The Hario Dripper V60 is one of the most popular pour-over brewing methods. It’s become a favorite of Brew Bar customers at Crimson Cup Coffee House for its elegant presentation and the way it showcases the taste of the coffee.
Why We Like It
This beautiful dripper hails from Japan, where the pour-over craze got started. It’s available in ceramic, glass and plastic models. The V60’s distinctive cone-shape design, with spiral ridges along the inner wall, helps push its paper filter off the side wall. This enables extraction from both the bottom and sides of the brewer. A large, single-hole opening at the bottom allows you to decant the coffee directly into a cup after brewing.
The cone-shaped paper filters are among the thinnest on the market, allowing nuanced flavors to flow through without contributing much paper taste.
Here’s what you’ll need to brew coffee with the Hario V60:
- Hario Dripper V60
- Hario Paper Filters (bleached or unbleached)
- Coffee cup to be placed under the Hario V60
- Fresh roasted coffee
- Burr Grinder
- 300 grams of filtered water that’s just under boiling
- A goose-neck kettle with a thin spout (the thin spout provides the control you need to perfect this brewing method)
- (Optional) a pour-over stand like the one pictured. Or, you can set the brewer directly on top of the coffee cup.
- Place the paper filter in the Hario V60 and rinse it with a stream of almost-boiling water. This will rinse out paper flavor and helps the filter cling to the brewer.
- Weigh out 20 grams of fresh-roasted coffee and grind to your preferred texture. We recommend a fine-to-medium or drip grind.
- Pour the coffee grounds into the filter and make a small indentation in the middle.
- Starting in the middle of the indentation, pour just enough water to wet the grounds.
- Let the grounds sit for 30 seconds to “bloom” as the fresh coffee swells and releases carbon dioxide.
- Slowly pour in the remaining hot water in concentric circles, moving from the indentation outward. Don’t allow the water to rise above the coffee grounds, and try not to pour over the filter at the very edges. You can stop and start pouring as long as the grounds remain consistently wet. The pour – and brewing – should take two to three minutes.
- When you’re finished pouring, the remaining grounds should be flat and evenly distributed around the edge of the filter.
We especially recommend trying pour-over brewing with bright coffees that have fruity and floral notes. This brewing method allows their natural sweetness and subtle flavors to shine through. A few to try are our Kenya AA, Guatemalan Antiqua and micro-lot varieties from Columbia and Costa Rica.
If you’re in the Columbus area, you’re invited to stop by Crimson Cup Coffee House to sample micro-lot coffees at our Brew Bar. Our Cuppers will be happy to discuss the fine points of pour-over while serving one of the best cups of coffee you’ll find anywhere.