Practical tutorial on hand brewed coffee

HARIO V60 design concept

The design of V60 is simple flushing, with spiral ribs to produce a twisting function to increase the amount of soluble substances diluted out.

The curved shape of the ribs is designed to increase the time water stays in the particles.

1. The blue part represents the straight ribs. Compared with the black part, the water path is much shorter. By properly bending the ribs, in addition to increasing the water path, the solitary ribs will also concentrate the water flow to the center during the period of water level drop, thereby generating a squeezing function.

2. When the water level drops, the water will flow along the spiral ribs to concentrate the water flow. This action is like twisting a towel, which will squeeze the coffee particles in the water at once. In order to maximize the squeezing function, the water level should not exceed the height of the powder layer when controlling the water supply.

3. When the water level is too high, the excess water will flow toward the filter cup, which will not only significantly reduce the saturation of the coffee particles, but also make the taste thinner and watery.

(Tips: In addition to observing the surface, the water column is also a key point to observe if the water level is too high. If the water column is vertical, it means that the water supply is appropriate.)

If the extraction water column is offset, it means that the amount of water is too large. Excessive water will force the water to flow to the place with less resistance, resulting in a significant decrease in the degree of extraction of coffee particles.

There are many factors that affect coffee extraction, among which water temperature, grinding degree, coffee powder to water ratio, water used, and the difference in extraction time due to different water injection are all controlled by humans. The extraction time will also change depending on the equipment.

How to extract?

Preparation process:

It is best to use purified water, heated to between 90-92 degrees (if you don’t have a thermometer, don’t wait for it to boil, the center of the kettle will be bubbling at this temperature, but if it boils accidentally, then set it aside for 30-45 seconds);

Water Temperature:

Light roasted coffee: 92°–95°

Medium roasted coffee: 90°–92°

Medium roast coffee: 88°–92°

Fold the filter paper along the seam

Put the filter paper into the filter cup and rinse it thoroughly with hot water. Be especially careful if it is natural filter paper. Rinsing it thoroughly with hot water can not only wash away the taste 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.

Weigh 15g of coffee powder (the beans demonstrated here are Colombian), pour it into the grinder and grind it medium. The ground particles are slightly coarser than salt. Pour the coffee powder into the middle of the filter paper and shake the filter cup horizontally to make the coffee powder in the filter paper flat.

First water injection

Inject a small stream of water from the center and then slowly circulate outwards, just like gently spreading a layer of water on the powder surface. Although it is a small stream of water, please be careful not to deliberately slow down the circling speed, because once the circling speed is too slow, the water column will flow in a single direction, so that the powder layer will not absorb water evenly.

After the first water supply is completed, the coffee powder particles will push each other due to exhaust and expand. When they expand to the highest point or are about to stop (the water on the surface will slowly dry up), it is time to add water for the second time.

Second water injection

The second water injection also starts from the middle, with a small water column injected into the bottom of the powder layer. In order to concentrate the penetrating power of the water column, the range of movement around the circle should be small, about the size of a one-yuan coin, and then go out. At the beginning of the second water supply, pay attention to the water volume and try not to exceed the height of the powder layer. In other words, when the water column is about to get close to the filter paper, you can stop supplying water.

When the Hario V60 is initially filled with water, most of the coffee powder particles are in a state of strong exhaust, and the air flow generated by them will quickly reach the edge of the filter paper. Therefore, if too much water is added at this time, the water will be brought to the sides instead of the bottom. Therefore, it is necessary to use a small water column to speed up the circle to avoid these problems.

The thick powder layer on the edge of the filter paper will become heavier due to the water intake, and will slide down and become thinner as the water level drops. When the water level drops to half, the third water injection can be carried out.

Starting from the third water injection, we need to observe the extent of the water level drop. We also start to add water from the center and circle around. The amount of water should not exceed the height of the powder layer. At this time, we will also observe that the foam has filled the surface. The third water injection should increase the rolling of the coffee particles, so that all the deposited particles will roll and dissolve the soluble substances.

The rolling particles will stop when the water is stopped. At this time, the flow rate caused by the falling water level will cause friction between the coffee particles. Therefore, once the water is stopped, the coffee powder particles will sink and cause blockage. Therefore, special attention should be paid to the rhythm of adding water.

If the water supply is cut off too many times, the coffee powder particles will be soaked in water all the time, which will cause the coffee extraction at the end to produce astringent and off-flavor.

When the set amount is reached (15 grams of powder, 225 grams of water), the filter cup can be removed.