Preparation Guide for the Hario V60

Hario V60 is one of the most widely used coffee brewing methods in specialty coffee shops around the world due to its consistency and ability to maintain complete control over the strength and content of the coffee.

By changing the grind size, you can control the speed of your coffee brewing. A coarse grind will brew faster. Conversely, a finer grind will make the brewing time longer.

A faster brew with the V60 typically results in a weaker coffee. This method differs from filtration in that it allows you to control all brewing variables, from water temperature to pouring speed.

The first step

Traditionally, filter coffee has driven consumption figures in countries like the United States and Japan. A report by the Coffee Association of America found that this brewing method was the most popular in the United States in 2023, a trend that is unlikely to change in 2024.

Among the many options for manual drip coffee preparation, the V60 definitely stands out. Our favorite option for this method is Kenyan coffee, which has a fruity aroma and juiciness.

The more expensive Hario V60s are made of glass or ceramic because they retain heat. A BPA-free plastic version is available at a lower price. The internal vortex prevents the filter from sticking and ensures even brewing.

Basic elements

1. Gooseneck kettle (restrictor is optional, but allows for better tilt control)
2. Coffee scale
3. Milling cutter (millstones)
4. Hario V60
5. V60 paper filter
6. Holder/jar or just use a coffee mug
7. 23 gr of Ground Coffee Talks.
8. 315-330 g of filtered water at 92-96 °C

How to prepare coffee

1. Measure 23 grams of coffee and set the grinder to fine/medium. For this brewing method, you want a ground consistency similar to table salt.
2. Fold the filter along the seams and place it inside the V60. Rinse the filter with warm water to remove the paper smell. It's best to use a bleached filter because the paper smell disappears, but it's still necessary to rinse it briefly.
3. Place the V60 on a stand, can, or cup and rest it on something heavy. Pour 48 to 50 grams of water over the coffee, turning counterclockwise, and let it steep for 30 to 45 seconds.
4. Continue pouring the remaining water into the coffee in the same way, keeping the coffee liquid throughout. The coffee grounds should not be visible until brewing is complete. This can take 2:30 to 3:30 minutes and requires several steepings.
5. When the scale reads 320 grams, remove the V60 from the holder or cup.

There are no strict rules for brewing coffee with the V60. Feel free to experiment with grind size, water ratio, and water temperature until you're satisfied with the results in your cup.

The most important thing when preparing specialty coffee is to have fun and share it with friends (if possible). V60 is my preferred preparation method because I enjoy the ritual involved in the previous steps. It's a sensorial experience that relaxes and comforts me.

Translated by Alejandra Muñoz. Edited by María José Parra.

Credits: PDG Español.

Café México Talks.