Japanese hand coffee maker brand recommended how to use HARIO V60 cloud fine mouth hand coffee maker?

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Coffee hand Pot recommendation-- complete Analysis of the Best hand Pot

There are many users of HARIO V60, including champion baristas such as Stefanos Domatiotis, winner of the 2014 World Cup coffee brewing competition, who have chosen it to achieve the perfect extraction. The HARIO V60 coffee filter cup, which was first sold in 2005, has developed a variety of materials such as glass, ceramic, plastic and copper, as well as peripheral products such as the Jiayao King hand brewing machine. In just 12 years since its inception, it has captured the hearts of coffee lovers around the world. The simple structure has an extraordinary concept of brewing, which is enough to leave a page of classic products in the history of coffee. Haven't you used it yet?

The origin of the name HARIO V60 comes from its tilted "60 °" structure. Compared with the traditional ladder filter cup, the larger tilt angle and outlet speed up the flow rate, allowing baristas to exert their unique brewing techniques and let the hand-brewed coffee step out of the original fence. The water guide groove on the inside of the filter cup is also the devil's detail, and the protruding groove creates a gap between the filter paper and the filter cup, which will speed up the flow of water. The increase in the number of grooves on the uppermost edge of the filter cup is to make it fast and slow in use and reduce the occurrence of over-extraction.

HARIO VKBN-90CP cloud pure copper fine mouth hand punch pot, can not be used on the induction cooker, although it can be directly heated on the gas stove, but it is recommended to add hot water to avoid blackening the bottom of the kettle.

The HARIO V60, also nicknamed Yunduo Pot, has a full water capacity of 900ml and a recommended water volume of 700ml, which should be used to avoid excessive extraction caused by the impact of too strong water column on coffee powder. The special swan neck shaped spout is not just beautiful, but to make the outlet of the spout closer to the surface of the coffee powder layer, without tilting the kettle too much, so that the water column can be gently poured on the coffee powder.

87 (temperature of boiling water)

20 (coffee beans are heavy)

280 (total water weight)

30 (steaming time)

2 (water cut-off times)

First, measure 20 grams of coffee beans, grind them and set them aside. After placing the tapered filter paper, wet it with hot water in order to remove the smell of the paper and make the filter paper float. Then, put the copper filter cup and the glass pot on the electronic scale, pour in the coffee powder and return to zero. You can use a thermometer and other slender sticks to stir the coffee powder slightly to make it smooth and uniform.

When you are ready, begin to brew and extract, first inject about 30 grams of hot water, let it evenly infiltrate the coffee powder and let it stand for 30 seconds, then you can see that the coffee powder expands gradually after contact with the hot water, releasing gas.

30 seconds later, immediately after the first water injection, circle from the inside to the outside, control the size of the water column, avoid intermittent or sudden ups and downs, and suspend water injection when the total water reaches 110 grams. When the liquid level pin retreats below the level, continue to inject water, and the total water will be suspended again when it reaches 200 grams. The same observation of the height of the liquid level to determine the time of re-water injection, the final water injection until the total water weight of 280 grams to stop, wait for the coffee liquid to dry, remove the filter cup to complete the extraction.

Why should it be interrupted during the water injection process? By interrupting water injection, you can make the coffee taste rich and rich, so in other words, friends who want a more refreshing flavor can reduce the number of times they are cut off.

In the process of brewing, we can observe that the hot water temperature of the HARIO VKBN-90CP copper hand punch pot drops from 87 °C to 80 °C. this change is interesting. As we all know, higher water temperature brings higher extraction rate, so the gradual decline in temperature means that the latter stage of extraction will gradually decline, which is precisely in line with our needs to avoid excessive extraction of odor.

Meaningful design, the persistence of the staff, these are the unique temperature brought by hand-brewed coffee, do not follow the fashion and do not go back to fashion, all the beauty is born with breathless concentration. HARIO V60! The best choice for hand-made coffee.

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