Hario V60 Brew Method

The fantastic method Hario V60

The Hario V60 method has become one of the most widely used brewing processes in specialty coffee shops around the world, due to its consistency and the ability it provides to maintain complete control over the strength and body of the coffee. By changing the size of the grind, you can control the speed at which you want to brew the coffee. With a coarse grind, the preparation time will be faster. On the contrary, if you use a finer grind the preparation will take longer.

Faster brewing with the V60 generally results in a brighter, lighter cup. What differentiates this method from the automatic filter is the control over all the preparation variables, from the water temperature to the pouring speed.

Its name comes from the vector 60, the 60-degree angle of its cone. The V60 method was initially made in ceramic and glass, then in plastic and finally in metal.

The V60 is simply composed of a cone and a filter on the cup or carafe in which the coffee will be served. It is one of the simplest methods.

For many experts, it is an easy, fast method and available in different shapes, finishes and formats. In fact, the V60 is his favorite method after the Kalita.

How to prepare it?

• 10 g of ground coffee

• 120 ml of water. Preheat the water to a temperature of 92-96 ºC, just before reaching boiling point.

• Hario V60

• V60 paper cone

• Filter for V60 (these are filters with specific qualities and a specific thickness)

• Water boiler

• Spatula or spoon

Fold the filter along the “seam” and place it inside the V60. Rinse the filter with hot water to remove the taste from the paper.

Bleached filters are preferable because the papery flavor is not present, but you still need to rinse them a bit and preheat the container.

Place the V60 on the stand, jar or cup and place it on the weight. Pour approximately 48-50g of water counterclockwise over the coffee and allow to pre-infuse (bloom) for 30-45 seconds.

We place the cone on the cup in which you’ll serve the coffee. Inside it, carefully place the filter and wash it with water at 92ºC to remove any impurities.

Then you must discard this liquid. We add the coffee to the filter without overflowing. It must be evenly distributed.

We pour water in the center of the cone, and draw small circles with the kettle to soak all the coffee evenly.

After waiting 20 seconds (pre-infusion) we pour water over the filter in larger circles.

We will use the spatula to prevent the coffee from sticking to the sides of the filter.

We add water until its level is approximately one finger at the edge of the filter, and we wait.

It is the turn of the filtering. Control the flow of the water as much as possible. Generally, this process takes between 1 and 2 minutes.

We remove the cone and stir the contents of the cup gently. Start to enjoy everything from the aroma that emerges to serving it in your cup and savoring every sip.This method, as many experts tell us, offers us an unforgettable visual experience and above all a clean cup.

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