Why baristas often use the brewing and tasting of V60 coffee in competitions

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Coffee brewing and tasting From Seed to Cup

For baristas, especially contestants like me, coffee needs to be analyzed, understood, and reorganized. The three states of coffee, raw beans, cooked beans and liquid, are the topics we will reveal in these articles. This article will introduce hand flushing, which I am good at, and show how to make roasted coffee beans into a cup of coffee.

Whether the coffee is good or not, of course, we can use the scoring table to determine. But I also believe that the taste of coffee comes from the drinker's state of mind.

Filter cup and filter paper

The filter cup mainly depends on the material and shape. There are many kinds of filter cups on the market. I like the filter cups with Tianyaki because the temperature is stable and beautiful. The filter cup I used in the competition is called V60 because its skeleton design makes it flow very fast, which is suitable for my punching method. But it is also because the flow rate of v60 is very fast, so it is a filter cup that can not be used because it is unstable.

"hand punch pot"

My favorite electronic pot has a temperature control function, which can be set at 88-92 degrees and keep warm. But the choice of the pot is mainly in the flow rate and spout, with your filter cup and technique.

Grinding and extraction

My hand has a trick called "Fine Powder Quick Punch", which means my coffee is finely ground and takes a short time to finish brewing. How fine is my coffee powder? It's about the thickness of caster sugar, 400-600um. The time is 1:35-2 minutes. But then again, this is only a reference value, because every bean has the best way to make it, so it is still necessary to drink a good drink!

"hand flushing process"

one. Formula example

Ninety Plus Gesha # 227

15g coffee powder, 250ml water, temperature 92 °C

Filter cup V60, water injection 1: 10, 1: 1: 50.

two. Stuffy steam

Soak all the coffee powder quickly for 25-30 seconds. At this time, the coffee powder absorbs water and expands and releases flavor substances and carbon dioxide.

three. Stable central water injection

Pay attention to the flow rate of the water and finish injecting 250ml in 1:10 seconds. Central water injection is a relatively stable flushing method, but only when the powder is fine and fine enough, central water injection can provide enough disturbing flow without the need to circle.