V60 brew guide
Drip brewing is a beautifully simple way to brew filter coffee. It’s basically an inverted cone-shaped funnel that slowly drains extracted coffee through a filter into a cup below. The Hario V60 is a popular model. If you’re looking to enjoy and appreciate the more complex flavours of speciality coffee, drip brewing – also known as pour-over - is the way to do it. Once you get the hang of it, it’s super easy to produce a delicious, delicate cup of coffee.
What you’ll need
A V60 dripper (or similar)
Filter papers (the white paper ones are best)
Scales and timers
A gooseneck kettle (preferably)
A grinder (preferably)
Coffee. V60 brewing is best suited to light and medium roasted coffees. Try our ‘Argyll’s Secret Roast’ filter blend.
The daily grind
By changing the grind size you can change the time it takes to brew the coffee. The larger the grind size the faster the brew time; the finer the grind the longer the brew time. And this has a BIG effect on your final cup of coffee. Faster brewing will mean a lighter bodied cup, while a longer brew time will result in a full bodied cup. Too fast and it could taste sour and bland, too slow and it could taste bitter and over extracted. For V60 the grind should medium, about the size of coarse sand or table salt.
How to make the perfect cup of coffee using a V60 pour-over.
Put the kettle on! You want to use water that’s just off the boil (ideally around 94 degrees).
Weigh and grind your coffee. Set your grinder to a medium setting – this will vary from machine to machine and you may need to experiment a little. Grind 15g of coffee per 250ml of water.
Rinse the filter paper. Put your V60 dripper on top of your cup. Stick your filter paper into your dripper and rinse it with hot water. This seals it inside the dripper and gets rid of any papery tastes. Let the hot water drip through into your cup to warm it, then throw the water away.
Set your cup and V60 onto your scales, place the ground coffee in the filter (try for an even bed of coffee – give you filter a little shake if necessary) and then ‘tare’ your scales, i.e. reset them to zero.
Time: 0.00 – 0.44
First pour and bloom. Start your timer and start your first pour! Saturate all the grounds with around 60ml of the total water. Your coffee will start to expand and ‘bloom’. Wait 30 seconds and then move on to the main pour.
Time: 0.45 – 1.30
Now start to pour the rest of your water at a slow, steady rate. Pour in a circular motion into the coffee. This is where a gooseneck kettle really helps as it gives you more control over the speed of your pour as well as where the water hits the coffee. Pause every 100ml or so, keeping the water level just above the grounds. All your water (250ml of it) should be in your V60 pour-over by 90 seconds.
Time 1.30 – 2.30
Now let it drip through until finished. Your brew should be done in around two to three minutes ideally. It it’s too fast, go for a finer grind. If it’s taking too long, go for a coarser grind. Play around with your grid settings until you’re happy with the result.
Remove the filter and coffee grounds and discard. Enjoy your coffee!