Single-cup V60

• EssentialHario V60El cono de goteo más popular del café de especialidad. Taza limpia, brillante y aromática, a cambio de un poco de técnica al verter.€7–30approx.
• RecommendedMolinillo manual de muelasMuelas cónicas y una manivela: molienda uniforme y ajustable por poco dinero. La mejor inversión para mejorar tu café.€60–300approx.
• RecommendedBáscula de 0,1 gUna báscula con precisión de 0,1 g y temporizador. Pesar el café y el agua es la forma más sencilla de repetir una buena taza.€15–250approx.
• OptionalHervidor de cuello de cisneHervidor con pico largo y fino para verter despacio y con precisión. Casi imprescindible para el goteo manual.€25–200approx.

1. 0:0050 g · Bloom
2. 0:45100 g
3. 1:10150 g
4. 1:30200 g
5. 1:50250 g
6. The drawdown ends around 3:15

Method

1. 01

   Heat the water at 94 ° C (up to 96 ° C if the skin is very clear). Put the paper filter in the V60, rinse it with hot water and throw that water.

   So you remove the taste of paper and you tempt the cone and the jar.

2. 02

   It grabs 15 g of coffee to medium-fine milling, like table salt. Put it in the filter, make a small hole in the center and put everything on the scale to zero.

3. 03

   Bloom (0: 00): pour 50 g of water, turn the cone gently to wet all the coffee and wait until 45 seconds.

   The coffee is swollen and gas is released; if you don't let it come out, the water goes by without drawing well.

4. 04

   At 0: 45, pour spiral from the center to 100 g. 1: 10, up to 150 g.

5. 05

   1: 30, up to 200 g. 1: 50, up to 250 g. Avoid pouring directly on paper.

6. 06

   At 2: 00, turn the cone gently so that the coffee bed is flat. Let me finish filtering, between 3: 00 and 3: 30 in total.

7. 07

   Remove the cone, turn the pitcher to mix and serve.

   If it ends before 3: 00 and tastes acid, it grinds more thin; if it passes 3: 30 and bitter, thicker.