Hand-brewing V60 details | Scott Rao demonstrates the skills of using V60 to make coffee by hand

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Extraction is the process of dissolving a substance in water. The principle of extraction is nothing more than the release of substances needed by coffee powder when it comes into contact with water. Steaming is to infiltrate all coffee powder and prepare for the following formal extraction.

Hand-brewed coffee is a simultaneous process of flavor extraction and filtration, and the extraction takes place at the center of pouring water. The key lies in how to control and balance the extraction amount of various components in roasted beans to prepare coffee.

V60 is the most commonly used filter cup. V60 has two punching methods: one-stage water injection or three-stage water injection. I think the latter is more suitable for cafes because the product is more stable. After watching a video of Scott Rao using a spoon to help exhaust when steaming, European bar operators began to follow suit. In the course of Scott Rao's class, we can also see his heroism in cooking V60, but with the help of other techniques, the extraction efficiency can be improved very efficiently.

This time Scott Rao brings complete cooking instructions. It's really quite complete, so complete that the film is as long as 12 minutes, with shots from different angles.

Below we briefly record some of the key points in the film, but we need to have some ideas and ideas before cooking. The coffee powder for V6001 is controlled at 15-20 grams, because the coffee powder needs to be ground finer (but the finer the powder = the more bitter the coffee), and if there is less coffee powder, the average water temperature is slightly lower.

Key points:

1. Grind fine? Or rough?

If you do not talk about TDS, do not talk about the extraction rate, purely in terms of taste, Scott Rao believes that as long as there is no tight astringency in the taste, you can boldly continue to grind. Until your coffee has this taste, you can take a step back and grind it a few squares.

2. Good cooking index?

In the film, Scott Rao puts forward an observable focus on steaming: 'bubbles'. The shorter the time to let the gas out of the coffee powder completely, the faster the coffee powder will enter a consistent state, and the more consistent results can be achieved in the extraction. Uniform extraction can not only make the flavor more obvious, but also make the adjustment have a vein to follow.

| | pre-soak (Pre-wetting) |

Pre-soaking will moisturize coffee particles and soluble substances, and can also help reduce bias during extraction. At this stage, the ratio of water 3 coffee 1 is the most suitable. Coffee particles absorb twice their weight of water, so the 2:1 ratio doesn't easily wet the entire coffee layer. Therefore, the ratio of 3:1 during pre-soaking is the most appropriate.

In addition, I would like to emphasize that the stirring process is necessary for pre-soaking.

I have also determined that during pre-immersion, there is a significant difference between the stirring process and the results without. Stirring can improve the consistency and yield of extraction.

@ leon translation

At the end of the film, the powder layer is washed and boiled. Scott Rao pointed out that the powder layer should be like sand drenched by the sea and should be flat. If it is muddy, and if the water flow is blocked in the later stage of cooking, you can consider roughening the grinding degree.

Cooking details:

-V60 material Select 'plastic'-

Surprisingly, Scott Rao chose the material of plastic. The reason is that the poor thermal conductivity of the plastic also means that more heat during cooking is less absorbed by the filter cup.

@ leon translation

As it was so unexpected, I immediately went online to check the thermal conductivity of the substance. Metal 60-80 / ceramic 1.2 / plastic 0.2-0.3 for reference. )

-V60 filter paper selection-

Scott Rao advises people to buy more different filter papers on the market. Soak the different filter paper in the water cup for 10 minutes at a time, taste the water in the cup and find the one with the least taste.

-steaming action-

Scott Rao recommends steaming with three times the amount of powder and stirring gently with a spoon. The purpose of stirring is to soak the part of the powder layer that has not yet been soaked by water. Steaming can be measured by bubbles. If no bubbles emerge after 10 seconds of steaming, it represents a very good steaming stir.

@ leon translation

On the other hand, if there are bubbles when it is boiled for 1 minute, it represents that part of the powder is not soaked until 1 minute. In this way, it is easier to produce coffee with uneven extraction.

-the height of the water level during water injection-

Scott Rao hopes to circle the water during water injection, but to keep the height of the water level consistent, not sometimes high and sometimes low. The water flow is unstable, sometimes large and small, sometimes dashing, sometimes ticking off, resulting in different degrees of soaking in different areas of coffee powder, and the taste of coffee will be affected.

Stir the spoon after the main injection; shake the filter cup before the cooking is finished

After the main water injection paragraph is completed, Scott Rao will pick up the spoon again and gently draw a circle. This action is to prevent the coffee powder from sticking to the wall of the filter cup, so that the coffee can continue to be extracted throughout the brewing process.

Before the brewing is almost finished, Scott Rao will pick up the filter cup and shake it gently to avoid the stickiness of coffee powder on the wall of the cup and a more complete extraction.

The above are several key points about cooking in Scott Rao films. How to handle the size of water injection when making coffee by hand?

Fine flow for the first water injection

Fine water is used for the first water injection, and it is cooked more slowly.

Coarse water column for second water injection

In the second water injection, a thick water column is used for faster cooking.

Regardless of thickness, the flow rate must be stable for cooking.

In order not to weaken the supporting force of the powder layer

It is necessary to grasp the strength of the water column and the position of water injection.

Plus a stable circle technique.

The amount of water injected

Generally speaking, it is not suitable to use V60 to inject water too high.

If you want to make a good cup of coffee, all aspects of control must be very exquisite! Diligent practice is also essential.

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