A brief history
Created in Japan around the year 2000 by the Hario company, the name comes from the characteristic 60° slope of the vessel used to prepare the coffee. The V60 can be found in a variety of materials, including glass, ceramic, metal and plastic. The spiral grooves and the diameter of the opening have been carefully studied to optimize coffee extraction.
- Medium/coarse ground coffee
- Range* 50-70 g/l
- RANGE: refers to the range that can be used for the quantity of coffee, which will vary according to personal taste and the type and roast of the coffee being used.
- Brew ratio* 1:15 recommended
- BREW RATIO: the relationship between the amount of coffee and the quantity of water used (eg: 1:15 = 60 g coffee per 900 ml water).
- Quantities for one cups
- 10 g coffee for 150 ml water
- V60 filters
- Electric kettle
- Professional grinder doser
- Mug (150-300 ml)
- Heat the water in the kettle to a temperature between 92 °C and 96 °C.
- Place the filter in the V60 and set the device over the carafe or mug.
- Wet the filter with hot water and then remove the water. This step helps to remove any impurities or odours from the filter and also pre-heats the device.
- Put the correct quantity of coffee in the centre of the paper filter.
- Pour some of the hot water onto the coffee, about 10% of the water in the kettle, and wait 30 seconds. This first stage is known as blooming or pre-infusion.
- Pour the water slowly from the kettle without stopping, using a circular motion. This should take about 60-90 seconds.
- Continue to pour with a circular motion and use the last of the water to wash down any grounds that remain on the edge of the filter.
- If the correct grind has been used, the total time for brewing should be between 2 minutes 30 seconds and 3 minutes.
- Remove the V60 and serve the coffee.