Coffee Brewing Guides | v60 Dripper

The Hario v60 is a great way to extract more sweetness and clarity in your cup.  We tend to use the v60 for natural and honey process coffees.  While it can work for washed process and darker coffees, it is not our favorite.  For these coffees we find the Kalita Wave and even the Aeropress can be nice options.   

Supplies needed:

  • 18 grams of your selected coffee ground medium-coarse (between 16-18 on Baratza Encore)  
  • Hario v60 Dripper
  • Hario v60 paper filters which fit the Dripper
  • Carafe (or large coffee mug) to collect the coffee
  • Water kettle that can heat up to 93 celsius (203 fahrenheit)
  • Gram scale

Brewing instructions:

  1. Heat water to 93 celsius (203 farenheit) (just below boiling)
  2. Prepare pour over setup with v60 brewer, carafe/cup and paper filter.  Pre-wet filter to eliminate paper taste.
  3. Dispose of water in carafe/cup and reset pour over setup with v60 brewer on carafe/cup and set on the gram scale
  4. Pour 18 grams of coffee ground medium-coarse into filter.  Tare scale.
  5. Pour 40 grams (~2x coffee) of water (i.e., the bloom).  Observe the coffee until the 30-second mark (Note: we do a bloom to allow gases to escape from the coffee prior to extraction).
  6. At the 30-second mark, pour 80 grams in a circular motion to reach 120 grams total.  Make sure to cover all coffee grounds so that the coffee does not dry out and pour at a normal velocity (not too heavy and not too light).
  7. At the 1:00 mark, pour another 60 grams to reach 180 grams total.  Same technique as above.
  8. At the 1:30 mark, pour another 60 grams to reach 240 grams total.  Same technique as above.
  9. At the 2:00 mark, pour the last 60 grams to reach 300 grams total.  Same technique as above.
  10. Remove any excess water in the 

Notes:

The coffee should stop dripping around the 3:30 mark with 15 seconds or so of variability.

  • If the extraction is faster than this range and the result is a bit acidic, consider modifying your approach including 1) grinding your coffee a bit finer, 2) adding to the amount of coffee, 3) pouring a bit lighter
  • If the extraction is slower than this range and the result is a bit bitter, consider modifying your approach including the following: 1) grinding your coffee a bit more coarse, 2) reducing the amount of coffee, 3) pouring a bit heavier