V60 trickling cup extraction guide-hand flushing tips

After nearly 30 years of research, they invented Hario glass, which uses 100% natural minerals to extract heat-resistant glass. In 1949, Hario launched its first home product: a glass siphon coffee maker; by 1957, the coffee maker had evolved into a cloth siphon pot.

Hario has won hundreds of design awards, and its V60 filter cup, launched a decade ago, has become one of the most famous inventions.

The name V60 comes from its 60 °tapered angle, which has been made of ceramic, glass, plastic and metal. The final version of the V60 uses a copper filter cup designed for high thermal conductivity to achieve better extraction with better heat retention.

One V60 has a fever.

The V60 caters to many variables in coffee making, mainly in the design of these three points:

1. Cone at an angle of 60 degrees: this prolongs the time for the water to flow through the coffee powder to the center.

2. A large filter hole: this allows us to control the flavor of coffee by changing the flow rate of water.

3. Spiral pattern: this allows air to escape upward from all around to maximize the expansion of coffee powder.

Going back to these variables in production, the most important thing you encounter is the thickness and flow rate of the powder. If you slowly add water, you will get a full-bodied cup of coffee; if you increase the flow rate of water, it will be easy to underextract and eventually get a cup of coffee with a weaker flavor.

The grinding thickness of the powder will also affect the taste of coffee. If you grind it finer (such as salt), the water will be difficult to get through, which will mean:

Normal flow rate + fine grinding degree = medium flavor coffee

Slow flow rate + fine grinding degree = strong flavor coffee

Normal flow rate + medium grindness = weak flavor coffee

Slow flow rate + medium grindness = weak flavor coffee

Reminder: fineness grinding can easily lead to the flow of water can not pass, if this is the case, you need to make the powder a little thicker.

How to extract like a great god? one

For the V60 filter cup, just play freely, as long as you follow these basic steps, you can combine the rest at will.

Need to be prepared:

① clean filtered water, heated to 90-96 degrees (if there is no thermometer, boil and set aside for 30-45 seconds)

② folds the filter paper along the seam (either natural or bleached)

③ put the filter paper into the filter cup and wash it thoroughly with hot water. If it is natural filter paper, be very careful. Wet cleaning can not only wash off the smell of the pulp, but also heat the filter cup. if it is not heated in advance, the temperature of the water will drop sharply during extraction, resulting in improper extraction.

④ grind fresh coffee beans

And then we can start.

Water injection:

Since the shape of the V60 is a cone, you need to prepare a long-necked kettle, otherwise, it will be difficult to inject water in a circle, which is important for controlling the flow rate of the water.

After putting the coffee powder into the filter cup, pour about twice as much water as the coffee powder, and then let the coffee powder expand. This is my favorite part, because I can see for myself that the prepared coffee is so fresh.

After waiting for 30-45 seconds, begin to inject water in a circle, which is affected by the thickness of the coffee powder and the flow rate of the water, but ideally it takes about 2-4 minutes.

One V60 extraction skill one

This V60 filter cup will not be blocked easily unless you grind the coffee powder very fine. When the flow of water is controlled quickly, you can grind the powder a little finer.

Since the V60 has four different materials, you should also take the material into account when you preheat it. It takes longer to heat ceramic filter cups than stainless steel, glass, plastic and copper.

Pour water counterclockwise, which makes it easier for coffee powder to tumble in it to achieve a more perfect extraction.

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