This method is of Japanese origin and its name V60 originates from the 60° corner and the cone shape of its dripper.
- Medium grindind
- V60 Coffee dripper
- V60 Filters
- Coffee Mill (with blades)
- Precision scale
- Cup (300 ml)
- 18 gr coffee
- 300 ml water
Place the V60 on top of the extraction vessel, the Hario filter and place it on the scale.
Warm the water to the correct temperature and wash out the paper filter thoroughly with hot water in order to avoid the taste of paper in the coffee.
Throw out the used water and set the scale to 0.
Place the appropriate amount of coffee in the filter and set the scale to 0. Pour double the amount of water in regards to coffee (ex. 18g coffee x2 = 36g water) and wait for about 30 seconds. This first stage is also known as the blooming phase and it allows the coffee to excret its gases.
Pour the remaining water gradually with slow and steady round movements, starting from the center of V60, working your way outwards at about 1 cm from the side of the coffee and back towards the ceter. (aproximately 70g of water at a time).
If the grinding level is correct the extraction will last 2:30 - 3:00 minutes. Remove the V-60 and your coffee is ready to be served.