When you brew coffee on a Hario v60 brewer, also called a filter funnel, it is an exquisite pleasure! You have everything under control, right in front of your nose, and it smells heavenly. That's why it is one of my absolute favorite methods of brewing coffee, and it is simple. It doesn't require a large piece of equipment to get started.
What you need:
- A coffee funnel ( Hario v60 ) size 2
- Suitable paper filter
- A good and accurate scale, preferably with a timer
- Freshly ground coffee
- A carafe or pitcher
- Hot water, from a kettle , preferably filtered water, it provides the best experience.
There are many opinions about water temperature, amount of coffee, etc. I won't go into that, but I will give my opinion on how I best like the coffee from a Hario v60.
I use 32 g. freshly ground coffee for 600 g. 94℃ hot water. And it all has to run through the filter in less than 3 minutes. Simple, right?
Procedure, with tricks:
- Grind the 32 g. coffee in your grinder, on a medium fine setting. It should not be as fine as for a coffee machine and not as coarse as for a plunger. But something in between. On my Fellow Ode Brew it is on setting 5.
- Place the filter in the coffee funnel and pour the hot water through it, so that the entire filter is soaked through. This way you don't waste the delicious coffee drops on softening the filter, and you get a more even extraction when brewing. You won't be using the water for anything, so pour it out again.
- Pour your coffee into the filter so that it forms a small peak in the middle.
- Place the filter on your carafe and the whole thing on top of your scale.
- Now reset the scale.
- Now, in a calm motion, pour approx. 60-80 g. of water into the filter in 15 seconds so that all the coffee gets wet. Let it stand and "bloom" (develop) for 30-40 seconds.
- Now pour the stagnant water through the filter using circular movements so that water gets everywhere. This should be done 2-3 times. Give the coffee time to get through the filter before pouring in more water.
- If your coffee scale has a timer, use it for the entire process. It should take less than 3 minutes from when you start the bloom until you run out of water. Tip: if it takes longer, your coffee is ground too fine and if it takes shorter, it is ground too coarse.
This is my take on a good brew on a Hario v60 filter. There are many other suggestions from many other coffee shops, baristas and coffee experts. The important thing in the brewing method is that you understand what is happening and how you can "fine tune" your process based on what you experience. Explore the world of coffee and be inspired by others.
Really enjoy
