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The V60 Dripper coffee maker

The Dripper method, literally translated as "dripper," consists of water flowing through ground coffee by gravity. It is very often associated with 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 brings out the full aromatic potential of a coffee and reveals the most subtle notes that a terroir, a variety, or even a particular processing method can express.

A methodical and enchanting ritual that can be infinitely adjusted across the various parameters involved, depending on the coffees tasted and individual tastes. 

Equipment for a V60

Specialty coffee

Hario portafilter

Carafe or glass

V60 paper filter

Scale

Kettle(gooseneck ideally)

Grinder(if whole bean coffee)

Recommended water: Filtered water, Mont Blanc, MontRoucous

Stopwatch

V60 Recipe

Number of cups:2

Celsius Coffees: Pure Originsfilter roast orExplorations

Coffee quantity:15g

Water quantity:250g

Grind:medium to fine

Water temperature:93°C

Brewing time:2min30 - 3min

Number of pours:3

V60 Preparation

Step 1: Place the dripper on the carafe. Fold a V60 filter along the seam and place it into the dripper.


Step 2: Rinse the filter with hot water to avoid a papery taste in the cup. This also preheats your equipment. Discard the rinse water.


Step 3: Grind the coffee to a medium-to-coarse consistency, similar to table salt. Pour the ground coffee into the dripper and level it out.


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


Step 5: Start the timer and pour in a circular motion starting from the center toward the edge, without touching the paper filter. This infusion is called the "bloom." It should cover all the grounds, using between 40 and 45g of water.


Step 6: Wait 30 to 40 seconds before proceeding to the second pour.


Step 7:Proceed with the next 2 circular pours, reaching the following weights on the scale:
30 seconds > 150g; 1min30 > 250g


Step 8:Wait for the water to drain. Once the top of the coffee bed is no longer submerged, remove the V60 from the carafe to prevent over-extraction, which would add bitterness to the cup.


Step 9:Much like a glass of wine, gently swirl the carafe to let the aromas develop.

Tips

Wait 1 to 2 minutes for the coffee to cool down.The aromas will express themselves much better once the drink has lost a few degrees (Celsius).

Adjust the settingsif the coffee is not to your liking:

Is the coffee too bitter and/or too strong? The coffee is likely flowing too slowly and extracting too many components. Adjust one of the following parameters:

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


Is the coffee too acidic and/or too weak?
The coffee is likely flowing too quickly and does not have time to extract all the aromas. Adjust one of the following parameters:

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