Coffee Brew Guide: Hario V60

Hario, known as the “King of Glass,” has been a pioneer in glassware craftsmanship since 1921. Originally producing heatproof glassware for laboratory and industrial use, Hario expanded its range to household items in the 1940s. In the 1950s, they showcased their expertise with a coffee siphon, and in 2004, the iconic Hario V60 was born.

The Hario V60 was designed to provide coffee enthusiasts with a simple yet effective method of manually brewing coffee. Its name “V60” comes from the dripper’s 60-degree angle and V-shaped cone, which ensures a precise and consistent extraction of coffee grounds.

Hario V60 Recipe:

Equipment:

• Hario V60 Dripper
• Kettle
• 96°C Water
• Paper Filters
• Coffee Beans
• Medium-Fine Grind

Method:

1. Preparation:

• Place a paper filter into your Hario V60 Dripper.
• Boil your kettle and rinse the paper filter. Discard the rinse water.
• Add coffee grounds into the filter.

1. Brewing:

• Pour 50ml – 100ml water in a circular motion to saturate the coffee grounds. Wait for about 30 seconds for the coffee to bloom*.
• Slowly add the remaining water over the coffee grounds in a circular motion to complete your brew ratio.

1. Serve & Enjoy:

• Once your brew is finished, remove the filter and enjoy your flavorful cup of coffee!

Brew Ratios:

• Hario 01: 15g coffee / 240g Water
• Hario 02: 30g coffee / 480g Water

Notes:

• Bloom: This is when coffee grounds inflate and bubbles appear as gas releases from the coffee during roasting. It enables the water to extract the full potential of the coffee’s aromatics and oils.
• Adjust Brew Ratio: Customize the strength and flavor by adjusting the coffee-to-water ratio. Decrease the ratio for a stronger brew.

The Hario V60 pour-over method allows you to experience the nuanced flavors of specialty coffee. Experiment with different beans and ratios to find your perfect cup!

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