It is “V” shaped with angles of 60 degrees. The internal sides also have interior ridges which help with air flow during the brewing method. Filter paper is inserted into the V shape and coffee grounds placed within the filter paper. The brewed coffee then drips into your cup, delivering a great coffee.
The shape, design and materials help offer optimum extraction. Certain materials, such as copper, are associated with better extraction due to more heat being retained by the V60. Others, such as the plastic V60 are designed more to suit the traveling barista, rather than favoring heat retention.
Hario V60 also offers a great solution for reducing any unwanted sediment during the brew process.
You will need
- Hario V60 brewer
- Hario V60 filter
- Grinder
- 21 g (4 tbsp) of ground coffee
- Hot water (about 205°F)
- Scale
- Timer
- Cup or carafe
- Optional: Brewing carafe
How to brew coffee with a Hario V60
- Fold your paper filter along the seam and into a cone. Put the cone in your V60 (which should be sitting on top of a cup or carafe).
- Rinse the filter by pouring hot water through it and into the cup. Discard the rinse water.
- Grind 21 g (about 4 tbsp) of coffee medium-fine. Add grounds to your brewer.
- Saturate the coffee with hot water (195–205 °F), just enough to fully cover the grounds. Let it “bloom,” or de-gas and bubble up, for 15 seconds.
- Pour water in a slow, even spiral, adding water every 10-15 seconds for an even extraction. Once you hit 3 minutes, you should have about 10 fl oz of brewed coffee. (If you are using a scale, you should pour until you reach 360 g.)
- Remove the brewer from the cup or carafe.
- Serve & enjoy!
