My Easy Recipe for the Hario V60

The Hario V60 has become an icon in the world of specialty coffee, revolutionizing the way we approach pour over brewing.

If you’re new to the V60 – well then you’ve come to the right place!

And if you’re a seasoned veteran, I also think you can find a few new tips and tricks on this page.

In this guide, I’ll explore the rich history of the V60, delve into brewing techniques, and share insights on how to master this remarkable coffee maker.

The History of Hario and Pour Over Coffee

Hario was founded in 1921 in Japan. The company initially focused on heat-resistant glassware for laboratories. The Hario name, which means “King of Glass” in Japanese, reflects its expertise in this field.

The brand expanded into coffee equipment in the 1940s, however, it wasn’t until 2004 when the V60 was launched. Its name comes from the 60-degree angle of its cone. The unique design, featuring spiral ribs and a large single hole, allows for precise control over the brewing process.

However, the brewer can also be seen as more challenging when compared to the typical Melitta style filter where you pour/dump water in a more laissez-faire fashion.

While the V60 wasn’t the first cone-shaped dripper (that honor goes to the Kono Meimon, created in 1973), it has played a crucial role in redefining modern pour over coffee. Its popularity soared in the late 2000s and early 2010s, coinciding with the rise of third-wave coffee culture. It was around this time that the World Brewers Cup was launched – many of the winners would end up using the Hario V60 further cementing its status as the de facto standard pour over device for coffee geeks.

The V60’s success can be attributed to several factors:

• Versatility: It allows for a wide range of brewing techniques, from traditional Japanese methods to more modern, agitation-heavy approaches.
• Flavor clarity: When used correctly, the V60 can produce clean, flavorful cups with excellent clarity. Even though many drippers have tried to steal its thunder, none have succeeded! That should tell you something.
• Accessibility: The V60 is availble in various materials (plastic, ceramic, glass, metal) at a relatively affordable price point. Especially, the plastic V60 is super cheap.
• Community: A vast online community of V60 users sharing tips, techniques, and recipes has contributed to its enduring popularity.

The V60’s influence extends beyond home brewing. You see it in most serious coffee shops, and it has also been the brewer of choice for many World Brewers Cup champions.

By the way, you can see an article with my favorite pour over coffee makers here (guess which one is at the top?)

My Personal “standard” V60 Recipe

My personal standard V60 recipe follows a declining agitation profile. The aim is to introduce the agitation early on, using only the kettle, and then make the pours more and more gentle with each subsequent pour.

This brewing method is intended to work with most roast types, however, if you’re brewing a very light roasted coffee you may want to introduce more agitation and/or use hotter water.

Here’s the ultra short version. Read the detailed version down below:

If you have dispersion screen device such as a Melodrip, Drip Assist or Gabi Dripmaster, you are welcome to use it for the last two pours.

• Water TDS: Between 40-100 ppm
• Water Temperature: 91-93°C

Step-by-Step Process

• Water TDS: Between 40-100 ppm
• Water Temperature: 91-93°C

1. Ratio & Grind Size:
   • Start with a 1:16 ratio. For example, use 17g of coffee to 270g of water.
   • The grind size should be medium-fine (refer to image).
2. Prepare the Filter:
   • Fold the paper filter along the side.
   • Insert it into the V60 cone, and rinse with hot water.
3. Bloom:
   • Add three times the coffee weight in water (e.g., 51g for 17g of coffee).
   • Wait for 45 seconds.
4. Second Pour:
   • At 45 seconds, pour in circular patterns with the kettle raised about an inch from the cone.
   • Pour until you reach half of your total water weight (135g in this example).
   • This pour should finish around 1:15.
5. Third Pour:
   • Once the water has mostly drained, pour gently up to 75% of your total water weight (200g).
   • This pour should be finished between 1:45-2:00.
6. Final Pour:
   • Get close to the coffee bed and pour in gentle circles to reach your total water weight (270g).
   • This pour should be finished between 2:30-2:45.
7. Total Brew Time:
   • The total brew time should be around 3:00-3:15.

