The Hario V60 is a favourite among most of us here at Paragraph. I (Jordon) favour it over other methods for several reasons. It is much easier to make a single cup of coffee with a V60 than it is with the ever-popular Chemex. The filter is another reason why I prefer the V60. They are thinner than most and impart almost no paper taste to the coffee. The Hario V60 also has a large opening at the bottom which allows you to observe any channeling during the brewing process. I am also a fan of how the base of the V60 becomes server with which to enjoy coffee with a friend.
It has been said that the V60 is trickier to use than other pour-over methods (kalita, bonmac, beehive) and can be less consistent. Here is the method that I use to obtain consistent and delicious results.
You will need:
- a Hario V60 brewer
- Hario V60 filter
- 22 grams of freshly roasted coffee
- water
- a gooseneck kettle
- a Hario V60 server or regular coffee mug
- a digital scale
- a kitchen timer
- a spoon or paddle
Step 1: Pre-Soak the Filter
Pre-soak the filter by pouring several ounces of hot water into the brewer. Make sure that the filter is completely damp so that no paper taste is imparted into the brew. This step also pre-warms the brewer and the server.
Step 2: Weigh and Grind the Coffee
Weigh and grind 22 grams of fresh coffee (within 1 month of being roasted). Zero your scale and add ground coffee to the brewer set-up. The zeroed scale ensures that your grinder hasn't eaten any of your coffee.
Step 3: The Bloom
Zero the scale and pour 40-50 grams of hot water onto the grounds. Start the timer as soon as you are done pouring the water.
Make sure that all of the grounds are evenly saturated with water.
Step 4: The First Pour
Pour your water in concentric circles, starting in the middle and working your way towards the edge. Pour until the scale reads 100 grams. Don't go all the way to the edge as this will cause channeling (water moving too quickly through too little coffee greatly over-extracting it).
Step 5: The Fold
With your spoon or hand-carved wooden pour-over paddle from the Burntwood Makery (future post to come) fold the edges of the coffee bed inward to ensure that all of the grounds are underwater.
Step 6: Continuing the Pour
As the water level drops continue to pour in concentric circles to keep the water level at the same height as it was after the first pour. Continue until the scale reads 350 grams.
Step 7: The Draw-Down
Stir and gently scrape the sides of the brewer to ensure that all of the coffee in extracted. This will ensure that the coffee bed forms a dome as the water is drawn down through it. The shape of the coffee bed shows whether the coffee was evenly extracted or not. A domed bed shows that the coffee was evenly extracted not only in the middle of the brewer but also on the sides. As soon as the bed is dry, stop the timer and record/remember its place, to increase the consistency of your next cup (future post to come).
Step 9: Remove the Brewer and Enjoy
When all of the water has passed through the coffee bed remove the brewer and serve your coffee. To enjoy all of the exciting flavours that your coffee has to offer, wait 5-6 minutes to let it cool. This allows your taste buds to register the flavours better and keeps your tongue from getting burnt.
Cheers!
Jordon