Single-cup V60

• EssentialHario V60The most popular drip cone of specialty coffee. Clean, bright and aromatic, in exchange for a little technique to the verter.€7–30approx.
• RecommendedManual milling of teethConical teeth and a handle: uniform milling and adjustable for little money. The best investment to improve your coffee.€60–300approx.
• Recommended0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.
• OptionalSwan-neck kettleA kettle with a long and fine beak to pour slowly and accurately. Almost essential for manual drip.€25–200approx.

1. 0:0050 g · Bloom
2. 0:45100 g
3. 1:10150 g
4. 1:30200 g
5. 1:50250 g
6. The drawdown ends around 3:15

Method

1. 01

   Heat the water at 94 ° C (up to 96 ° C if the skin is very clear). Put the paper filter in the V60, rinse it with hot water and throw that water.

   So you remove the taste of paper and you tempt the cone and the jar.

2. 02

   It grabs 15 g of coffee to medium-fine milling, like table salt. Put it in the filter, make a small hole in the center and put everything on the scale to zero.

3. 03

   Bloom (0: 00): pour 50 g of water, turn the cone gently to wet all the coffee and wait until 45 seconds.

   The coffee is swollen and gas is released; if you don't let it come out, the water goes by without drawing well.

4. 04

   At 0: 45, pour spiral from the center to 100 g. 1: 10, up to 150 g.

5. 05

   1: 30, up to 200 g. 1: 50, up to 250 g. Avoid pouring directly on paper.

6. 06

   At 2: 00, turn the cone gently so that the coffee bed is flat. Let me finish filtering, between 3: 00 and 3: 30 in total.

7. 07

   Remove the cone, turn the pitcher to mix and serve.

   If it ends before 3: 00 and tastes acid, it grinds more thin; if it passes 3: 30 and bitter, thicker.