What is the difference between V30 and V60? What method should I use to make coffee with a V30 filter cup?

Yesterday, Qianjie shared how to use V60 to flush a small amount of powder, and then a friend left a message in the comments area, wanting to know how to make V30 filter cups. Recently, some friends also asked about the difference between V30 and V60 in stores. So Qianjie might as well make a horizontal comparison today and share how the V30 filter cup should be used.

What's the difference between V60 and V30? Because the names and appearance of V60 and V30 are more or less the same, it is inevitable to think that they have some kind of common connection, such as coming from the same company or having the same effect. But in fact, the two are very different in terms of the companies they produce and the effects they produce. The manufacturer of V60 is Hario, while the manufacturer of V30 is Tarachine Conical, which is also made in Japan, but not the same company. The V60 filter cup is named V60 because Hario hopes to directly reflect the structural design of the filter cup. As we all know, V60 is a tapered filter cup, the "V" in V60 represents the conical structure of the filter cup, while "60" refers to the 60-degree angle between the wall and the bottom of the filter cup, which together is V60; while V30 uses the same naming method, because it is a tapered filter cup with an angle of 30 degrees, it is named V30.

Although the same tapered filter cup, but different cone angle design so that the two filter cups have a completely different extraction effect. Compared with the V60Tech V30, its shape will be more "convergent" because of its smaller angle. This causes the coffee powder to pile up a thicker powder bed (compared to pouring into the V60), because the surface area of each layer of coffee powder is smaller than that of the V60, so the powder bed is naturally thicker. (also 15g coffee powder)

Qianjie mentioned in the article "the difference between filter cup and filter cup" that the thickness of powder layer affects the uniformity of extraction. When the powder bed built by the same amount of powder is thicker, the extraction uniformity is lower and the layers are richer, while when the powder bed is thinner, the extraction uniformity is higher and the taste is more balanced. This is mainly due to the poor concentration, so many friends will inevitably think that V30 can rush out of a richer sense of hierarchy than V60. But in fact, the coffee brewed from the V30 will not have the same rich sense of hierarchy as the V60, because it will be relatively slow to launch. The slow speed of launching will cause the injected hot water to accumulate in the filter cup, and then form a soak, so that the coffee powder in the cup is similarly extracted. There are two reasons for the slow launching speed of V30, one is that the hole of the filter cup is small, and the other is that its powder bed is too thick.

From the overlooking point of view, we can see that the bottom hole of V30 will be about 1/4 smaller than that of V60. The size of the bottom hole is one of the factors that affect the amount of water, and the smaller the hole is, the slower the launching speed is. Coupled with the thickness of the powder bed, the launching speed of the V30 will be relatively slow. And this will make the coffee in the brewing process to form immersion extraction, as Qianjie said, immersion extraction will make coffee powder receive roughly the same extraction! Therefore, compared with the V60, the coffee brewed with V30 will not have a rich sense of hierarchy, but its taste will be more balanced. Because of this, its coffee tends to taste sweeter than the V60, with its ice cream cone-like appearance, so it has a nickname for "little cone".

Although the V30 does not have 12 diversion ribs as high as the V60, its only two ribs will be much longer than any of the V60. The existence of ribs plays two roles, one is to support the filter paper, so that the filter paper will not fit perfectly with the filter cup, so that hot water has more flow space. The second is to guide the flow of water, let the hot water take more "detours", so as to extract more coffee powder. The last difference is the amount of powder used! The reason why some friends mentioned V30 in the message area yesterday is because V30 is specially designed for small amounts of flour. Because its cone angle is not as large as the V60, the coffee powder will be gathered to accumulate a higher thickness. Because of this, even if the amount of powder used is as low as 6g, cooking is not prone to extraction problems. There is no need to worry that the flow rate will be too fast and lead to insufficient extraction, nor do you have to worry that the water will be injected outside the powder bed, after all, there is no place to give you bypass water.

According to official instructions, the maximum amount of powder used is not more than 15g (shallow baked beans will be less than deep baked beans), otherwise it is easy to over-extract due to too much water injection. The above is the difference between V30 and V60. Well, because the brewing and coffee characteristics of the V60 have been shared countless times in Qianjie, the next major share is the brewing method of the V30, and the V60 will not be introduced too much.

The sharing of V30 filter cup because the space of V30 is too small, so most of the current cooking methods can not be matched with it. When using it to make coffee, apart from the parameters, we only need to pay attention to one thing to make the coffee, and that is to keep the hot water from overflowing the powder bed.

As long as the water level is not higher than the coffee powder, then most of the hot water can come into contact with the coffee powder to form an effective extraction. Under the right parameters, it is natural to pour out a good cup of coffee.

This time, the front street is shared with a lightly roasted coffee bean, which is the more popular Bansha Alo in recent years. The parameters are as follows: amount of powder: 7g powder-water ratio: 1:15 grinding degree: 10-scale grinding of Ek43, 80% over-screening rate of No. 20 sieve, water temperature of fine sugar: 93 °C (1 °C higher than that of cooking with V60)

The first step of brewing is still steaming for thousands of years. First, use twice the amount of 15ml hot water to steam for 30 seconds to discharge the carbon dioxide from the coffee powder; after the steaming is over, the remaining 90ml hot water is injected into two stages, each 45ml, using a small flow, injected around a small circle, and then waiting for the coffee liquid to be filtered, then the filter cup can be removed and the extraction is finished.

Note that the amount of water and the way of water injection here are not fixed! If the powder bed can be raised, we can inject it in the original way and water. But if it cannot be raised, we can cut off the water when the water level is level with the coffee powder, and then wait for the coffee liquid to fully permeate, then inject the next section of hot water and repeat until the set total amount of water is finished. Don't worry about the over-extraction of coffee, because the appearance of soaking will provide you with enough fault tolerance (as long as there is not too much water and the extraction time is not too long).

Because of the high density of alo, the back water injection is used in the front street, which takes a total of 2 minutes and 10 seconds. Through tasting, you can feel that this cup of coffee has a sufficient and suitable extraction rate, the taste is very balanced, the flavor is outstanding, with the sweet and sour taste of mango, pineapple and citrus, as well as a touch of elegant magnolia, clean taste and long finish. In fact, to put it bluntly, the cooking of V30 is not much different from that of V60 yesterday, but it is relatively less difficult to flush, the extraction is relatively easier to control and the fault tolerance rate is higher.

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