How To Brew a Perfect V60? | Hustle Coffee Brew Guides

A top view of coffee being brewed using a pour-over method with a white filter cone placed over a glass carafe on a gray surface. | Hustle Coffee

In the realm of coffee makers, the Hario Dripper V60 is essentially considered royalty.

Nearly two decades after its creation, the V60 remains a staple in the homes of coffee brewers and the spotlight at barista competitions, despite the introduction of numerous other brewing devices, each claiming to offer something better or unique (Flow control! Double insulation! Countless sharp edges! So many perforations!).

Most coffee enthusiasts who purchased automatic coffee makers gravitate back towards the V60 time and time again. How to brew a perfect V60? Today, we will share a recipe and guide for your V60.

Hario V60 Pour Over Recipe: The Reverse Mullet

how to brew a perfect v60? a v60 coffee maker sitting on a table next to a plate of food | hustle coffee

Number of Servings: 1
Preparation Time: 5 minutes
Brewing Time: 3 minutes

A mullet primer introduces the uninitiated to a hairstyle known as “business in the front, party in the back.” This V60 recipe is crafted to address channeling issues initially while leveraging gravity for the majority of the brewing process towards the middle and end.

At the front, there's a lively and energetic atmosphere with plenty of movement and vigorous pouring, heating things up. It's like a bustling mosh pit of water and coffee. Then, at the back, it becomes calm, even-paced, and reliable. It's akin to a well-behaved audience at a symphony performance.

The objective? Creating a perfectly extracted cup with minimal channeling, excellent clarity, and a wonderful expression of the coffee's natural beauty. This brewing process indeed requires some patience. After the initial vigor, it's all about maintaining a consistent, smooth pour.

I'll delve into thorough detail for each stage here, so you don't have to worry.

Materials

– Hario V60 02 Brewer
– 16 grams of coffee, ground to a medium-fine consistency
– 256mL of fresh, filtered water at a temperature between 205°F and 212°F (using a 1:16 coffee-to-water ratio)
– A stirring implement such as a stir stick, chopstick, or something similar
– A digital scale
– A kettle with a long, narrow spout
– A carafe
– Patience and a steady hand.

Directions

Step 1

Measure 16 grams of ground coffee (freshly ground is ideal). Start with a medium-fine grind. You aim to discover a grind size that enables a steady, prolonged pour with a small amount of water pooling on the top of the coffee grounds.

Step 2

Ensure the water is heated to 205-212°F or 96-100°C (this can be accomplished by boiling the water and allowing it to sit for about 30 seconds).

Step 3

Insert your filter into the V60 and add 50 to 100 mL of water. This step is crucial as it removes the paper taste and warms up the brewer, particularly for ceramic and glass versions.

Step 4

Place the coffee grounds into the brewer. Give the V60 a little shake to even out the grounds.

Gently create a fairly deep indentation in the coffee bed soil using your finger or, even better, a chopstick or long stick.

Step 5

Set your timer and have your water ready. Be prepared to perform quick actions swiftly (it's time to rock and roll).

You should initiate the blooming process by pouring water directly into the center of the coffee grounds. After saturating the center, wet the outer grounds in a circular motion. The amount of water used for blooming should be approximately 2.5 times the weight of the coffee bed. For a 16g coffee dose, 40 mL of water is recommended.

After pouring, immediately lift the brewer and gently swirl it to ensure the water is distributed evenly through the coffee bed.

Step 6

As soon as you finish swirling, push your stirring tool through the coffee bed, creating a zigzag pattern. The aim is to disperse any dry pockets that may be left. It's best if there's still enough water in the bloom to aid saturation. The goal is to ensure that all the grounds are thoroughly wet, allowing gravity to take over for most of the brewing process.

Step 7

Pause for 45 seconds in total. Once 45 seconds have passed, take your kettle and pour the water vigorously, aiming for the center of the brewer. Keep pouring forcefully and swirling the water out to the edge of the brewer. At this stage, aim to hit the coffee with around 75 mL, which will bring the total amount of water to about 115 mL.

