Hario V60¶

The Hario V60 is one of the most popular pour-over drippers, known for its conical shape and distinctive spiral ribs.

What makes the V60 unique:

The V60 has a 60-degree cone angle (hence the name), large single hole at the bottom, and raised spiral ribs along the interior walls. These ribs create space between the filter and dripper, allowing air to escape and water to flow more freely than in other pour-over designs. This gives you more control but also means your technique matters more - small changes in grind size or pour rate significantly affect the result.

Basic V60 technique:

Start with a 1:15 to 1:17 coffee-to-water ratio (like 20g coffee to 300g water). Use medium-fine grounds, similar to table salt texture. Place the V60 on your mug with a rinsed filter inside.

First, do the bloom: pour about twice the weight of your coffee in water (40g for 20g coffee) in a gentle spiral, making sure all grounds are saturated. Wait 30-45 seconds as the coffee releases CO2 and bubbles up.

Then begin your main pour: pour in slow, steady circles from the center outward, maintaining a consistent water level. Most techniques involve 2-4 total pours. Pour slowly enough that the total brew time lands around 2:30-3:30 minutes.

The result:

When done well, V60 coffee is clean, bright, and complex - it really showcases a coffee's inherent flavours. The clarity comes from the fast flow rate and conical shape, ensuring even extraction.

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