The V-60 is for those who love drip coffee; very simple in design and use it creates some of best coffee you’ll ever make. Named after the 60-degree angle of its shape, it has unique spiral ridges along its sides, which allow air to move up and out as liquid flows into the cup.
What you need
V-60 (2-CUP) V-60 PAPER (HARIO 02) MUG/SERVER 16g COFFEE FILTERED WATER SCALES POURING KETTLE TIMER
Weigh 16g of coffee, grind it to a coarse grind size; this should be the consistency of sand.
Place the V60 filter paper into the cone.
Pour freshly boiled water through the filter; this will get rid of the slight paper taste.
Discard the water from your server.
Place the V60 & server onto the scales.
Add the ground coffee into the V60, and tare the scales.
Your boiled water will have cooled down to the ideal temperature of 91-94°C.
Start your timer and slowly pour 25-35g of water onto the coffee grinds; ensure all grinds are saturated, whilst trying to avoid pouring down the sides of the filter paper.
You’ll notice the coffee grinds start to “bloom” (increase in size); this is the trapped CO2 gas created during the roasting process..
Let the bloom sit, avoiding letting it dry.
Before your bloom dries out, start pouring the rest of the heated water.
Apply the remaining water in a clockwise motion, tracking between the inside edge and centre of the V60. This should take around 1min to reach the total amount of water added (250g).
Avoid moving the V60 during the process; this will allow the water to pass through the bed of coffee without disruption.
Let the water pass through the grounds until dry, remove the filter paper. Enjoy.