Created by the famous Hario brand, the V60 is a very consistent way to prepare a pour-over that’s easy to master. Very similar to a traditional Melitta filter, but upgraded to meet modern coffee quality standards. Best for people that seek a quick but great way to make a pour-over.
What you need
Hario V60 brewer
Hario V60 paper filter
Whole coffee beans
First, turn on your kettle and, if possible, set it to 96 degrees. Next, fold your filter at the seam so it looks like a cone and place it in the V60. Then rinse the filter with hot water to wash off any paper fibres and to saturate the filter. Discard the water and place the V60 on a mug or vessel on top of a scale and tare your scale.
Grind between 12 and 30 grams of coffee, depending on how much you want. Read more in the ratio blog to find out more about how much coffee to use. Grind it as fine as granulated sugar. Add the ground coffee to the v60 and tare the scale.
If you don’t have a boiler with temperature settings, bring the kettle to a boil and wait 30 seconds. Filtered water or spring water generally gives the best results. If you’re not sure, brew one coffee with bottled water and one with tap water and compare.
Start pouring in the middle with a steady flow, and try to cover all the grounds. Add about 3 times as much water as the ground coffee. When done, stir the grounds with a spoon to make sure all the grounds are saturated. Coffee releases CO2 or “blooms” when it gets wet. The fresher the coffee, the more CO2 it releases. The grounds should rise up and create a crema-like foam. Leave the bloom for 45 seconds.
Rest of the pour
Pour water with a steady flow in a spiral motion. Try to evenly ‘touch’ all of the coffee. If you use more than 250 ml of water, pause at 200 ml and continue when the water has seeped through the grounds enough to add all the water in the second pour. When you have added all the water, stir the water along the edges in a single circular motion.
Wait until all the water has travelled through the grounds, remove the V60 and enjoy your coffee!