Brew Guide Hario V60

The filter brewing method is having its revival and with it the negative reputation of the so called “black broth” is becoming more and more history. As explained in our Journal about Cupping, the aromas of a coffee bean can unfold ideally and most broadly when prepared in a filter kind of way – thanks to the extended brewing time compared to an espresso.

Material
– 18g Coffee beans
– Coffee grinder (electric or manual)
– Hario V60 02 Dripper Porzellan
– Hario V60 02 Filterpapier
– Hario V60 Server oder Jena Trend Glas
– Kettle
– Balance including a timer or a separate timer Waage

Routine
1. Choice of coffee
2. Place the dripper on the server and insert the filter paper
3. Wet filter paper with hot water (92-96° C)
4. Grind coffee and distribute evenly in the dripper
5. Pour coffee in 3 phases with hot water according to the following recipe (Blooming – Second Pour – Draw Down)

Reicpe used
18g coffee – 280g hot water – 2.5min brewing time

Each coffee comes with a different kind of recipe. The recipe is defined based on the ideal extraction of aromas from the bean which of course can differ between roasts, beans, their flavours and their density. The recipe will also change with the aging of the coffee.

Step 1
Choosing your Coffee

The aroma profile of each coffee is a central part of our coffee bags and gives you a first idea of expected flavours. Important when choosing your beans is, that you aim for a lighter roast than a darker – which are used for espresso based beverages.

Step 2
Set-Up

Get your scale & timer ready
Place the filter into the dripper and moist the filter paper with boiling water
Empty the remaining water from your server and quickly rinse it

The step of the moisting underly two reasons
1. The paper contains Lignin which needs to be dissolved to prevent a “woody” taste in the brew
2. The porcelain dripper as well as the server get a quick pre-heat to prevent big changes of temperature during your brewing process

Step 3
Set-Up

Based on the recipe we grind the 18g of coffee coarsley. The setting (number) differs by grinder & brand Nach unserem Rezept werden 18 Gramm Kaffeebohnen relativ grob gemahlen.

Your target value to verify your grinder setting is the total brewing time to be achieved given by the recipe. If your brewing time is

1) too fast – your grind setting is too coarse
2) too low – your grind setting is too fine
3) on point – your grind setting is perfect!

The ground coffee should now be placed in the dripper and be well leveled.

Step 4
Brewing l Blooming

30”

In the blooming phase 2-3 times the amount of coffee is poured equally over the coffee bed. During this phase the extraction is the highest and therefore the “blooming” component of our brew.

In our case having 18g of coffee this is 40ml of water for the blooming phase.

Important: Be careful that all the coffee particles are soaked in water to make sure that as many aromas as possible can be absorbed during the process.

Not only aromas are freed during this process but also Co2, that is created in the bean during the roasting process. This is why your coffee should “age” a minimum of two weeks before brewing. Before that, it can have a slightly gassy taste in the cup.

Step 5
Brewing l Second Pour

2′

In the second phase of the brewing the remaining water is being poured slowly and continously.

Be careful to pour with a a tiny, continuous spurt. This is the easiest with a Kettle created for filter brewing like Hario Kettle oder Stagg as they have a specially designed lip.

Step 5
Brewing l Draw Down

1.3′

As soon as the total amount of water (280g) is reached, the last part of the brewing starts. Its a rather passive one as we just wait until all the water is fully dripped through the coffee bed and the filter.

During this phase less of aromas are freed but now the coffee gets its extra sweetness.

Ideally you drink your coffee out of a pre-heated cup. Then also here: the aroma profile changes with the temperature of the coffee.

Voilà. Nothing more to say than…

Enjoy your brew