The Hario V60 is a favorite among baristas for a reason. Its conical shape and spiral ridges allow for an even extraction that highlights the clarity and acidity of a coffee. However, it can be unforgiving if your technique is inconsistent.
Here is our standard recipe for a bright, clean cup:
**1. The Ratio:** We use 15g of coffee to 250g of water (1:16.6 ratio).
**2. The Grind:** Aim for a medium-fine grind, similar to sea salt. If your brew drains too fast (under 2:00), grind finer. If it takes too long (over 3:30), grind coarser.
**3. The Bloom:** Pour 40g of hot water (94°C) over the grounds. Swirl gently to ensure all grounds are wet. Wait 30-45 seconds. This releases CO2 and prepares the bed for extraction.
**4. The Pour:** Pour the remaining water in a slow, steady circular motion. Try to keep the water level consistent. Aim to finish pouring by 1:45.
**5. The Draw Down:** Let the water drain through. Give the dripper a final gentle swirl to flatten the bed. The total brew time should be between 2:30 and 3:00 minutes.
Enjoy your coffee! Remember, the best coffee is the one you enjoy, so feel free to tweak these variables to suit your taste.