In 1957 thanks to the tinkering of a man named Tsuruoka san, Hario had created the first prototype of the V60 Dripper. The innovative product was the company’s solution to a problem of the time. Namely, the complex nature of the preferred coffee brewing method in the late 1950s.
REDEFINING (AND REFINING) THE ART OF THE BREW
What do you need for a perfect coffee extraction?
Water, coffee, v60, grinder, digital scale, kettle, paper filter and a spoon.
How to make a great cup of specialty coffee:
Ratio 1:16 (1g of coffee to 16g of water)
This is the Hario V60 filter, we recommend the use of the bleached ones because the bleaching process won’t add any flavors to your drink.
Unbleached are slightly better for the environment because they don’t require much processing.
If you use an unbleached filter without rinsing, you might taste papery notes.
Bleached or not, do not forget to rinse the paper filter before the brew.
Fold the seam’s filter over itself, that there won’t be any risks of tearing.
Put your filter paper inside the dripper.
Preheat your V60, rinse through the paper filter.
Discard the water.
Weight and grind medium-fine 18g of Coffee.
Place your V60 on a scale, tare it, put the grounds in the filter and shake it to level the bed of grounds.
Preheat the water to 95⁰ then make a little hole into your coffee bed.
Pour in it 50ml of water. Give it a swirl making sure that all grounds are wet enough. Let It steep for 30 seconds.
Pour 238ml of water, slowly, in a circular motion. Do not pour at the very edge of the cone or the water may channel around the grounds.
Give it a swirl and let it drip.
Pour and enjoy!
MORE ABOUT WATER
If there is one thing that who is in the Specialty Coffee industry can agree on, it is that good quality water is essential for brewing great coffee. Do you know that water is the main ingredient in coffee about 98% of your filter coffee?
Water for coffee extraction should: Be odour free and hygienic, please see here below what you should look at when you buy water for coffee.
The absolute crème de la crème of water treatment systems in coffee applications currently has to be reverse osmosis (R.O.). Traditional reverse osmosis systems use an extremely fine membrane to basically strip everything out of the water, leaving you with no hard minerals at all. However some new R.O. systems designed especially for the coffee market feature special blending valves allowing you to blend a variable amount of water that has bypassed the R.O. membrane back into your feed water giving you total control over the exact mineral content.