The Hario v60 is one of the most well known pour over methods in the craft coffee industry and continues to be among the most popular. The v60 was designed with quality in mind and the desire to make a better cup of coffee. Much like the Chemex, this method has deep ties to the precise calculations that go hand-in-hand with chemical experiments. In 1921, Hario was founded in the heart of Tokyo and focused on producing glass products capable of sustaining the harsh residues associated with lab work. After nearly 30 years of research, Hario came out with its first home product: a glass filter coffee syphon, and by 1957, this mechanism evolved into a cloth filter coffee method.
Although Hario has received over 100 design awards, the v60 remains as their most famous invention. The name “v60” comes from vector 60, the 60 degree angle of its cone. Initially, this product was introduced in ceramic and glass, followed by plastic and metal. Today, Hario produces a copper coffee dripper that aims for highly efficient thermal conductivity that leads to better extraction due to its ability to retain heat. In addition to thermal conductivity, the v60 is sensitive to a host of other variables. First, the 60 degree angle of the cone allows for the water to flow to the center while also extending the contact time. Second, the v60 only has one hole, unlike the three that the Kalita Wave has. This single exit enables the brewer to alter the flavor profile by changing the speed at which the water flows. Finally, the v60 is recognizable thanks to its spiral ribs that expand all the way to the top, which ultimately give way for air to escape as necessary. Therefore, the coffee grounds has additional room for expansion.
As with all coffee, the two most important factors to consider are grind size and water flow. The general rule of thumb here is “slow water → full bodied coffee” and “quick water → weaker extraction and a lighter-bodied coffee.” The grind size is also a crucial factor because this can counteract the amount of time water has to interact with the coffee.
Formulas to keep in mind:
- Constant water flow + fine grind size = medium bodied coffee
- Slow water speed + fine grind size = full bodied coffee
- Constant water flow + medium grind size = light bodied coffee
- Slow water speed + medium grind size = light bodied coffee
Another way to think of this is “more interaction = more extraction” and “less interaction = less extraction.”
Ready to get started? Here is what you’ll need:
-202-206 degree water
-22g of coffee, medium grind
Step One: One you have heated your water and ground the coffee beans, you are ready to prepare the the filter and the v60. You will want to fold the filter along the seams and then place it into the cone. Here, you will rinse the filter allowing it to create a vacuum, preheat the method, and your mug.
Step Two: Now that you have preheated everything, place the coffee inside the v60. [Hint- don’t forget to pour out the rinsing water from the mug.] Due to the cone shape, a gooseneck kettle is absolutely necessary. This is because you will want to pour in concentric circles/spirals, which is another way to control water flow. For the bloom, you will want to reach 44g, and wait 30-45 seconds.
Step Three: Next, you will want to slowly add water until you reach 150g. Wait an additional 30 seconds, and finish our your final pulse by pouring to 320g. The whole process should take you about 2-3 minutes.
This method is really great for anyone wanting to get started or hone in their exemplary skill as a barista. No matter where you are starting from, the v60 is a great addition to your coffee corner.