HARIO V-60 RECIPE
What You'll Need:
- Hario V-60 dripper
- Hario V-60 paper filter
- Freshly roasted coffee beans (medium grind)
- Hot water (just off boiling, around 200°F or 93°C)
- Digital scale
- Timer
- Pouring kettle
Instructions:
1. Preparation:
- Fold the Hario V-60 paper filter along the seams and place it into the dripper.
- Rinse the filter with hot water to remove any paper taste and preheat the brewer and serving vessel. Discard the rinse water.
2. Measure and Add Coffee:
- Weigh out 22 grams (about 3-4 tablespoons) of medium-coarse ground coffee. Adjust the amount based on your taste preferences and the size of your V-60 (this recipe is for a standard 1-2 cup size).
3. Bloom:
- Start your timer and pour about 40 grams of hot water evenly over the coffee grounds, ensuring all grounds are saturated. Stir gently to ensure even saturation.
- Let it bloom for about 30-45 seconds. This allows the coffee to release carbon dioxide and prepares the grounds for optimal extraction.
4. First Pour:
- Begin pouring water in a slow, circular motion, starting from the center and moving outward toward the edges of the coffee bed. Aim to pour up to 120 grams of water in this first pour.
- Maintain a consistent pour rate to avoid over-agitating the grounds.
5. Second Pour:
- Continue pouring in stages, adding water in increments until you reach a total of 360 grams of water. Adjust your pour technique to maintain a steady flow and ensure all coffee grounds are evenly saturated.
6. Finish Pouring:
- Allow the water to drip through the coffee grounds until the brewing process is complete, typically around 2-3 minutes total brew time.
- The total brew time can vary based on grind size, pour technique, and personal taste preferences.
7. Serve and Enjoy:
- Once the coffee has finished dripping, remove the V-60 dripper from your brewing vessel.
- Pour the freshly brewed coffee into your favorite mug or carafe, and enjoy the bright and flavorful cup of coffee produced by the Hario V-60 method.
Tips for Perfect Hario V-60 Coffee:
- Grind Size: Aim for a medium-coarse grind similar to sea salt to achieve balanced extraction without over-extraction.
- Water Temperature: Use water just off boiling (around 200°F or 93°C) for optimal extraction.
- Pouring Technique: Maintain a steady and controlled pour to ensure even saturation of the coffee grounds throughout the brewing process.
- Adjustments: Feel free to adjust the coffee-to-water ratio, grind size, and pouring technique to suit your taste preferences and the specific characteristics of the coffee beans you are using.
With this recipe, you can experiment and adjust variables to refine your brewing technique and discover the nuances of different coffee beans. Enjoy your Hario V-60 pour over coffee experience!
- Hario V-60 dripper
- Hario V-60 paper filter
- Freshly roasted coffee beans (medium grind)
- Hot water (just off boiling, around 200°F or 93°C)
- Digital scale
- Timer
- Pouring kettle
Instructions:
1. Preparation:
- Fold the Hario V-60 paper filter along the seams and place it into the dripper.
- Rinse the filter with hot water to remove any paper taste and preheat the brewer and serving vessel. Discard the rinse water.
2. Measure and Add Coffee:
- Weigh out 22 grams (about 3-4 tablespoons) of medium-coarse ground coffee. Adjust the amount based on your taste preferences and the size of your V-60 (this recipe is for a standard 1-2 cup size).
3. Bloom:
- Start your timer and pour about 40 grams of hot water evenly over the coffee grounds, ensuring all grounds are saturated. Stir gently to ensure even saturation.
- Let it bloom for about 30-45 seconds. This allows the coffee to release carbon dioxide and prepares the grounds for optimal extraction.
4. First Pour:
- Begin pouring water in a slow, circular motion, starting from the center and moving outward toward the edges of the coffee bed. Aim to pour up to 120 grams of water in this first pour.
- Maintain a consistent pour rate to avoid over-agitating the grounds.
5. Second Pour:
- Continue pouring in stages, adding water in increments until you reach a total of 360 grams of water. Adjust your pour technique to maintain a steady flow and ensure all coffee grounds are evenly saturated.
6. Finish Pouring:
- Allow the water to drip through the coffee grounds until the brewing process is complete, typically around 2-3 minutes total brew time.
- The total brew time can vary based on grind size, pour technique, and personal taste preferences.
7. Serve and Enjoy:
- Once the coffee has finished dripping, remove the V-60 dripper from your brewing vessel.
- Pour the freshly brewed coffee into your favorite mug or carafe, and enjoy the bright and flavorful cup of coffee produced by the Hario V-60 method.
Tips for Perfect Hario V-60 Coffee:
- Grind Size: Aim for a medium-coarse grind similar to sea salt to achieve balanced extraction without over-extraction.
- Water Temperature: Use water just off boiling (around 200°F or 93°C) for optimal extraction.
- Pouring Technique: Maintain a steady and controlled pour to ensure even saturation of the coffee grounds throughout the brewing process.
- Adjustments: Feel free to adjust the coffee-to-water ratio, grind size, and pouring technique to suit your taste preferences and the specific characteristics of the coffee beans you are using.
With this recipe, you can experiment and adjust variables to refine your brewing technique and discover the nuances of different coffee beans. Enjoy your Hario V-60 pour over coffee experience!