V60 (Drip Brew)
The V60 Dripper gets its name from the 60-degree angle created by the cone's shape. The Hario company, founded in Japan in 1921, invented the V60 in the 1950s. Previously they were specialized in heat-resistant glassware for scientific research purposes.
Result
A lighter bodied, delicate brew with high clarity of flavour
Good for
Brewing more professionally and a way to really start to understand the subtle nuances of speciality coffee
How to make it.
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 jug).
Rinse the filter by pouring hot water through it and into the cup (then tip out the excess).
Place your coffee in the cone and gently shake flat.
Put your V60 and cup (or jug) on the scale.
Start the timer. Pour in 50g of water, covering all the coffee, making it bloom.
After 30 seconds pour in 100g of water. Pour in concentric circles, into the coffee itself (not the sides of the filter paper!).
After 60 seconds, pour in 50g more water.
At 90 seconds, add another 50g.
All your water (250g of it) should be in by the 90-second mark. Now, let it drip until finished.
Your brew should be done within two to three minutes.
If it’s taking longer than expected, coarsen the grind next time. If it’s running short, go finer.
What you'll need.
V60 Dripper funnel (or similar)
Kettle
Spoon
15g of freshly ground coffee per 250ml cup
Hario Kettle (optional – but helps to extract evenly)
Filter paper
Measuring spoon or scales (optional)
Cup (for waste)
Recipe.
Coffee Dose: 15g
Brew Water: 250g/ml
Water Temp: 94˚C
Overall Brew Time: 2:30min
Grind Size: Medium to fine – similar to caster sugar
Top Tip
A Hario Kettle offers much more controlled pouring – give it a go.