Method Info
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
Coffee
Equipment
V60 filters
Water boiler
Burr coffee grinder
Precision scale
Cup (250-300 ml)
Dose
Extraction Ratio
1:16
Preparation
Step 1
Heat the water at the right temperature.
Step 2
Place the V60 on top of the vessel you want to brew in, set in the Hario filter and place it on the scale.
Step 3
Rinse thoroughly with hot water and discard the rinse water. This will ensure no papery taste resides in the brew. Tare to zero.
Step 4
Place the right amount of coffee in the center of the filter. Tare to zero.
Step 5
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.
Step 6
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.
Step 7
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.
