Hario V60 Dripper

Creating crisp and clean cups of coffee

About Hario V60

The famous 60 degrees

The classic Hario V60 dripper has unique spirals on the interior of the cup, allowing extra air flow through the thin filter papers leading to a crisper, cleaner coffee finish.

Hario V60 Brew Guide

Data

General:
With this profile for our coffees we generally aim for an extraction yield of 19% and TDS of 1.36.
Equipment:
Hario V60, Scale, Timer, Grinder, Pitcher
Brew Time:
2:00 min
Water:
260g purified water at 96 C
Coffee:
16g

Method

1. Put your V60 on the pitcher. Give the paper filter a good rinse with hot water. It removes all paper taste and preheats the equipment. Remove the rinsing water.
2. Weigh out 16 grams of coffee and grind on a slightly fine filter grind. Distribute the coffee evenly into the dripper, tare your scale and start the timer.
3. Begin with a gently pour in the centre of the coffee bed. Allow the water to spread out and gently follow it out to the edges. Ensure the coffee bed is evenly wet. This ‘bloom’ should be achieved in 30 seconds for 60 grams of water.
4. At 30 seconds begin to pour again, starting with slightly more velocity to ensure all the coffee bed is immersed in water quickly. Pour out in circles to the edges to achieve this before gently returning to the centre of the coffee. Remain pouring gently and slowly in the centre as close to the coffee bed as possible. You should reach 200 grams of water in 1 minute of brew time.

Continue with a slow and steady pour in the centre of the coffee bed. Reaching 260 grams of brewing water in a 1.40 of brew time. The brew should be complete and stop running through shortly before 2 minutes and the final brew should yield 225 grams.
Kr. 205,00

Size:
QTY:

Creating crisp and clean cups of coffee

About Hario V60

The famous 60 degrees

The classic Hario V60 dripper has unique spirals on the interior of the cup, allowing extra air flow through the thin filter papers leading to a crisper, cleaner coffee finish.

Hario V60 Brew Guide

Data

General:
With this profile for our coffees we generally aim for an extraction yield of 19% and TDS of 1.36.
Equipment:
Hario V60, Scale, Timer, Grinder, Pitcher
Brew Time:
2:00 min
Water:
260g purified water at 96 C
Coffee:
16g

Method

1. Put your V60 on the pitcher. Give the paper filter a good rinse with hot water. It removes all paper taste and preheats the equipment. Remove the rinsing water.
2. Weigh out 16 grams of coffee and grind on a slightly fine filter grind. Distribute the coffee evenly into the dripper, tare your scale and start the timer.
3. Begin with a gently pour in the centre of the coffee bed. Allow the water to spread out and gently follow it out to the edges. Ensure the coffee bed is evenly wet. This ‘bloom’ should be achieved in 30 seconds for 60 grams of water.
4. At 30 seconds begin to pour again, starting with slightly more velocity to ensure all the coffee bed is immersed in water quickly. Pour out in circles to the edges to achieve this before gently returning to the centre of the coffee. Remain pouring gently and slowly in the centre as close to the coffee bed as possible. You should reach 200 grams of water in 1 minute of brew time.

Continue with a slow and steady pour in the centre of the coffee bed. Reaching 260 grams of brewing water in a 1.40 of brew time. The brew should be complete and stop running through shortly before 2 minutes and the final brew should yield 225 grams.

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