The Hario V60 offers exceptional control over your coffee brewing process but does take some practice to master. Use the following instructions as a guide to practice your pour-over. The important thing to remember is to pour slow. The entire process should take about three minutes for a 10 oz. cup of coffee from your first pour.
Equipment Needed
- Hario V60 brewer
- Hario V60 filter
- Coffee Grinder
- Hot water
- Scale
- Timer
- Coffee Mug
- Optional: Hario V60 Glass Range Server
Process
- Boil at least 600 grams (20 oz) of water to 205 degrees Fahrenheit.
- Grind 21 grams of coffee to a coarseness resembling kosher salt
- Place your filter in the coffee dripper and pre-wet your filter. Doing so not only helps to pre-heat the ceramic coffee dripper but also helps to eliminate any undesirable flavors produced by the paper V60 filter.
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Add ground coffee to the filter and place the V60 brewer on a carafe or cup. Place the entire setup on a scale and set the scale to zero and the measurement to 'grams'.
- Start your timer and begin pouring water slowly over the coffee, beginning at the outer rim and moving in a circular motion towards the center of the grounds. Stop pouring when the scale reaches 60 grams. This pour should last approximately 15 seconds. Allow 30 seconds for the coffee to bloom and drip before moving on to the second pour.
- Starting in the center of the grounds, pour in a circular motion toward the outer rim. Add water every 10-15 seconds for an even extraction. If you’re using a scale, you should pour until you reach 360 grams.
- Once your timer reaches 3:00, you should have about 10 oz of brewed coffee. If the brewing process took more or less than three minutes, you likely need to adjust the grind setting on your coffee grinder. Remove the brewer, pour the coffee into a warm mug, and enjoy.
