James Hoffman V60 Filter Cup Coffee Brewing Guide! How many stages is the best way to brew coffee with water?

As we all know, Qianjie likes archeology and various strange cooking plans! However, Qianjie discovered another unshared V60 brewing method. This method can easily brew a delicious cup of coffee with very simple techniques and tools, and its inventor is James Hoffman, the great coffee god who wrote "World Coffee Map".

Qianjie actually tried it many times and found that the effect was really good, so today Qianjie came to share what effect this ultimate brewing solution called the V60 filter cup by netizens has, and how to operate it in practice ~

The ultimate brewing solution for the V60? Since it is called the ultimate brewing solution of the V60, the filter cup used when brewing is naturally the V60 (but in fact, other filter cups can also be used, and the filter cup without bypass is the best). According to Mr. James Hoffman's sharing on his channel, we learned that this brewing requires dividing the total water injection into five equal sections, and at the same time, the Rao shaking method needs to be added at the beginning and last sections, that is, picking up the filter cup. One way to shake it (friends who don't know can click on "Portal" to find out).

The combination of these two methods makes the making of delicious coffee very easy, because the five-stage water injection reduces the amount of water needed to be injected in each stage, and their water injection intervals are not too long. This allows us not to pay too much attention to the control of the water flow. At the same time, shortening the water injection interval will allow hot water to accumulate in the filter cup, forming an immersion-type extraction, so that coffee can be extracted more evenly. The main purpose of the Rao shaking method added before and after is to allow powder and water to have a more comprehensive contact, allowing venting and extraction to be carried out more fully! At the same time, there is no need to carry out too much powder bed management, because shaking will damage the structure of the powder bed. So even if we don't use a professional water filling bottle, we can easily make delicious coffee.

From the above, everyone can know that the main purpose of this method is to reduce the difficulty of making delicious coffee. Even without using various complex techniques and professional equipment, a cup of delicious coffee is still a piece of cake. But relatively, such an approach will pay more attention to the use of parameters! So let's share with Qianjie how to operate this brewing method and what parameters should be used!

In the video, the coffee beans demonstrated by Mr. James Hoffman are lightly roasted coffee beans, and the known parameters used are: water temperature of 100°C, extraction time of 3 minutes, and powder to water ratio of 1: 16.6. Although the grinding aspect has not been announced, based on several times of brewing on the front street, it is concluded that the high probability is the grinding degree we usually use. Although these parameters may seem very extreme, since there is not much agitation throughout the process and more immersion extraction, the coffee will basically not be over-extracted. In the experiment, Qianjie found that the degree of grinding we usually use is very suitable for this brewing plan. Unless the grinding we usually use is relatively extreme, it can be directly applied to this formula.

So before this brewing, Costa Rica's Mirazu strawberry candy will be used for demonstration. The extraction parameters are as follows: Use beans: 16g (other grams are also available) Powder to water ratio: 1:15 Grinding degree: 9.5 scale of EK43, 75% sieving rate of No. 20 sieve, fine sugar grinding and boiling water temperature: 100°C Use filter cup: V60 The total amount of water to be used in this brewing is 240ml. After dividing it into five parts, each serving is 48ml. So first, let's steam it first. Before steaming, you can dig a small hole in the middle of the powder bed to make it easier for hot water to penetrate into the coffee powder at the bottom to come into contact with it.

After injecting 48ml of hot water and starting to steam, we immediately picked up the filter cup and shook it. Shake it for about 5 rounds, then wait for 30 seconds to let the coffee steam and exhaust, and then start the next stage of water filling.

After the steaming is over, the water volume and method of water injection in the next four stages are the same. All of them are injected around a large circle using a small water flow, with each section of 48ml, and the water injection interval is about 10 seconds.

After we finish injecting the last piece of hot water, we need to pick up the filter cup again and shake it, again for about 5 rounds. After the shaking is over, we just need to wait for the coffee liquid to be filtered completely, and we can remove the filter cup and complete the extraction!

The total time was 3 minutes. Through measurement, it was found that the coffee extraction rate was 21.5%, which was a very "healthy" value. Coffee tastes very sweet and has a very prominent aroma. It has the flavor characteristics of strawberry, raisins, and fruit wine. It has a round and smooth taste and a long aftertaste, which is very good.

It can be seen that this brewing method is very, very simple. But there are two points that you need to pay attention to during the operation. The first one is that the grinding will vary depending on the coffee beans and filter cups used, so it is best for you to adjust it according to the final taste of the brew. This is also the reason why Mr. James Hoffman did not share it in the video. The second thing to pay attention to is not to shake too much, otherwise it will easily shake out the hot water in the filter cup and burn yourself. At the same time, it is easy for fine powder to migrate to the bottom, causing clogging of the filter paper.

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