Three stages of hand-brewing coffee teaching v60 three-stage brewing of hand coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
POUR OVER method of V60
I say this because the first time I used filtered coffee was through Hario V60, which is quite common in family coffee connoisseurs. However, it was by using his V60 special formula that I not only became infatuated with professional coffee, but also started a whole business around it. To this day, I still think his method is a great basic filtering method for anyone entering filtered coffee, I use a standard practice when comparing coffee later appears on our shelves.
For those who are not coffee fanatics like me and have never heard of Matt Perger, he has a reputation as a cutting-edge barista and a leading expert in the coffee industry. He won the World Cooking Cup in 2012 and was close behind in the second and third place in the two World Barista Championships. Most importantly, he is famous not only for his barista skills, but also for breaking the boundaries of professional coffee craftsmanship and pioneering the trend of EK43 grinder, which seems to be a staple of many professional coffee shops around the world.
Now, without further doing, I propose the Matt Pergers Hario V60 method in all the glory along with a video of the main characters in action.
HARIO V60 method:
Ingredients:
200ml water (97 degrees Celsius)
12g coffee (medium / fine to salt concentration)
Methods:
1. Pour in 50 grams of steaming and stir.
2. Pour in 50 grams after 30 seconds.
Pour 100g after 3.30 seconds.
4. Wait 1 minute and 20 seconds before drinking.
Total extraction time 2 minutes 20 seconds
END
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