The Japanese influenced Hario-V60 brew method refers to the 60-degree angle of the glass, ceramic, or copper cone. The water trickles through the coffee while funnelling down towards the cone center and exiting through a large single hole.
The simplicity of this recipe draws out the pureness and brightness of the coffee’s flavor notes, while the quickness of the brew time makes it one of the world’s favorite pour over methods. It is critical to make sure that we evenly pour water over all parts of the coffee bed. Avoid pouring water along the sides of the cone. If water touches the sides of the cone filter, the water can shoot past the bed of coffee (channeling) and dilute the cup of coffee. Remember to never pour above than the brew line that is established.
2:45 minutes - 3:00 minutes
Medium (8 on a 1-10 grinder, 20 on the Baratza Encore)
-Bring water to a boil in and place a dry paper filter inside the dripper.
-Rinse the entire filter with hot water and make sure the filter is hugging all sides of the cone.
-Add 25 grams of ground coffee inside the wet filter and dump out the water before proceeding. Gently tap the cone to evenly settle the grounds.
-Place the V60 and the mug on top of the scale. Tare scale (zero out).
Start timer. In a spiraling motion, add water to completely saturate the coffee grounds. Stop pouring once the scale reaches 60 grams, then use a spoon to gently turn over the bottom of the brew bed onto the top (agitation).
At 45 seconds, add 140 grams of water pouring in slow concentric circles. Move from the center of the bed to the outside and back to the center, until the total brew weight is 200 grams. Remember to not touch the sides of the filter with water.
At 1:20 minutes, add 100 grams of water using the same spiraling technique. The total brew weight should now be 300 grams. Make sure to never pour higher than the level of grounds already established. Perhaps pour slower or wait a few more seconds before pouring again.
At 1:55 minutes, at 80 more grams of water. Then, using the spoon, scrape along the edges of the filter along the brew line, careful not to touch the brew bed. The final weight of the scale should be 380 grams.
-Coffee should finish brewing around 2:45 to 3:30 minutes, when the brew bed dries up and the coffee stops dripping through the filter.
-Stir (transfer vessels if brewed in a glass carafe) and enjoy!