Mastering the Hario V60: A Complete Brewing Guide

Many people receive a new manual brewer as a gift or are looking for tips on how to brew even better coffee at home. In this series, we will cover the best brewing methods with specific recipes. And as usual, we want to emphasize that this is not the definitive answer. The best taste is what you think tastes best! (But with a little practice and an open mind, this can change; coffee is a world of flavors).

What is a Hario V60?

Hand-brewed coffee, also known as pour over, has become a favorite for many and is a simple way to make one or two exquisite cups. One of the most popular brewers is the Hario V60, and for good reason. It offers countless opportunities to experiment to find your perfect cup.

The V60 is a cone with an even, conical shape and a large hole at the bottom. This design, combined with spiral ribs along the inside, ensures a very even extraction. The ribs allow steam to escape and ensure that water can flow freely, resulting in an incredibly clean and clear taste. With a little practice, this brewer will give you outstanding results with all types of coffee.

The equipment you need to succeed

To make a good filter coffee recipe with V60, you need precision. Control over time and quantity is important, so a digital scale with a timer is essential. To get an even extraction, you also need a good coffee grinder that provides a consistent grind size.

We also strongly recommend using a gooseneck pour-over kettle. This gives you superior control over how quickly and evenly you distribute the water. Also, make sure you use original paper filters for coffee from Hario for the best results.

Step-by-step recipe for V60

We have taken this brewing guide from the coffee shops Java and Mocca, where they have perfected the method over several years.

Method:

1. Preparation: Boil fresh, cold water. Place the paper filter in the V60 cone and rinse it with hot water to remove any paper taste and preheat the brewer. Discard the rinse water.
2. Blooming (0 – 30 sec): Add 21 g of freshly ground coffee to the filter. Start the timer and quickly pour approximately 42 g of water. Make sure all the coffee is wet and let it "bloom" for 30 seconds.
3. First pour (30-40 sec): Pour evenly in circular motions up to 175 g.
4. Second pour (1:00-1:10): Continue pouring until the scale shows 250 g.
5. Final pour (1:40-2:00): Pour up to 350 g and let all the water run through the coffee bed.
6. Completion (3:00-3:30): The brew should now be finished.

Tips for adjusting the taste

How you pour the water is crucial. A calm, steady stream in circular motions ensures that the coffee is evenly extracted. You can control the flow rate by adjusting how far from the center you pour.

Too much pouring along the edge can prolong the brewing time and result in bitter coffee. If, on the other hand, you pour too much in the middle, the water can run through too quickly and yield a sour result.

The most important adjustment you make is on the grinder. If the coffee tastes sour, try setting the grinder a little finer. If it tastes bitter, you should set it coarser.

This is a great starting point for becoming a master of the Hario V60. Remember that no matter which brewing method you use, coffee tastes best with fresh ingredients and clean equipment.