Coffee enthusiasts are certainly familiar with manual brew. This method of brewing coffee that can be done at home is fairly easy. One of the most famous ways is called V60 brewing. A style of enjoying coffee without being disturbed by the dregs.
The manual brewing process originated in Italy. In 1908, a mother in Italy wanted to drink coffee without grounds. Then, she used filter paper from her son’s school book. This idea is the basis of the manual brewing coffee technique.
Actually, there are many manual brewing coffee tools. You may recognize Vietnamese drip, syphon, chemex, and many others. However, in this article you will learn V60 manual brewing.
History of V60 Manual Brewing Founded
A laboratory equipment entrepreneur named Hiromu Shibata is the designer of this device. He combined chemistry, glass products and coffee.
In 1921 in Tokyo the Hario company was founded. After extensive research, Hario invented heat-resistant glass. This glass is produced using 100% natural minerals, making it environmentally friendly.
Then, in 1949 the Hario company successfully launched its first home product. The product was called Glass Filter Coffee Syphon. Then, it changed to Filter Coffee Syphon in 1957.
In 2004, Hario launched the V60 brewing device. This invention is the most famous. Today, many cafes use the V60 brewing technique to serve their coffee.
Meanwhile, the name V60 comes from Vector 60. The shape of the V60 brewing tool is like a 60-degree angle.
Hario first introduced the V60 using ceramic and glass. Next, plastic and finally metal were used.
The ultimate edition of the Hario V60 is called the Copper Coffee Dripper. The product is designed for high thermal conductivity. The heat retention of this type of V60 is better, thus, resulting in better extraction.
How V60 Manual Brewing Differs from Other Tools
The V60 is more responsive to many variables. In fact, more than any other dripper. The reason for this is due to three factors of the V60’s design:
- The 60-degree angle cone shape allows water to flow to the center. This extends the contact time with the coffee.
- It has one large hole, making it possible to change the flavor of the coffee. By changing the speed at which the water flows through the coffee.
- Spiral ribs, the shape of which rises to the top and lets air escape. This can maximize the expansion of the coffee powder.
In the second V60 variable above. The most important variables are grind size and water flow. Thus, it can affect the result of coffee extraction.
When you add water slowly. The result of the coffee produced will taste deep and bold. In contrast, if you add water faster, the extraction result is lighter.
The grind particles can affect the coffee droplets. If you use a small grind the size of table salt. Water will not flow easily.
The following is a formula that you can use in V60 manual brewing.
- Constant water flow + small grind size = Medium bodied coffee
- Slow water flow + small grind size = Full bodied coffee
- Constant water flow + medium grind size = Light bodied coffee
- Slow water flow + medium grind size = Light bodied coffee
Be careful of fine coffee grind particles as they may cause choking. If this happens, you will need to grind the coffee more coarsely.
If you’re interested in trying V60 manual brewing, follow these easy steps.
- Boil water to a temperature of 90-96 degrees Celsius, or boil for about 30-45 seconds.
- Fold the coffee filter along the joint. Rinse the filter thoroughly. Rinsing can help remove the paper flavor. Also, it helps heat up your V60 appliance. If the filter is not heated, the water temperature will drop drastically. This can make the coffee not extracted properly.
To drain the water in the brewing V60, you must use a gooseneck kettle. Otherwise, you will have difficulty pouring water due to the conical shape of the V60. The gooseneck kettle can control the water flow.
Start pouring in double the amount of water from the coffee. Let the coffee expand with the water. After waiting 30-45 seconds, you can pour out the water extracted from the coffee.
The length of time to decant the extraction is influenced by the size of the mill. However, ideally it should take 2-4 minutes.
Notes Before Trying Manual Brewing V60
You can use the finest grind with the brewing V60. Ceramic V60s require a longer heating time. Unlike steel, glass, plastic, or copper V60s.
You should pour counterclockwise. This will create a lot of turbulence in the coffee. Thus, resulting in more delicious coffee extraction.
