Learn : Infusion guide Hario V60

Hario V60

The V60 is arguably the most popular pour-over brewer of the past decade. It is affordable, easy to clean, and offers a beautifully clean and nuanced cup. Invented in Japan, it is named after the 60° angle of its V shape. This brewer is ideal for perfectionists who like to take their time and refine their technique until they reach the perfect cup.

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Before you start

Preparation

STEP N°1

Fill your kettle with fresh, filtered water and bring to a boil.

STEP N°2

Place a paper filter in the brewer, put it on a carafe or mug, and place the entire set-up on a scale. Thoroughly rinse the filter to remove the papery taste, then discard the water. Return the water to boil.

STEP N°3

Place the ground coffee in the brewer and give it a gentle shake to flatten the coffee bed. Once the water has reached the boiling point, wait 30 seconds.

STEP N°4

Tare the scale to zero and start the timer. Begin by slowly adding 40g of water, making sure to saturate all the grounds. This stage is called the “bloom.” It allows the coffee to rid itself of the CO​ create dduring roasting, encouraging a more even extraction.

STEP N°5

At 30 seconds, add 110g of water (for a total of 150g), pouring the water in slow concentric circles. Wait 10 seconds.

STEP N°6

Still in a circular motion, pour the remaining 170g of water to reach the total of 320g. The total extraction time should be between 3 min. and 3 min., 30 sec. Stir, serve, and enjoy!`

Now all you need is coffee!

Holycow! Espresso

Holycow! Espresso

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Holycow! Espresso
Holycow! Espresso

Notes: Caramel au beurre + Cerise noire + Cacao

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