WHAT YOU NEED
- Fresh Coffee Beans
- Measuring Scales
- Hario V60 Filter
- Hario V60 Coffee Dripper
- Timer (built in to the Hario Scales if you have them)
- Hario Bamboo Stirrer
- Coffee Mug
COFFEE TO WATER RATIO
A good start point with coffee to water ratio is around 60g of coffee to 1000ml of water. Depending on the V60 you have and how many cups you are planning to make the following ratios are recommended. Remember 1ml water = 1g
- 1 to 2 cups – 20g Coffee, 330ml water
- 2 to 3 cups – 30g Coffee, 500ml water
- 3 to 4 cups – 45g Coffee, 750ml water
Weigh your selected coffee and grind to a medium setting. If you think very fine at the bottom of the range is like cinnamon and the top end is like raw sugar you want to be somewhere in the middle. This is where adjustments can be made if the brew is too quick, I will come to that later on.
Get your kettle on to boil with enough water for the brew, to rinse your filter and maybe preheat your mug. Many people will quote temperatures of 94 – 96 degrees Celsius, I don’t worry about this too much as by the time your kettle has turned off, you have rinsed a filter and actually got to start your brew your water will have cooled enough.
Place your filter in the V60 and place on top of your mug or serving vessel, and give the filter a quick rinse. Don’t forget to empty this water from the vessel.
Place the V60 and filter on top of your mug or server, place on to your scales and add the ground coffee. Tare the scales to zero and evenly pour in a circular motion 50g of water over the coffee. Fresh coffee will ‘bloom’ as it out gasses. Now, what I do next is take my Hario stirrer and give the coffee and water a stir, I want all my coffee to get the same treatment.
After 30 seconds add the remaining water again in a circular motion to get the water around all of the coffee; I usually give a gentle stir when the V60 is full of water. Keep pouring until you get to the correct water amount as shown for the amount of cups you are making.
You should finishing pouring at around 2:00 to 2:30 minutes and all of the water should have passed through around 3:00 to 3:30. As I mentioned above this is where you can adjust the grind, if the water passes through too quickly then grind finer and if taking too long grind more coarse.
Pour into your favourite mug and enjoy 🙂
The great thing about coffee brewing is that you can experiment and adjust things to your liking, while you are experimenting you can makes notes until you achieve your perfect settings.