Turquoise Ceramic V60

The V60 brings the worlds of chemistry and coffee together. Producing a flavourful cup that is responsive to numerous variables, it allows you to customise the strength, body and ultimately the taste of your cup. The beautiful design is never out of place on any countertop, in any kitchen. Brewing with a V60 can take some time and effort but it’s worth it in every way.

V60 filters are needed for this, but they’re as cheap as chips! We offer either 40 or 100 filters in our shop!

See our brewing guides for more info on how to brew with a V60.

€24.00
Availability: in stock

Last item in stock

Description

This is the new color of the stunning Hario V60 is loved by coffee enthusiast around the world. Brewed with this porcelain 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.

You can choose from these colors: White, Indigo Blue, Pink, Black & Turquoise.

Specifications:

  • 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!

Brew Guides

What you need:
Hario V60 brewer
Hario V60 filter
Grinder
21g (3 Tablespoons) of medium ground coffee.
Hot water just off the boil (about 205°C)
Scale
Timer
Mug

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.

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