Hario V60 Brewing Guide (How we do it at Kurasu)

Hario V60 Brewing Guide (How we do it at Kurasu)

June 28, 2017 0 Comments

Hario V60 has been loved by professionals and for coffee lovers for it’s flexibility and liberty it allows. How you pour can make a big difference, and that’s where your personality and technique comes in--and that’s why getting it right can be a little tricky. But don’t worry, you are not alone!

Here's a base recipe we use at our cafe in Kurasu Kyoto. We work around adjusting grind sizes and ratios depending on the beans and roast type, but this should work as a allrounder to achieve a clean cup for your home brew. 

What you need:

Pour over cone, Paper filter (rinse before use), Burr blade grinder, Pouring kettle, Digital scales, Server, Stopwatch.

12g Grind Coffee (Around EK43: 7 Fine-medium grind)

Water temperature: 92-96 degrees


STEP 1

Place the conical filter in your cone and give it a quick rinse to get rid of any papery flavours that may be there.

STEP 2

Stick your water on to heat up. 92-96 degrees is the sweet spot – with a conventional kettle it’s best to let it boil and then sit for a minute or two.

STEP 3

Place coffee in the filter and dig a small hole as though you are planting a seed.

STEP 4

Place your cone and vessel onto your scales and tare them off, letting you weigh out the water as you’re brewing. For this recipe we’re rocking a pretty standard ratio of 12g coffee to 200g of water (60g/litre).

STEP 5

Start your timer, then slowly and gently introduce 25g water into your little “seed hole” and check out the coffee as it blooms.

STEP 6

At the 30 second mark the coffee should have bloomed and then begun to sink again, meaning it’s time to give it a bit more water. Pour up to 110g, then after counting around a minute, pour up to 200g, and give it a light stir to ged rid of any harshness, and let it flow a bit. The brewing process should be completed within 2 minutes or so.



JPY