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:
- The cone shape (60º angle): this allows the water to flow to the center, extending the contact time.
- A large single hole: this enables the brewer to alter the flavor by altering the speed of the water flow.
- 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 Over, Acaia 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 steel, glass, plastic 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