The Perfect Hario V60 Pour-Over Technique

Pour-over coffee is an art form that allows you to extract the delicate flavors of specialty coffee beans. The Hario V60 is one of the most popular brewing methods for this purpose, known for its conical design and spiral ridges.

What You'll Need

• Hario V60 dripper
• Hario V60 paper filter
• Fresh coffee beans (medium-fine grind)
• Gooseneck kettle
• Digital scale
• Timer
• Mug or server

The Brewing Process

Step 1: Preparation

Start by boiling filtered water to 200°F (93°C). While the water is heating, grind 15g of coffee beans to a medium-fine consistency, similar to table salt.

Place the paper filter in the V60 and rinse it thoroughly with hot water. This removes any paper taste and preheats your dripper and vessel.

Step 2: The Bloom

Place your V60 on a scale with your mug or server beneath it. Add the ground coffee and make a small well in the center. Start your timer and pour 30g of water (twice the weight of the coffee) in a circular motion, making sure all grounds are saturated.

Let it bloom for 30-45 seconds. During this time, CO2 is released from the coffee, which can disrupt extraction if not allowed to escape first.

Step 3: The Pour

After the bloom, slowly pour water in a gentle, circular motion, starting from the center and moving outward, then back to the center. Avoid pouring directly onto the filter. Pour until you reach 250g of water total (a 1:16.7 coffee-to-water ratio).

The entire brew should take between 2:30 and 3:00 minutes. If it's faster, your grind is too coarse; if it's slower, your grind is too fine.

Variables to Experiment With

• Coffee-to-water ratio (try 1:15 to 1:17)
• Water temperature (91-94°C)
• Grind size (slightly finer or coarser)
• Pour rate (faster or slower)
• Number of pours (continuous vs. pulse brewing)

By mastering the V60 technique and experimenting with these variables, you'll be able to brew a clean, flavorful cup that showcases the unique characteristics of your favorite coffee beans.

Happy brewing!