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V60

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 funneling down towards the center of the cone and exiting through a large single hole. Spiral ridges hug the sides of the cone allowing air to escape and creating space for the coffee grounds to expand. 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.

Published August 3, 2021
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Alexa Romano
Coffee experts@Era of We
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equipment

Hario V60 Cone

brew_ratio

1:15

yeild

1

equipment

Hario V60 Cone

brew_ratio

1:15

yeild

1

Mark as brewed

Ingredients

Alexa Romano

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Directions

1
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Alexa Romano

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