At Grouch we love brewing coffee in our V60, the clarity of flavour and the almost zen vibe brewing a V60 can bring first thing in the morning can bring.
The humble Hario was founded in Tokyo in 1921. They began by producing and selling glass products, after a number of decades Hario launched its first glass filter coffee syphon. Over the years Hario has received countless numbers of design awards for their V60 and it’s become their most famous invention to date.
The name V60 comes from the 60º angle of its cone. It was first introduced to the market in ceramic, then glass and finally in metal. Hario have solidified their position within the coffee world as leaders in creating top quality pour-over brewing equipment.
V60 Pour-over recipe
WHAT YOU NEED:
- V60 2 Cup
- Scales
- Timer
- Gooseneck Kettle
- Paper filter for V60
- 15g coffee (we are brewing with a ratio of 1:16)
- 250 ml water (96ºC)
- Teaspoon
- sturdy heat-proof vessel or mug to brew into
STEP ONE
Measure out 15g of good quality specialty coffee and grind it to a medium coarseness (think table salt between your fingers). Set this aside while you set up your equipment and workspace.
Place V60 over heat-proof vessel or cup. Get your filter paper and fold the seam inwards, then place your filter into the V60 and rinse the paper with a small amount of water.
Discard the water from the vessel and re-assemble your V60 so it’s sitting on top of the vessel ready to begin brewing.
STEP TWO
Place your 15g of coffee into the V60. Tap the edge of the V60 so the coffee bed is as flat as possible to begin with. This will help with an even extraction and delicious flavour.
Ensure your water is at temperature and ready to start.
Set your V60 onto your scales and tare so you are starting at zero.
Have your timer next to your equipment.
Adding coffee to V60 2 cup.
Tapping the V60 so that the coffee sits flat.
STEP THREE
Start your timer.
Begin by pouring 50 ml of water into your V60 over a 5 second period.
Use a teaspoon to agitate the water and coffee for 15 seconds. Agitating is mixing the water & coffee together to ensure that all of the coffee grounds are coated in water and there aren’t any dry clumps of coffee within your V60. In this action, we are letting the coffee bloom.
STEP FIVE
Repeat the same process again.
Add another 50 ml of water over a 10 second period, pouring in a concentric motion (circular).
let it sit for 10 seconds.
STEP FOUR
Then pour another 50 ml of water over a 10 second period, ensure you are pouring the water in a concentric motion (circular) at all times, this ensures an even distribution of water across your coffee bed.
Let it sit for 10 seconds.
Letting the coffee bloom.
Pouring water in concentric motions aids brewing.
STEP SIX
Pour the final 100 ml of water into the V60, pouring in a concentric motion at all times.
Stir the liquid 3 times.
Allow the water to extract until there is no water left in your V60.
Total brew time should sit between 2:30 and 3 minutes. Enjoy!
Enjoy your Hario V60. We like to serve our V60’s with some grinds on the side so customers can experience the aroma of the freshly ground single origin.
BREW NOTES:
Getting the hang of making a V60 may take a few attempts, but once you get the hang of it you’ll be obsessed! Here are a few notes from us about how we make this process as simple as possible.
- Only have what you need in your gooseneck kettle (250 ml), this means you won’t add too much water accidentally.
- Always pour in a circular motion in the same direction when adding water. This ensures your coffee bed receives consistent amounts of water.
- If your total brew time is shorter or longer then our recommended brew time, consider changing your grind to a coarser or finer dependant.
- Keep your water motion consistent, you don’t want gushes of water into your V60
- When you have finished, you want your coffee bed to be as flat as possible.
