Coffee products Hario V60 hand drip filter Coffee Pot (part I)

Learning how to make coffee in a Hario V 60 hand-brewed drip coffee pot was no small challenge. But you know what? The V60 hand-brewed coffee pot can be used in more than one way. The seemingly dogmatic process of making hand-brewed coffee can be varied and interesting. In today's information age, baristas and coffee lovers from all over the world can share their new experiences in the coffee making process in a variety of ways. What we need to do is to learn from their successful experiences to enrich our coffee knowledge and exercise our coffee making skills.

Brewmethods.com is recommended here, where we can find detailed instructions on various coffee making methods such as siphon pot making guides. Today, we have compiled 8 ways to make Hario V 60 hand-brewed drip coffee pot according to the content of this website. In addition to describing the detailed parameters of each recipe, we have included tasting instructions, brewing instructions and a comprehensive score (on a scale of 10). We use a Baratza Maestro coffee grinder, and you can find his latest product on the market, Baratza Encore. We hope that the descriptions and ratings we have provided will help you better understand the Hario V60 hand drip coffee maker and how to use it.

1.Doubleshot

Water powder ratio: 250 ml water/17 g coffee powder (68 g/L)

Grinding parameters: 16-18/40

Water temperature: 197.6°F (92°C)

Pre-brewing: 35 ml water/30 seconds

Brewing time: no more than 3 minutes

Operation method: Soak coffee filter bowl, filter paper and coffee pot with hot water. Pour the ground coffee into a filter bowl so that the center of the coffee is concave. Pour 30 ml of water and prebrew for 30 seconds. Then pour 120 ml of water in a ring to make the coffee powder sink naturally. Continue pouring water until 250 ml. The whole process should be completed within 3 minutes.

Tasting Notes: Strong taste with orange peel aroma; moderate acidity, smooth and mild aftertaste.

Brewing instructions: coffee overall taste balance, slightly with over-extraction taste characteristics, but does not affect the overall balance.

Overall score: 8 points

2.Barefoot Coffee

Water powder ratio: 330 ml water/24 g coffee powder (72 g/L)

Grinding parameters: 14-17/40(texture is the same as crude salt)

Water temperature: 204°F (95.6°C)

Pre-brewing: 30 ml/30-50 seconds

Brewing time: no more than 3 minutes

How to operate: the filter bowl, filter paper, coffee pot with hot water soaked. Pour in the coffee powder, making sure the powder is smooth. Pour 30 ml of water and pre-brew for 30-50 minutes until the coffee powder settles naturally. Pour in 300 ml of water until the shell breaks. Pour the remaining water in a loop, keeping the flow within 1/2 of the bowl volume. The process should be completed in 2 minutes, 15 seconds to 35 seconds.

Tasting Notes: Mild but heavy in taste; moderate acidity and long lasting.

Brewing Instructions: Slightly over-extracted; 72 grams per liter of powder and 204°F water temperature do not seem appropriate for this grind; although the stronger, washed Burindi beans grown at 1760 meters are used, the water powder ratio and water temperature are still too high; this method is not suitable for dry processing and coffee beans grown at lower altitudes.

Overall score: 6 points

3.Making Coffee Easy

Water powder ratio: 440 ml water/29 g coffee powder (66 g/L)

Grinding parameters: 15-20/40(medium to fine)

Water temperature: 203°-205 ° F

Pre-brew: Soak coffee powder and pre-brew for 45 seconds

Full brewing time: unknown

How to operate: the filter bowl, filter paper, coffee pot with hot water soaked. Pour in the coffee powder and shake the bowl gently to distribute the coffee powder evenly. Soak coffee powder and prebrew for 45 seconds. Pour the coffee powder clockwise from the center of the coffee powder in a circular manner until the water is finished.

Tasting Notes: Light and persistent acidity; orange peel aroma, pleasant sweetness; ripe berry aroma on the finish (similar to dry processed coffee beans).

Brewing instructions: After trying Barefoot, I tried using a water to powder ratio of 66 grams per liter and a coarser grind. This method of production is surprisingly satisfactory. Firstly, this method works well with most coffee beans; secondly, the use of higher water temperatures, a water to powder ratio of more than 60 grams per liter, and a coarser grind well avoid the risk of over-extraction.

Overall score: 9 points

4.Tonx at Intellivenice

Water powder ratio: 414 ml water/27 g coffee powder

Grinding parameters: 16/40

Water temperature: 203°-205 ° F

Pre-brew: Soak coffee powder and pre-brew for 30-45 minutes

Brewing time: no more than 3 minutes

Operation method: Soak coffee filter bowl, filter paper and coffee pot with hot water. Pour in the coffee powder and shake the bowl gently to distribute the coffee powder evenly. Soak coffee powder and prebrew for 30-45 seconds. Pour the water into the middle of the coffee powder and pour in a circle (small movement). Continue to pour in this way, this time with a larger amplitude, so that the coffee powder spreads from the center to the periphery until it reaches the wall of the filter bowl. Pour water in this way all the time, keep the filter bowl full until 440 ml, stop pouring, and let the coffee powder settle naturally. After making coffee powder should be evenly attached to the filter bowl wall.

Tasting Notes: Fresh taste, sweet taste, and lasting sweetness, after tasting the root of the tongue can still taste sweet taste; with ripe pomegranate flavor, rather than orange peel aroma.

Production instructions: Coffee is more sour than citrus, which may be due to the higher water temperature. The proportion of water powder is controlled at 65 grams per liter. Before making, it is necessary to pre-brew coffee powder for a period of time. The pre-brewing water volume is close to the filter bowl mouth, which can shorten the brewing process and avoid excessive extraction caused by high water temperature.

Overall score: 10 points

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