Step-by-Step Guide to Brewing with Hario V60
Brewing with the V60 is all about technique and a bit of patience. But once you get it down, it’s honestly one of the most rewarding coffee-making experiences. So, let's see how you can get a clean, bright, and full-flavored cup every time.
Equipment
- Hario V60 Dripper: Choose your preferred material (ceramic, glass, plastic, or metal).
- Paper Filters: Get the specific cone-shaped ones made for the V60.
- Gooseneck kettle This is a game-changer for pouring control.
- Digital scale Precision is key, and a scale helps with your coffee-to-water ratio.
- Burr Grinder: For the best flavor, grind fresh beans right before brewing.
Ingredients
- 20 grams of coffee beans: Fresh, medium-fine ground (like table salt).
- 300 grams of water: Heated to about 200°F or just off the boil.
Instructions
- Pre-wet the filter: Place the paper filter in the V60 and pour hot water over it. This removes any papery taste and warms up the V60 and your mug or carafe. Discard the rinse water.
- Add coffee grounds: Put the V60 and mug on your scale, add the coffee grounds, and gently level them. Set the scale to zero.
- Bloom the coffee: Start your timer and slowly pour 40 grams of water over the grounds, just enough to wet them evenly. Allow the coffee to "bloom" for 30 seconds, releasing CO₂ and enhancing flavor.
- Continue pouring: Gradually pour the remaining water in circular motions over the grounds, adding water in small increments (about 50 grams at a time) until you reach 300 grams. Keep the pour steady and avoid disturbing the grounds too much.
- Wait and enjoy: Let the coffee drip through, which should take about 2-3 minutes. Once it’s finished, give the coffee a gentle swirl, then remove the V60, and you’re ready to savor your brew!