This method ensures a consistent cup with a long and clean aftertaste. The declining agitation profile helps extract desirable flavors early in the brew while minimizing the extraction of bitter compounds later on.

Notes:

• The finished grounds should resemble wet sand with some larger particles on top. If the top of the brew bed appears muddy, it indicates that too much agitation was introduced.

The Importance of Agitation

Agitation is a crucial yet often overlooked aspect of pour over brewing. It affects extraction and can significantly impact the final taste of your coffee. The concept of “agitation profiling” involves controlling the level of agitation throughout the brewing process to achieve the desired flavor profile.

See the video below for a more visual explanation

In my experience, a declining agitation profile works best for maximizing flavor clarity. This means introducing more agitation early in the brew and gradually reducing it as the brew progresses. This approach helps to recruit the coffee bed as a filter itself, potentially leading to a cleaner cup with less bitterness and muddiness.

Different levels of agitation can be achieved through various means:

• Pouring technique: The height, speed, and pattern of your pour all affect agitation.
• Stirring: Manual stirring during the bloom or later in the brew can increase agitation significantly.
• Swirling: Gently swirling the brewer can help level the bed and increase extraction.
• Specialized tools: Devices like the Melodrip can help control and reduce agitation.

Understanding and controlling agitation is key to consistency and allows you to fine-tune your brews to highlight different aspects of the coffee.

Adjusting Brewing Technique to Roast Degree

The roast level of your coffee can significantly impact how it extracts, and therefore, how you should approach brewing it. Here are some general guidelines:

Light Roasts

Light roasts are typically denser and can be more challenging to extract. They often benefit from:

• Higher water temperatures (94-98°C)
• Finer grind sizes
• More agitation (stirring, swirling)
• Longer brew times

Medium Roasts

Medium roasts are versatile and often work well with standard V60 techniques. They’re a good middle ground where you can experiment with different methods.

The method below is excellent for medium/dark roasts. Try it out.

Dark Roasts

Dark roasts extract more easily and can become bitter if over-extracted. Consider:

• Lower water temperatures (88-92°C)
• Coarser grind sizes
• Less agitation
• Shorter brew times

Remember, these are starting points. Always taste and adjust based on the specific coffee you’re brewing.

Coffee to Water Ratio and Extraction Yield

The ratio of coffee to water you use, along with other factors like grind size and brew time, determines your extraction yield – the percentage of coffee solids extracted into your cup.

Common ratios for the V60 range from 1:15 (1g coffee to 15g water) to 1:17. A good starting point is 1:16 (e.g., 15g coffee to 240g water).

Extraction yield typically falls into these ranges:

• Under-extracted: Below 18%
• Ideal range: 18-22%
• Over-extracted: Above 22%

While these numbers can be helpful, ultimately, your taste preferences should guide your brewing. If you find you prefer the taste of coffee at higher or lower extractions, that’s perfectly fine.

Adjusting your ratio can help fine-tune your brew:

• For a stronger cup (and lower extraction yield): Use more coffee (e.g., 1:14 ratio)
• For a lighter cup (and higher extraction yield): Use less coffee (e.g., 1:18 ratio)

Remember, changing your ratio will affect extraction, so you may need to adjust other parameters (grind size, brew time) to compensate.

Filters for the V60

Conclusion

The Hario V60 has played a pivotal role in the evolution of pour over coffee, inspiring innovation in technique and spawning a global community of enthusiasts. It allows for a wide range of brewing styles, from traditional methods to modern cutting-edge techniques.

As you explore the world of V60 brewing, remember that while guidelines and recipes are helpful starting points, the key to great coffee lies in experimentation and finding what works best for your palate. Pay attention to how different variables – grind size, water temperature, pouring technique, agitation – affect your brew, and don’t be afraid to adjust based on what you taste.

Whether you’re a beginner just starting your pour over journey or an experienced brewer looking to refine your technique, the V60 offers endless possibilities for exploration.