The Hario Dripper V60 is getting more and more popular and here's why you should try brewing this way.
What we love about it
This pour over dripper hails from Japan gets it's distinctive name from the angulation of the ceramic cone. The has and intricate design, with spiral ridges along the inner wall that lifts the paper from the side wall to enable extraction the bottom and sides of the brewer. A large, single-hole opening at the bottom rains freshly brewed coffee into your favorite mug. It's easy, convenient, and portable.
Making the Perfect Pour-Over
Here’s what you’ll need to brew coffee with the Hario V60:
- Hario Ceramic V60 Dripper
- Hario V60 Paper Filters (bleached or unbleached)
- Coffee cup to be placed under the Hario V60
- Freshly roasted coffee
- Burr Grinder
- Accurate Scale
- Filtered water that’s just under boiling
- A goose-neck kettle with a thin spout (the thin spout provides the control you need to perfect this brewing method)
- A pour-over stand or you can set the brewer directly on top of the coffee cup.
Follow these steps for a perfect cup of coffee.
- Put the Hario V60 and mug on the scale. Place the paper filter in the Hario V60 and rinse it with a stream of almost-boiling water. This will rinse out paper flavor and helps the filter cling to the brewer.
- Weigh out 24-26 grams of freshly roasted coffee and grind to a fine medium grind.
- Pour the coffee grounds into the filter and make a small indentation in the middle.
- Tare the scale and zero it out.
- Starting in the middle of the indentation, pour just enough water to wet the grounds, about 46-60 grams of water.
- Let the grounds sit for 30-60 seconds to “bloom” as the fresh coffee swells and releases carbon dioxide.
- Slowly pour in the remaining hot water in concentric circles, moving from the indentation outward. Pour slowly until reaching 348-360 grams of total water and stir lightly with a spoon. The pour and brewing should take two to three minutes.
- When you’re finished pouring, the remaining grounds should be have a small dome shape and evenly distributed around the edge of the filter.
- Enjoy your freshly brewed Kiro Coffee!
This technique is best utilized with bright and more acidic coffees to highlight out the subtle citrus flavors. Try the Hario V60 brewing technique with our Ethiopian Yirgacheffee and Kenya AA coffees.
Here is a more detailed version of the Hario V60 pour over technique.