A refined piece of statuary, or a handy brewing device—the Hario V60 can pass for either. Ideal for brewing a single cup of delicious perfection, this brew method brings the coffee to the foreground, clean, bright, and aromatic.
things you will need:
- A Hario v60 dripper
- #2 sized filters
- Something to tell time down to the second.
- Something that can pour a controlled stream of hot water.
- Something to brew into.
things you will want:
- Hario filters. Specifically designed to fit the v60, these come to a point at the bottom.
- A digital timer with a count-up/stopwatch function.
- A scale
- A swan-necked kettle
- A quality grinder (the better the grinder, the more consistent your results will be)
- A classy glass service vessel
Start boiling 9 ounces of water and set your Hario V60 on a container of your choice. The Hario Range Server is is made for the job, but a mason jar or your favorite mug works just as well.
Use a scale to weigh out 16 grams of coffee.
Protip: If you don't have a scale, use 2 tbsp. ground coffee. Measuring by weight is recommended as the density of coffee can vary depending on roast level/variety of coffee/sorting method and a host of other factors. For example, Peace Coffee’s Guatemalan Dark is roughly 20% larger than our Ethiopian Sidamo.
Grind your beans to a medium grind. It should look like granulated salt.
Fold down the seam of the filter and set it in the Hario V60 cone. Using your kettle, wet the filter then pour out the excess water from the container below.
Protip: This step warms the brewer and container so your brewing water maintains its temperature as you brew. It also gently adheres the filter to the brewer and rinses any trace of paper flavor from the filter.
Add the ground coffee to the filter and settle it into a flat and even bed in the bottom of the filter.
Protip: Ideally, tamp the grounds flat to ensure that no air gaps remain in the brew bed. Air gaps in the grounds or between the filter and brewer allow water to flow through these gaps rather than the coffee, resulting in an unevenly extracted or “channelled” brew.
Pour 30 ml/1 oz. freshly boiled water onto the grounds and allow it to sit for 30 seconds.
Protip: Fresh coffee contains CO2 gas. This step releases that gas, ensuring more even brewing. It also provides a reliable indicator of the freshness of your coffee: No bubbling bloom when the water is added means that your coffee has already started to lose some of its fresh flavors—time to buy more beans!
Gradually pour an additional 220ml/ 8 oz. water through the grounds. This slow, steady pouring should take about 1:30.
Allow the water to filter through the bed of grounds and finish dripping.
Protip: Pour water directly onto grounds in a circular motion until the slurry is about halfway up the dripper chamber. Keep the slurry of coffee grounds and water at about the same level by pouring, waiting, and pouring again. The goal is to get as many of the grounds to sink to an even bed at the bottom of the dripper (rather than either floating at the surface or clinging to the sides of the filter).
Pour and enjoy.