Expert V60 Brew Guide / Coffee Recipe
Designed by James Hoffman, this comprehensive recipe is aimed at total coffee pros, requiring a full equipment kit.
You'll need:
- Hario V60 Dripper 02
- Hario V60 Filter Paper 02
- Hario V60 Drip Scales
- Hario Grinder
- Coffee Scoop
- Your favourite mug or coffee server
- 15g of coffee beans, ground for filter
- 250ml of water (full mug)
Tip: Making coffee for two people? Just double the amount of ground coffee and water. You’d also need to repeat the pouring procedure and use a coffee server instead of the mug.
Method:
1
Boil 250ml water in your Hario drip kettle.
2
Grind 15g of coffee to medium-fine grind.
Tip: A medium to fine grind is best for your pour over. If the brew is too weak, try a finer grind. If the water drips through the coffee too slowly, make the grind coarser.
3
Place the V60 on the mug, insert the filter paper and soak with hot water to remove any papery taste, and to warm the V60 and the mug.
4
Discard the water and place the V60 and the mug on to the scales, tare to zero.
5
Add the coffee grounds, ensuring they are evenly spread.
6
Pour enough water to thoroughly wet the grounds, then wait for around 30 seconds.
Tip: Use filtered water if you can. Water temperature should be around 92-96 ºC.
7
Slowly pour more water, using a circular motion, avoiding the edges where the grounds meet the paper. Stop pouring when the scales read 250g - the whole process should take around 2.5 minutes.
8
Drink and Enjoy.
Tip: Experiment, fine-tune, and enjoy the process until you find your perfect routine.