Coffee is a beverage made of coffee beans. Thanks to its popularity, there is a lot of different ways to extract coffee: dripper, espresso, moka pot, french press, etc.
The Hario v60 is a dripper pot. The brewing technique used with the v60 is called pour over.
- Coffee: 25g, medium grind
- Water: 375g, slightly boiling
- Hario v60
- Paper filter
- Mill coffee grinder
- Gooseneck kettle
- Kitchen scale
- Heat your water until it’s slightly boiling.
- Place the filter on the dripper. Pour some hot water to heat everything and wet the filter if it is made of paper. Empty the pot.
- Add the ground coffee on the filter. Submerge it with hot water for 30 seconds to let it bloom.
- Make circular motions with the gooseneck kettle to gradually pour the remaining water. Don’t be too fast.
- Remove the dripper and pour the coffee in cups. Don’t forget to clean your dishes.
- Dissolving coffee solubles into water. Just like tea infusion.
- Once beans are roasted, CO2 forms inside beans and begin to leave them. A few days of degassing is necessary before grinding coffee beans.
- Solubles degradation by oxygen. Oxydation gives coffee a stale taste because soluble compounds of interest are degraded. Beans should be sealed as soon as possible.