Brew Guide

V60

Getting started with V60

Introduction

After a long heritage as one of the best glassblowers in Japan, Hario turned its attention towards coffeeware and teaware, and in 2005 created what is perhaps the most iconic brewer in the world of filter coffee: the Hario V60, named for its shape and 60° angle. Since then, it has been used by everyone from world champion brewers, to even your local specialty café. It has won numerous awards and is highly regarded for both its quality and consistency. Due to the conical shape, and the thermal qualities of the various materials it is produced in, it generates very sweet, and bodied brews, and so our recipe focuses on that aspect, whilst generating a little more acidity to balance.

As previously mentioned, the V60 comes in a range of variations. We use the original ceramic, plastic, glass and metal versions, but our preference has always been the plastic V60, as we find it holds its temperature more consistently during brewing. We use the 02 size, which is slightly larger than the 01 and is well suited to brewing larger doses.

Method

What you’ll need

V60 brewer and filter paper
24 grams of coffee
Grinder
Water
Kettle (preferably gooseneck)
A scale/timer
Decanter
A spare glass
Your favourite mug

Steps

Grind 24 grams of coffee to a medium setting (the consistency of coarse table salt).
Heat your water up to between 93°C and 96°C.
Rinse the V60 and filter paper with tap water under the sink.
Place the V60 on top of the decanter, weigh in the coffee and level out the bed by giving it a gentle shake; then tare the scale.
Start the timer with the intention of pouring 100g in the first pour. Pour the first 70g in a circular motion to evenly saturate the coffee, then finish with the final 30g poured directly into the centre of the brewer.
Let the coffee bloom for 45 seconds.
Begin the second pour and add 300g of water, pouring in a circular motion. For the final 50g, pour directly into the centre of the brewer, bringing the total brew weight to 400g.
Let the coffee finish dripping through.
Remove the V60 and place it on the spare glass.
Swirl the decanter to mix the brew. Then serve and enjoy.

How to adjust

If the brew is finishing too quickly (for example, in under 1:30) and tastes weak, try pouring slower. This will slow the brew down and increase extraction.
If you want a sweeter, more developed cup, try grinding finer. If you want a brighter and more acidic cup, try grinding coarser.
If the coffee still tastes weaker than you’d like after adjusting the grind, you can increase the dose slightly. Make small adjustments, and we wouldn’t expect you to need more than around 1–2g extra.

In Brief

0:00 – 1st Pour – 100g (70g Circle / 30g Centre)

0:45 – 2nd Pour – 300g (250g Circle / 50g Centre)

2:45 – Finish

For the Geeks

This section is for those who want to go all in. It provides the extra details regarding our method, as well as the results we get when brewing, and are to serve as both guidance, and reference for those who want it.

Extraction

Grind: ≈600μm
Yield: ≈80 % [320g]
TDS: 1.56%
EY: 24.01 %

Water content

pH: 7.0
PPM: 105