Made by Hario, the V60 pour over offers a wide variety of styles, materials and colours. It’s an easy to use and a highly customisable and satisfying method of making coffee.
The V60 will reward the meticulous barista as it is so highly sensitive to changes in technique.
Manual pour over in general can be highly inconsistent so achieving predictable results comes not only from being precise but also from having the right tools.
For high quality consistent brews, we would recommend a temperature controlled kettle with a gooseneck spout, clean filtered water and a set of scales.
What you’ll need
- 14g medium grind coffee
- 250g filtered water heated to 90-96°C (plus more for rinsing)
- Fold filter paper at the seam, place in brewer.
- Place brewer on server, thoroughly rinse paper filter with hot water (empty afterwards).
- Add 14g freshly ground coffee to brewer and shake to settle.
- Place brewer and server on scale and zero.
- Start timer.
- Add 40g of water. Allow to bloom then gently stir to evenly saturate.
- Pouring slowly in circles, add 70g of water every 30 seconds up to 250g total.
- After final 70g of water, gently tap the brewer to settle the grinds evenly in the base.
- Adjust grind size to achieve a total brew time of 2.5 minutes.