Delicious Hario V60

What's not to love about the Hario V60? It's affordable, and one of the most popular pour over tools used worldwide.

Origins

The Hario gets it's name from the fact that it is in the shape of a "V" and the conical angle comes in at 60 degrees. Relatively new, the Hario was introduced in Japan in 2012.

Brewing

Brewing with the V60 can be a tedious process. I will say it now, there is a definite learning curve, but trust me, once you get the technique down it really pays off. You will be enjoying one of the most delicious cups of coffee right there from your home space.

Go for a medium-fine grind, and brew with water at around 100-150 TDS. This can be a tough thing to find. From my experience, go to your local Coffee Shop and ask for a big cup of water. Take it home and brew with it! Shops will typically be using desired levels of TDS in their brew water.

For this example, I am using 20g of coffee with 330g of water at a ratio of 1:16.5:

1. Pour in ~ 55g water fresh off the boil for the bloom; swirl the hario around once you pour the water to evenly saturate all of the grounds. Here, we are releasing gases in the coffee, and it's crucial! Don't forget to start your timer before you start pouring.

2. At 0:35 seconds, start pouring water in a conical formation. Try to pour at even rates. Pour until you hit 150g.

3. At 1:15 seconds, do some more pouring, slowly. Aim to pour the total amount (330g) all in by 2:30. Once done pouring, gently swirl the coffee a few times to flatten out the coffee bed and help the grounds settle evenly.

The final draining of the coffee (the drawdown) should finished about one minute after you finish pouring, so 3:30. If the coffee is still draining above 4:00, you might need to use a coarser grind size.

Enjoy

Finally, you can enjoy your coffee. Sit back relax, read a book, write some code, and enjoy!