A Better 1 Cup V60 Technique
Summary
TLDR本视频介绍了一种改进的V60手冲咖啡技巧,适合制作一杯咖啡。视频中,作者通过多次测试,提出了一种简单易学且能带来美味咖啡的方法。使用15克咖啡豆和250克水,分五次倒入,每次50克,强调了使用新鲜沸水、软水、细磨咖啡粉和塑料V60滤杯的重要性。作者还分享了关于水温、研磨粗细和冲泡时间的技巧,以及如何通过脉冲式倒水避免过度提取,确保咖啡口感均衡、甜美。
Takeaways
- ☕ 这是一种改进的一杯量V60咖啡冲泡技术。
- 🧐 以前的技术适用于大杯量,但对于一杯量的效果不佳。
- 🔍 经过多次测试后,找到了一种简单又好用的新技术。
- 📏 配比为每升60克咖啡豆,一杯量则使用15克咖啡豆配250克水。
- 🔬 冲泡时将水分成50克的5次注水,每次约10秒。
- 🌡 使用100°C的软化过滤水,建议用秤量水量。
- 🌍 推荐使用塑料一杯量V60,因为它更便宜且保温性好。
- 🔄 注水时保持壶嘴低位,以确保均匀搅动咖啡粉。
- 🕐 整个冲泡过程大约3分钟,需根据口感调整研磨度。
- 💡 不同烘焙程度的咖啡使用不同的水温,浅烘焙使用沸水。
Q & A
视频的主要内容是什么?
-视频主要讲解了一种改进的V60单杯冲煮技术,经过大量测试后得出了一种简单易行且能得到美味咖啡的方法。
与之前的视频相比,这次技术的主要改进是什么?
-这次技术的主要改进在于它在使用较少量咖啡时依然能得到良好结果,更适合单杯冲煮。
视频中建议的咖啡和水的比例是多少?
-建议的比例是每升水60克咖啡,视频中演示的是用15克咖啡配250克水。
冲煮过程中为什么要分成五个50克的水量来冲煮?
-分成五个50克的水量来冲煮可以更均匀地浸泡咖啡,并且可以控制每次的激荡效果,避免过度或不足的萃取。
为什么推荐使用塑料材质的V60?
-推荐使用塑料材质的V60因为它价格便宜,而且保温性能好,预热时不需要浪费太多水和能量。
视频中建议的咖啡研磨度是什么样的?
-视频中建议的咖啡研磨度要比大多数人使用的更细,特别是对于浅烘焙的咖啡,要更细一些以提取出更多风味。
视频中提到预热V60的重要性是什么?
-预热V60的重要性在于防止温度下降,特别是在开花阶段,预热可以确保冲煮温度的稳定,从而获得更甜、更少酸味的咖啡。
对于不同烘焙度的咖啡,建议的冲煮温度是多少?
-浅烘焙的咖啡建议用沸水(100摄氏度)冲煮,中度烘焙建议90至95摄氏度,深度烘焙建议80至85摄氏度。
在冲煮过程中为什么要使用循环注水法?
-循环注水法能更均匀地分布水和咖啡,并且能够有效地激荡咖啡,增加萃取效果,同时避免形成通道效应。
如果冲煮出的咖啡味道不好,最先应该检查哪些因素?
