BREWING - V60

                                      V60

                                                                          

V60 brewed directly on a mug📸DBB

This a brewing method whose name is derived from the V-shape of the  conical dripper with a 60° angle. The V60 dripper has: 

  1.A cone shape which allows the water to flow towards the center.

                                                       

📸Definite Bean and Brew 

2.A large single hole at the bottom which allows extraction without restriction.

📸Definite Bean and Brew 

 3.Grooves inside  the dripper which allows air to escape without causing obstruction during brewing.

                                                   

📸Definite Bean and Brew 

Drippers are available in Ceramic, Plastic, Metallic and Glass.  

Brewing equipment for sale on display in a café 📸DBB 

Guidelines

a) Fold the paper filter along the seam then put it in a dripper.

b) Place the dripper on top of the server and pour hot water entirely over the filter paper. (This not only helps in warming the server, but also help in removing any paper residues and odor that might affect the taste and quality of coffee brew). Dispose of the rinse water from the server.

c) Put ground coffee in to the dripper. Nudge the dripper gently to level the coffee then set the dripper back to the server.

d) Pour hot water double the amount of coffee. Pour slowly starting from center ensuring all grounds are soaked. This is the blooming stage where carbon dioxide escapes characterized by bubbling up.

e) Divide the amount of water into three pours in a 30seconds intervals between the pours.  Pouring should be in a spiral motion from the center. Never pour water directly on to the paper filter.

f) Remove the dripper from the server and discard the filter plus used grounds when dripping stops. The brewing time should be within 3 minutes.

My V60 Brew Guide ( Brew ratio 1:15 )

                                 

V60 coffee tasting📸DBB

      

Requirements

V60 Dripper, V60 Filter Paper, Server, Grinder, Coffee Beans, Drip Kettle (preferably electric with water temperature control), Scale (preferably with weight and timer)

Preparation

Set and heat filtered water in the kettle to 94°C. Fold, set and rinse filter paper on the dripper and discard the rinse water from the server then put the server with the dripper on top of the  scale. Grind 16gms of coffee on a medium to fine setting and transfer to the dripper targeting the bottom of the filter paper to avoid coffee sticking on the wet sides. Level the coffee then ensure both weight and timer readings on the scale are at zero.

Brewing

Start the timer and pouring simultaneously.

 

00:00min   Add 30gms of hot water for blooming. Total water 30gms.
00:30min   Add 70gms of hot water second pour. Total water 100gms.
01:00min   Add 70gms of hot water third pour. Total water 170gms.
01:30min   Add 70gms hot water last pour. Total water 240gms.

The brewing should be complete between 2:30min and 3:00min 

Tip - Pour quickly for a smooth taste or pour slowly for a richer taste.