The art of pour over coffee with HARIO V60

Americano coffee, coffee infusion, French press, pour over-- lots of brewing methods exist besides espresso. Among them is the world of filter coffee with all its tools but also confusion when distinguishing the various types. 

So, let’s now try to clarify some points. 

Let's start by saying that filter and americano coffee are not the same thing. Americano coffee is an espresso with hot water added. 

Filter coffee, on the other hand, can be extracted by two ways:  

1. PERCOLATION, also called pour over. It consists of slowly pouring hot water over ground coffee. Everything flows through a filter and collected in a container placed underneath. 
2. INFUSION. The coffee is immersed in water and later separated using a filter. 

In recent years, filter coffee is becoming increasingly popular, and it is not surprising that there are a variety of tools; among the best known on the market are V60, Chemex, Aeropress, French Press, and Syphon.

Each requires special attention to four variables that form the basis of good extraction: 

• Type of water 
• Water temperature 
• Grinding 
• Extraction time 

Let’s now look more closely at our preferred method of brewing pour over coffee. 

Pour over with HARIO V60 

The large variety of tools available for pour over brewing are on average more affordable than an espresso machine. 

The V60 is definitely one of our favorite methods when we want to take our time and would like an espresso alternative, perhaps to enjoy throughout the morning. 

Also called dripper, V60 was introduced to the market in 2005 by the company Hario. Its name indicates the V-conical shape with a 60-degree angle. Today it is produced in different colors and materials such as ceramic, glass, plastic and metal. 

Right now, all Hario products are 20% off, including V60! 

Below the steps to follow for brewing with V60 like a pro. 

Equipment needed: 

• V60, which will be the heart of the preparation
• Paper filters to be placed into the dripper to prevent ground coffee from falling into the server
• Kettle with long spout
• Server that will be placed under the dripper to collect the coffee
• Scale, even better if equipped with a timer, to weigh and monitor exact brewing times 

Let's get started! 

Heating water 

The most common ratio of coffee to water is 1:16, so 16 ml of water for every gram of coffee. So let's prepare 250 ml of water but not from the tap! 

An espresso consists of 90% water, filter coffee is up to 98%! That's why water quality is very important for a good in-cup result.

There are several accessories available on our website for proper filtration. 

As for the temperature, you should not come to boil but stay between 90-94 degrees celsius. 

Ideally, you should use an electric kettle such as Fellow Stagg Ekg, which allows you to have precise control throughout the preparation. 

Set up the filter and add ground coffee 

Once the water is heated, place the three main tools correctly: filter, dripper and server.

Small trick to remove the paper taste from the filter is pouring a small amount of water over it. Don't forget to throw this water away before start brewing! 

To maintain the 1:16 ratio, grind 16 grams of coffee with medium grind. 

Blooming 

Having already washed the filter and placed ground coffee inside, it’s now time for the blooming phase. 

It consists of pouring a small amount of water over the coffee, to wet everything evenly. Then let it sit and allow the gases to be released. 

Pour the remaining water 

Pour the remaining water in several steps with slow, circular movements. Getting all the coffee wet is essential for even extraction. This is why we recommend using the Fellow Stagg EKG kettle, which allows you to be very precise thanks to the thin, long spout. 

The total percolation time for proper brewing should be about 2 minutes and 45 seconds. 

Ready to enjoy 

Once all the water has drained through the filter, it's time to remove the V60 and use the server to pour over a great cup of coffee! 

Helpful hints 

• A medium grind is the proper one for filter coffee. Too fine grinding will shorten the extraction time and vice versa a coarser one. Different extraction time results then in different flavor notes. A slower extraction brings out the more acidic and fruity notes, while a faster extraction can increase the bitterness.

• Keep the water temperature constant during the various steps. In fact, heat, as well as grinding, can also modify the extraction time: the hotter the water, the faster the extraction will be, while cold water lengthens the time. This is why cold brewing needs a lot of time!

• To get a balanced result, it is recommended using a precision scale to respect the correct ratios between coffee and water. 

Making a good pour over with V60 takes practice and precision, so don't be discouraged if you don't get an excellent result on your first attempts. Keep trying! 

It is definitely important having the proper equipment, and on our site you will find the pour over section with a wide selection of products. 

In addition, the entire Hario catalog is 20% off! 

Enjoy your brewing!