This action serves two purposes: 1) it helps disrupt any remaining channels in the coffee bed, and 2) it quickly increases the temperature of the coffee mixture. Both of these outcomes contribute to the best possible extraction.

Step 8

Cease pouring and then gently swirl your coffee bed again. This action will flatten the bed in preparation for the final stage.

Step 9

It's time for the tedious business. Begin pouring the water very gently into the center of the coffee bed. From now on, you aim to keep the water level consistent in the brewer. I create small circles with my kettle.

Be careful as you pour, ensuring a gentle stream until you reach 256mL. Frequently, the water on top of the coffee will look entirely transparent.

After pouring, gently swirl once more to level the surface so the remaining liquid can flow.

Ensure that the water has fully drained. The total brewing time can range from 2:45 to 3:30 seconds.

Step 10

Decant and savor your drink! If the water comes out too quickly, grind the beans to a finer consistency in your next brew. If the brewing process slows down or the liquid reaches the top of the brewer, grind the beans to a coarser consistency.

Using the Hario Switch?

For those using a Hario Switch, keep the bloom phase locked for 1 minute and 30 seconds, using 2.5-3 times the coffee weight (about 40-48 ML of water with the provided recipe). Afterward, proceed with the same recipe as stated below. This will yield slightly sweeter and juicier results!

What are the Different Types of V60? Which is for you?

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Because the V60 is so popular, Hario has gradually introduced different versions of the traditional brewer in terms of design, materials, and functionality. Providing a comprehensive, in-depth analysis would require a separate blog post, so I will simply discuss the most used materials and designs here.

Hario V60 Materials

The V60 is available in ceramic, glass, and plastic. I have used all three extensively for brewing and discovered that each has advantages and disadvantages.

Ceramic: This product is weighty and substantial but highly resilient. It does come at a higher cost but consistently delivers strong performance. It's important to pre-heat it well, which can be achieved by wetting the filter.

Glass: This material feels delicate but is of premium quality. You may encounter issues with uneven extraction and more channeling. There are also instances of excess drops trickling from the sides of the large hole at the bottom instead of through the filter. Consequently, I tend to avoid this, but I am the only one experiencing this problem.

Plastic: Lightweight and nearly unbreakable. Roughly ⅓ to ¼ the price of ceramic and glass brewers. Exceptionally reliable in brewing and preserving brew temperature. Being made of plastic may raise some concerns for a few people. In conclusion, this brewer is my recommendation for almost everyone – it's affordable, highly efficient, and will endure for a lifetime.

Hario V60 Sizes

The V60 offers a variety of sizes to cater to different coffee brewing needs. Whether you prefer brewing just one cup or need to brew for two or three people, there's a size available for each requirement. All the core brewers feature the same “rib” design and internal angle (60 degrees, forming a “v” shape = V60!). However, the height of the brewer is adjusted to accommodate varying amounts of coffee and water.

V60 01: This is ideal for brewing one cup of coffee and trying smaller amounts. The brewer's shorter height allows you to have better control by allowing you to get closer to the coffee bed with your kettle. This is the brewer I use when I'm at home. Ideal batch size: 12g—18g.

V60 02: The V60 size that most people envision when they think of the V60 is the most popular. This site is likely suitable for the majority of individuals. I utilize this size of the V60 in the recipe provided below. Recommended batch size: 16g—30g (although I have used as little as 12g!).

V60 03 (the Chemex alternative!): The most uncommon V60 is significantly larger and great for those seeking a Chemex-style brew and cup size without buying a Chemex. I'd say it's a fantastic option for anyone wanting a Chemex-like experience on a budget. Best batch size: 28g – 45g.

Other Versions of V60 Hario Drippers

Hario Switch: I love using this recently, even though it will contradict what I've said before. Its main feature is the capability to stop the water flow entirely using a clever switch mechanism. I appreciate this functionality because it allows me to fully immerse the coffee grounds and conduct different experiments. As a result, I've noticed that the coffee tastes even sweeter and juicier.

