This is the new colour of the stunning Hario V60 is loved by coffee enthusiast around the world. Brewed with this ceramic dripper, the coffee just tastes better. The secret being the cone-like shape, the ridges curving along the inner surface and the generous opening at the bottom allowing for a good flow of air. All these ensure the coffee a better and more spacious extraction process, while giving you full control over the brewing time. Sounds simple, but the result is incredibly good.
- Ceramic, cone-shaped dripper.
- Beautiful Japanese design.
- Ridges spiraling along the inner surface that control the flow of water and give enough room for the extraction.
- Extremely easy to clean and care for.
You need filters for this! Grab 40 filters here or 100 filters here!
Check out the 20/20 project, they’re a great bunch of lads!
What you need:
Hario V60 brewer
Hario V60 filter
21g (3 Tablespoons) of medium ground coffee.
Hot water just off the boil (about 205°C)
Step 1: Fold and rinse filter
Fold the filter into a cone shape and rinse it in the Hario dripper with water just off the boil to eliminate paper flavor and to heat up the mug or carafe you are brewing into. Discard the rinse water.
Step 2: Measure and grind
Grind coffee to be about as fine as sea salt. Add coffee to your brewer.
Step 3: Saturate the grounds
Saturate the grounds with water right off the boil. Use just enough water to cover the grounds. Stir with a chopstick or spoon to make sure there are no dry clumps. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
Step 4: Pour Continuously
Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction. Pour over the dark spots and avoid the light ones. If you’re using a scale, you should pour until you reach 360 g.
Step 5: Remove brewer and enjoy
Once you hit 3:00, you should have about 300 mls of brewed coffee. Remove the brewer and pour the coffee into a warm mug.