-如果咖啡味道不好,首先应该检查研磨度或研磨质量,其次检查水质,最后才是咖啡本身的质量。
Outlines
😀 V60手冲咖啡新技巧介绍
本段介绍了一种新的V60手冲咖啡技巧。几年前作者曾发布过一个V60手冲视频,经过测试后对结果感到满意,但收到的批评是这种技术在少量咖啡粉时难以获得好结果。因此,作者重新测试并提出了一种新的、简单且有趣的手冲技巧。视频将展示这种技巧,并解释为何推荐这样做。使用15克咖啡粉和250克水,分五个50克的阶段进行冲泡,使用软水,新鲜煮沸至100摄氏度。作者还强调了使用秤的重要性,并展示了咖啡粉的研磨粗细,推荐使用塑料V60滤杯,因为它便宜且易于预热。
😉 V60手冲咖啡的冲泡技巧与测试
这段内容详细描述了V60手冲咖啡的冲泡过程,包括咖啡粉的摆放、注水的技巧和时间控制。作者强调了注水时的“脉冲式”方法,即每10秒注50克水,以实现均匀的萃取和避免萃取不均。此外,作者还讨论了不同冲泡高度和速度对咖啡粉床的搅动效果,推荐使用较低的注水高度和每秒钟约5克水的注水速度。最后,作者分享了不同烘焙程度的咖啡豆适用的水温范围,并强调了预热对提升咖啡口感的重要性。
😋 探索V60手冲咖啡的更多可能性
在最后一段中,作者总结了V60手冲咖啡的技巧,并鼓励观众尝试并分享他们的体验。作者强调了不要过分关注技术细节,而是要关注咖啡的口感。如果咖啡口感不佳,作者建议首先检查研磨大小和质量,然后是水质,最后才是咖啡豆本身。作者还提到了其他V60手冲技巧,并邀请观众在评论区分享他们对这种技巧的看法和体验。
Mindmap
Keywords
💡V60
💡冲泡技巧
💡咖啡豆
💡磨粉粗细
💡水温
💡预湿
💡注水
💡搅拌
💡提取
💡烘焙程度
💡口感
Highlights
今天,我们要讨论一种更好的单杯V60技巧。
几年前,我发布了一个关于V60技巧的视频,得到了很好的反馈,但也有一个一致的批评:对于少量咖啡,这个技巧难以获得好结果。
我们购买了几种不同的V60,进行了大量测试,最终得到了一个非常有趣、非常简单的技巧,可以获得非常美味的结果。
这个技巧实际上与原始技巧有很多交叉点。我们仍然使用每升60克咖啡,但由于我们今天只冲泡一杯,我们只需要15克咖啡豆和250克水。
将250克水分成20%的块,即50克的块。我们将以50克为单位进行五次倒水,这是最简单的思考方式。
使用较软、过滤过的干净水,并将其煮沸到100摄氏度,使用新煮沸的水。
使用称重工具来冲泡,因为这是最简单的方式来跟踪你的操作,而无需过多思考。
咖啡磨得比大多数人预期的要细,但不是特别细。很多人在使用这个技巧时,使用的咖啡磨得太粗。
推荐使用塑料单杯V60,因为它是最便宜的,并且最容易加热,不会降低温度。
预热V60时,可以使用厨房水龙头的热水,而不需要使用煮沸的水,这样更节能。
用约50克水浸泡15克咖啡,并轻轻搅拌,使所有咖啡开始同时冲泡。
在1分钟时倒入第二个50克水,继续循环倒水。
继续以50克为单位倒水,每次10秒,直到达到250克,总共需要2分钟。
通过测试发现,用这种脉冲倒水方式可以实现均匀分布和均匀搅拌,使咖啡口感更甜、更丰富。
较轻的烘焙咖啡在煮沸的水中冲泡效果最好,而较深的烘焙咖啡则在80至85摄氏度之间。
塑料V60具有更好的热稳定性,不需要过多预热,而陶瓷和玻璃V60则需要使用煮沸的水进行预热。
预热与否在萃取量上没有显著差异,但预热会使咖啡味道更加甜美和可口。
一旦掌握了这个技巧,咖啡的味道会非常好。如果味道不好,首先要检查磨豆的粗细和质量,然后是水质和咖啡本身。
有很多不同的V60技巧可以尝试,但这个技巧简单易学,适合快速教会他人。
Transcripts
- Today, we're gonna talk about
a better one cup V60 technique.
Now, a few years ago actually I released a video
on the V60 technique that I did a load of testing on
and I was really happy with the results,
but I did get one consistent piece of criticism.
It was a difficult technique to get great results from
with a smaller amount of coffee,
and I think that was probably justified criticism.
So, we acquired a few different V60s
and we did a lot of testing.
We went back to the drawing board
and we have ended up I think
with a really fun really easy technique
that gets really delicious results.
Here's how the video's gonna work.
I'm gonna walk you through the technique
as I brew some coffee and highlight the key steps involved.
Then I'll talk through some of the decisions and testing
that we did in terms of why we recommending
that you do it the way we recommend you to do it.
So let's get into it.
Now, this technique actually has quite
a lot of crossover with the original technique.
We're still gonna use 60 grams of coffee per liter,
but because we're brewing one cup,
today, we're just gonna have 15 grams of coffee beans
to 250 grams of water.
Here I've got my 15 grams of coffee.
