Our series on extraction methods is coming to an end and I want to say that I really enjoyed the feedback I got from our dear readers! In coffee (as in life, I believe) we grow a lot when we put knowledge into practice, exchange ideas and understand other points of view. So, thank you for reading, for your doubts and for the affection! If you missed any of the previous posts and want to see it, there’s still time by clicking here!
Our last extraction method (for now, hehe) is the filter holder Hario V60, which has a different design from most other filter holders and is becoming increasingly popular here in Brazil.
Photos: Juliano Lamur
Hario is a Japanese company that has existed since 1921, and its specialty is heat-proof glassware. After a long time manufacturing laboratory utensils, the company decided to start a domestic line in the 50s. The V60 filter holder started to be produced recently, around 2005, and has since become Hario’s main product.
According to the manufacturers, the V60 has 3 major differentials: the format conical, which directs the water to the center; one single hole large in the middle, which allows greater control of the water flow; and yours spiral grooves, which create a space between the paper filter and the filter holder, allowing the coffee to “expand better” (Hario’s words). All this to say that you have a great control of variables and can prepare wonderful coffees, according to your taste.
The V60 exists in 3 sizes and currently has 4 versions made of different materials (ceramic, glass, acrylic and copper). I really like this method, especially for its simplicity and the control of variables. If you are looking for a beautiful way to prepare and serve filtered coffee, take advantage and take note of the recipe!
Proportion: approximately 1 part of coffee to 15 of water, or 1:15. This means that you will use 20g of coffee to 300ml of water.
Coffee grinding: fine to medium medium.
1. Grind the coffee just before you start preparing the drink. Remember to weigh the powder before preparation, so that you can repeat or correct your recipe next time. Prepare a stopwatch too, if you have it.
2. It is a good habit to pass hot water through your paper filter before you put the coffee in it. This simple detail helps to decrease the residual taste of the paper, in addition to serving to stabilize the temperature of the container that will have contact with the drink.
3. Place the ground coffee inside the filter and add 60g of water, evenly wetting all the powder. This process is known as degassing or blooming. Start your timer and wait 35 to 45 seconds.
4. Then add the rest of the water in a circular motion, at intervals of about 10 seconds. Mainly wet the darker areas of the powder, which are less saturated with water. Wait for the water to drop before adding more.
5. The extraction should be coming to an end when your timer arrives in 3 minutes. Time is an important variable, so pay attention: if the extraction was too fast, your coffee is probably grinding too coarse; and if it took too long, the grind can be very fine.
6. Remove the paper filter carefully (especially if you have a little water in it, as it will be hot) and discard. Your coffee is ready and delicious. 😉
Preparation time: about 4 minutes.
I stop here with the extraction methods, and if you liked the photos in this post take a look there on my Instagram.
Shall we have coffee?