Brew Guide: Hario V60 Dripper
Designed to heighten a coffee’s complexity, nuance and flavor notes, the Hario V60 dripper’s extraction process will impress all coffee lovers with the stunning cup it produces.
What You Need:
Hario V60-2 dripper
Hario V60 filter
25g medium ground coffee
400g hot water just off the boil (about 205° F)
Fold and Rinse Filter:
Fold the filter into a cone shape and rinse it in the Hario dripper with water just off the boil (about 205°F) to eliminate paper flavor and to heat up the mug or carafe you are brewing into. Discard the rinse water.
Measure and Grind:
Grind 25 grams of medium ground coffee. Add coffee to your brewer.
Saturate the grounds with water just off the boil (about 205°F). Use 60 grams water - only enough to cover the grounds. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh, so the coffee bed should rise and bubble a bit.
First, Second and Final Pours
First pour: At 45 seconds, add 160 grams of water, pouring in concentric circles, moving from the center to the outside of the bed, ensuring not to touch the sides of the filter. Total brew weight should now be 220 grams.
Complete Brewing and Serve:
Coffee should finish brewing between 2:45and 3:00. Stir and serve.
Note: For all our brewing methods, we suggest starting with a 1:16 coffee to water ratio that provides an excellent extraction level that maximizes flavor. Feel free to adjust this ratio to achieve a stronger brew if you wish. Should you find that the flavor is stronger than you’d like, however, simply dilute the brewed coffee with fresh, hot water. See our Four Fundamentals to a Perfect Cup for a fuller explanation of the coffee to water ratio under the heading "Proportion."