V60 Pourover Brewing Guide

WHAT YOU'LL NEED

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.

METHOD

Step One
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.

Step Two
Weigh out 15 grams of coffee and grind to a medium setting.

Step Three
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.

Step Four
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.

Step Five
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.

Step Six

Allow the coffee to 'bloom' (or swell up) for 30 seconds.

Step Seven

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.

Step Eight

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.

Step Nine

When the coffee bed is dry, discard the filter paper and spent ground coffee and remove the V60 from the server.

Serve and enjoy!