V60 Coffee Brewing Guide
The Hario V60 coffee dripper produces an elegant and clean brew that brings out the complex flavours of the coffee and is somewhat ritualistic in process. Because of these reasons it is the favoured method of coffee aficionados worldwide.
As with all brewing methods the ambient conditions, water purity and the fineness of the grind all have a bearing on the end result. So don't be afraid to experiment in order to find your perfect brew!
The perfect grind setting for this method is medium-fine. A coarser grind and the water runs through too quickly, resulting in a weaker brew. A grind that is too fine results in the brew taking longer and you end up with a stronger coffee.
What you'll need:
- Pebble and Pine freshly roasted coffee beans or medium-fine ground coffee
- A V60 coffee dripper or similar pour-over brewer (e.g. a Chemex)
- Your favourite cup or mug
- Filter paper for the dripper
- Grinder (for the beans)
- Digital scale (with tare function)
- Fill the kettle and boil. Make sure you have more water than you require. We do this first so that the boiled water has a little time to cool before it is poured on the coffee. Never use boiling water on fresh coffee.
- If you have whole coffee beans, while the kettle is boiling grind them on a setting between medium and fine. You should allow about 6 to 8 grams of coffee per 100ml of water.
- Place your V60 coffee dripper on the cup/mug and on to the scales. Fold the seam over on the edge of the filter paper and place the filter paper in the dripper.
- Pour a little of the hot water into the dripper to preheat and moisten the filter paper. Discard the water.
- With everything sitting on the scales, reset them to zero and then measure out the ground coffee into the filter paper. Approx. 6 to 8 grams of coffee per 100ml of water. Make sure the coffee is distributed evenly.
- Now for the fun part. Pour about twice the weight of your coffee dose on to the ground coffee in the filter. Watch it swell and bubble. This is the bloom and is caused by CO2 being released creating the bubbling effect. It proves your coffee is fresh!
- Once the bubbling has subsided, pour the remaining water over the coffee in batches. When pouring, you should start from the outer edge and move in a spiral motion inwards towards the centre. This technique makes sure all of the coffee has been saturated by the water.
- After each small batch, allow the water to drip through before adding more water in the same spiral motion.
- Once all the water has dripped through, remove the dripper and enjoy your clean and fresh tasting coffee.
To get the best results, please visit our speciality coffee shop for our selection of coffees that are always fresh roasted to order.