Coffee White-How to Hand Brew Coffee with Hario V60 Filter Cup?

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When making hand-brewed coffee, if we just pour hot water into the filter cup, this action can only be said to soak the ground coffee powder in hot water, not really brewing coffee.

Share 6 basic details of hand punching skills today and happily brew a cup of delicious food.

one

Selection of instruments

Selection pot: there are many brands of hand coffee utensils, hand pot selection, it is generally recommended that beginners start with a small mouth pot, using a small mouth pot with an inner diameter below 5mm, the water flow is easy to control, there will not be too large water flow, too large water flow, the water will directly pass through the coffee powder, to the next pot, resulting in insufficient extraction.

Filter cup: today, I chose the resin V60 filter cup, because V60 can have a good sense of layering, so that the coffee has a richer acid change from hot to cold.

Choose filter paper: we generally choose bleached filter paper, the taste of the pulp is not so strong, there are bleached filter paper and non-bleached filter paper on the market, the difference between bleaching and non-bleaching is as follows:

1. Bleaching: the coffee filter paper looks whiter when it is bleached.

2, no bleaching: refers to coffee filter paper without bleaching, filter paper looks close to light brown. The imported bleaching filter paper has strict requirements in material selection, process and quality control, mainly the enzymes used in bleaching. This enzyme bleaching is a bioactive enzyme, which is widely used in the field of medicine, and the degree of harm can be ignored. Wet filter paper can increase the fit with the filter cup, as well as warm the cup by the way.

Other instruments to be prepared: weighing, timer, thermometer

two

Weigh beans

If you use 18g coffee, the ratio of water to powder is 1:16.

Water should be 18 X 16 = 288ml

Calculate when you are ready to cook.

three

Grinding

"basically, shallow baking can be fine grinding, deep baking can be coarse grinding. "

Take the small Fuji bean grinder as an example, the best thickness of hand coffee powder is in the middle of 3-4 scales.

Fine sugar can be used as a reference.

For example, say:

Medium and shallow baked candles: need fine grinding, 90-94 degrees water temperature

Deep-baked Manning: need medium grinding-rough grinding, about 85-88 degrees water temperature can be

four

Steaming time

Today, choose a [Yejia Xuefei], medium-shallow baked beans, beans are baked for 5 days, I will use 90 degrees water temperature, 1:15 powder than three-stage cooking, highlight her berry flavor. If the amount of a serving of coffee powder is 15 grams and the ratio of water to powder is 1:15, multiplied by a factor of 15, you know how many grams of water you need, and you need 225g of water.

First, rinse the filter paper, put coffee powder, and smooth it.

(usually gently pat the cup or sift out the fine powder before putting the coffee powder, so that the suction powder will sink to the bottom of the cup and the powder will not be blocked.)

Then use the right amount of water.

(about 15 grams of beans, about 30-32 grams of water)

Shallow baking and pre-soaking for 30 seconds

six

Water injection

Counterclockwise water injection: we can see that the HARIO V60 swirl groove is a counterclockwise radioactive convex groove shape, so according to the theory of "squeezing coffee powder by gravity of water flow", the counterclockwise radioactive convex groove shaped filter cup must be a little different in extraction rate for clockwise and counterclockwise cooking.

Fine water flow for the first water injection: slow cooking

Thick water column is used for the second water injection: faster cooking

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

Draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected to the filter paper, so as to avoid the channel effect (the channel effect means that the water does not touch the coffee powder and flows directly to the next pot).

Cooking time: generally, the cooking time is between 1 minute and 40 seconds to 2 minutes and 30 seconds. The longer the coffee is extracted, the more it will be extracted, and the stronger the coffee will be when the amount of water injected remains the same, but it also increases the risk that the taste will become significantly bitter.

The aroma of freshly brewed coffee is the first feeling of tasting it.

Can feel the ever-changing taste of coffee

A variety of aromas can often be smelled in a cup of coffee:

Flower aroma, fruit acid, caramel and so on, this is the charm of coffee!

Learn to try several times to find a balance.

From this process to feel the fun of hand flushing is the best!

Some of the pictures are provided by Qianjie Coffee