The first thing in the introduction to hand-brewed coffee is to learn the basic knowledge of making hand-made coffee from scratch.

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Can rookies with zero basics of coffee be on SCA? How much does it cost? How long is the study cycle?

V60,V60,V60

I read it three times because it was very rudimentary.

Hario's V60 filter cup is really a classic among the classics (this is really not an industry article), so when you step into the road of no return for hand-brewed coffee, the first thing you need to know is to know it.

Then it also made a very sweet picture and text description of how to make coffee. V60 is a very simple and straightforward name, and his cup is a V and a slope of 60 degrees.

Therefore, the coffee brewing method introduced later uses V60 as the basic tool to write the sharing of brewing coffee.

But if you have a filter cup that is not V60, it doesn't matter. Look at the hole at the bottom. If it is smaller than the hole at the bottom of V60 (a round hole about 2.5cm in diameter), the steaming time will be reduced (less than 30 seconds), otherwise the coffee will taste bitter.

Here comes the problem! What is steaming?

Steaming refers to the first injection of water to soak almost all the coffee powder, and then stop.

At this time, the spout had better lean against the edge of the filter cup (the lower the water column, the better, just soak the coffee powder). The water is injected from the center of the filter cup, and the center is wound around the outside and back to the center.

Never pour too much water. The brewed coffee will be a little bitter!

Then wait about 30 seconds (figure shows step 2)

There will be advanced and complex manual instructions after the next article, but the basic method is:

A the water temperature is 90 degrees

B coffee powder 13g-15g

C the standard ratio of powder to water is about 1:16.

Or remember 13g of coffee powder directly and rinse it with 200ml water. The whole process is completed in 3 minutes.

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