Brew Guide: V60
The V60 is carefully designed with a cone shape, spiral ribs, and
The V60’s name comes from vector 60, the 60° angle of its cone,
and is made by the famous Japanese glassware brand, Hario.
The V60 was first introduced in glass and ceramic, then plastic,
and finally in metal.
a large single hole to drip through — these factors make the brewer
more responsive to water flow and grind size than any other on the
market, meaning the user has more control over the brewing process.
You will need
— V60 02 dripper
— V60 02 (1-4 cup) paper filter
— Adjustable burr grinder
— Programmable water boiler or kettle
— 15g fresh Kōkako Coffee
— 250g fresh filtered water, and additional
water to rinse filter and pre-heat unit
1. Boil the water to 96°C. Fold the filter along the seams,
open up the filter and place it into the V60 brewer cone.
2. Place your V60 on a vessel — a carafe or mug. Thoroughly
rinse the filter with hot water to remove the papery taste,
then discard this water. This helps the paper sit well, and
also heats the V60 and the vessel.
3. Place the V60 and vessel on your scale and tare to zero.
Weigh out and grind 15g of coffee to medium grind setting.
4. Pour around 40g of water, just enough to saturate the grinds.
This will initiate the “blooming”. Start the timer from the
moment the water hits the coffee and allow the bloom
to stand for around 20 to 30 seconds.
5. Pour the remaining 210g of water gently on top of the
ground coffee in a circular motion from the outside
of the filter towards the centre.
6. Let the coffee filter through until the coffee bed is level.
This should take about 2 minutes and 30 seconds to 3 minutes.
— Use high quality, fresh ground coffee beans and filtered water for best results
— Use a gooseneck kettle for greatest control, otherwise, it can be difficult
to pour in a circular motion which is important for controlling water flow
— Pour counter-clockwise. This will create more turbulence in the coffee
bed which will create better extraction
— For consistent results, add around 70g of water on each pour in
10-20 second intervals up to a total of 210g
— When the brew is complete, the coffee bed should be flat or subtly
domed and the filter wall should be clean