Hario V60 (No scale)
The Hario V60 is a conical dripper equipment for coffee extraction by a percolation method. The method involving the V60 dripper consists of pouring hot water on top of ground coffee that sits on top of a paper filter (cloth or metal filters are available but are less common). The hot water will pass through the coffee and filter while extracting the soluble compounds in coffee as it drains down the dripper’s opening on the bottom. This type of method is excellent for producing a smooth and clear flavored cup of coffee. The specific method below will be an aid for when there is no coffee scale available.
What you’ll need:
-Whole bean coffee (we strongly suggest good coffee)
-Coffee grinder (Hario Mini-Slim Plus will be used for reference)
-V60 V2 Dripper
-V60 V2 paper filter (preferably white)
-Heating kettle (preferably a gooseneck kettle with thermometer)
-Coffee Mug able to hold around 300mL (~10oz) of coffee
-Water measuring cup
Recipe:
-Grams of coffee in: 20g
-Initial water in Kettle: 320mL + water used for prewetting the filter (should be around 2oz=60mL)
-Ground Coffee:Water ratio: 1:16 (will yield approximately 290g of brewed coffee or coffee out)
-Water temperature: 208°F (assuming medium/light roast coffee is being used, for darker roasts use water at around 186°F)
-Grind setting: 9 clicks on Hario Mini-Slim Plus grinder
-Finish time: 3:15 to 3:45
-Pours at time t(:0, :30, :45 and :60 seconds):
Pour 1 @t(:0)- 4 seconds pour (bloom phase, focus more on wetting all the grounds that in pour time)
Pour 2 @t(:30)- 8 seconds pour
Pour 3 @t(:45)- 5 seconds pour
Pour 4 @t(:60)- pour all water within the kettle and swirl V60
Wait until coffee bed is visible, aiming for final time around 3:15 to 3:45
Enjoy!
Step by step:
Set your recipe. For the purpose of this instructions we will use the recipe listed above.
Measure 320mL of water which will serve for brewing and an additional 60mL (approx. 2oz) that will serve for pre-wetting the filter for a total of 360mL.
Pour the measured water into the kettle and set on the stove on high to boil it.
While the water boils, measure the amount of coffee beans to grind. Follow the bean guidelines to measure without using a scale but using the Hario grinder cup.
Grind the coffee at the grind size setting 9 using the Hario Mini Slim Plus grinder.
Take a coffee mug or cup that can hold around 10oz of liquid. Place the V60 on top of the mug and place one filter paper inside of the V60 dripper.
Once the water temperature is above 209°F (or above 192°F for a darker roasts), or boiling, take the kettle and slightly pour water onto the V60 to pre-wet the filter.
Carefully discard the hot water that is inside the coffee mug and replace the V60 dripper on top of the mug.
Pour ground coffee into the pre-wet filter making sure the coffee is leveled at the surface.
Start the timer and immediately make the first pour (bloom pour) for which you will pour for around 5 seconds just to hit all the grounds on the top using the least amount of water possible.
Wait until the 0:30 second mark where you will pour consistently for 8 seconds while making concentric circles on the pour from the center of the dripper towards the walls of the dripper cone.
At the 0:45 second mark pour concentric circles once again but this time for 4 seconds.
For the final pour, at the :60 second mark, pour concentric circles until you pour all the water from the kettle.
Slightly lift up the V60 dripper by the handle (or by the top edge of the cone) and swirl a couple of times.
Now we wait…
Around the 3:15 to 3:45 mark you should be able to see the wet grounds in the bottom of the dripper (this is called the coffee bed, and it should be flat). When no more water is visible on the coffee bed remove the V60 dripper from the top of the mug and place on top of another container (coffee will still drip from the dripper).
Smell the aroma of your freshly brewed coffee.
Wait around 2 minutes to 3 minutes before your first sip- coffee will be hot!
Enjoy!
“Great technique is only going to give you transparency on your ingredients”
-James Hoffman