Filosofi Hidupmu: V60 Coffee Drip

Background

Arguably the simplest and cleanest way to draw out a coffee’s best qualities, the pour-over method is elegant without being prohibitively difficult. For those accustomed to coffee from a drip machine, this method will produce something similar but noticeably more delicate and complex.

What You'll Need: Coffee,, Dripper,, Filter,, Grinder,, Kettle,, Scale,, Timer

Step 1

Bring to a boil twice as much water as you’ll need for the actual brewing (around 800 - 1000 ml).

Step 2

Weigh out about 25 grams of coffee (or approximately two to three tablespoons of whole beans).

*Ratio Water and Coffee are 1 : 15 (meaning 15 ml Water for 1 Gram Beans)

*Grind your coffee, the coarseness should be close to that of sea salt.

Step 3

Place a flask or something to catch the coffee on your scale. Next put the dripper on top of the flask.

Step 4

Prepare filter into the dripper, you’ll notice that it’ll stick out. Once your Water is finished boiling, pour the hot Water on the paper filter so it becomes wet and sticks to the dripper, The goal is to wet the paper and to get the paper taste out.

Step 5

In Order to track how much water to use for the next step, zero out the scale.

Add 25 gram the freshly grounded coffee into the dripper, Shake the dripper a little so the grounded coffee lies flat.

Step 6

Gently and slowly drizzle a small amount of hot water in the center of the mound of coffee, The goal is to pur enough the wet coffee without letting any drip. Start with inner the circle and work your way outward.

Step 7

First step wait the blooming process , where we will wait 45 second to let the coffee grinds bloom.

Second resume pouring on circular motion until scale reads the amount of water will match your preferred ratio. Here I used ratio 1 :15 in case for 25 Gram Beans the Water is 375 ml.

Try to pour at a rate that makes this step complete in about 2 and half minutes.