How to make coffee with the Hario V60 dripper

The versatile and design-elegant dripper V60 from the Japanese company Hario is an ideal piece of coffee accessory for anyone who wants to improve their preparation of filtered coffee using the "pourover" method. A key factor in developing all coffee flavors is slow brewing. It takes about four minutes to prepare approx. 350 ml of coffee.

What you will need:

• One of the Hario V60 coffee drippers
• Paper filters for Hario V60
• Mill
• 21 g of selected coffee
• 350 ml of hot water (you can experiment with the temperature, ideally between 85 and 94 °C)
• Carafe, tin or mug

Other optional accessories:

• A barista kettle from Brewista with adjustable temperature or a Buono V60 kettle from Hario
• Scale (ours also has a stopwatch)
• Stopwatch

Follow the instructions below to prepare two mugs. If you want to prepare coffee for a larger group, remember the simple rule that you need 60 g of ground coffee for 1 liter of hot water, and from that derive the right ratio according to the number of people.

Step 1 – measure and heat the water

Boil approx. 500 ml of water. You will need 350 ml of water for 2 mugs, but you will also use some to wash the filter and heat the dripper with the mug. If you have an adjustable temperature kettle, heat the water between 85 and 94°C. If not, let the regular kettle sit for a minute after it reaches boiling point.

Step 2 – measure and grind the coffee

While the water is boiling, measure out about 21 grams of coffee using the measuring cup included in the package of the Hario V60 dripper. If you have a scale, you can of course measure the grains with its help.

Pour the grains into the grinder, close your eyes and enjoy the next 20 seconds of manual grinding meditation. But before you start, make sure that you have the grinder set to the correct grinding coarseness, which affects the length of the extraction, which should not exceed 3 minutes. We grind medium-coarse (roughness similar to ground crystalline salt), but you can experiment with that too.

Step 3 – rinse the filter and add ground coffee

Place the Hario V60 dripper on a mug or carafe and place the unfolded paper filter inside. Moisten the filter evenly with heated water (rinsing the filter will adhere nicely and at the same time preheat the dripper and the coffee container). Let the water flow and pour it out of the mug. It's time to add the ground coffee.

Step 4 - pre-steam the coffee

Set your stopwatch for 3 minutes and it will start. First, slowly pour the coffee once to just submerge it and let it work for 15 to 20 seconds. This process is called pre-steaming, in English the word bloom is used , i.e. bloom. It is reminiscent of the almost magical moment when the water comes into contact with the coffee for the first time and begins to bubble a little, which suddenly releases aromas that will put a smile on your face.

Step 5 - slow circular watering

Try to divide the remaining time into 2 to 3 infusions. Slowly pour the coffee in a circular motion in a spiral direction from the edge to the center, which takes about 20 seconds and another 40 seconds for the coffee to filter through. For even extraction, try to keep the coffee constantly submerged, but you don't have to add water to the very edge. Repeat the procedure.

You'll know you're done either by running the process on a barista scale and tracking the target weight between 300-350g, or when you've used up all the water. Try to reach the target value within the specified limit of 3 minutes. And if it doesn't work the first time, don't give up. The more often you repeat the procedure, the more you will master it and adapt it.

Step 6 - Enjoy your creation

You've just become official coffee alchemists! Remove the dripper and enjoy a cup of great filtered coffee. Compared to other methods, the coffee should be slightly less bitter with more pronounced fruity and floral notes.

You can show off your creation to your friends on Instagram and tag Bohemian Coffee House .