The V60 coffee dripper is by far the most famous invention to come from Hario, and you’re likely to spot one in almost any specialty coffee shop. The name comes from the unique 60-degree angle of the cone -- Vector 60. This V-shaped cone has a unique spiral design which expands the amount of time the water is in contact with the coffee. This allows for maximum extraction during the pour-over. The spiral ribs also create an air gap between the filter and the wall of the cone, making room for the coffee to expand and extract more evenly. The end result is great tasting coffee.
There are countless recipes for this dripper but below is our go-to here at Filter.
What you'll need:
Place a Hario filter in your V60 dripper and wet thoroughly with hot water. Rinsing your filter before brewing will ensure that your coffee won’t have a papery taste, and it will also preheat your dripper and mug. Toss that papery water before brewing!
Measure out 25 grams of whole beans and grind them medium-fine, roughly the size of table salt.
Pour the grounds into the filter and shake gently to even out the grounds.
Place V60 dripper onto a mug or carafe and place both onto your scale. Tare to zero.
Start timer and begin to pre-infuse (lightly cover) your coffee grounds with about 30 grams of hot water. Try and saturate the grounds as evenly as possible in this first pour. The grounds will start to “bloom.” Let the blooming grounds sit until your timer reaches the 30 second mark.
Continue pouring hot water in circular motion over the grounds in 25 gram increments every 15 - 20 seconds, with a goal of reaching the same high-water mark with each pour. Stop when you reach 375 grams of water which should happen right around the 3 1/2 minute mark.