It's a relatively light roast.
We will touch on techniques or adjustments
for darker roast levels a little bit later on.
Now, because we're brewing 250 grams,
right now it's a pretty good idea
to carve that up into 20% blocks.
By that I mean 50 gram blocks.
How we brew is gonna be in essentially
five blocks of 50 grams,
and that's the easiest way to think about it.
If you were brewing 18 to 300,
those would be 60 gram blocks.
If you were brewing, just say 12 grams
that would be a 40 gram block.
The maths we're gonna keep relatively simple today.
The other consistencies with the technique
is you definitely want soft, filtered,
clean tasting water involved there.
We're gonna be boiling it to 100 degrees Celsius
and using it fresh from the boil.
In addition, we are gonna be using scales to brew,
because those are just the easiest way
to kind of track what you're doing
without really having to think about it too much.
So, I'll ground some coffee
and I'll show you the ground setting.
It's probably finer than most people expect,
but it's not super fine.
But certainly when I see a lot of people
struggling with the technique,
I think that they're using a slightly
too coarse of ground of coffee.
So, I'll show you the grounds now.
That's definitely finer than most people
would typically use for a V60,
but I think with lighter roasted coffees especially,
you do wanna be this fine
to get all of the goodness out of them.
You could go coarser for darker roasts,
but here, for this coffee,
this has been tasting pretty great.
As for the brewer itself,
I would recommend the plastic one cup V60.
One, it's the cheapest and that's really important.
And two, it takes the least amount of work to get it hot
to the point that it won't drop the temperature.
We did quite a lot of temperature testing
and this is adequately preheated
by sort of a kitchen sink hot tap.
If that runs hot enough to be
slightly uncomfortable to touch,
I dislike the idea of using boiling water
to preheat this thing.
It just feels like a waste of energy and a waste of water.
So, a very hot kitchen tap,
rinse the paper, get the brewer hot
and that way you'll have a better tasting brew.
And it's primarily actually the bloom
where the temperature is impacted.
Most of the brew in the plastic one anyway,
ends up at the same temperature,
because plastic's better for thermal retention.
One rinsed brewer, one preheated brewer.
We're gonna put our coffee in
and just dig a little mound in the middle,
like a kind of a volcano almost.
Turn on and zero your scale and then boil your kettle.
(kettle beeping)
So as soon as your kettles boiled, start your timer
and bloom with up to about 50 grams of water.
Might be a little less, that's okay.
That feels like it's good
and give it a gentle swirl.
The point here is not to kind of
get the grounds right up the walls of the V60,
it's just to do a good job mixing together
the grounds and the water to make sure
all the coffee is starting to brew at the same time.
We're gonna bloom, leave it like this for 45 seconds
before we pour our next block of water
to take us up to 100 grams at about one minute.
This is easiest with a pouring kettle,
but a pouring kettle is not essential.
We've tested this extensively with other kettles too.
Keep the spout relatively low.
It's quite a slow pour.
In circles.
And then what we're gonna do is pulse.
So at 110 we're gonna add another 50 grams of water
and that should take us about 10 seconds.
Pouring in circles as you go.
Don't obsess over every second over every gram.
We're looking for approximately that amount
in approximately that time.
Another 10 seconds of waiting and then another 10 seconds
of pouring to take us to 200 grams.
Keep moving in circles.
(coffee trickling)
And then, that last dose
to take us up to 250 at two minutes.
At that point, give the brewer just a gentle swirl.
You should have plenty of space at the top
to be able to do that.
It shouldn't be full to the brim.
If it is your grind maybe too fine.
And then let it draw down.
Let it drain out.
Now, we tested this with a few different papers.
We tended to see brew times of around three minutes,
but your mileage may vary.
If you've swirled too aggressively,
you might have clogged the filter paper
that will slow down the draw down.
Your grinder may produce more fines,
that'll slow it down too.
You still kind of have to go by taste a little bit
in terms of nailing that ground size,
but with most good grinders, I think
a three minute brew time
is pretty normal in most circumstances.
Again, the point here is not to obsess
over nailing the exact numbers.
We found this to be really a pretty tolerant recipe
and as we get to three minutes, the bed is dry.
We have brewed a delicious cup of coffee.
(coffee slurping)
So the question that you'll probably have is
why was I doing the pulsing the way that I was doing it?
