How the V60 Works
An interesting thing about the V60 (as it’s called), is the rather steep inverted cone shape which is how the V-shape angle of 60-degrees gave this coffee dripper its name. Much like any other immersion brewing system, the Hario version comes in a whole platform of materials that are tailored to every budget. If you’re serious about immersion brewing, the V60 and Chemex vessel is among the topmost difficult to master.
This is why the V60 has become a prized accessory of the craft coffee shops since it’s supposedly so hard to master. Let’s face it, this info is total garbage and all it comes down to is simply having patience and a steady hand. If you own a gooseneck kettle, you’re already halfway there to making professional and precise coffee. The next choice you make is just a matter of material your V60 is made from, which is a game-changer for extraction times.
There are only four types of materials used in making the Hario V60 that all have a different cost for each. There is a plastic version, a ceramic version, a glass version, and a metal version. You have to wonder what each of these does when it gets hot and how long the heat will remain within this material. We all know that plastic can get hot but doesn’t hold heat very long.
Ceramic and glass have always been great for insulating heat but the same thing happens as soon as the heating stops. It’s a material that holds heat for a short time and works great to insulate if the surfaces are covered with metal on the outer skin. This is how a thermos works but doesn’t hold heat for more than a few hours. The best material for conducting heat is metal and has a habit of holding a temperature constant for several minutes.
This is why many of the avid V60 users are buying their coffee dripper that’s made from copper. This is perfect for keeping the water temperature of what’s poured in -at a continual flow and lessens the potential for temperature fluctuations.
Why does water temperature matter for the V60?
If you’ve read the previous section already, you recall the game-changer for extraction times. Coffee extraction is based on a simple scientific fact and applies to brewing temperature, the strength of the brew, acids, and oils, caffeine, and of course the extraction time itself. If that’s not mind-boggling enough, here’s a finely crafted scientific report on coffee brewing that proves this point.
But let’s not get so far ahead of everything and muddy the water (so-to-speak), there is a set temperature for brewing coffee that even the experts agree upon. This temperature that’s recommended is always between 195 to 205°F. According to every professional who is seasoned by working with the Japanese extraction methods, which is always 195°F.
The reason this temperature is not above 200F is for very simplistic reasons regarding flavor. The Japanese are maniacs when it comes to being masterful at combining Zen-like patience with artful coffee extraction and brewing. It’s said that a master coffee brewer can take upwards of 20 years to finally craft a cup of perfected coffee. Once again, let’s cut the B.S. here, all you need is a steady hand and a dash of patience.
How to Brew with a Hario V60
There are different sized brewing vessels for the V60 that allows for three that fall into this size group. The smallest is ’01’ and is the smallest which will brew a single cup or up to 3 cups with a larger sized ’03’ vessel. Think of this like one, two, or three cups when you see these numbers. The amount of time it will take for each all has a time increase when more coffee is brewed. It can take 1-2 minutes for a single cup or 3 to 4 minutes if you like 2 cups.
This also will depend on your grind setting likewise since course coffee grounds will filter through will lower resistance. It also results in a weaker cup of coffee so you do need to think about the grind selection to get the right flow control and coffee strength. This is where pouring the water slowly also increases the brewing time and flavors that result from steeping your grounds. For these methods below you’ll want a medium-fine grind.
Hario V60 Brewing
Equipment
- Hario V60
- Gooseneck Kettle
- Scale (optional)
- Instant Read Thermometer (optional)
Ingredients
- 23.5 Grams Medium Fine Ground Coffee or 1/4 Cup
- 400 Grams Water or 13.5 oz
Instructions
- Bring the kettle to the point where boiling begins. You'll want the water to be about 205°F when starting your brew, so by the time you're ready to soak the grounds, the water should have dropped a few degrees to be about the temperature you're looking for. This is where an instant read thermometer is helpful.
- Place filter, then rinse it to reduce the paper-like taste. Discard the water. Add grounds and shake gently to settle the grounds to an even level.
- Slowly wet the grounds evenly just enough to get the coffee blooming. Pouring off about 15% (or 60 grams) of water should be good. Be careful throughout the entire brewing process to avoid stirring up the coffee bed. Once you're done wait about 20 seconds for the bloom to complete (usually indicated by the the settling of the bubbles/gases escaping). Duration: 45 seconds
- Here comes the tricky part, the V60 is not as forgiving as the Chemex or other pourover devices. Pour water continuously over the center of the coffee bed in a small circle about 10 times, then move to the edge of the coffee bed and pour two circles (but don't hit the sides of the device). Repeat this process, moving to the center pouring about 10 circles, followed by two circles over the edge of the coffee bed, until most or all of the water is gone. If your using a scale the final weight should be 400 grams with the grounds and water. Duration: 2 min. 30 sec.
- Allow all the water and coffee to drain. Duration: 1 min.
- Rinse your V60 for next time and enjoy!
Video
Notes
Hario V60 Without a Gooseneck Kettle
Equipment
- Hario V60
- Scale (optional)
- Instant Read Thermometer (optional)
Ingredients
- 26.5 Grams Medium Fine Ground Coffee or 1/4th Cup
- 400 Grams Water or 13.5 oz
Instructions
- Bring water to a boil in a traditional kettle.
- Add filter to your Hario V60 and rinse with hot water. Pour out the water from the V60. Add coffee grounds to filter and shake gently to settle the grounds to an even level.
- Bloom: Saturate all grounds evenly by slowly and gently pouring about 60 grams of water in a large circular pattern over the entire coffee bed. Be careful not to hit off onto the edge of the device. Duration: 30 sec
- Pour the remaining water. Start in the center by making small circles and gradually enlarge the circle as you work your way to the outer edge of the coffee bed; then work your way back to the center in continuous circular pattern. Continue this process until all the water is gone or till your scale reads 400 grams. Duration: 1 min
- Allow all the water and coffee to drain. Duration: 1 min 30 sec