The Hario V60 has become one of the most widely used brewing methods in specialty coffee shops around the world due its consistency and the ability of the brewer to have complete control over the strength and body of the coffee.
By changing the grind size you can speed up or slow down the rate at which the coffee will be brewed. The larger the grind size the faster the brew time and conversely, a finer grind will take a bit longer to brew. Faster brewing with the V60 usually results in a brighter, lighter bodied cup. What sets the V60 apart from auto drip filter coffee is this control over all brewing variables from water temperature to pour rate.
Fruity & juicy Kenyan coffees are our favorite choices for this brewing method. The higher priced Hario V60 is made of either glass or ceramic which allows for heat retention. There are BPA free plastic versions for less. The interior swirl prevents the filter from sticking and makes for even brewing.
By using a V60, anyone can see first hand the importance of grind size.
Gooseneck kettle (flow restrictor optional, but allows for more control over the pour)
V60 paper filter
Pour over stand/Mason jar or just use your coffee cup
23 grams of ground coffee
315-330 grams of filtered water at 198-205 degrees (92-96 Celsius)
Why is it called gooseneck? Look at the shape of the spout…
Weigh your beans so you can replicate the same flavour each time.
The blooming process is widely known as the “preinfusion” stage
Always keep an eye on the scale…
Sip and enjoy.
There are no hard rules to brewing coffee with the V60. Feel free to experiment with grind size, water ratio, and water temperature until you are satisfied with what’s in your cup. The most important thing about brewing specialty coffee is to have fun and to share it with a friend if possible. The V60 is my favorite brewing method because I enjoy the ritual of going through the steps listed above. It’s an involved, sensory experience that I find relaxing and soothing.