Artisan Roast Coffee Roasters
Hario, established in Japan in 1921, has been at the forefront of coffee innovation, with the V60 being one of their most iconic contributions. Designed to produce a clean, nuanced cup, the V60 is beloved by coffee enthusiasts around the world.
V60
V60 + filters
Carafe or another suitable vessel
30g Coffee
Coffee Grinder:
To freshly grind your coffee for the best taste
Kettle with temp. control:
For precise heating of water
Scales:
For accurate measurement of coffee and water
Grind & Prep: Grind 21g of coffee to a medium-coarse consistency—think caster sugar
Rinse the Filter: Place a filter in your V60, set it on your brewing vessel, rinse it with hot water, and discard the rinse water.
Position & Measure: Place the V60 on your brewing vessel and scale, then zero the scale.
Add Coffee & Bloom: Add the ground coffee, level it out, and start your timer. Pour 50g of hot water over the grounds to let them bloom for 45 seconds.
Pour & Wait: Gradually pour more water in circles until you reach 350g, aiming to finish pouring within 1 minute and 45 seconds.
Brew Time: Let the water fully drain, aiming for a total brew time of 3 minutes and 30 seconds.
Pour and enjoy!
TIPS & TRICKS
Tip #1
Vigorous Swirl for Saturation: After blooming your coffee in a V60, give it a vigorous swirl to get all the coffee grounds evenly saturated.
Tip #2
Concentric Pouring: Pour the water in concentric circles, spiralling outwards and back inwards. Precision is key to achieving the best extraction.
Tip #3
Final Swirl for Extraction: After your final pour, gently swirl the V60 twice clockwise and once anticlockwise to ensure an even extraction.
