How to make coffee with a Hario V60. This brew recipe makes one mug of coffee, just scale up the ratios as needed.
You will need:
Some Bad Hand Coffee (our current fave is El Salvador Profile B) + water + V60 + filter + scales (optional, but handy) + gooseneck kettle (again, optional but will help you control your pour) + a timer (if you have one).
- Place your filter in your V60 and wet (preferably with hot water to preheat at the same time). Do this over the sink, or preheat your mug/jug at the same time.
- Place 2 tablespoons (16g) of medium-coarsely ground coffee in your V60.
- Put your V60 on top of your empty mug/jug.
- Pour a small amount of hot water (off the boil) over the coffee grounds until they are all wet. We aim for about 3 times the amount of water as coffee (so about 48ml of water to your 16g of coffee).
- Leave for at least 30 seconds, or until the bubbles stop appearing. This is called the ‘bloom’.
- Add another dose of water and gently swirl to help make sure the grounds don’t settle and stagnate and the coffee can pass through.
- Add water in doses, allowing some to drain through before adding more. You want a total of 280ml of water, aiming for a total brew time of 3 to 4 minutes.
- Swirl and enjoy!
Want to take it to the next level?
Weigh your coffee and water for more consistent results every time. Your V60 comes with a handy scoop that doses about 16g.
Use medium-coarsely ground coffee about the size of kosher salt – fresh is best!
Fold the seems of your filter paper to help it sit better in the V60.
Play around different bloom times and different amounts of water with each pour (for example: a 40ml bloom for one minute and three doses of 80ml over another three minutes) changing one thing each time to experiment with how you can play with extraction.
Use filtered water (from a Brita jug or similar is fine) to help bring more flavour out.