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The Dripper method, literally translated as "dripper," involves gravity-fed water flowing through ground coffee. It is often compared to the V60, which is the best-known and certainly the most widely used dripper. The V60 was developed by the Japanese brand Hario in 1921. It owes its name to the 60° angle formed by the filter holder.

This manual filtration method allows the full aromatic potential of a coffee to be brought out and reveals the most subtle notes that a terroir, a variety or even a particular processing method can express.

A methodical and captivating ritual that can be infinitely adjusted based on the various parameters that come into play, depending on the coffees tasted and the tastes of each individual.

Equipment for a V60

Specialty coffee

Hario filter holder

Carafe or glass

V60 Paper Filter

Balance

Kettle(ideally a gooseneck)

Mill(if using coffee beans)

Recommended waterFiltered water, Mont Blanc, MontRoucous

Stopwatch

V60 Recipe

Number of cups:2

Celsius Coffees: Pure Originsfilter roasting orExplorations

Quantity of coffee:15g

Quantity of water:250g

Grind:medium to thin

Water temperature:93°C

Infusion time:2 min 30 sec - 3 min

Number of payments:3

Preparing a V60

Step 1:Place the filter holder on the carafe. Fold a V60 filter along the groove and place it on the filter holder.


Step 2:Rinse the filter with hot water to prevent a papery taste in your cup. This also helps to bring the equipment to temperature. Empty the used water.


Step 3:Grind the coffee to a medium to coarse grind, like table salt. Pour the ground coffee into the filter holder and level it off.


Step 4:Place the carafe and filter holder on the scale and tare it.


Step 5:Start the timer and pour the first batch in a circular motion from the center to the edge, without touching the paper filter. This is called a "bloom." The filter should cover all the ground coffee with between 40 and 45g of water.


Step 6:Wait 30 to 40 seconds before proceeding with the 2nd payment.


Step 7:Proceed with the 2 other circular payments, reaching the following weights on the scale:
30 seconds > 150g; 1 min 30 sec > 250g


Step 8:Wait for the water to drain. When the top of the grounds is no longer submerged, remove the V60 from the carafe to avoid over-extraction which would bring bitterness to the cup.


Step 9:As with a glass of wine, gently swirl the carafe to release the aromas.

Tips

Wait Allow 1 to 2 minutes for the coffee to cool.The aromas will be much more pronounced when the drink has lost a few degrees (Celsius).

Adjust the parametersIf the coffee is not to your liking:

Is the coffee too bitter and/or too strong?The coffee is definitely brewing too slowly and extracting too many components..Adjust one of the following settings:

  • Increase the grind size
  • Lower the water temperature
  • Pour the water more gently to reduce the movements caused


Is the coffee too acidic and/or too weak?
The coffee is probably brewing too quickly and doesn't have time to extract all the aromas. Adjust one of the following settings:

  • Reduce the grind size
  • Increase the water temperature
  • Pour the water more quickly to create more turbulence.
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