What does v60 filter cup feature filter cup v60 mean? what does hand coffee V60 mean?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For several years, I have been interested in specialty coffee. Every time I go to see the telescope, I bring my V60, a manual grinder and some fresh coffee beans. I didn't actually read too many details about how to make a good cup of coffee; instead, I just bought some good beans and read comments about the most practical and easiest means to transport so that I could make coffee while traveling. A few months ago, I decided to study it more deeply and read as many books as possible. It's all because I often buy fresh, delicious coffee beans from St. Henry's in Montreal, and I'm really not satisfied with my coffee. especially when I compare them to the coffee made by the St. Henry's staff with the same coffee.

It's a huge rabbit hole, but when it happens, I really like it. In the past few months, I have made a lot of changes to my brew methods and devices. Of course you need good beans to make a good cup of coffee, but I have found that there are countless obstacles that can completely ruin your coffee, regardless of the quality of your beans. I was surprised at how difficult it is to find this information on the Internet. In the past few months, I have done a lot of experiments and made a lot of big mistakes. It took me a long time to figure it out. So I decided to write a blog post to extract this information and guide any interested reader to take steps to improve their coffee mugs, whether at home or while traveling. I may write more similar articles in the future when I find better ways, or when I am familiar with new tools and methods.

Another thing that really frustrates me when studying this topic is the number of pseudoscience people encounter on the subject of professional coffee. Surprisingly, some of the culprits include former world champion baristas (well, Kasua, are you using these magical self-transformed coffee beans again?)

For those who don't know me, this blog post is not a quick and approximate guide to how to make V60-there are already a lot of such videos online. Instead, it is designed for geeks who are interested in technical details. Half of me am fully aware that what I am talking about here will only produce an increase in the mass of the cup by a few percent (for example, "now let's sift through the coffee grounds mill for 5 minutes and remove the 5g 350 μ m sieve to achieve a stricter particle size distribution"), but there are other aspects of gestation, as crazy as it sounds, can have a profound impact on the quality of your cup (for example, "Oh, no, this tap water 200 ppm alkalinity").

If you tend to think that it is unreasonable to put a scientific way of thinking and complex tools to improve coffee, here are the things that need to be considered, other products we consume have experienced more technical assessment, we know more about the science behind (for example, wine, beer, cheese, Scotland). Somehow, coffee is almost never treated like this. I don't know why, but maybe it has something to do with caffeine instead of taste. But this is another topic that I know very little about.

Now I will focus on the V60 method because it is cheaper, simpler, and easier to carry. For those unfamiliar with the V60, it is basically barista's minimalism: a conical object, usually made of plastic or ceramic, that you put on your coffee cup (or other chic container) and brew coffee by hand. This is also a compelling reason when the TSA staff asks you what the other equipment that accounts for half of your luggage is.

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