Known as the go-to pourover method for most baristas, the Hario V60 produces a clean cup that is delicate, versatile, and complex.
What you'll need:
- Hario V60 brewer
- Hario V60 filter paper
- 16g of whole coffee beans (about 1 heaping tablespoon)
- 250g hot water off the boil (around 90°C - 93°C)
- Digital scale
- Coffee server of your choice
Let's get brewing!
- Put 250g of water to boil.
- Fold the filter paper into a cone shape and rinse it in the V60 brewer with hot water to get rid of the paper flavours and preheat your mug. Discard the rinse water.
- Weigh and grind 16g of coffee to a sand-like coarseness.
- Pour your ground coffee into the V60 brewer, then rinse it with 30g of water. Stir gently and make sure all coffee grounds are wet.
- At the 0:30 mark, pour hot water into the brewer in a circular motion until it hits 150g. Stop and let the coffee brew.
Look out for the coffee grounds that surfaces — once you see the water has leveled with the grounds, continue to pour more water until it hits 200g. Repeat the same step until it hits 250g in total. All of this should take 2:00, completing the brewing process at around 2:30.
Tip: The entire brewing process shouldn't take more than 3:00 in total.
- Serve and enjoy your coffee.