Hand-punch class: manual extraction guide for HARIO V60 filter cup

As for the source of V60 hand dripping coffee and the key to making a perfect cup of coffee, just see if you can sell a few cups and beans. Since Japan made a V60 drip filter cup, it has immediately become popular all over the world. Every upgrade of coffee utensils seems to have something to do with this island country that pays attention to the quality of life and enjoys the fun of life. A new appliance is perfect after countless improvements and innovations. What makes it stand out among so many coffee utensils?

With regard to the Hario V60 trickle filter cup, its inventors combined chemistry, glassware and coffee. In fact, Hario was founded in Tokyo in 1921 and began to produce and sell glass products for physical and chemical use.

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.

Filter cup

1) material: the filter bracket has glass, resin, ceramic, stainless steel and other materials, I think the glass is the most beautiful, the ceramic insulation performance is the best but heavy, the resin is very practical, lightweight and not easy to break.

2) holes: the holes under the traditional oval filter cup are divided into single hole, double hole and three holes. Among them, single-hole filter cup extraction, water flow and extraction speed is the fastest, the need for brewers to have a more accurate grasp of the flow and time.

3) grooves: do not underestimate the concave and convex grooves on the cup wall, which is also quite knowledgeable in the design. The gap between the artificially formed filter paper and the inner wall of the filter cup facilitates air circulation and improves the extraction quality.

In the conical filter cup, nothing is more impressive than the curved support design of HARIO. The HARIO V60 uses a long and short spiral convex groove design, which in the eyes of many people is to increase the breathable effect when stewing, but this is actually only one of the design factors. The spiral convex groove is designed to twist and squeeze the scoured water, extend the extraction route and increase the contact time between coffee powder and water at the same time, so as to ensure the complete extraction of HARIO arc filter cup.

Compared with the straight path of falling into the water, the arc design of HARIO grooves shows that the path of water is obviously much longer, and the curved grooves not only prolong the contact time between coffee powder and water, but also let the water flow concentrate along the spiral groove to the center of the filter cup while lowering the water level. this action is like cleaning clothes by the whirlpool in the washing machine. The coffee powder is squeezed by the gravity of the falling water.

Hario V60 filter bowl (ceramic, glass and resin available)

ceramic texture

Glass texture

Resin texture

Hario is the invention brand of filter cup, while V60 is the most widely used hand drip filtration equipment in the world.

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

Analysis of several hand punch grinding:

Fineness grinding is easy to prevent the flow of water from passing through, and if that is the case, you need to grind it a little thicker.

Recommendations:

Light roasted coffee is ground in medium fineness, that is, between 3.5 and 4 scales (Little Fuji Ghost teeth), it is mainly aimed at sour coffee, such as Yega Sheffield, Tanzania, Guatemala, etc.

Moderately roasted coffee is moderately ground, that is, between 4 degrees (small Fuji ghost teeth), it is mainly aimed at balanced flavor, such as Panama, Costa Rica, Sidamo, etc.

Medium-to-deep roasting adjustment in rough grinding, that is, between 4.5 degrees (small Fuji ghost teeth), mainly for ascetic coffee, such as: Manning, Colombia, Honduras, etc.

In order to make the taste fuller, stewing must be done before using HARIO V60 filter cup. Stewing refers to soaking the coffee powder layer evenly with a small amount of hot water before coffee extraction, so that the hot water can seep into the hard fiber cell wall of coffee, and the gas inside the cell wall can be discharged through the physical principle of thermal expansion and cold contraction, so that the water-soluble aromatic substances can be extracted more easily by hot water. Prepare in advance for the next coffee extraction.

About V60 steaming analysis:

The amount of water used for stewing should not be too much. For 20 grams of powder, I usually use about 40 grams of water for steaming, which happens to soak all coffee powder completely, and the steaming method should also have some skills. When using HARIO V60 filter cup, I will choose to start with water injection from the center of the powder pile. Do not rinse to the edge of the filter paper when steaming, keep about 0.5cm distance. A large amount of gas from coffee powder can be quickly discharged through this circle of unsoaked coffee powder layer, and the steaming surface can be avoided. Rest assured that the circle of coffee powder on the edge will absorb hot water and soak it in a few seconds, while keeping the necessary channels for exhaust.

After stewing, water injection is about to begin. Here we have to mention the structure of the filter cup, we can see that the HARIO V60 vortex groove is a counterclockwise radioactive groove shape, so according to our previous theory of "squeezing coffee powder by water gravity", such a counterclockwise radioactive groove shape filter cup, cooking clockwise and counterclockwise cooking will inevitably have an impact on the extraction rate.

As shown in the figure, when cooking clockwise, the HARIO V60 filter cup shows a state of water scouring, and the water flows along the preset route of the swirl groove to the center of the filter cup, while when cooking counterclockwise, we can see that when the water passes through the convex groove of the filter cup, the contact path with coffee powder will be lengthened accordingly, so when using this filter cup for cooking. The extraction rate is slightly higher counterclockwise than clockwise. Friends with the VST concentration tester and the HARIO V60 filter cup can test it themselves without changing the coffee bean, scale, water temperature, and extracting chalk.

The water level should not be too high for extraction with V60 filter cup. Why?

The pore diameter of V60 is large, and if it is necessary to improve the extraction rate, it can be achieved by changing water injection without changing the degree of grinding and water temperature. For example: thin water injection, do not inject water at the edge of the filter cup, or use segmented water injection. If you are a novice and can not control the flow of water, if you want to improve the extraction rate, you can adjust the grinding degree a little bit, because of the large pore diameter of V60, you do not have to worry too much about the problem that the water will not flow down.

