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Infiltration and steaming
Because you often use V60 to pour fresh water on coffee, it is part of many methods under infiltration brewing. Other examples include intermittent beer and moka pots. This is in contrast to immersion brewing, in which coffee grounds are always in contact with the same water. Examples of soaked beer include French presses or siphon brewers. The main difference between infiltration and soaking is that fresh water is a better solvent than coffee. In soaked coffee, the extraction rate decreases with the increase of coffee concentration, but in permeable coffee, the water in contact with coffee grounds is almost fresh, so the extraction is always very effective. Similar results can be achieved with both types of beer, but navigation between different brewing recipes may be very different, and each method has its own particularity.
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