How to Brew the Perfect Cup of Coffee with a V60

If you’re a coffee enthusiast looking to elevate your home brewing experience, the V60 dripper is a fantastic option to explore. V60 is known for its simplicity, and clean cup of coffee, becoming a staple in the specialty coffee world. In this blog, we’ll guide you through the steps to master the art of brewing with a V60, ensuring you get the most out of your coffee beans.

What is a V60?

The V60 is a cone-shaped coffee dripper developed by the Japanese company Hario. Its name comes from the 60-degree angle of the cone, which allows for a more precise and controlled brew. The dripper’s spiral ridges and large single hole at the bottom encourage a more even extraction, making it a favourite among baristas and coffee lovers.

What You’ll Need

• V60 Dripper
• V60 Paper Filters
• Gooseneck Kettle
• Scale
• Grinder
• Fresh Coffee Beans
• Hot Water: Ideally between 90°C - 96°C
• Mug 

Step-by-Step Guide to Brewing with a V60

• Prepare Your Equipment:

  • Place your V60 dripper on top of your mug or server.
  • Insert a paper filter into the V60.
  • Rinse the filter with hot water to eliminate any paper taste and preheat the dripper and mug. Discard the rinse water.

• Measure and Grind Your Coffee:

  • Weigh out 15-18 grams of coffee for a single cup (250-300 ml of water).
  • Grind your coffee to a medium-fine consistency, similar to table salt. The grind size is crucial; too fine and the brew will be over-extracted, too coarse and it will be under-extracted.

• Boil and Cool Your Water:

  • Boil your water and let it cool slightly to reach the ideal brewing temperature of ]90°C - 96°C. Using water that’s too hot can scorch the coffee, while cooler water may not extract enough flavour.

• Add Coffee to the Filter:

  • Place the ground coffee into the filter, and gently shake the V60 to level the grounds for an even extraction.

• The Bloom:

  • Start by pouring just enough water (about 30-50 ml) to saturate the grounds. This is called the bloom and allows the coffee to release gases trapped during roasting. Let it sit for about 30-45 seconds.

• First Pour:

  • After the bloom, begin your first pour by adding water in a slow, circular motion, starting from the centre and spiralling outwards. Pour until you reach half of your total water amount (about 125 ml for a 250 ml cup).

• Second Pour:

  • Once the water from the first pour has almost drained, continue with the second pour. Again, use a slow, circular motion to add the remaining water.

• Final Drip and Stir:

  • Allow the coffee to finish dripping through the filter. This should take about 2.5 to 3.5 minutes total.
  • Once finished, you can give the dripper a gentle swirl or stir the coffee in your cup to mix the flavours.

• Enjoy Your Coffee:

  • Remove the V60 and discard the used filter and grounds. Pour your freshly brewed coffee into a mug if you brewed directly into a server. Take a moment to appreciate the aroma before taking your first sip.

Tips for the Perfect V60 Brew

• Experiment with Ratios: The coffee-to-water ratio can be adjusted based on your taste preferences. A common starting point is 1:16 (one part coffee to 16 parts water).
• Control Your Pour: The gooseneck kettle is key to controlling your pour. Pouring too quickly can lead to uneven extraction, while a slow, steady pour helps extract the most flavour.
• Freshness Matters: Use freshly roasted coffee beans and grind them just before brewing for the best flavour.
• Practice Makes Perfect: The V60 method is highly customizable, so don’t hesitate to tweak the process and experiment with different techniques until you find your perfect cup.

Brewing coffee with a V60 is as much about the process as it is about the result. It encourages mindfulness and appreciation for the craft of coffee making. With a bit of practice, you’ll be able to brew a cup that’s just right for you, every time. Happy brewing!