V60 filter paper hand flushing-two-stage water cut course V60 Why do you circle counterclockwise?

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Essential filter cups for hand-brewed coffee lovers: history, extraction and usage tips of Hario V60

Why does V60 circle counterclockwise?

In the conical filter cup, nothing is more impressive than the curved support design of HARIO. The HARIO V60 uses a long and short spiral convex groove design, which in the eyes of many people is to increase the breathable effect when stewing, but this is actually only one of the design factors. The spiral convex groove is designed to twist and squeeze the scoured water, extend the extraction route and increase the contact time between coffee powder and water at the same time, so as to ensure the complete extraction of HARIO arc filter cup.

Compared with the straight path of falling into the water, the arc design of HARIO grooves shows that the path of water is obviously much longer, and the curved grooves not only prolong the contact time between coffee powder and water, but also let the water flow concentrate along the spiral groove to the center of the filter cup while lowering the water level. this action is like cleaning clothes by the whirlpool in the washing machine. The coffee powder is squeezed by the gravity of the falling water.

As you can see, the HARIO V60 vortex groove is in the shape of a counterclockwise radioactive groove, so according to our previous theory of "squeezing coffee powder by water gravity", such a counterclockwise radioactive groove-shaped filter cup will inevitably have an impact on the extraction rate by cooking clockwise and counterclockwise.

As shown in the figure, when cooking clockwise, the HARIO V60 filter cup shows a state of water scouring, the water flow will flow along the default line of the swirl groove to the center of the filter cup, while when cooking counterclockwise, we can see that as shown in the figure, the flow of water will correspondingly lengthen the contact path with coffee powder, so when using this filter cup for brewing, the counterclockwise extraction rate is slightly higher than clockwise. Friends with the VST concentration tester and the HARIO V60 filter cup can test it themselves without changing the coffee bean, scale, water temperature, and extracting chalk.

V60 filter paper hand flushing-two-stage water cut-off method

The two-stage water cut-off method uses a thermometer to control the water temperature, an electronic scale to accurately control the amount of water injected, and each half of the water injection in the front and back stages, which can accurately control the taste of each brewing. When using fixed temperature, water injection, and water injection time, it can also be a very scientific knowledge to make coffee.

The work required to make coffee by hand has

Tiamo 300c.c. Thin-mouth kettle

Hario V60 transparent resin filter cup (1-2 persons)

Beurer German digital electronic scale

Hario's graduated pot.

The fine pot of Tiamo 300cc is very suitable for beginners. It is very easy to control the tiny water column. This is the first hand pot I have just entered the coffee world. 300 cc of water is very suitable for brewing a cup of 240cc coffee. It is just right to enjoy it by yourself.

Kenya AA coffee beans

Country: Kenya

Producing area: Thika Shika

Manor: West Hannah Manor in Chania

Baking degree: medium baking

Treatment: washing

Extraction condition

Bean weight: 18g

Degree of grinding: moderate grinding

Water temperature: 87-89 degrees

Water injection: 240g (18g/7.5%=240g, 7.5g coffee powder per 100cc)

Before starting to brew coffee by hand, pour hot water into the coffee cup and heat the cup first. The hot cup can prevent the hot coffee from pouring into the cold coffee cup, which will make the coffee temperature drop rapidly and affect the flavor of the coffee.

When using the filter paper, fold the filter paper inward at the bottom of the seam, open the filter paper into a cone with the other hand, and gently press it into the filter cup.

Before pouring the coffee powder, rinse the filter paper with hot water, which can remove the taste of the filter paper itself and avoid affecting the taste of coffee. What you should pay attention to is the material of the filter cup. If it is the resin material as shown in the picture, you do not need to use hot water to heat the cup. But avoid using hot water above 92 degrees Celsius. If it is made of porcelain, you need to use more hot water cups before use, and the hot water flowing to the next pot can warm the cup by the way.

I personally recommend using a transparent resin filter cup, because the ideal temperature of hand-brewed coffee will not exceed 92 degrees depending on the baking degree, so you can rest assured to use it.

After pouring in the ground coffee powder, you can gently pat the filter cup to make the coffee powder surface smooth, so that the hot water can penetrate into every place of the powder layer more evenly.

When extracting, please remember to pour out the hot water used in the previous warm cup, and then put the filter cup and the lower pot of coffee powder on the electronic scale to return to zero, and then you are ready to start the extraction.

The two-stage water cut-off method is divided into two stages, and each time is half of the required water injection, that is, 120g. First, 120g of water is injected, and then 120g of water is injected after the powder water decreases 5mm. The whole extraction time is controlled between 2 minutes and two and a half minutes.

When injecting water for the first time, start with the outermost circle of coffee powder, slowly put the water on the coffee powder, do not let the hot water overturn and stir in the powder layer, avoid increasing bitterness, and then gradually shrink from the outer ring to the center. 120g of hot water slowly around 8 times, until the water injection reaches 120g, stop water injection, do not stop water injection at the beginning of water injection, instead of using stuffy steaming for two-stage water injection.

When injecting water, avoid pouring water directly on the filter paper, let the water flow directly into the lower pot from the edge of the cup, and let the water fully infiltrate into the powder layer during water injection to extract the essence of coffee.

Freshly roasted coffee beans continue to release carbon dioxide for two weeks. when the water injection moves from the outer ring to the inner ring, it can be found that the fresh coffee bean powder layer expands continuously and finally forms a shape like a hamburger.

When the electronic scale shows that the water injection reaches 120g, the water injection can be stopped, and the water cut-off method will increase the concentration of extraction. When the water surface drops about 5mm after about 3-5 seconds, the second stage of water injection can be continued.

The time of two-stage water injection can be controlled within 2 minutes to 2 minutes and 30 seconds to complete 240g water injection to avoid insufficient or excessive extraction.

When the hot water in the filter cup begins to collapse, you can remove the filter cup to other empty cups. Do not let the water flow completely into the lower pot, so as to prevent the bad smell floating in the upper layer from flowing into the next pot, affecting the taste of coffee.

When the water is completely filtered, a bowl-shaped layer of coffee powder will be formed.

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