The further development of the "Melitta Filter"
It's now a classic in the "Pour Over" segment - the V60 "Dripper" from Hario. But what makes him so special? Hario was once just a Japanese glass manufacturer. But then the company developed the classic filter further. The hole has been enlarged, the filter paper of higher quality and lamellae on the edge have been added, which ensures an even outflow. No more artificially limiting the flow rate with a tiny hole, and off you go into the world of specialty coffee, where the degree of grinding and the consistency of the ground coffee determine the result.
In addition to the V60 filter holder, you need a (hand) mill, a cup or jug, a kettle (ideally temperature-controlled such as Fellow EKG ), a scale and of course suitable filter paper for the preparation. Unfortunately, permanent filters made of metal or fabric do not give the same good result.
Parameters at a glance
|degree of grinding||amount of coffee||amount of water||temperature||total duration|
|Middle||18-24g||300ml||92-96 degrees||3-4 minutes|
Just add water and the coffee is ready?
Of course it's possible, but since we want to get the most out of the bean, here are some details to consider besides the parameters:
- Switch on the kettle and set the temperature if necessary. Since this step takes the longest, let's start with it.
- Weigh the grist with a good scale . Choose a medium grind, which is slightly coarser than fine table salt. Please do not use pre-ground coffee, as the aromas also disappear very quickly here.
- If you have a hand grinder, grind the coffee while the kettle heats up. Otherwise shortly before.
- If the water is hot, first wash the filter thoroughly with 50-60ml of water to remove the paper taste.
- Now put the grist in the filter and shake the filter holder slightly to get it flat.
Caution: If the kettle has no temperature control: open the lid after boiling and wait 1-2 minutes
- Put everything on the scale and set it to 0. Start timer on scale or stopwatch.
- Now we cover the grist completely with water and wait 30s . Depending on the amount of coffee, this should be 50-100ml. This process is called blooming and enhances the taste by giving excess Co2 time to escape from the grind. This can be recognized by the formation of bubbles.
- Now we fill the water in spiral movements from the inside out until we have about half the desired amount. This enables us to achieve a more even extraction - a major advantage of the hand filter over the coffee machines.
- We wait a few seconds and let the water drain a little.
- Finally, we fill in the rest of the water - continue to move in a spiral.
- And your pour over is ready!
Somehow I don't like it
Case 1: The coffee tastes too bitter or generally too strong. The brewing time probably took a lot longer than 3 minutes, so 5 minutes and up.
Myth: Filter coffee is bad and unhealthy!
Unfortunately, the misconception that filter coffee basically tastes bad or is unhealthy for the stomach persists to this day. In fact, it is due to the fact that, in addition to the often poor quality of the beans, the filter coffee from a machine usually brews for a very long time and is locally very strongly over-extracted by dripping it onto the same spot. As a result, many more tannins are dissolved, which can be difficult for your stomach.
In addition, common filter machines in the office or in bakeries "keep the coffee warm" at a high temperature for a long time. The fine suspended particles that could not be removed by the filter continue to be extracted and the coffee tastes even more bitter or hits the stomach even more.
So it's best to keep your hands off the bad coffee and enjoy the fresh taste and health.