For those looking to master their cup of coffee
Understanding the extraction variables of brewing on a V60 are key to mastering a delicious cup of coffee full of flavors and notes that shine through.
Invented in 2004 by Hario. The name
comes from the 60º angle and its V shape.
3 -4 min.
Things you need
Good Coffee, Gooseneck Kettle,
Scale, Grinder, Filter.
Boil Water from 195°F to 205°F. Do not use boiling water as it will burn your coffee grounds, if you don't have a kettle with temperature control, boil water and let it rest for 30 seconds.
Use a 1:15 ratio (for every gram of coffee add 15 ml of water). Adjust as desired.
Drain water out of the brewing vessel and add coffee grounds.
First pour: Pour slowly using concentric circles to evenly distribute water over the grounds, pour until about 2/3 of the brewer is filled. When brewing with 27 grams of coffee, this step usually takes from 100-150 grams of water, depending on how fast you pour.
Pour enough water to saturate the beans, wait 20-40 seconds and allow them to bloom. During this time trapped carbon dioxide (CO2) escapes from the grounds allowing for better extraction.
Using a burr grinder, grind your beans medium fine. The design of the V60 allows water to flow slow enough to extract the coffee from your grounds but fast enough to prevent over extraction.
Rinse your filter to remove the papery taste. This will also preheat the brewing vessel to help maintain temperature while brewing.
Second pour: Pour right up to the previous pour level, let the water brew down, and then continue, until you have reached the final weight of 400 grams. Poor gently, you want to disturb the bed grounds as little as possible.