Knowledge of hand-brewed coffee the ratio of hand-brewed coffee to the water temperature of hand-brewed coffee

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Learning how to brew coffee on a new manual coffee device like the Hario V60 can be intimidating. It doesn't help the fact that there are so many different brewing methods. As we seek to develop resources to help home brewers and baristas make full use of their coffee equipment, it is important for us to learn and gather information from the rest of the coffee community. A useful resource on how to make coffee by hand is our siphon brewing guide at brewmethods.com. In order to help aspiring coffee enthusiasts narrow their choice of brewing methods and provide new and useful references for the coffee community, we decided to evaluate and review 8 different V60 brewing methods on brewmethods.com.

The following format includes the specified parameters for each particular brewing method, the method itself, my tasting notes, my brewing method notes, and a score of 1-10 based on the taste of the cup, other methods and coffee descriptions. I use the same kind of coffee every day, a Burundian Kiryama coffee from counter-culture coffee. The grinding settings specified below are from Baratza Maestro, where you can find the latest model Baratza Encore.

We hope that the following notes and scores from different methods will help you better master the brewing techniques of V60. You are welcome to leave any questions or comments below. Happy gestation.

Dosage: 250ml (68g/L) 17g

Mill: 16-18 stroke 40

Temperature: 197.6 °F (92 °C)

Advance note: 35 ml, 30 seconds

Total time: no more than 3 minutes

Method

Flush the filter.

Grind the coffee, pour it into V60 and dig a small hole in the middle of the coffee grounds.

Pour 35 milliliters of water on the coffee and let it soak for 30 seconds. With 120 milliliters of water, pour it to the top in a concentric circle, and then let the water drop.

Pour into the top again (or until you reach 250 ml).

It must be finished in 3 minutes.

Taste

A lot of punches, a heavy body (rough, vine-like texture).

Orange peel

The palate is moderate with moderate acidity and a supple and calm finish.

The brewing method points out

A large cup. I tasted a wine that might be a little too strong, but on the whole it tasted good.

END