There are so many fantastic ways of brewing speciality coffee, but the V60 is one of our firm favourites here at Rounton Coffee.
We have all sorts of brewing paraphernalia scattered around The Granary, yet more often than not, we find ourselves reaching for the Hario V60. It is one of the most effortless ways to make coffee, and is strangely therapeutic.
This method is ideal for home brewing. It is inexpensive, compact, and delivers a beautifully clean cup of coffee. It also looks impressive when friends come over, as everyone loves a pour-over.
We use our V60 with a single brew station and a glass Hario server. This allows us to serve coffee in a pre-measured jug rather than weighing each brew on scales. Some people prefer using a V60 directly on a mug with scales, and both approaches work just as well.
What You Will Need
- A V60 brewer and a brewing vessel, or your favourite mug
- A V60 paper filter
- Freshly roasted coffee, around 30 grams
- A grinder, or freshly ground coffee, at a medium setting
- A set of digital scales
- A gooseneck kettle
- Good, clean, soft water
- A timer and a teaspoon
How to Make Coffee with a V60, Step by Step
We are going to use 30 grams of coffee to 500 grams of water, with an overall brewing time of between two and a half and three minutes. Get your scales, timer, and kettle ready before you begin.
- Weigh out 30g of whole coffee beans.
- Grind your coffee to a medium setting. Grind size matters a great deal here, as it controls how quickly the water passes through. Aim for somewhere between coarse and fine, then fine-tune it over a few brews until you land in that two and a half to three minute window.
- Pop a paper filter into the V60 and rinse it through with hot water. This rinses away any papery taste, helps the filter stick to the cone so it will not move while you brew, and warms the brewer through. Discard the rinse water.
- Add all 30g of ground coffee to the filter, give it a gentle shake to level the bed, then make a small well in the centre.
- Place the V60 on your scales and tare them to zero. Start your timer.
- For the bloom, pour 60g of water over the coffee within the first 45 seconds. You will see some bubbles form as trapped carbon dioxide is released. Give it a gentle wiggle to make sure all the grounds are saturated, then let it rest until the timer reaches 45 seconds.
- Pour steadily up to 300g of water in 1 minute and 20 seconds, keeping the pour off the edges of the paper. Then pause for a moment.
- Pour the rest of the water up to 500g in around 1 minute and 45 seconds. Do not worry if you do not hit this straight away, as it takes a little practice.
- Give the top a gentle swirl with your teaspoon to draw any grounds off the sides of the paper, then let the coffee draw down. You are aiming for it to finish between two and a half and three minutes.
- Once the brew is done, give it a gentle mix, then sit back and enjoy your delicious cup of freshly brewed coffee.
Troubleshooting Tips
- If your brew finishes too quickly and tastes weak or sour, this points to under-extraction. Try grinding a little finer.
- If your brew finishes too slowly and tastes harsh or bitter, this suggests over-extraction. Coarsen the grind slightly.
- If your results keep changing, make sure to weigh your coffee and water every time, and keep an eye on your brewing window. Consistency in equals consistency out, and a set of digital scales makes that simple.
Final Thoughts
It is as simple as that, a clean and flavourful cup in around three minutes. The V60 rewards a little practice, so do not worry if your first few brews are not perfect. Adjust your grind, find your rhythm with the pour, and you will be making great coffee in no time. Get the kettle back on and enjoy the process.
If you brew at home regularly, a coffee subscription is an easy way to make sure you always have freshly roasted beans delivered when you need them.