How to Brew Using the Hario V60
How to Brew Using the Hario V60
We have your all inclusive guide to how to use your Hario V60. It may look a little complicated, but we promise you that it is simple!
Hario is one of the most iconic brands in the incredible world of coffee brewing. Since 1921, Hario has been dedicated to the design, production, and sale of heatproof glass since it was founded in 1921 and is the only heatproof glass manufacturer in Japan to have a factory. Hario began as a manufacturer of laboratory glassware. In 1948, they expanded production to household items, starting with the coffee syphon. Today, Hario continues to make a variety of items, from microwave-safe kitchenware and coffee and tea implements, to aromatherapy and pet products. But it's their famous coffee products that has brought this brand to the next level.
What you need:
3-4 tbsp of ground coffee (or 21g)
Just boiled hot water (about 205 degrees)
Timer
Mug or cup
Optional:
Tips:
To make the best and freshest coffee we recommend starting with a whole bean coffee and freshly grinding before brewing to get the best taste.
While any tea kettle will work, the gooseneck tea kettle allows for a more precise pour and for you to control exactly where the water hits the coffee for a more even brew.
A scale helps to take the guess work out of your coffee so you know exactly how much you are using.
Directions:
Boil your water in your gooseneck kettle and let it sit for 30 seconds to a minute so the water cools to 205 degrees.
Fold the coffee filter along the crimped edge and place it inside the dripper, then set the dripper on top of your mug. Another option is to use the V60 decanter which has a built in glass with the dripper.
Rinse the dripper and filter in hot water to get rid of the paper taste as well as seal it to the side of the dripper.
Weigh out your whole bean coffee and set to the side. Be sure to take into account the weight of the container you are measuring it in to get an accurate amount of coffee beans. Then grind on a medium-fine setting.
Pour the coffee grounds into the filter. To ensure an even and accurate spread of the coffee grounds, lightly shake or tap the filter.
Gently pour water from your gooseneck kettle over the coffee grounds ensuring that they are evenly wet. This should take about 45 seconds.
Continue pouring water over the grounds in small circles around the center of the dripper. Keep an even level of water in the dripper at all times. Stop pouring when the timer reaches 1:30 or the scale reads 300 grams. Be sure to take into account the weight of the mug.
Allow all water to drain through the filter. The final time should be between 1:45-2:15. If it is less than this the coffee grounds were too coarse and it is longer than this, the coffee grounds were too fine.
