearer and balanced overall.

Generally speaking, one-size-fits-all flow will make the flavor of coffee more concentrated, highlight the sweetness of shallow roasted coffee, and the taste will be more solid. The three-stage style will show a more rich and clear sense of coffee flavor, highlighting the acidity and sweetness of the medium-shallow roasted coffee, which can make the coffee feel more balanced than the one-size-fits-all flow.

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