ドリップコーヒー(V60)

Drip Coffee (V60)

When you think of coffee, you think of drip coffee. It's the classic coffee.

It is a coffee that can be brewed easily without the need for any large-scale machines or tools.
This is a brewing method loved all over the world as a simple way to enjoy the flavor of coffee!

Anyone can try it, and because it has a long history, the extraction theory has been developed to the max. If you google it, you'll find a ton of recipes, so try searching around! By the way, the brewing trends vary by country, so I recommend searching in English as well.

Here I will introduce the way I brew it, but the taste will be completely different depending on the person brewing it and the recipe, so please don't get tied up in the recipe and find your own taste!
(By the way, I'm always experimenting with recipes, so I might not be doing it this way in a month.)

<Things to prepare>

Beans: 13g

Water: 200ml

Dripper (You can buy a V60 one on Amazon for around 300 yen)

Coffee kettle (one with a narrow spout: if you have one)

Scale (if available)

Grinder (either manual or mechanical)

(Prior knowledge)

V60 is the name of Hario's dripper. It is used all over the world, so if you tell a foreigner who likes coffee, "I'm a V60 person," you'll sound like you know about coffee.

There are other types such as the Kono type and the Melitta type, but to be honest, I've settled on the Hario V60 because it's cheap and easy to use. I'll introduce the other types in detail in the future.

By the way, as for a coffee kettle, you can use a tea kettle or an electric kettle directly, but the taste will be more consistent if you use one with a narrow spout or a scale to measure the weight.

If you think you are someone who understands things intuitively, or if you hate things that are bothersome,
Let's go direct and bold.
(However, the difficulty level will increase, so do so at your own risk.)

<Order>

1. Grind the beans

2. Boil water

3. Prepare the dripper

4. Steaming

5. Pour in the remaining hot water

6. Drink

That's it! It's that easy!! If this explanation is OK, go now!
See below for a more detailed explanation.

<Details>

1. Grind the beans

Grind 13g of beans into a medium-fine grind (approximately like the photo above).

If you don't have a scale, roughly one coffee spoon is about 13g.

(Prior knowledge)

If you like it lighter, you can grind it coarser, but if you like it stronger, you can increase the amount of beans or grind it finer.

Be careful, because if you make a drastic change all of a sudden, the taste will change drastically.

2. Bring the water to a boil

We recommend a water temperature of around 90 degrees. Generally, if you pour boiled water from an electric kettle into a coffee kettle, it will reach that temperature.

(Prior knowledge)

The extraction level of coffee components is proportional to the water temperature. Therefore, the hotter the water, the stronger the flavor and the stronger the taste, but there is a risk of unwanted off-flavor components coming out.

The warmer it is, the smoother the taste will be, but you run the risk of it being too thin or not flavorful enough.

By the way, the taste of coffee comes out in this order: sour → sweet → bitter.
In other words, the higher the temperature, the faster the bitterness is extracted.

So, if you think it's too sour, it's likely that the water temperature is too low and the coffee is not extracted properly.
If you find it too bitter, it's likely that the water temperature is too high and the tea is over-extracted.

Furthermore, lightly roasted beans tend to have more sour components, while darkly roasted beans tend to have more bitter components.
Therefore, the darker the beans, the lower the water temperature is often used to extract them to avoid excessive bitterness.

3. Prepare the dripper

Place the dripper on top of a mug or something and fold the ends of the drip paper to set it in place.

Once you have set the paper, I recommend you wet it with hot water beforehand (although it's just a matter of personal preference).

(Prior knowledge)

There are two types of paper: unbleached brown paper and bleached white paper. I personally prefer the white paper because it has a weaker smell and doesn't interfere with the taste of the coffee. By the way, bleached paper is not said to be particularly bad for the environment.

One of the reasons for boiling the paper is to wash away the smell.
The other purpose is to warm the cup or container so that the coffee doesn't get cold.

4. Steaming

First, pour a small amount of hot water (25-30g) evenly over the entire cup, mix it with the coffee, and leave it to steam.
(The photo shows mixing with a spoon, but this is not necessary.)

(Prior knowledge)

If you start pouring all at once, the hot water will slip through the gaps in the coffee powder and the ingredients will fall through without being extracted, or some of the coffee powder will be exposed to the hot water while some is not, resulting in over-extracted and under-extracted areas, which will throw off the balance of the flavor.

Therefore, we steam the beans so that they are evenly exposed to the hot water.
Some people also mix it with a spoon at this point to make it even more uniform.
(I've been mixing it up lately)

5. Pour in the remaining hot water

After pouring the first pour of hot water, pour the remaining water in 2-3 pours, approximately every 25-30 seconds, and wait until all the hot water has drained out.

When pouring, pour from the center to the outside and then from the outside to the center in a circular motion to ensure that all the coffee grounds are evenly covered. The more consistent the amount of water coming out of the kettle, the more stable the extraction will be.

(A common mistake is pouring too much hot water into the back of the pot and not filling the front of it at all.)

(Prior knowledge)

The way I do it is to pour the water in the following order: 75g/50g/50g.

I've heard that some people don't pour out all the water because it creates an unpleasant taste, but this doesn't happen in just 2 minutes, so in the end, you should wait until all the water has been poured out.
When pouring in this manner, extraction will be completed in approximately 1 minute 40 seconds to 2 minutes 30 seconds.

The slower you pour or the more frequently you pour, the longer the extraction time will be.
If you extend the extraction time, the coffee grounds will have more time to come into contact with the hot water, which will increase the level of extraction of the ingredients. Conversely, if you extract the coffee for too long, the ingredients may not be extracted sufficiently.

6. Drink

I slowly sip my coffee and daydream.

<Slightly geeky knowledge>

Suddenly, the extraction level of ingredients is called the yield (TDS).

For example, a yield of 20%
This means that 20% of the total content in the coffee beans has been extracted.

This is a different concept from concentration (Brix.), which indicates the amount of a component dissolved in water.
(I feel like I did this in maths a long time ago.)

So, if the concentration is 20%,
This means that 20ml of coffee is dissolved in 100ml of water.

And this concentration and yield are actually the key to extraction.
(If you are not good at math or chemistry, you can turn back now. Lol)

As I mentioned briefly above,
Coffee tastes in the following order: sour, sweet, bitter.

that's why,
If the yield is low, the ingredients are not extracted as well, resulting in a stronger sour taste.
A higher yield means a higher degree of extraction of the ingredients, resulting in a stronger bitterness.

By the way,
At lower concentrations, the taste is weaker and the flavor is more noticeable.
Higher concentrations result in stronger flavors and a stronger mouthfeel.

We create recipes by varying these in five different ways.

1. Increasing the amount of beans will increase concentration and decrease yield.

2. The finer the grind , the higher the concentration and the higher the yield.

3. Increasing the water temperature increases the concentration and the yield.

4. Increasing the extraction time will increase the concentration and yield.

5. Reducing the amount of water will increase the concentration and decrease the yield.

Coffee brewing is such a complicated and nerdy world.

The answer varies depending on the beans, roast level, and your preferences, so
Even if the same beans are used, the taste varies from coffee shop to coffee shop.

Try searching for your own preferences like this!
Personally, I think a slightly diluted solution with a decent yield tastes best!

Well then!

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