How to make great V60 filter coffee at home? Keep reading for the ultimate V60 technique!
It's time to consider the V60 coffee dripper as the next stop on your filter coffee journey! The pour-overs were invented a while ago but took the back seat for a while due to the popularity of Italian-style Espressos. However, the third-wave coffee revolution is here to bring back the pour-over methods - time for a reassessment?!
The Hario V60 brewer comes in different materials which also makes it more difficult to handle. These variables are of massive importanceIf you get it right, this will be the most rewarding cup of coffee you’ll have ever tasted.
Keep in mind that we’re teaching you how to brew coffee here, not how to fly a helicopter! So, mistakes are encouraged and taste is highly subjective! Keep notes on your recipes and quantities, and be assured that this is the king method to figure out what you like.
V60 Brew time: 2.5 – 3.5 minutes
Bring your water to the boil and then let it cool a bit. Try for something around 92ºC.
Use 17g of ground coffee for 285ml of water (approx. 2 tablespoons if you’re using a pre-ground coffee) to yield around 250ml drinkable coffee. Adjust this ratio to suit your taste while experimenting.
Take your filter and fold over the excess side. Now it can fit snugly in the brewer. Now that your water is hot, you can prepare your brewer unit. Place the brewer with filter on top of the carafe. Wet the filter paper with the hot water to cleanse it of its papery taste. After your filter empties, drain the water from the carafe.
Transfer the ground coffee into the filter paper on your V60 brewer.
Start your timer and add enough water to soak all of your coffee grind (approx. 40ml water) and give it a slight swirl just to be certain that all your grinds are saturated. Wait for your coffee to degas or “bloom” (approx 30 seconds).
My “bloom” in this case is to add water until the mush reaches the middle of my brewer and stir. After the mush starts to make an indentation in my brewer (approx 15-25 seconds), I immediately add more water.
For a clean cup: Slowly, add enough water to keep your ground coffee saturated. Keep a slow pour in concentric circles. Don’t fill your brewer. Just keep your coffee wet until you reach your 285g weight on the scale. Once your brewer slows to a drip, remove the filter and compost it.
For a more complex cup: Add enough water to fill the brewer to half and then stir it up (as Bob Marley sing!). Keep filling the brewer with water to half and stirring until you reach your 285 weight on the scale. Once your brewer slows to a drip, remove the filter and compost it.
The water, if you want to get super serious. This is something we haven’t covered in our previous brewing guides, but it is of massive importance. It is the carrier of flavour. For the sake of experimentation, try making two coffees with this recipe using different water types: one with water from a filtration system and the other straight from your tap. You’ll notice a difference we guarantee. Water temperatures matter too! So, if you can, grab a thermometer and make notes about the temperatures!
The coffee. Pick a coffee you’re familiar with. It will give you the best idea of what influences each brewing method has over the cup! Try our Nomad House Blend specialty coffee beans, a really well balanced coffee; or our Awakening blend for a darker roast option.
Enjoy the fruits of your labor – time to drink a cup of coffee!
Adjust your recipe to your liking and play with different variables and methods. Experiment and have fun! Only you know what you like, but now you have a guide to help you find your way there!
The Bean Team