Hario V60 hand drip filter coffee pot uses Daquan novice to learn order number boutique coffee knowledge

Learning how to use a HarioV60 hand drip filter coffee pot to make coffee is no small challenge. But did you know that the V60 hand coffee maker can be used in more than one way? The seemingly dogmatic process of making hand-made coffee can also be diverse and interesting. In today's information age, baristas and coffee lovers from all over the world are able to share their new experiences in the process of making coffee in a variety of ways. What we need to do is to learn from their successful experience to enrich our coffee knowledge and exercise our coffee making skills.

Here we recommend brewmethods.com, where we can find detailed instructions on how to make all kinds of coffee, such as the siphon pot making guide. Today, according to the content of this website, we summarize 8 methods of making HarioV60 manual drip filter coffee maker. In addition to introducing the detailed parameters of each practice, we also include tasting instructions, brewing instructions and a comprehensive score (calculated on a full score of 10). We use BaratzaMaestro coffee grinder, and you can find his latest product-BaratzaEncore on the market. We hope that these instructions and ratings will help you better understand the Hario V60 manual drip coffee maker and how to use it.

1.Doubleshot

Gouache ratio: 250ml water / 17g coffee powder (68g per liter)

Grinding parameters: 16-18 stroke 40

Water temperature: 197.6 °F (92 °C)

Pre-brewing: 35ml of water / 30s

The whole brewing time: no more than 3 minutes

Method of operation: soak the coffee filter bowl, filter paper and coffee pot with hot water. Pour the ground coffee powder into the filter bowl to make the coffee powder sunken in the center. Pour 30 ml of water and pre-brew for 30 seconds. After that, 120 ml of water is poured in a ring to make the bulging coffee powder sink naturally. After that, continue to pour water until 250 ml. The whole process should be completed within 3 minutes.

Tasting notes: the palate is full-bodied with aromas of orange peel, moderate acidity and a smooth, mild finish.

Brewing description: the overall taste of coffee is balanced, with slightly over-extracted taste characteristics, but does not affect the overall sense of balance.

Comprehensive score: 8 points

2.Barefoot Coffee

Gouache ratio: 330 ml water / 24 g coffee powder (72 g per liter)

Grinding parameters: 14-17 stroke 40 (same texture as crude salt)

Water temperature: 204 °F (95.6 °C)

Pre-brewing: 30ml / 30-50s

The whole brewing time: no more than 3 minutes

Method of operation: soak the filter bowl, filter paper and coffee pot with hot water. Pour in the coffee powder to make sure the flour is smooth. Pour 30 milliliters of water and prebrew for 30-50 minutes until the bulging coffee powder sinks naturally. Pour 300 ml of water until the powder shell breaks. Pour the remaining water in a ring and keep the flow within the volume of the filter bowl. The whole process should be completed between 2 minutes, 15 seconds and 35 seconds.

Tasting notes: the palate is mild but heavy; the acidity is moderate and persistent.

Brewing description: slightly over-extraction; the use of 72g powder per liter and the water temperature of 204F does not seem to be suitable for this degree of grinding coffee powder appearance; although the use of stronger taste, growth at 1760 meters above sea level of washed Burindi coffee beans, the ratio of water to powder to the water temperature is still too high; this method is not suitable for dry processing, growing lower altitude coffee beans.

Comprehensive score: 6 points

3.Making Coffee Easy

Gouache ratio: 440ml water / 29g coffee powder (66g per liter)

Grinding parameters: 15-20 stroke 40 (moderately fine)

Water temperature: 203 °- 205 °F

Pre-brewing: soak the coffee powder for 45 seconds

Full brewing time: unknown

Method of operation: soak the filter bowl, filter paper and coffee pot with hot water. Pour in the coffee powder and gently shake the filter bowl to distribute the coffee powder evenly. Soak the coffee powder and prebrew for 45 seconds. Pour in a ring from the center of the coffee powder in a clockwise direction until the water is finished.

Tasting notes: the acidity is elegant and persistent; it has orange peel aroma and pleasant sweetness; it has ripe berry aroma on the finish (similar to the taste of dried coffee beans).

Brewing instructions: after trying Barefoot, I tried to use a water-powder ratio of 66 grams per liter and a thicker grinding degree. This method of production is surprisingly satisfactory. First of all, this method is suitable for most coffee beans; second, the use of higher water temperature, a water-powder ratio of more than 60 grams per liter and a thicker grinding degree can avoid the risk of over-extraction.

Comprehensive score: 9 points

4.Tonx at Intellivenice

Gouache ratio: 414ml water / 27g coffee powder

Grinding parameters: 16 percussion 40

Water temperature: 203 °- 205 °F

Pre-brewing: soak the coffee powder for 30-45 minutes

The whole brewing time: no more than 3 minutes

Method of operation: soak the coffee filter bowl, filter paper and coffee pot with hot water. Pour in the coffee powder and gently shake the filter bowl to distribute the coffee powder evenly. Soak the coffee powder for 30-45 seconds. Pour water into the middle of the coffee powder and pour in a ring (with a small range of action). Continue to pour water in this way, this time with a larger range, so that the coffee powder spreads around from the center to the wall of the filter bowl. Always pour water in this way, keep the filter bowl full all the time, stop pouring water after 440ml, and let the coffee powder settle naturally. Coffee powder should be evenly affixed to the wall of the filter bowl after production.

Tasting notes: the taste is fresh, sweet and long-lasting, and the root of the tongue can still taste sweet after tasting; ripe pomegranate, not orange peel aroma.

Production instructions: coffee tastes more sour than citrus, which may be due to the higher water temperature. The gouache ratio is controlled at 65 grams per liter. The coffee powder needs to be pre-brewed for a period of time before production, and the amount of pre-brewing water is close to the mouth of the filter bowl, which can shorten the brewing process and avoid excessive extraction caused by high water temperature.

Comprehensive score: 10 points

(transferred from Cafeculture)