The Hario V60 is a popular pour-over brewing method known for its ability to deliver a clean, flavorful cup of coffee. Its unique design, with spiral ridges and large single hole, allows for maximum extraction and consistency. Pros include its affordability, flexibility, and ease of use. Cons include its sensitivity to pour speed and technique, which can be challenging for beginners. Despite this, the Hario V60 is a favorite among coffee enthusiasts for its ability to highlight the unique flavors of high-quality coffee beans.
This recipe uses a 1:16 coffee-to-water ratio and will make about 1 cup of coffee. You can adjust the ratio and amount of coffee and water to your liking by using more or less coffee and water. A medium-fine grind is recommended for Hario V60 brewing, but you can adjust the grind size to your preference.
You will need:
- Hario V60 dripper
- Hario V60 filter
- Burr coffee grinder
- Coffee beans (20 grams or about 3 tablespoons)
- Hot water (about 200°F/93°C) (320 grams or about 11 ounces)
- Pouring kettle
- Timer
- Scale
Instructions:
- Heat water to about 200°F/93°C.
- Place a Hario V60 filter in the dripper and rinse it with hot water to remove any paper flavor and preheat the dripper and cup.
- Grind 20 grams (or about 3 tablespoons) of coffee beans to a medium-fine consistency.
- Add the ground coffee to the filter and tare the scale.
- Slowly pour about 40 grams (or about 1.4 ounces) of hot water over the coffee, making sure to wet all the grounds.
- Wait about 30 seconds for the coffee to bloom, which is the release of carbon dioxide from the coffee.
- Starting in the center of the dripper, slowly pour the remaining hot water in a circular motion, evenly saturating all the coffee grounds.
- Continue pouring until you reach a total of 320 grams (or about 11 ounces) of water, trying to maintain a consistent pour rate.
- Allow the coffee to drip through the filter until it has finished dripping, which should take around 2-3 minutes.
- Discard the filter and grounds and serve your coffee.