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Hario V60
Everyday Coffee
Created by the Japanese company Hario in 2005, this method has become a darling among coffee lovers . Its term V60 was derived from its conical shape that forms an angle of 60 degrees. This format allows the water to stay longer in contact with the coffee, and its spirals facilitate the escape of gases during extraction.
This method gives the barista the power of variability, being able to alter the coffee profile to suit any palate. By changing the grind and water flow during extraction, you can achieve a lighter, medium or full body coffee . Each type of coffee has its characteristics, notes and aromas, and therefore it is worth modifying the amounts of coffee and water as well as the grinding and flow!
Recommended Coffees
Ingredients
20g coffee (medium grind)
400ml of hot filtered water (93ºC)
Obs. The proportion used should be 1g of coffee to 15-18g of water
Utensils
Hario V60 Dripper and Pitcher Method
Filter for Hario V60
Kettle with electric fine spout or for heating on the stove
Balance
Stopwatch
Preparation
Let's go step by step!
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Scald your filter with hot water to eliminate the papery taste due to filter residue and discard the water.
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Place the ground coffee in the filter and level it so that it is evenly distributed.
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Make the pre-infusion by gently adding 60 ml, wetting all the powder and wait for 30 to 40s.
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Carefully add the rest of the water (240ml totaling 300ml) in circular movements from the outside to the inside at intervals of about 10 seconds waiting for the water to go down between each 'attack' of water. The ideal is to try to separate each attack equally, that is, you can do four attacks of 60ml or three of 80ml.
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Wait for the extraction, which lasts around five minutes, shake the coffee lightly to homogenize it and serve.
Delight yourself, this is an extraction method with the richest nuances and characteristics, ideal for fruity and medium grains!
Some tips to perfect your extraction in the Hario V60 method,
Measurements – Remember that each coffee is different, and therefore the amounts of water and powder may vary, as well as the grinding of the grain, to get the most out of each one. The amounts indicated in this methodology serve 2-3 people.
Process – Avoid pouring the water directly into the filter, so that it does not run directly without coming into contact with the coffee. The speed and control of the water flow is essential for a quality extraction, so train hard to always be improving your skills!
Scalding – It is recommended to scald, in addition to the filter at the beginning, also the cups in which you are going to drink the coffee. This ensures that the coffee better maintains its temperature in addition to warming your hands in the cold! If you are making a single serving, you can place the method dripper directly on top of the cup, no need to use the method jar.
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