How about a hand filter cup hario? Is hario V60 suitable for novice brewing? Does harioV60 work well?

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So, today we're going to talk about harioV60.

These two brands are also the most common V60 brands on the market. So today we will first talk about the design and construction of the hario V60 filter cup.

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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 while twisting the water, and increase the contact time between coffee powder and water, so as to ensure the complete extraction of hario arc filter cup.

As we can see in the picture above, the arc design of the hario grooves is obviously much longer than the straight path of falling into the water, 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 grooves to the center of the filter cup while the water level drops. This action is like a whirlpool in the washing machine to clean the clothes. The coffee powder is squeezed by the gravity of the falling water.

Friends who are familiar with me come to my shop to drink coffee. If I happen to meet me at the bar, I should be able to see that I am a person who is used to "one-knife flow" (except stewing, a water injection to extract coffee). It is mainly because a water injection can maximize the action of "squeezing" by the gravity of the water level, so I will give a higher water level at the height of the water supply. At the same time, it will also give a larger current.

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Of course, the "relatively high water level" I describe is not as high as possible. in the case of using V6001 filter cup to extract 20 grams of coffee powder with 320g water, the height of the water level of the filter cup is generally controlled at the height of about 1cm from the filter cup, because if you use this amount of powder, too much water will lead to excessive water pressure when the water level exceeds this height. The squeezing effect of the whirlpool grooves on the water will be greatly reduced, causing the water to flow directly down through the whirlpool grooves designed by hario, so that the coffee powder can not be squeezed by the whirlpool and directly affect the low extraction rate, and too much water will force the water to flow to places with less resistance in the coffee powder, resulting in a significant reduction in coffee saturation and easy to make the taste watery.

Some friends may not necessarily choose the same filter cup as I do, so how to judge whether the water level is too high? In fact, when brewing, you can clearly judge the water level by observing the water column that falls under the filter cup. If the water column is concentrated vertically, it means that the water level is at a more appropriate height. If the water column deviates and tilts, then the water does not pass through the coffee powder, but flows down along the place where the resistance is low-- that is, the filter paper flows through the gap between the filter cup groove and the filter paper. As a result, there is a tilted offset column of water.

In order to make the taste fuller, stewing must be done before using hario V60 filter cup. Stewing refers to soaking the coffee powder layer evenly with a small amount of hot water before coffee extraction, so that the hot water can seep into the hard fiber cell wall of coffee, and the gas inside the cell wall can be discharged through the physical principle of thermal expansion and cold contraction, so that the water-soluble aromatic substances can be extracted more easily by hot water. Prepare in advance for the next coffee extraction.

The amount of water used for stewing should not be too much. For 20 grams of powder, I usually use about 40 grams of water for steaming, which happens to soak all coffee powder completely, and the steaming method should also have some skills. When using hario V60 filter cup, I will choose to start with water injection from the center of the powder pile. Do not rinse to the edge of the filter paper when steaming, keep about 0.5cm distance. A large amount of gas from coffee powder can be quickly discharged through this circle of unsoaked coffee powder layer, and the steaming surface can be avoided. Rest assured that the circle of coffee powder on the edge will absorb hot water and soak it in a few seconds, while keeping the necessary channels for exhaust.

After stewing, water injection is about to begin. Here we have to mention the structure of the filter cup again. The HARIO V60 whirlpool bump seen here is a counterclockwise radioactive bump shape, so according to our previous theory of "squeezing coffee powder by water gravity", such a counterclockwise radioactive bump shape 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.

Finally, talking about the brewing water flow, because the filter cup design of hario V60 belongs to the scouring filter cup, the water flow used can be larger, not only can maintain the height of the water level, but also can form a better state of squeezing coffee powder through the impulse generated by the large flow and the whirlpool convex trough, so as to make the flavor of coffee more clear and full.

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Of course, what I have said so much, in my opinion, is all nonsense, because I have always thought that as long as the coffee beans are good enough, they will taste good, so in the fault tolerance rate of coffee beans, we are more likely to solve the problem in baking. But if you find that there is something wrong with your cooking, and then study your own extraction, the above theories are only for hario V60 filter cup, do not use this filter cup, please do not take the seat.

Here, by the way, are some tips for cooking:

1. When purchasing filter paper, do not buy filter paper of the same type and appropriate size.

2. The filter paper is divided into two kinds of paper: tree pulp and bleaching. The tree pulp filter paper is naturally healthy, but it has a slight paper smell, and the acid and vinegar bleached filter paper has less flavor, so the tree pulp filter paper must be washed with hot water before use, while the bleached filter paper can not be used.

3. When placing the filter paper, do not let the filter paper close to the filter cup, which can maximize the function of the filter cup design principle.

4. Whether the stew expands or not is not only related to the freshness, but also affected by scale, water temperature and water flow.

5. The steaming time should be flexibly adjusted according to the roasting degree and freshness of coffee beans.

6. Do not flush the filter paper when brewing coffee, and try not to reach the edge of the coffee powder layer.

7. the factors that have the greatest influence on flavor are raw bean quality, baking, freshness, scale, water temperature and powder-to-water ratio.

8. in the process of cooking, the water flow should not be intermittent. The water hammer effect caused by the water flow will beat the fine powder in the powder layer to the bottom of the filter cup, affecting the cleanliness of the extraction.

9. Making the coffee stronger does not necessarily reduce the acidity and increase the bitterness, which is more determined by the raw beans and the degree of roasting.

10. The full text only represents personal views for your reference and exchange.

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