The Hario V60 was designed in 2005 in Japan. It has a funky swirl interior which allows air to escape and that helps maximize the bloom and expansion of the coffee grounds. This brew method is used as a default brew in our coffee bars because it allows for a lot of versatility in customizing and manipulating the flavor notes in the cup! Plus, let's face it, it makes a kick ass cup of coffee!
Ready to maximize the yum? Here is what you will need:
Hario V60 (We use the 02 model)
The correct size V60 filter to match your brewer (01, or 02)
Swan neck kettle filled with filtered water
Freshly roasted coffee from your good friends at Flight Coffee Co.
Scale (the coffee world uses grams)
Our favorite starting ratio is 20 grams of coffee, to 300 grams of water. The total brew time should be around 3:00.
Think kosher salt. If you are brewing more then 20 grams of coffee, coarsen the grind slightly and remember the brew time will be slightly longer. We use a coffee to water ratio of 1:15-1:16.
So here is the basic rule: If the coffee brews too fast, you'll probably notice a watery, thin body and the flavors will taste kind of sour. If this happens, don't fret! All you need to do is dial in your grind and make it finer and this will slow down the brew process. And of course the corollary could happen and you get a painfully slow brew. What happens then? You will yield a brew that presents with an increase of body and you will get some awful bitterness in the after-taste. So a slight coarsening of the grind will help adjust the brew.
All you are doing here is dialing in the grind in order to make your brew sing like the Harmony of the Spheres!
And remember always use fresh water and a burr grinder.
Okay, okay... you understand all this stuff, now what? Here are 8 easy steps to follow.
1) Boil filtered water in your swank-looking swan neck kettle. The ideal water temperature for coffee brewing is between 195-205ºF- for lighter roasts we suggest a brew temp of 195-200ºF
2) While you’re waiting for the water to boil, weigh out the coffee and grind it in a burr grinder. Remember what we said up there? The grind size should match kosher salt. And we love starting with a 20 grams coffee: 300 grams water ratio.
3) Take the Hario filter and fold along the crease and place inside the brewer. Set the V60 and filter on your mug or carafe.
4) When the water boils and hits desired temperature, rinse the filter by pouring into the brewer until there is no dry paper. This will remove any papery taste, as well as heat up the ceramic. (We think brown filters muddle flavor notes) Make sure to pour enough water so that your brewer starts to feel warm.
And please for the love of all coffee Gods, discard that water!
5) Place the Hario V60 and mug on the scale, add the ground coffee and tare. Shake the brewer a little to get a nice flat bed of coffee.
6) Take a deep breath. You've got this! Start the timer. Pour about 60 grams of water slowly onto the ground coffee until there are no more dry grounds.
Next behold one of the most beautiful sites in coffee- the "bloom". This puffing of the coffee or degassing helps set the stage for a most excellent brew. The fresher the coffee, the better the bloom.
7) Wait 30 seconds, pour slowly in the center to rewet the coffee bed, and here is where the Zen part comes into play. Continue pouring the water in a slow, continuous stream counter-clockwise until the water weight is 300 grams. And remember, pour slowly so the water level stays about an inch below the top of the brewer. Never pour onto the sides! The V60's funked out groves will channel the water around the coffee bed.
8) When the brewing coffee goes from a steady stream to drips, your coffee is done! The total time should be around 3:00. If the brew ends sooner, or takes a little longer, that’s ok! All coffees brew differently so a lot of times it will not be 100% consistent And now sip! If the coffee has a bitter aftertaste, try coarsening the grind just a touch. If the coffee brewed a little too quickly and tastes weak, fine the grind.
9) Lift the brewer off your mug, remove the filter and compost it. Give your coffee a quick stir with the bamboo spoon you personally carved. OK not necessarily but you do want to give the coffee a swirl.
Relax and enjoy your coffee trip!