Hario-V60 tapered filter Paper hand-punching process introduction of Hario-V60 tapered filter paper brewing process

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Hand punching procedure for Hario-V60 tapered filter paper

Apparatus

Filter cup filter paper: Hario V60 VD-01 (1 Murray 2 cups)

Coffee maker: Hario V60 XGS-36 (practical capacity 360CC, full water capacity 480CC)

Hand punch: kalita POT900

A coffee cup, a thermometer

Brewing process

1. After the filter paper creases, place the filter cup, boil the water, pour 100C water into the hand pot, wet the filter paper with the hand pot and warm the pot.

two。 Pour 12murmur15g coffee powder into the filter cup. And smooth it out. (Hario V60 VD-01 filter cup contains a spoon of 10g coffee)

3. The first injection of moist coffee powder is called the steaming stage. The amount of steaming water is about enough to wet the coffee powder and a small amount flows into the coffee cup.

In addition, it takes about 1min time from 100C boiling into the hand-flushing pot and wetting filter paper to spread powder. The temperature of the water in the kettle can be maintained at about 90 ℃. The copper kettle has the characteristics of fast heat conduction and good heat accumulation effect. If you use other stainless steel hand punching pots. At first, the water temperature will drop more slowly than the copper kettle. In the later stage, the water temperature dropped faster. The change of flushing temperature can be measured by thermometer.

In addition, if the water temperature is too high at this time, it will produce a similar "volcanic eruption" bubbling phenomenon when wetting coffee powder.

4. The steaming time is about 20 Mel / Mel for 30 seconds, when the fresh coffee powder bulges like a steamed bread. The essence of coffee is ready to go.

5. Start flushing for the second time and continue with continuous water injection (continuous water) until the scheduled amount of coffee is brewed.

Circle the center outward and then back and forth in the inner circle. As for the winding speed and water volume, it should be stable, not large or small, fast or slow.

When flushing the outer ring, keep 0.5--1cm distance from the filter paper, do not touch the filter paper.

Hand punch and coffee powder height (water column), the inner ring is slightly higher (10--15cm) and the outer ring is slightly lower (4--6cm). Imagine injecting water around the top of a mountain.

6. Keep injecting water and pay attention to the amount of water in the pot. If you reach the predetermined amount of brewing coffee (such as this brewing 240CC), stop injecting water.

7. At this point, immediately remove the upper filter cup to a coffee cup.

8. The left side is the case of continuous drip filtration after removal when there is still water in the upper filter cup. On the right is the delicious coffee that has been finished.

If it is well brewed, the coffee powder layer of the right filter cup will be U-shaped with uniform thickness and close to the filter paper.

Remember that if the next pot of coffee reaches the scheduled brewing volume, please remove the upper filter cup, do not think that the coffee liquid in the filter cup will not be wasted, if you continue to drop it is to spoil the original delicious coffee, if you do not believe it! Try the last drip in the coffee cup on the left.

9. Prepare the coffee cup to drink and warm the cup.

10. Pour the coffee in the coffee pot into the coffee cup. At this time, the coffee temperature is between 70 and 85 degrees. It is said that this temperature is the most delicious coffee tasting temperature. Of course, good coffee has its special flavor at any temperature. In particular, the fragrance of Yegashev between 30 and 40 degrees is charming.

The above report is complete.