HOW TO BREW WITH A V60
Sweet, bright and a little showy. Our favorite way to really hear a single origin talk. It takes three minutes, and all you need is a dripper, a filter and a kettle.
V60 coffee is about as controlled as manual brewing gets, while also being one of the easiest methods to mess up if you pour too quickly. A Hario V60 is the best-known dripper, but any cone-shaped holder works the same way.
THE NUMBERS, FOR ONE CUP
THE NUMBERS, FOR ONE CUP
TIME
3 min
COFFEE
20 grams
WATER
300ml
RATIO
1:15
GRIND
Sand
TEMP
94°C
TIME
3 min
COFFEE
20 grams
WATER
300ml
RATIO
1:15
GRIND
Sand
TEMP
94°C
NO SCALE? NO PROBLEM.
20 GRAM
Is about the size of a small egg, or two heaped tablespoons.
300 ML
Is a large mug, or just a little less than a can of Coke.
GRIND
Should feel like beach sand, not sea salt. Pinch it between your fingers: it should crumble, not stick together.
94°C
Is boiling water, lid off, then count to thirty.
50 ML
For the first pour, use about one espresso cup.
THE STEPS
01
RINSE THE FILTER
Fold along the seam, place it in the dripper, and pour hot water through it. Otherwise, you’ll be drinking paper. Throw that water away — your mug is warm now too.
02
GRIND YOUR COFFEE FRESH
20 g, medium grind, like sand. Grinding fresh does more for your cup than any other step. Coffee ground yesterday tastes like yesterday.
03
POUR 50 ML AND WAIT 30 SECONDS
Start in the middle and work your way out in slow circles, staying away from the paper. Keep the spout close to the coffee so the water doesn’t splash in and dig up the bed. It bubbles: that’s the bloom, the CO2 escaping. Smell it — this is the best moment.
04
KEEP POURING UNTIL YOU REACH 300 ML
Pour in slow circles, from the center to the edge and back, keeping the spout low. Don’t pour like you’re putting out a fire.
05
LET IT DRAIN UNTIL 3:00
It’s done when all the water has drained through and the coffee bed looks flat on top.
TRANSLATED FROM BARISTA TALK
"Let it bloom to release the CO2"
Pour a little on, wait a moment, smell.
"Maintain a consistent flow rate"
Pour like you’re watering a plant you care about.
"Avoid channelling through the bed"
Don’t drill one hole in the middle. Keep the spout low.
HOW THE FIVE COFFEES TASTE WITH THE V60
COFFEE
AT 3:00, STANDARD
SHORTER BREW (2:30)
LONGER BREW (3:30)
MICROLOT
Layered, dark chocolate and dried fruit, with a long finish.
Sharp, the sweetness hasn’t come through yet.
Heavier, loses its definition.
COFFEE: MICROLOT
AT 3:00, STANDARD
Layered, dark chocolate and dried fruit, with a long finish.
SHORTER BREW (2:30)
Sharp, the sweetness hasn’t come through yet.
LONGER BREW (3:30)
Heavier, loses its definition.
SINGLE
Bright berries, citrus, tea-like.
Very sharp, almost sour, thin.
Rounder, less vibrant, but still clean.
COFFEE: SINGLE
AT 3:00, STANDARD
Bright berries, citrus, tea-like.
SHORTER BREW (2:30)
Very sharp, almost sour, thin.
LONGER BREW (3:30)
Rounder, less vibrant, but still clean.
COFFEE: DOUBLE
DOUBLE
Red fruit and brown sugar, balanced.
Astringent, sweetness not yet developed.
Syrupy, slightly dull.
AT 3:00, STANDARD
Red fruit and brown sugar, balanced.
SHORTER BREW (2:30)
Astringent, sweetness not yet developed.
LONGER BREW (3:30)
Syrupy, slightly dull.
TRIPLE
Chocolate, mild acidity, full-bodied.
Watery, the chocolate fades.
Thick, with a slight bitter edge.
COFFEE: TRIPLE
AT 3:00, STANDARD
Chocolate, mild acidity, full-bodied.
SHORTER BREW (2:30)
Watery, the chocolate fades.
LONGER BREW (3:30)
Thick, with a slight bitter edge.
DARK
Bold, low acidity, roasty.
Still roasty, but strangely thin.
Bitter, dry finish — don’t do it.
COFFEE: DARK
AT 3:00, STANDARD
Bold, low acidity, roasty.
SHORTER BREW (2:30)
Still roasty, but strangely thin.
LONGER BREW (3:30)
Bitter, dry finish — don’t do it.
THE V60 BRINGS OUT THE BEST IN LIGHTER ROASTS.
The acidity of Single, Double and Microlot benefits from that fast, clean filtration. Dark works better in a French press or moka pot, where the fuller brewing method suits the heavier roast.
THE V60 BRINGS OUT THE BEST IN LIGHTER ROASTS.
The acidity of Single, Double and Microlot benefits from that fast, clean filtration. Dark works better in a French press or moka pot, where the fuller brewing method suits the heavier roast.
TASTES WEIRD?
SOUR AND THIN
Grind finer, or use hotter water. You were in a hurry.
BITTER AND DRY
Grind coarser, or pour through faster. You were too strict.
JUST BLAND
More coffee. Nine times out of ten, it’s more coffee.
IT DRAINS TOO QUICKLY
Grind finer. Or you’re pouring too hard and have drilled a hole in the coffee bed. Keep the spout lower.
SOUR AND THIN
Grind finer, or use hotter water. You were in a hurry.
BITTER AND DRY
Grind coarser, or pour through faster. You were too strict.
JUST BLAND
More coffee. Nine times out of ten, it’s more coffee.
IT DRAINS TOO QUICKLY
Grind finer. Or you’re pouring too hard and have drilled a hole in the coffee bed. Keep the spout lower.
FREQUENTLY ASKED QUESTIONS
20 grams of coffee to 300 ml of water for one large cup, a 1:15 ratio. For two cups, double it to 40 grams and 600 ml.
Medium, about the texture of beach sand. Too fine and it clogs up and over-extracts. Too coarse and it runs through sour.
The Hario V60 has a steep 60-degree cone, one large opening and spiral ribs, allowing the water to flow through faster than with flatter drippers. That makes it more sensitive to your pouring technique, but also produces a cleaner, brighter cup.
Lighter roasts. Single and Double show their fruit best here, while Microlot gives you the most complexity. Dark works better in a French press.
Around 94°C, just off the boil. Bring it to a boil, take the lid off, and count to thirty.
About 3 minutes, from the first pour to the last drop through the filter.