A Hario V60 dripper is a cone-shaped device with spiraled ridges along the inside walls. These ridges keep the paper filter from attaching to the walls which encourages a smooth extraction at the bottom of the cone. One of our favourite brewing devices and although it requires some practice the result is very rewarding.
Measurements: 22g coffee, 250g water
Filter: V60 papers
1. Bring enough water to just below a boil (95° C ) in order to brew the coffee and pre-heat the V60 / decanter.
2. Weight out 22 grams of coffee and grind it medium.
3. Place the dripper and filter on top of the decanter of your choice.
4. Pour some hot water around the paper filter, eliminating any paper taste and pre-heating the dripper and the decanter, then throw the water out – you only want brewed coffee in your final drink.
4. Place the coffee grounds into the dripper and give it a shake for even distribution.
5. Pour 66g of water to saturate the grounds evenlyand rest for 45 seconds.
6. Pour the remaining water continuously and evenly onto the grounds and in a circular fashion, moving inward and outward within the circle. The coffee level should rise just above the grounds. Finish the pouring by 1:30.
7. Be careful not the pour the water directly on to the filter at any point and try to maintain a constant volume of water throughout the entire process.
8. After the coffee has drained into the decanter by 2:30, you should be able to see consistent walls of grounds with an even bed toward the bottom of the cone.
9. Bin the filter with grounds, give the dripper a quick rinse and enjoy.