The Hario V60 is a versatile brewer that can bring out many nuances in the coffee. The recipe can be changed depending on the coffee and preference, including adding pulses while pouring. V60 makes a clean cup with great clarity and is a classic representation of what pour-over coffee can taste like.
Coffee Dose: 20 grams Grind Size: 450 to 550 micron (setting 12 to 14 on the Baratza Encore grinder) Water Dose: 320 milliliters Water Temp: 205°F Brew Time: 3:00 to 3:30 minutes Brew Mass: 280 grams Target TDS: 1.20-1.30%
Notes: Adjust recipe to taste.
Set up and brewing instructions
Fill kettle with approximately 500 milliliters and bring to 205°
Weigh out whole bean coffee
Grind coffee just before brewing.Shimmy grind for best tasting results
Fold over the creased portion of the filter and insert into the V60 cone
Rinse the paper filter and pre-heat the brewer by pouring some hot water
Discard the rinse water from decanter or mug
Pour ground coffee into rinsed filter
Gently tap the side of the brewer to even out the settled coffee grounds
Tare scale to zero
Begin pouring water at 205° and start the timer
Bloom the coffee by pouring 50 milliliters of water on top of grounds, ensuring all of the coffee grounds are saturated with water
Allow coffee to bloom for 30 to 45 seconds, depending on freshness
Resume pouring water in a spiral motion, ensuring all coffee grounds are evenly brewed. Avoid pouring down sides of filter as this can cause clogging
Pour a total of 320 milliliters of water
Brew time should be 3:00 to 3:30 minutes
Discard spent coffee grounds and rinse brewer
Serve fresh and enjoy!
Here is complete list of tools and equipment that we use during each brew: