Introduction of distinguishing utensils of coffee filter cup brand hario v60 01 02

Introduction of varieties and appliances

When using the filter paper dripping method to brew coffee, the filter paper will stick to the wall of the filter cup. If there is no groove, after injecting hot water, the air can only be discharged from the filter hole at the bottom of the cup, and the remaining air will be discharged from the surface of the coffee powder in the steaming state. The coffee powder surface will break a hole, and the cold air will enter, so that the coffee will not be fully steamed.

If the coffee is leaked with flannel, the air can be discharged from anywhere, and the hot water seeps into the flannel cloth to keep warm like a skin film. Therefore, the filter cup must have a deeper groove, so that after the hot water is injected into the coffee powder, there is a gap between the filter paper and the filter cup to let the air out, so that the coffee can be fully steamed.

Operation method and process of hand-made coffee:

Step 1: CHEMEX coffee pot, single-hole filter paper, hand-made pot, coffee beans, grinder coffee cup, flower jar.

Step 2: install the filter paper and wet it with hot water to remove the odor and warm the kettle.

Step 3: adjust the bean grinder and choose the appropriate medium and coarse grinding scale according to the water temperature and bean properties.

Step 4: add the powder and gently pat it flat to reduce the gap between the powder and the powder.

Step 5: hot water is injected into the midpoint, and the "circle" track is expanded, timing and steaming.

Step 6: the distance between the water column and the flour is about 3CM. Control the water flow at a uniform speed and do not mix with air.

Step 7: disposable water injection and segmented water injection.

Step 8: clean the filter paper and coffee grounds.

Step 9: a delicious cup of hand-made coffee is finished.

Temperature and extraction:

Amount of water and powder:

Conclusion: the key to the success of hand-made coffee lies in "steaming". There is no strict definition of "steaming". Let a small amount of hot water permeate all the coffee powder, rest a little to form a filter layer, and let the hot water pass through the coffee powder, because when the hot water passes through the powder, the porous coffee powder will expand and become steamed, forming a thick filter layer. The focus of extraction is on averaging, and the production of a filter layer is an indispensable basic step, which is generally called "steaming".