Can the V60 filter cup be injected counterclockwise? What are the characteristics of the V60 filter cup of hand-brewed coffee?

If you are a beginner who is new to hand-brewed coffee and ask an experienced expert to recommend a filter cup suitable for entry, then the other party will most likely recommend you to buy a V60 filter cup.

When you get the filter cup, you should start to delve into different cooking methods. Water injection around the circle is the most commonly used way of mixing, but at this time some people are tangled with the direction of the circle, should it be clockwise or counterclockwise? Will different ways have an effect on taste?

Characteristics of V60

The V60 filter cup designed by the Japanese company Hairo can be said to be one of the tools that every beginner must start with. The name V60 is taken from its 60 °cone angle. The 60 °angle is constantly tested and verified by Hario, which allows coffee powder to be distributed centrally and allows water to converge to the center of the filter cup during water injection, ensuring enough contact time between water and powder to extract the right coffee liquid.

Through observation, it can be found that there are spiral ribs extending to the bottom of the filter cup. Diversion is the main role of these ribs, so that there is a certain gap between the filter cup and the filter cup, so that the flow of water is better and the flow rate is faster. At the same time, the larger single outlet also makes the water flow fall without any hindrance.

The ribs of the V60 are coiled clockwise. If water is injected in a circle along the rib direction, the water can converge along the lines and swirl to the center of the filter cup, making the scouring force of the coffee powder more uniform. However, some friends thought that if water was injected against the ribs and circled counterclockwise, and the water flow formed a collision impact, the pressure of this interaction would be like twisting towels, increasing the extraction rate and releasing the flavor of coffee to a greater extent.

For this reason, Qianjie will use the V60 contrast test.

In front of the street, choose medium-shallow roasted Essehuakui 7.0 coffee beans, grind 20 sieve 80% pass rate (ek43s 10 grid), water temperature 91 ℃, 15g coffee powder, using one-knife flow technique, using clockwise and counterclockwise brewing two pots of coffee.

The final extraction time was 2 minutes 08 seconds clockwise and 2 minutes 12 seconds counterclockwise. By testing the concentration value, it can be found that there is a difference between the two, but it is not big.

Actually tasted, the two pots of coffee show the soft lemon acidity of Sakui, with white flower aroma and citrus as the main tone. But when the temperature dropped slightly, the flavor of the two pots of coffee began to differ: counterclockwise, the lemon acid was sharper and less clean, while the clockwise one was much more round and had a strong sense of honey. But if the two are not compared at the same time, it is difficult to subdivide and distinguish too many differences.

The use of circular water injection is so that the water can "take care" of the coffee particles in the cup and extract the soluble flavor substances fully and evenly. When we are cooking, the main cause of turbulence is the irregularity or instability of water injection and stirring. Such obvious turbulence rarely occurs in a single direction in the process of water injection.

Going back to the method of water injection, the size of the circle, the stability of the flow, the height of the water column and the speed of the speed can all affect the final flavor of coffee, and the direction of water injection is only one of the subtle factors. If you use a filter cup with smooth walls or vertical ribs, there is no need to take into account the influence of the winding direction at all.

If you want to effectively adjust the flavor of coffee through water injection, Qianjie suggests that it is better to start from a simple point of view, such as practicing a stable flow, changing the intensity of mixing, controlling the time of water injection, and so on.

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