V60 light Roast
V60 HARIO Paper Hand Dripper
A familiar extraction method that has been widely used in the home since ancient times.
The taste changes depending on the speed, time, and method of pouring hot water,
good technique is necessary to get good results.
The permeation method that extracts coffee by passing hot water over the beans, gives a balanced sweetness, bitterness, acidity, and richness.
It is easy to produce a refreshing aftertaste.
Among the many extraction methods, this method gives the most control over the flavour.
It is an extraction method suitable for beginners and experts.
1 serving uses:
15g Coffee beans
Makes 200g of coffee
Time: 2 minutes 30 seconds
Equipment:
-Dripper
-220g of 89℃ water
1.while folding the edge, set the paper in the dripper
2.To get rid of the paper smell, wet the paper with hot water
3.Warm the cup by pouring in some hot water
4. Prepare 15g of beans, in a medium grind
5. Place the beans and start then get ready to start the drip
6. using 30g of water, pour for 40 seconds
7.Pour 70g of hot water at a stretch while drawing a circle from the middle to the outside.
8. Wait until the timer reaches 1 minute and 15 seconds. pour 60g of water in the same way as before.
9.Wait until the timer reaches 1 minute 50 seconds.
Next, pour 60g at a stretch and pour hot water on the edge of the paper with the final pouring.
Next, pour 60g at a stretch and pour hot water on the edge of the paper with the final pouring.
10.remove the server before the coffee runs out.
11.When extracted correctly, there is almost no powder on the edge of the paper and it is flattened on the bottom of the dripper.
12.Transfer to a cup and you'll have a delicious coffee.
