Pour Over Hario V60 Brewing 101

Modified on Tue, 14 Aug, 2018 at 1:25 AM

Brewing 101 With Pour Over Hario V60

Excellent coffee deserves to be prepared with a great brewing method, so we would like to introduce you to the V60. Simple, versatile and ready to go. This method belongs to the Hario family, a Japanese company responsible for manufacturing multiple devices to prepare awesome coffee.

It was in 1949 that they launched their first product: a glass filter coffee syphon; but it was until 2004 that the first V60 was launched. The first edition came only in ceramic and glass, then plastic and the latest version in cooper. The name comes from its patented shape, a 60º angled cone which also has spiral ribs that allow the air to escape, allowing the expansion of the coffee grounds. The V60 also has a large single hole that will let you play with the water flow creating different flavor profiles.

How to brew it?

Let´s break this info six simple steps:

  • Bring high-quality water below boiling point, between 194 and 205 F (90º - 96º).  If you don’t have a thermometer you can wait 30-45 seconds after it has boiled.
  • Weight your beans! It might sound like a little bit too much, but if you want to have a consistent result you need to weight the coffee and the water as well. A good ratio to start with is 1:15, which means 15 grams of water per 1 gram of coffee, you will have an amazing cup of coffee.
  • Fold the filter along the seams, place it in the V60 and rinse it thoroughly with the hot water. This will remove any papery taste and preheat the V60 and server/mug. Don’t forget to remove this water!
  • Grind your coffee. You want to have a medium grind size, which is not too coarse that the water will pass through without extracting the flavors, but not too fine that the V60 gets clogged causing what the experts call, an over extraction. This will lead to a bitter and unpleasant taste.
  • Place the coffee grounds into the V60 filter and give it a gentle shake for even distribution. Now we are ready to start pouring, but just enough water to saturate the grounds evenly. Wait around 30 seconds for the coffee to bloom, this is the moment when CO2 escapes from the grounds causing them to swell. Pour the remaining water continuously and evenly until you have reached the desired weight.
  • Remove the filter. Give the coffee a swirl to oxygenate and it is ready to be enjoyed.

Pro Tips

  • Because of its cone shape, you might want to use a gooseneck kettle, or it might be a little difficult to control the water flow while doing it in circles.
  • The large whole allows you to play with grind sizes and water flow so here are some tips. For a medium bodied coffee you can use a smaller grind size and pour water constantly. For a higher bodied cup, pour the water slowly.
  • If you prefer a light bodied coffee user a coarser grind size and pour the water consistently.
  • If you do not have a scale you can use two spoonfuls of coffee and pour water into a regular sized mug and voilá, you will have a great cuppa Joe.
  • The approximate amount it takes to prepare a single cup is 2m 30s, so if it is taking either much longer or less than that, adjust your grind size.

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