Hario V60 coffee dripper has been admired by experts and coffee lovers for its flavour and flexibility it provides. With its beautiful ridges and astonishing appearances, the Ceramic, Hario V60 Dripper is an essential part of any type of filter kit. The filter cone made of ceramic coat, which highlights the enhancing flavour and also the aesthetic elegance of Hario V60’s delicate, hand-pour coffee maker. The curved ridges of the Hario V60 coffee dripper are made to extract the maximum amount of flavour.
Designed and manufactured in Japan, the Hario V60 coffee dripper has to turn out to be a ‘go to’ brewer design for chief baristas in several of the world’s greatest prevalent pour-over cafe shops. Here is a basic recipe and method for people to use at their cafe or at home! They work around fine-tuning grind ratios and sizes as well as the roast type and beans. But this has to work as an all rounder to obtain a fresh cup of coffee for your homemade brew.
What Do You need to Make V60 Coffee?
Whether you know it as V60, pour-over, drip filter, Melita, Kalita, or a Hario V60, the guide to brewing coffees will demonstrate to you how you can nail the brew method. Many people are big fans of this V60 brew process as well as it is a go-to dripper at many coffee shops. There is a small number of things you need to make coffee.
- V60 dripper to make coffee
- Medium ground Coffee 15 grams coffee beans
- A Coffee grinder
- Hot Water – 250 ml is enough water
- V60 scoop
- V60 filter and filter paper
- Pouring Kettle (long-necked, ideally)
- Digital scale
- Stopwatch to set the timer
- Your favourite mug or cup
Total Brew Time:
2 minutes 30 seconds to 3 minutes needed to brew coffee completely. So, within 2:30 to 3 minutes you can have your perfect, tasty cup of coffee.
Medium to fine – just like caster sugar
15g coffee grounds for one cup
250g/ml for one cup
Step-By-Step V60 Brew Guide To Make Best Coffees:
The Hario V60 dipper for making coffee is one of the people’s favourite filter kits. It is easy, quick, and produces a quality and heavenly taste cup of coffee. It is not only user-friendly but also an easy one to clean – seamless for the very first mug of coffees in the morning. This below mentioned step-by-step brew guide will help you to nail it like a pro…
Place your coffee filter paper in the cone as well as boil the kettle. After boiling, leave it for about a minute or so. Try to get the water to around 93°C to 94°C. Normally on a traditional kettle boil the water and turn it off once you see bubbles start to rise from the bottom.
Rinse your filter paper with hot water (approximately 100ml). This will help you to wash away any kind of papery taste and temperatures from the server and brewing cone.
Add the ground coffee, you can weigh this out using scales. Try to pour a medium grind coffee just like granulated sugar. Keep in mind, the finer you grind the slower process of the extraction will be. Similarly, a rougher grind will hurry up the extraction process.
Start with pouring 12g of coffee in 200ml of hot water brew ratio. Change this measurement to suit your preferred coffee taste. If you take roast coffees then it may take more quantity, while more advanced coffees will need a little less amount.
Pre-infuse your coffee. Slowly pour around 10% of the water over the coffee ground in a spherical motion and stop pouring. For instance, you can use a pre-infusion of approx. 40ml. Wait for 30 seconds for your coffee to “bloom” perfectly. This begins discharging the Carbon dioxide from your coffee and begins the extraction method.