The Story of hand-made Coffee Universal filter Cup V60 History how to make coffee with V60 filter cup

The story of Hario, the designer of the V60 filter cup, combines chemistry, glassware and coffee. In fact, if you have read Chemex-A Guide to History and Brewing, you may remember that it was designed by chemists. Hario was founded in Tokyo in 1921 to produce and sell physical and chemical glass products. After nearly 30 years of research, they have produced Hario Glass. It uses 100% natural minerals to refine heat-resistant glass to make it environmentally friendly. Then in 1949, Hario launched its first household product: a glass-filtered coffee siphon. By 1957, it had become a filter cloth coffee siphon.

Hario has won hundreds of design awards, but the V60, launched a decade ago, has become its most famous invention. The name comes from vector 60, the 60 °angle of the cone. V60 first introduces ceramics and glass, then plastics, and finally metal.

The final version of the Hario V60 is a copper coffee emitter. It is designed for high thermal conductivity, and because of its better thermal insulation, the extraction effect is better.

V60 responds to many variables and, in fact, it has more drips than any other drip on the market. This is due to three design factors:

1. Conical (60 °): this allows water to flow to the center, prolonging contact time.

two。 A large single hole: this makes it possible to change the flavor by changing the speed of the flow.

3. Spiral ribs: the spiral ribs rise all the way to the top and allow air to escape, maximizing the expansion of coffee grounds.

Going back to variables, the two most important variables you can use are grinding size and water flow. If water is added slowly, the result will be strong coffee, but if it is added faster, it will eventually lead to weaker extraction and lighter coffee.

Grinding size will also affect Body. If your grinding powder is small (about the size of salt), the water will not pass so easily. This means:

Constant water flow + small grinding size = moderate coffee

Slow flow + small grinding size = rich coffee

Constant water flow + medium size = light coffee

Slow flow + medium size = light coffee

PS: fine grinding can cause asphyxiation. If this happens, more rough grinding is required.

With this dripping head, play at any time! As long as you follow the basic steps, you can choose any combination you want.

Prepare:

1. Boil high-quality water until the temperature is between 90 °C and 96 °C (if you do not have a thermometer, wait 30-45 seconds).

two。 Fold the filter (bleached or natural) along the seam.

3. Rinse the filter thoroughly. If it is a natural filter, please be very careful. Rinsing can not only eliminate the paper smell, but also heat the V60 and the server. If it is not heated, the temperature of the water will drop sharply and the coffee will not be extracted correctly.

4. Grind the fresh coffee beans and you can begin.

Dumping:

Because of the conical shape of the V60, you do need a goose neck kettle. Otherwise, it is difficult to pour water, which is very important for controlling the flow (as mentioned above, this is very important).

First pour twice the amount of coffee in V60, and then let it blossom. This is always my favorite part, because you can see how fresh your ground is. After waiting for 30-45 seconds, start rewinding. Your grinding volume and water flow will affect the pouring time, but ideally it should take 2 to 4 minutes.