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How to Brew Coffee with the V60 Method that Reveals the Aroma of Coffee?

The V60 method, launched by the Japanese Hario brand in 2005, really takes the pleasure of filtered coffee to another dimension.

Hario v60 is the supersonic invention that can make you say what we were drinking for years as coffee.

After going through the v60 with the hands of a barista who knows the business of a medium-roasted fresh, quality coffee bean, you will discover that the coffee is at its core a relatively sour beverage with fruity aromas rather than a bitter hard drink.

I also brew with this at home in my own way. I have the taste of coffee, but I am not willing to spend thousands of lira for drinking coffee at home, so I use the mentioned brand Turkish hand grinder to grind coffee, except the original plastic v60 and the original hario filter, I have a simple precision weighing and pour the water directly with the kettle.

Of course, I cannot claim that the coffee I made in this way is perfect because the hand grinder cannot grind the coffee in a perfect homogeneity and you have to make the shrinkage adjustment with the help of a screw. It is much more difficult to adjust both the temperature of the water and the flow rate with the kettle compared to the gooseneck kettle. However, after you get into it, you can brew very good coffees by taking note of the recipes you have obtained through trial and error, as mentioned before.

Let me talk about a simple coffee brewing process first and you decide how difficult it is to achieve perfection.

  • First of all, your bean is fresh and qualified and should be expertly roasted at medium setting. Whatever you make from a stale or over-roasted coffee, you cannot get fruity flavors. The grinding of coffee should be pieces of suitable thickness and as equal size as possible. For this, there are a thousand kinds of coffee grinders with no upper limit on their prices. The best quality ones are without knives, ceramic mills and electric ones.
  • The brand and content of the water you will use will greatly affect the taste of the coffee. I personally saw that tap water gives better results than demijohn, and I did not think much about this issue. but keep in mind that tap water varies from city to city.
  • The temperature of the water is also very important, because if you pour the scalding boiling water over the coffee, you will get a burnt Starbucks coffee. Even if it is colder than necessary, you will not be able to absorb the aroma of your coffee and you will also get a cold coffee. There are tiered kettles for that too. It clicks not when the water boils, but when you bring it to the temperature you wrote.

Although there are many theories about how many grams of coffee you will brew with how many grams of water, the best way to do this is by trial and error. this ratio also varies according to the core.

  • The blooming time and the brewing speed are all about hand setting and require experience, also these times may vary depending on the seed. However, you can make your first brews by applying written literature with completely mechanical methods.

Yes, there are many technical parts involved and it may seem impossible to do it without using any technological tools like me, but it is not. I am personally against the mechanization of brewing coffee so much, this work must be a kind of craft, ie handcraft.

let’s come now how am i doing
I grind my coffee well with my hand grinder, I use 25 grams of coffee for 2 cups of coffee, usually about 500 ml of water, which I call 2 cups, because I experience that 100 ml of water remains on the filter, I use this system to obtain 400 ml of coffee. It may be 25 grams less than the coffee you use, but it is enough for a truly qualified bean.

We came to the garish part of the work, we placed our paper filter on the v60, and the jar etc. under it. First, we wet the filter well with hot water so that the jar at the bottom is warmed up, shake it well and pour this water. Then we pour the ground coffee on the filter and whisk it slightly to obtain a smooth surface. I keep my hand on the kettle that I have kept for 2 3 minutes after boiling and check whether the steam has reached the brewing temperature according to how many seconds it burns my hand 🙂 usually you need to be able to hold it for 3 to 4 seconds before it burns, otherwise it is still too hot. Of course, this is an experience gained after being done hundreds of times.

In some places it says 1.5 – 2 times the amount of coffee, but the real criterion is the eye setting. Add water until you see that all the beans are well soaked, but do not overdo it so that the beans float. It is written to wait for 30 seconds later, usually there is no need to hold it for a second, you will see that the coffee foams and creates bubbles, and on the other hand, the water will start to go down and you are ready to brew, when these bubbles are almost finished, before the coffee gets too dry and the suddenly flowing water reaches the level.

Start gradually adding water at a constant speed, starting from the middle and circling outwards. There is also a lot of literature here. Pour 150ml Wait 30 seconds then pour 2 times etc. It is told. The tactic of the job is that the longer you leave the coffee in reaction with the water, the acidity of the coffee will increase and it will start to give the water with its harder aromas (it will approach the french press in terms of taste). In other words, taking the work too slow will spoil your coffee, if you pour it too quickly, this time before the desired reaction takes place, the water will go down before it can absorb all the aroma and you will have a flat coffee as if water has been added. This is something you can develop according to your own taste, completely through trial and error taking notes. I personally pour the water at once, despite many literature, I start at a low speed, not with a constant flow rate, and after the water reaches about half of the filter, accelerate one click more, 1 finger to the top of the filter and pour about 500 ml of water without stopping until it is finished. When I pour out all the water, the coffee and water mixture is also resting on the top of the filter. If you say he how much you turn it, how much you pour it straight I do not know either, it has been hand adjusted according to my feeling at the time. It takes about 30-40 seconds for the full filter to be emptied. After that, you can pour it into preheated glasses and drink it with pleasure.

Total fantasy after the first 3-5 brewing. If I increase the core of this, will I get a more intense coffee? What if I pour the water more slowly? How can I make the fruity flavors more dominant? Which is better when you brew different beans with the same method? Whatever you have in mind, you have looked at experiment, experiment, you have become the barista of your home.


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