When using the Hario Switch pour, I prefer to keep it “closed” during the blooming stage to release the coffee.

4:6 Method / Tetsu Kasuya: This method could have its blog, but it gained significant popularity in the V60 community after Tetsu Kasuya used it to win the World's Brewers Cup in 2016. The brewer adjusts the ridges at the base of the cone to create a slower flow. Think of this as a specialized and advanced model.

Paper Filters

V60 filters have unexpectedly become a major point of contention in coffee brewing over the past few years. To summarize, everything was going smoothly with V60 filters, and then suddenly, filters with a tab appeared and started ruining cups. That's a slight exaggeration, but you understand how passionate enthusiasts can be. There's still some uncertainty, but the problem might stem from different manufacturers using different filter paper.

What's my recommendation? It might be even more contentious:

Consider not using V60 filters at all!

Cafec Abaca: The filters recently appeared on the market and have received widespread appreciation. They utilize eco-friendly paper, offer excellent flow, and are highly cost-effective. Furthermore, new variations are frequently released, including some specifically tailored for brewing dark or light roasts. I've been using these since the “controversy” began and haven't switched back.

*The best place to find these currently is Amazon. We are not associated with this, and it's not an affiliate link.

What are some V60 alternatives?

a person pouring coffee into a coffee filter | hustle coffee

The V60 coffee dripper is not the only conical brewer with approximately 60-degree sloped walls. Over time, numerous rivals have introduced their iteration of a similar dripper, with the majority of them making minor adjustments to the internal ridges in hopes of influencing water flow (this is the speed in which water passes through the coffee grounds) differently.

I have experience with several competitors on the market (such as Cafec, Kono, and Origami), and, in my opinion, all of them produce very similar coffee. The Kono Dripper is designed with smooth walls and shorter ribs on top to create a slower flow. The Origami Dripper has the added benefit of being compatible with both V60 filters and Kalita Wave filters. The Kono Dripper's smooth edges and lower ribs contribute to its ability to produce a slower flow.

It might be difficult for me to claim that you're truly losing out on anything by having either one. If you prefer a particular appearance or feel, you can express yourself!

Considerations when brewing on a V60

Let's begin delving into the heart of the matter. The recipe provided below, known as “The Reverse Mullet,” combines current knowledge of coffee extraction with the V60's inherent characteristics to produce a cup of coffee that boasts high clarity, wonderful sweetness, and reliable outcomes.

A Couple Brewing Basics

Light roasts require increased brew time, hotter water, and slightly more agitation.

It's best to use cooler water (e.g., 195°F instead of 205°F) for dark roasts and reduce the brew time.

V60 General Brewing Tips

Control the water level in the brewer to constrain the flow of water escaping from the edges of the filter. Water tends to escape from the sides of the filter before reaching the coffee, but this can be minimized by controlling the water level.

Ensure thorough wetting quickly. A more uniformly soaked coffee bed results in a more flavorful cup of coffee.

Ensure everything is heated quickly. The optimal temperature range to extract the distinction between flavor notes is between 195°F-205°F, so reaching this quickly while brewing is important.

Gently create a small indentation in the coffee grounds. This will help ensure that the water reaches the bottom of the coffee bed, especially when it is at its deepest point.

It's essential to use a gooseneck kettle. It provides precise control when using the V60.

Pour the water smoothly and gently into the V60 coffee dripper.

However, minimizing the disruption caused by the gooseneck kettle is important. While it offers excellent control, it can disturb the coffee bed if not used carefully. Practice pouring gently.

The above recipe is crafted to agitate the coffee grounds, raise the temperature, and allow the water and coffee to interact. Although it may seem complex, it becomes second nature after a couple of brewing sessions.

For more coffee recipes and comprehensive guides for your different coffee makers, click here.

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