A brief history

Created in Japan around the year 2000 by the Hario company, the name comes from the characteristic 60° slope of the vessel used to prepare the coffee. The V60 can be found in a variety of materials, including glass, ceramic, metal and plastic. The spiral grooves and the diameter of the opening have been carefully studied to optimize coffee extraction.

Preparation method

COFFEE

Medium/coarse ground coffee

Quantities

Range* 50-70 g/l

RANGE: refers to the range that can be used for the quantity of coffee, which will vary according to personal taste and the type and roast of the coffee being used.

Brew ratio* 1:15 recommended

BREW RATIO: the relationship between the amount of coffee and the quantity of water used (eg: 1:15 = 60 g coffee per 900 ml water).

Quantities for one cups
10 g coffee for 150 ml water

Equipment

V60
V60 filters
Electric kettle
Professional grinder doser
Mug (150-300 ml)

Preparation

Heat the water in the kettle to a temperature between 92 °C and 96 °C.
Place the filter in the V60 and set the device over the carafe or mug.
Wet the filter with hot water and then remove the water. This step helps to remove any impurities or odours from the filter and also pre-heats the device.
Put the correct quantity of coffee in the centre of the paper filter.
Pour some of the hot water onto the coffee, about 10% of the water in the kettle, and wait 30 seconds. This first stage is known as blooming or pre-infusion.
Pour the water slowly from the kettle without stopping, using a circular motion. This should take about 60-90 seconds.
Continue to pour with a circular motion and use the last of the water to wash down any grounds that remain on the edge of the filter.
If the correct grind has been used, the total time for brewing should be between 2 minutes 30 seconds and 3 minutes.
Remove the V60 and serve the coffee.