Hario are the masterminds behind this style of brewing method, with their V60 product widely recognised around the world. Fun fact time - the name stems from the 'V' shape of the device and its 60 degree angles. The iconic cone structure in combination with a paper filter allows depth to be added to the coffee layer, as water to flowing towards the centre increases the contact time with the ground coffee.
Here is our take on how to brew a great coffee using a V60, a method which has arguably become the 'go to' dripper design for many leading baristas. Achieve a clean, smooth cup that highlights the true complexity and character of the roast, and allows subtle flavour notes to shine through.
You will need: 15 grams freshly ground Strictly Coffee, 260 grams of filtered water, Hario V60 1 cup cone, Hario V60 papers, a kettle, scales and timer, mug or server.
Method
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Prepare your equipment by placing the V60 paper inside the filter cone on top of your mug, and pour boiled water through the filter to remove the paper taste and to preheat your equipment.
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Discard this cleansing water, place equipment on scale and tare.
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Boil the kettle and allow water to cool to 96 degrees.
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Weigh out 15 grams of fresh filter coffee at a fine-medium grind, and place into the V60 cone.
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Tare the scales and begin your timer before pouring 80 grams of water over the coffee.
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Gently stir the coffee through the water and allow the coffee to bloom for 30 seconds, before slowly pouring over another 180 grams of water in circular motions.
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The scale should read 260g with all water added.
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After a final gentle swirl, let the water drip through. From this point, all liquid should pass through your cone within 2.30 to 3 minutes.
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When all water has filtered through, discard the paper along with the spent ground coffee and remove the V60 from your drinking vessel.
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Serve and enjoy your well-crafted, flavourful and smooth brew!
