Hario V60 Brew Guide

Why Hario v60?

The V60 is responsive to numerous variables—more, in fact, than many other drippers on the market. This is because of three design factors:

  1. The cone shape (60º angle): this allows the water to flow to the center, extending the contact time.
  2. A large single hole: this enables the brewer to alter the flavor by altering the speed of the water flow.
  3. Spiral ribs: these rise all the way to the top and allow the air to escape, thereby maximising the expansion of the coffee grounds.

Tips to brew better:

  • Start with whole bean coffee and grinding with a burr grinder immediately before brewing. We use a manual grinder so we can control the grind.
  • Using a scale actually makes brewing easier by taking any guesswork out of the equation – we also recommend getting a scale that has a timer on it. (Hario Pour OverAcaia Pearl)
  • Compared to a traditional kettle, a gooseneck kettle gives you optimal control over how fast you’re pouring and where the water hits the coffee. (Stagg)
  • A fine grind can lead to choking. If that happens, you need to grind more coarsely.
  • Note: It takes longer to heat the ceramic model than the stainless steelglassplastic or copper editions. We personally use the glass.

Finding your perfect brew:

  • Constant water flow + small grind size = medium bodied coffee
  • Slow water flow + small grind size = full bodied coffee
  • Constant water flow + medium grind size = light bodied coffee
  • Slow water flow + medium grind size = light bodied coffee

Tools we use:

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