Brew a good cup of coffee with V60
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
1. Buy a bag of coffee that was baked about 1 to 3 weeks ago.
2. Boil to 100 °C with high quality water with appropriate alkalinity and mineral content.
3. Put 22 grams of coffee in the grinder.
4. Put the V60 filter cup on the bottom pot.
5. Fold V60 filter paper and put it into V60 filter cup.
6. Thoroughly wet the filter paper when the water is boiling, and pour out the water from the wet filter paper.
7. Put the kettle back on the base and reheat it.
8.. Grind the coffee and put it in a V60 filter cup.
9. Gently pat the V60 filter cup to make the powder bed flat.
10. Make a small hole with your fingers in the center of the powder bed.
11. Start the timer.
12. Steaming stage: starting from the pit, pour 66 grams of water evenly and quickly, moistening all coffee powder evenly (you can stir gently with a spoon or gently shake the V60 filter cup). If your coffee is fresh, it will release a lot of carbon dioxide. If you don't see the bubbles appear, your coffee may not be fresh. The steaming time is 30 seconds.
13. Gently pour water into each part of the powder bed as evenly as possible and stop at about 200 grams. If you still see bubbles appearing at this time, it means that your steaming is not good enough.
14. When the water level in the filter cup falls close to the height of the coffee powder bed, the second time the water is injected until it reaches 352g (the ratio is 1:16). Do not keep the coffee powder bed in the air, lest the temperature of the coffee powder bed will drop too much.
15. When the water level in the filter cup drops low enough, the filter cup can be rotated again.
16. Wait for the water to flow completely through the powder bed and pay attention to your entire extraction time. This time depends on many factors, but usually ranges from 2:30 to 3:30. High quality grinding (machine) can usually shorten the extraction time.
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