The Hario V60 has been the baristas brew method of choice in cafes across the world since the boom in third wave coffee culture. Like many other pour over filter cones, the V60 is ideal for brewing small batches of coffee and offers the versatility that filter machines don't. Making coffee with a V60 is a also just a really enjoyable process. Being able to smell the aroma and observe the way the coffee brews all adds to the experience. In the cafe environment, V60s also offer the ability to grind and brew fresh per cup.
Available in ceramic, glass and plastic, the V60 features veins that help channel water through the coffee bed and speed up the extraction.
V60 BREW GUIDE
1) Add paper to your V60 cone and rinse with hot water.
2) Add 18g of fine ground coffee to a V60 cone and pour over 60g of water off the boil.
3) Swirl the coffee bed to help saturate all the grounds.
4) After 30 seconds pour up to 180g.
5) At around 1 minutes pour again up to 300g.
6) Swirl coffee again to achieve a flat coffee bed when the water has run through.
Top Tip. In this V60 Brew Guide you will notice that we're using scales. Brewing with scales isn't entirely necessary but will really help achieve best results. Working with scales helps you create replicable brew recipes so that you can get the most out of your coffee.
