Three-stage water injection of hand-brewed coffee proportion of three-stage water injection method

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I prefer to divide the pouring of V60 into 2-4 groups. I prefer this more casual approach because it takes less energy to deal with, but I still get a glass of consistent good wine. I think this is a good start. You will find that other methods have very strict pouring measurements.

After the flowers bloom, pour the wine for the first time. I use concentric circles to slowly pour water so that the water is evenly distributed on the ground. If you just pour it directly into the middle, you will have an uneven flow of water through the ground, which will reduce the quality of your beer. Just make a circle and cover everything evenly with water.

When I pour it for the first time, I have to pour about 2x3 of the beer to be filled-I like to leave a little space at the top for the next step.

When I brew coffee with 25 grams of coffee, this step usually requires 100 to 150 grams of water, depending on the speed at which I pour coffee.

After the first time I poured the wine, I took the V60 off the glass and rotated it a little to knock the coffee grounds off the edge of the beer. This also helps to ensure that all ground and water are uniformly saturated. I found that doing this early on will make the coffee sweeter and taste better (because there will be more extraction in the whole process).

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