Introduction to the use of hand-made coffee with the characteristics of v60 filter cup: what is the uniqueness of the design principle of v60 filter cup?

The V60 filter cup is characterized by a number of diversion ribs in the body and a large water hole in the center to accelerate the flow rate of the water, while the spirally shaped exhaust trough is designed to lengthen the flow path and increase the contact time between coffee powder and hot water. Each flow of water converges along the groove to the center of the filter cup, so that the pressure on coffee powder is more concentrated. As the extracted coffee is very rich in layers, it is the preferred filter cup for many coffee people.

On the design principle of V60 filter cup

When it comes to V60 filter cups, the first thing that comes to mind is the brand Hario. The daily products of Qianjie stores are also V60 filter cups made of Hario resin.

Hario, based in Tokyo, Japan, was founded in 1921, initially focusing on the production of insulating glass-related products, such as the high rate of heat-resistant sharing pots in coffee shops is a hot product of Hario. In the 1980s, the first trickle coffee filter cup Melitta filter cup was born, the bottom of the water hole is small, so the flow rate is very slow, the extraction of coffee powder is basically soaked. So the designers of Hario came up with the idea of using a parabolic filter cup to make the extraction route more concentrated so that the coffee liquid could be dripped directly into the lower pot, thus reducing the chance of coffee being over-extracted.

The prototype of V60 design is the quadratic equation function y = x ^ 2, and then someone improved the parabolic filter cup to close to the conical filter cup, and further evolved into the shape of the letter V. The name Hario V60 is derived from the 60-degree cone angle of the filter cup.

Cooking characteristics of V60 filter cup

Now there are V60 filter cups of various materials on the market. In addition to the resin mentioned in the front street, there are also ceramics, glass, red copper, stainless steel and so on. Each material not only affects the appearance of the filter cup, but also has different thermal conductivity during cooking, but the structure of these filter cups remains the same.

There are several spirally distributed ribs inside the filter cup, and there is a large circular filter hole at the bottom, and the coffee liquid can flow down the bottom along the filter cup wall during extraction. A breathable gap is formed between the protruding ribs and the filter paper to speed up the flow of water, while the spiral shape also extends the path of the flow. In this way, brewers can control the change of coffee flavor by adjusting the speed of the water column.

However, Qianjie needs to emphasize that it is precisely because of the fast flow rate of V60 that cooks need to have a better ability to control water and be able to inject water stably and evenly, so as to avoid the problem of insufficient or uneven extraction.

How to use V60 to make coffee better?

When brewing Qianjie coffee with V60 filter cup, choose No. 01 filter cup made of resin to block heat loss, and the size of No. 01 is suitable for brewing one-person powder. As the V60 has the characteristics of fast launching, Qianjie will use fine grinding to increase the contact area of powdered water, so that the coffee extract is more full and the flavor is fuller. However, the finer the coffee is ground, the easier it is to accumulate coffee powder at the bottom of the filter paper, increasing the resistance of water flow, slowing down the flow rate and prolonging the extraction time. Coffee is easy to extract and produce unpleasant flavors such as wood and miscellaneous smell. Therefore, we also need to pay attention to the method of water injection to avoid the blockage of the back section.

If you want to flush out the flavor of coffee and be safe and stable, Qianjie suggests increasing the circle from the center to the periphery after stewing is over. In the process of raising the water level, wash the powder layer with a water column and let the coffee powder be extracted evenly as far as possible. Here in the front street, take the home-baked Guoding cooperative coffee beans as an example, the amount of powder is 15g, the powder-water ratio is 1:15, and the total water is injected into 225g. After filtration, about 200g coffee liquid is extracted by three-stage extraction.

The first stage is injected with 30g water for steaming for 30 seconds, and the timing starts at the same time when the water is injected, and the injection at the center of the small flow begins to circle outward, paying attention to the need to moisten the whole powder layer.

After 30 seconds, the second section of 95g water is steadily injected with a larger flow, in order to raise the entire powder layer, and the water column needs to be injected vertically and evenly. At this time, the chronograph shows 125g, which is finished in about 55 seconds.

When the liquid level drops to half of the position, start to use a small flow around the small circle to inject the third section of 100g, try to control the flow is too large, easy to break up the coffee powder layer and cause insufficient extraction. The final amount of water injection is 225 grams, and the completion time of drip filtration is about 2 minutes. After removing the filter cup, shake the coffee liquid in the sharing pot and start tasting.

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