Mastering the Pour-Over: A Step-by-Step Guide to the V60
Learn the essential techniques for mastering the V60 pour-over method.
Welcome to the World of Pour-Over Coffee
The Hario V60 is a minimalist brewer that, when used correctly, can unlock the intricate flavors of your favorite beans. The name "V60" comes from the V-shaped cone and the 60-degree angle of its sides. Its design, with a single large hole at the bottom and spiral ribs on the inside, allows for precise control over water flow and extraction, making it a favorite among coffee enthusiasts.
Why Brew a V60?
The V60 is ideal for brewing single-origin coffees because it highlights their unique characteristics, such as acidity, sweetness, and aroma. It's a hands-on method that puts you in control of every variable, from the grind size to the pour speed, allowing you to fine-tune the final cup.
Equipment Checklist
• V60 Dripper & Filters: The brewer itself and the corresponding paper filters
• Gooseneck Kettle: A kettle with a long, thin spout provides the best control for a slow, even pour
• Coffee Grinder: A burr grinder is essential for a consistent grind size
• Digital Scale: To accurately measure coffee and water
• Timer: For precise control over your brew time
• Freshly Roasted Coffee Beans: Aim for a light to medium roast to appreciate the nuanced flavors
• Filtered Water: Clean water is crucial for a clean-tasting cup
The Recipe: 1:16 Ratio
This is a great starting point, but you can always adjust it to your taste. A 1:16 ratio means for every 1 gram of coffee, you will use 16 grams of water.
• Coffee Dose: 20 grams
• Water Dose: 320 grams
• Water Temperature: 92-96°C (198-205°F)
• Grind Size: Medium-fine, similar to sea salt or table salt
Step-by-Step Brewing Instructions
Step 1: Prep Your Setup
Place the V60 on top of your mug or carafe and insert a paper filter. Rinse the filter thoroughly with hot water to remove any paper taste and to pre-heat the brewer and mug. Discard the rinse water.
Pre-heating the equipment prevents a significant drop in water temperature during the brew, which could lead to under-extraction. Rinsing the filter eliminates paper fibers that can impart an unwanted flavor to the coffee.
Step 2: Measure and Grind
Measure 20 grams of whole coffee beans and grind them to a medium-fine consistency. Transfer the grounds into the center of the rinsed filter, giving the brewer a gentle shake to create a flat bed. Place the entire setup on your scale and tare it to zero.
Grinding coffee increases its surface area, which allows water to extract soluble compounds more efficiently. The grind size directly affects the contact time between water and coffee. A finer grind increases resistance, slowing down the water flow and potentially leading to over-extraction. A coarser grind allows water to pass through too quickly, resulting in under-extraction.
Step 3: The Bloom (0:00 - 0:45)
Start your timer and pour 40-50 grams of hot water onto the coffee grounds, ensuring you saturate all of them. The grounds will begin to "bloom," releasing carbon dioxide and expanding. This step is crucial for an even extraction. Wait 30-45 seconds for the bloom to finish.
Freshly roasted coffee beans contain trapped carbon dioxide (CO₂) from the roasting process. The bloom allows this gas to escape, ensuring the remaining water can make full contact with the coffee particles. Without a proper bloom, the trapped gas can repel water and cause an uneven extraction, leading to sour or bitter flavors.
Step 4: The Main Pour (0:45 - 2:00)
Pour the remaining water in slow, circular motions, avoiding the very edges of the filter. Pour in intervals to maintain a consistent water level. For example, you can pour up to 150 grams, then pour again when the water level drops, aiming to reach 320 grams of total water by around the 2:00 mark. Maintain a controlled, gentle flow from your gooseneck kettle.
The gooseneck kettle provides laminar flow, a smooth, steady stream of water without turbulence. This allows for precise control over the pour, preventing "channeling"—where water carves a path through the coffee bed, bypassing a significant portion of the grounds and causing an uneven extraction.
Step 5: The Drawdown (2:00 - 3:00)
Once you have reached your target water weight, let the remaining water drain through the coffee bed. The total brew time, from the start of the bloom to when the last drops fall, should be between 2:30 and 3:30. If your time is too short, your grind is likely too coarse; if it's too long, it's too fine.
The V60's single hole and spiral ribs are key to a proper drawdown. The ribs lift the filter paper away from the dripper wall, allowing air to escape and water to flow freely down the sides. This prevents a vacuum from forming and ensures a consistent drawdown. The drawdown time is a direct indicator of your grind size and pouring technique.
Step 6: Enjoy!
Remove the V60 dripper and give your brew a gentle stir. Your perfect cup of pour-over coffee is ready to be enjoyed.
