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The Hario V60 is famous for its cone design, which brews coffee as it filters through spiralled ridges to product a light cup of coffee that’s full of clarity and allows delicate flavours to be extracted.
Hario V60 V1
1 cup (12g of beans)
Boil water using kettle. Whilst waiting, weigh and grind your coffee to a consistency similar to table salt. We recommend 12g of coffee beans.
Note: As a base we advise a brew ratio of 12g coffee to 200g water.
Once the kettle is boiled, add paper filter to the Hario V60 and rinse with hot water to preheat whilst removing unwanted paper flavour.
Place V60 onto cup, place on scale and add grounds. Tare scale.
Note: Keep the grounds centered within the V60 cone.
Start timer and add 50g of hot water to allow for bloom (degassing process).
Note: Ensure coffee grounds are fully immersed in water.
At 0.30 add up to 100g of hot water. Pause whilst water drains through V60 and repeat. At 1.00 add up to 150g of hot water. At 1.30 add up to 200g of hot water.
Note: A goose neck kettle helps to control even water flow via spiral pouring.
Wait for water to completely drain through V60. Remove the V60 and enjoy your cup of coffee.
Note: Aim for a flat bed of wet grounds that signifies even extraction.