The bottom of the V-shaped filter cup is a large hole, and the filter paper used is a special conical filter paper. this kind of filter cup does not have the trouble that the filter hole is blocked, so it is suitable for coffee beans of various roasting degrees. The conical filter cup can not only increase the concentration of water flow, but also make the coffee powder more concentrated. During the initial water injection and steaming, the coffee powder will be easier to absorb water evenly. But it also has shortcomings, its flow rate is relatively fast, easy to lack of extraction, need to inject water many times, and the requirement of steaming is relatively high.

The pore diameter of V60 is large, and if it is necessary to improve the extraction rate, it can be achieved by changing water injection without changing the degree of grinding and water temperature. For example: thin water injection, do not inject water at the edge of the filter cup, or use segmented water injection. If you are a novice and can not control the flow of water, if you want to improve the extraction rate, you can adjust the grinding degree a little bit, because of the large pore diameter of V60, you do not have to worry too much about the problem that the water will not flow down.

The design of V60 is simple scouring, with spiral ribs to produce the function of twisting and extruding and increasing the dilution of soluble matter. Hario V60 uses the curved design of ribs to stretch the distance of ribs, so as to increase the time for water to stay in the particles.

The arc of the ribs is designed to increase the time for the water to stay in the particles.

Photo Source: handmade Coffee complete 2 perfect extraction

1. The blue part is the rib that represents a straight line. Compared with black, the path of the water is much shorter, and if the ribs are bent properly, in addition to increasing the path of water, the isolated ribs will also concentrate the water to the center during the falling water level to produce the function of squeezing.

Photo Source: handmade Coffee complete 2 perfect extraction

2, when the water level is falling, the water flow will concentrate the flow along the spiral ribs, and this action, just like the state when twisting towels, will squeeze the coffee particles in the water at once, and in order to maximize the extrusion function, in the control of water supply, the water level can not exceed the height of the powder layer.

Photo Source: handmade Coffee complete 2 perfect extraction

3. When the position of water is too high, too much water will lead to the direction of the filter cup, which will not only greatly reduce the saturation of coffee particles, but also become thinner and watery in taste.

(tips: to judge whether the water level is too high, in addition to being able to observe from the surface, the extraction water column is also a focus of observation. If the water column is concentrated vertically, it means that the water supply is moderate. )

If there is a deviation of the extraction water column, it is that the amount of water is too large, and too much water will oppress the flow to stay where the resistance is low, resulting in a great decrease in the degree of extraction of coffee particles.

There are many factors affecting coffee extraction, among which, water temperature, grinding degree, ratio of powder to water, water used and extraction time caused by different water injection are artificially controlled. The extraction time will also change with different instruments.

How do you extract it like a great god?

For the V60 filter cup, you can combine the rest as long as you follow these basic steps.

The process that requires preparation:

① is preferably pure water, heated to between 90 and 92 degrees Celsius (if there is no thermometer, do not wait for boiling, the center of the kettle is about this temperature when bubbling, but if it is accidentally boiling, then set aside for 30-45 seconds)

Water temperature:

Light roasted coffee: 92 °~ 95 °

Moderately roasted coffee: 90 °~ 92 °

Medium and deep roasted coffee: 88 °~ 92 °

Deep baking: 85 °~ 88 °

② folds the filter paper along the seam

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

2. Use the hot water in the hand-punching pot to cast filter paper in a clockwise circle for three purposes:

A. let the filter paper and the filter cup stick more closely and stick together to prevent the channel effect.

B, remove the smell of filter paper.

C, hot water will flow into the next pot, playing the role of warm pot, making the coffee more delicious.

④ grind fresh coffee beans

Powder / water ratio:

[heavy flavour] 1VOV 101RU 11 (I. e., the golden cup criterion 1RU 12.5mm 1RU 13.5)

[moderate taste] 1-12-12-1-13 (I. e. 1-14. 5-1-15. 5)

[refreshing] 1-14-1-1-1-16 (I. e., 1-14-1-1-18. 5 of the Golden Cup Criterion)

And then we can start.

3. Weigh 20g coffee powder, pour it into the grinder and grind it moderately, and the finished particles are slightly thicker than salt.

4. Pour the water from the coffee pot, pour the coffee powder into the middle of the filter paper, shake the filter cup horizontally, so that the coffee powder in the filter paper can be paved.

5. Put the upper seat of the powder back on the coffee pot, and then use the hot water in the hand flushing pot to draw a circle clockwise in the middle of the filter cup. Start the time when brewing, brew the coffee to 40g within 10 seconds, then stop the water injection, and steam to 30 seconds for the second time.

6, the second water injection is the same as before, with the middle of the filter cup as the center of the circle clockwise circle, water flow does not rush to the coffee powder and filter paper connected to the place, so as not to produce channel effect, coffee powder rushed to the outermost circle to leave a circle. And then round and round to the middle of the brew.

For about 7 or 2 minutes, pour the coffee to 300g and brew the coffee by hand.

This is the whole process of making coffee by hand, and it seems to be quite easy.

Matters needing attention in the method of circular 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. The thickness of the water flow not only determines the taste of your coffee, but also determines your soaking time and extraction time to inject water around the circle to keep the flow steady, the water column uniform and the speed uniform.

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.