Hario V60 Brewing Guide
The V60 Coffee Dripper (also referred to as the V60 Coffee Maker) is manufactured by the Japanese glassware brand, Hario. The name stems from the shape of the device: a 'V' shape with 60 degree angle. The internal sides also have the interior ridges that help with airflow during the brewing method.
V60 like many other pour over methods, is a gentle way of brewing coffee and is a great place to start if you're just getting into specialty coffee brewing.
WHAT YOU'LL NEED
- V60 Dripper
- V60 Server or a mug
- pouring kettle - we recommend kettles with a goose neck spout
- V60 paper filters
- 15g coffee - we recommend our Single Origin Filter coffee
- 260mL water
- a stirrer
This recipe is for a Hario V60 size 01 and the brewing ratio followed is 1:17. If you wish to use different quantities of coffee and water in your recipe, please note that the strength and flavours in the cup will be affected by this.
Fill your kettle with filtered water and switch it on. If you have a temperature controlled kettle, heat the water to 95° - 96°C. If not, heat the water to boiling and then wait a few minutes before using it. Do not use distilled or chlorinated water as they will compromise the coffee flavours.
Weigh out 15 grams of coffee and grind to a medium setting.
Position the V60 dripper on top of the server (or mug), place the paper filter in the V60 and thoroughly rinse with hot water to remove any paper taste from the filter. Empty the water from the server.
Position the V60 an the server on the scale and tare. Pour the 15g of freshly ground coffee in the V60 and level off. Tare the scale.
Pour 50g of water and give the grounds a good stir to allow them to get fully wet. As you start pouring the hot water on top of the ground coffee, start the timer.
Allow the coffee to 'bloom' (or swell up) for 30 seconds.
After 30 seconds, start pouring more water on top of the ground coffee in a circular motion. Be careful not to pour on the walls of the brewer as this will compromise the extraction. When you reach the top of the V60, stop pouring water and allow the coffee to start dripping through.
When the level inside the V60 is approximately 1cm lower than the top of the V60, add the remaining water. The final weight reading on the scale should be 230g.
Give the liquid a gentle swirl again and let it drip through. The brew time from start to finish should be 2:30 - 3 minutes.
When the coffee bed is dry, discard the filter paper and spent ground coffee and remove the V60 from the server.
Serve and enjoy!
The pour over coffee method allows you to control the temperature of the water, the speed at which is does into the grounds, the amount of time it brews and how much it makes. Coffee enthusiasts tend to prefer this method because it allows them to control the taste, texture, temperature and strength of the brew.
Hario V60 brewers come in several sizes, we stock 01 and 02. The 01 should be used for up to 350mL of brewed coffee and the 02 for up to 750mL.
The pour over method is simalar to the drip method, in that you saturate coffee grounds with water and collect the liquid as it passes through a filter. However, the differences lie within the specifics of the process. Several variables like brew time, speed and water flow, all affect the characteristics of the end product including quality, mouthfeel and taste.