It was created in Japan in the year 2000 by Hario company.
The name V60 comes from the characteristic 60 ° angle that the walls of this device form.
An elegant brewer that delivers a final cup that is delicate and complex.
Coffee, Equipment and Recipe
Burr coffee grinder
Cup (250-300 ml)
Heat the water at the right temperature.
Place the V60 on top of the vessel you want to brew in, set in the Hario filter and place it on the scale.
Rinse thoroughly with hot water and discard the rinse water. This will ensure no papery taste resides in the brew. Tare to zero.
Place the right amount of coffee in the center of the filter. Tare to zero.
Pour twice as much water as coffee (i.e. 18g coffee x 2 = 36g water) over the grounds and wait about 40 seconds. This first stage is known as blooming and it allows the coffee to de-gas.
Begin pouring the rest of the water in stages (around 70gr at a time) until you reach the desired final brew weight. Pour slowly, in a steady spiral, movement, starting from the center of the V60, working your way outwards to about a centimeter from the edge of the slurry and back.
If the grind size is correct, the total extraction time will be between 2:30 min and 3:00 min. Remove the V-60 and serve the coffee.