The Espresso Coffee School ‘How-To’ Guide: Hario V60

Japanese glassware manufacturer “Hario” is responsible for the creation of the V60 filter. One of the most well-liked and widely used manual coffee brewing systems on the market today is the Hario V60.

In spite of the fact that its name seems like a technological abdominal training machine, it has gained a lot of popularity due to the fact that it is quite inexpensive and can make excellent coffee at home.

What you’ll need

  • Hot water (94ºC to 96ºC)
  • A high-quality burr grinder
  • A Hario V60
  • A cup, Hario coffee server or vessel to brew into
  • A gooseneck kettle for controlled pouring
  • A timer
  • The V60 filters

Brewing Specifications

Coffee / water ratio:
29g of coffee grinds to 440ml of water
or 66g per litre of water.

Grind size:
Medium Fine – Less coarse than sand

Brewing time:
2.5 to 3 minutes (maximum)

Brewing water temperature – 95ºC (203ºF)

You should adjust your temperature to 95 degrees Celsius if you are using a Bonavita Digital Electric Gooseneck Kettle. When it comes into touch with the coffee, the temperature will begin to decrease ever-so-slightly.

Please take into consideration, if you are using hot water from an espresso machine at a coffee shop, the amount of time it takes for the temperature to decrease from the typical 102 degrees to 104 degrees Celsius when the machine is filled (keeping in mind the cold temperature of the vessel as well).

Steps for brewing a HarioV60

  1. Put the V60 on top of the cup or pitcher you’ll be using.
  2. Pour a very little quantity of hot water into your kettle with a gooseneck spout and use it to soak the whole filter. This “pre–infusion” will heat the region that is used for brewing, which will assist maintain a consistent temperature, and will also reduce the flavour that is imparted to the brew by the paper.
  3. Remove the V60 from the cup, and discard the water from the pre-infusion step.
  4. After pouring coffee into the filter, giving the V60 a little shake will help generate an even surface of coffee. Because of this, the bloom and the pour will be more constant.
  5. As soon as you begin timing in the kitchen, pour around 60 grammes of water over the coffee grounds. Slowly pour in a circular pattern while avoiding bringing the liquid too near to the paper filter that is attached to the sides of the cone.
  6. Allow the coffee to rest for approximately a minute and a half.
  7. After the blooming period has come to an end, begin gradually adding additional water in the same way until you have achieved the maximum volume of 440 ml that you want to use. Make sure that the majority of this second pour goes towards the middle of the V60.
  8. The brewing process should take around 2.5 minutes and up to 3 minutes at the most. In the event that it does not, the rate at which you pour has to be adjusted.
  9. When there is no more water visible in the V60 filter or cone, the brewing process is over.

Tips to keep in mind

  • If the flavour of your brew is excessively bitter, consider increasing the size of the grind to make the extraction process easier.
  • Keep in mind that each bean or blend has its unique qualities, which may need you to make adjustments in accordance with those traits.
  • A brew time that is too lengthy may lead to excess extraction, while a brew time that is too short might lead to under extraction. Time should be used as a guide for perfecting a brew, just as it should be when extracting espresso.

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