The Tip Jar - Brewing 101: V60 Basics

Tuesday August 19, 2014 // By Landon Christensen

Manual brewing methods are becoming more and more popular in our world today. People are moving away from convenient coffee and taking a step towards craft coffee. Pour over brewers have become a mainstay of the coffee industry, typically only making one cup at a time. These versatile tools allow the user to control every aspect of the brew process. Factors such as: water temperature, water volume, amount of coffee grounds and grind size are all aspects that can and will affect the end flavor of coffee. There are many pour over brewers out there today and they all offer something different in terms of the flavor profile they produce. For now, we’ll focus on the renown Hario V60. Of all the pour overs I have ever used, the V60 produces the cleanest & brightest cup of coffee. It features aggressively angled design with a well-sized, lone spout for draining. These two elements allow water to move through the grounds quite quickly, not expressing the bitter, more offensive notes that sometimes results in coffee that steeps for extended periods of time.

You will find that pour overs are incredibly simple to use, eliminate waste & minimize maintenance. To brew with a V60 you will need: a V60, an 02 cone filter, a kettle (preferably one with a goose neck), a scale, a timer, a grinder and coffee. The particular method we’ll be using yields approximately 8 ounces of coffee. If you happen to be brewing with a different pour over this method will easily translate to whatever you may be using. Feel free to make any adjustments as you see fit. Measure out 15 grams of coffee and grind on a fine setting, the end size should be similar to table salt. Next, fold the seam of the filter back so it lays flush in the brewer, see our video tutorial for a clear look at how this is done. Once the filter is placed you will need to pre-wet it. Pre-wetting does the following: it seats it in the brewer and pre-heats, not only the brewer itself, but the mug as well. Having everything pre-heated ensures that the coffee will not go into shock from rapid temperature change. Next, add the grounds into the brewer and distribute the grounds by rocking the brewer back and forth. Once they are level, make a small divot in the center of the grounds with your finger, this allows the water to saturate all of the grounds during the bloom. This is where the gooseneck kettle will come in handy, you will need to be precise with the amount & location of water you’re pouring into the brewer. Start your timer and pour roughly double the weight of coffee, in this case, use 30-40 grams of water for the bloom. Let the coffee bloom for 30 seconds before adding another 80 grams of water. Allow the water level to drop before slowly pouring the remaining 130 grams of water. All of the water should be added within 2 minutes. Now that all of the water is added stir the grounds several times in a clockwise motion, this should create a small vortex as the water begins to drain. If you did the correctly, there will be a mound of grounds in the center of the brewer. Remove the V60 from the mug, serve & enjoy!

For a video tutorial of the method see here. If you need any help with this brew method or any other method, feel free to email our customer service team or call us toll-free at 1-866-776-5288. We’d love to talk with you!

 

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