And we did a huge amount of testing on this
to try and understand what worked well.
Now, depending on how quickly you pour
and from what height you pour,
you'll vary the way that you agitate
the bed of coffee with that stream coming in.
What we generally found worked best
was always to use a circular pour throughout.
Regardless of anything else.
It helped distribute the water across the coffee
and it helped distribute the agitation across the coffee.
You'll see a number of techniques
that recommend a center pour.
We didn't have great results with that
unless we were pouring from higher up
to the point that the stream as it fell was broken.
Now a while ago, we did a video on pouring kettles
and as part of that we discovered
something kind of interesting.
The higher you pour from then the less agitation
you actually create in the coffee.
It seems like as the stream begins to break
as that hits the bed of water, that energy is dissipated.
Whereas if it's a continuous stream
that stream fell into the coffee
and sort of agitated it much more effectively.
Our recommendation here is that you keep the spout
relatively close to the bed of coffee
and your pour speed should agitate it just about enough,
which is why we recommend pouring
at about five grams a second.
Some scales will actually give you
that information if you want it.
That seemed to do a really nice job in terms of agitation,
but not generating channels.
Because we were pulsing, it means we could have
a sort of moment of agitation.
The bed would settle again, a moment of agitation,
the bed would settle again
and we didn't have issues with uneven extractions,
but we did get to have a nice amount
of agitation to increase the extraction
to get a sweeter, fuller, more delicious cup.
What we saw is with a center pour,
if you pour just in the middle
and you don't swirl at the end
then you kind of see what you did to the bed
and a center pour just created
a kind of massive crater in the middle of the bed
and led for an uneven taste,
whereas the pour from higher up actually didn't do that.
It just didn't taste as good,
because it hadn't done as much agitation.
It's all a lot I know.
But the ultimate recommendation
or the ultimate best practice from our testing was,
these little pulse pours of 50 grams every 10 seconds
giving that really nice mixture of even distribution
and even agitation that was controlled
and actually pretty repeatable
regardless of the kettle that you were using.
And actually in terms of brew temperatures for darker roasts
that would be down at 80 through to 85
going up to sort of maybe 90.
Medium roasts then 90 through 95.
But light roasts, you wanna be at boiling point.
Coming back to these brewers again,
the difference in thermal stability
and then sort of need for preheating
between the plastic and the others is really massive.
Both the ceramic and the glass
really needed a lot of preheating
and you have to do that with boiling water
which I find a little bit wasteful and frustrating.
But they are nice objects to own and if they are preheated
they do brew kind of normally
they're kinda the same as everything else.
But one interesting fact that sort of blew my mind is
we brewed a non preheat and a preheat side by side
and the end extraction was identical, right?
We can't detect a measurable increase
in extraction from preheating.
The taste night and day.
And this is a classic example of measurable extraction
does not always correlate with
the best tasting cup of coffee.
And this was so interesting for us the taste
that, that drop particularly in the bloom of temperature
really left the cup feeling less sweet, more acidic
and just less enjoyable overall.
So, preheating I think is really important
with lighter roast using freshly boiled water
straight off the boil I think, is really important.
We found that once you were kind of
in the ballpark of the technique,
the coffee tasted pretty good.
And if the coffee were to taste really bad
the first thing I would look at
wouldn't be necessarily the technique.
I would be more concerned about grind size or grind quality.
I would be more concerned about water
and I would potentially be then concerned
about the coffee itself.
There are a lot of different V60 techniques out there
and they pretty much mostly all work.
This for me felt repeatable, easy.
I could teach someone to do it very quickly,
but there are other techniques
you should definitely play with and explore.
But I'd love to hear how you get on with this one.
But don't obsess over the technique.
You're gonna get good results
if you have good water, freshly ground good quality coffee,
ground at the right setting.
But now I wanna hear from you down in the comments below,
which aspect of this technique
do you want more explanation of?
Do let me know if you try it
and let me know how your results go.
Do make sure you dial in that grind though.
Go as fine as you can before you hit
that kind of wall of harsh bitterness
and a search of astringency
because you're getting channeling
and it's kind of under over extracted tasting.
That's too fine, go back a little coarser.
But don't be afraid of going a bit coarser
than you maybe usually do.
I'm gonna enjoy this coffee.
I say to you, thank you so much for watching
and hope you have a great day.
(coffee slurping)
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