hariov60 filter cup which material is good v60 coffee filter cup use method is not just flushing

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

Qianjie-V60 hand Chong introduction

Among the conical filter cups, the most impressive is the curved bracket design of the HARIO. HARIO V60 uses a long and short spiral design, in the eyes of many people is to increase the breathable effect of stewing, but this is actually only one of the design factors. The spiral convex groove is designed to create a vortex in the scoured water, and to extend the flow (extraction) route while forming the vortex, increasing the contact time between the coffee powder and the water, so as to ensure that the coffee powder is completely extracted by the HARIO arc filter cup.

We can see that compared with the straight path of falling into the water, the path of water in HARIO's arc design is obviously much longer, and the arc design not only prolongs the contact time between coffee powder and water, but also makes the water level drop, at the same time, let the water flow concentrate along the spiral cup wall to the center of the filter cup, forming a whirlpool when the water falls. Along the impact force and pressure produced by gravity, the coffee powder is extruded to achieve the effect of increasing the extraction rate.

V69 filter cups have different materials and have different advantages. The heat dissipation of notice is fast, the heat preservation of ceramics is good, the beauty of glass, the durability of resin, how to choose is a matter of opinion.

So when we are cooking, the action of steaming is to improve the extraction rate. When we first inject water, that is, steaming, what we need to know is that 1g of coffee powder will absorb about twice as much water.

So many careful friends usually inject 30-60g of water when watching the barista brew, so it can be inferred that the barista used about 15-30g of powder. Here, it is mainly said that the coffee shop is a professional coffee shop. Those rampant coffee shops are not discussed here.

Steaming has two advantages, the first is to remove the remaining carbon dioxide in the coffee powder, which is why we bubble when steaming, of course, after soaking in high-temperature water, most of the aromatic substances in coffee also begin to volatilize, so we can smell the wet smell of coffee when steaming.

When we first steamed and injected water, the coffee liquid now has a very high coffee concentration. We know that there is a concentration difference between the liquid and the liquid, and the steaming action is also to increase the concentration difference and improve the extraction degree of coffee. Here we have to mention the structural design of the filter cup, we can see that the HARIO V60 cup wall design is a counterclockwise radioactive convex groove shape, so according to our previous theory of "extracting coffee by water gravity", such a counterclockwise radioactive convex groove shape filter cup, brewing methods are divided into clockwise and counterclockwise, these two brewing methods will inevitably have an impact on the extraction rate.

When cooking clockwise, the HARIO V60 filter cup shows a state of water scouring. The water flows along the whirlpool and along the designed route to the center of the filter cup, while when cooking counterclockwise, the water will correspondingly lengthen the contact path with the coffee powder as it passes through the convex groove of the filter cup, so when using this filter cup, the extraction rate is slightly higher counterclockwise than clockwise. Friends with the VST concentration tester and the HARIO V60 filter cup can test it themselves without changing the coffee bean, grinding degree, water temperature and powder ratio.

Here are some suggestions for you when using V60:

1. Buy filter paper that matches the V60 direction. For example, Hario has a score of 01 02. This should be read carefully.

two。 The filter paper is divided into tree pulp and bleached paper. the tree pulp filter paper is naturally healthy, but it has a slight paper smell, and the acid and vinegar bleached filter paper tastes less, so we have to pass the filter paper over one side with water before we brew it. In this way, we can make the filter paper fit closely with the filter cup as much as possible, and filter out the smell of the filter paper.

3. The lack of expansion during steaming is not only related to freshness, but also affected by scale and water volume.

4. The steaming time should be flexibly adjusted according to the roasting degree and freshness of coffee beans.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

END