Brewing Excellence: Improving Coffee Quality with the V60 Stirred-agitation Technique

Abstract

Manual coffee brewing is the preferred method owing to its capacity to produce a more delicate and diverse range of flavors. While extensive research has been conducted on the process of coffee brewing, there has been limited discourse on the impact of agitation techniques on the quality of the steeping phase. The primary objective of this study is to explore the influence of agitation methods, specifically V60 and Kalita, on the quality of the steeping process. A survey-based investigation was conducted, analyzing sensory attributes such as flavor, aftertaste, acidity, body, balance, sweetness, overall flavor, acid intensity, and body level. A panel of twenty skilled baristas participated as evaluators. The findings of this research demonstrate that agitation plays a crucial role in achieving optimal extraction during the coffee brewing procedure. The particular agitation method employed distinguishes the brewing process and the final steeping outcome. Notably, the use of stirred agitation in the V60 method results in a well-balanced steeping flavor characterized by an acidic orange aroma and a subtle undertone of brown sugar, all without leaving a lingering, cloying aftertaste. The brewed coffee produced using this method exhibits a moderate level of acidity and body, alongside a subtly sweet flavor profile that contributes to an enhanced overall taste experience.