Updated on December 28, 2023
The Hario V60 is one of the most popular manual pour-over brewing devices. Its simple yet versatile cone design allows for a customized brew that highlights the intricate flavors and aromas of high-quality coffee beans. Choosing the right beans and dialing in the proper grind size, water temperature, and brew time is key to extracting a balanced, flavorful cup.
Selecting Coffee Beans
– Bean Type: Single-origin, high-grade Arabica beans are ideal, preferably from Africa or Central/South America. These tend to have a complex flavor profile with notes of fruit, florals, and brightness.
– Processing Method: Beans processed via the “washed” method are preferred as they produce a cleaner, fruitier cup compared to “natural” process.
– Roast Level: Light to medium roasts allow the beans’ origin flavors to shine through rather than get roasted out. A medium roast works well too .
– Freshness: Only use freshly roasted whole beans, ground right before brewing. Pre-ground beans will quickly stale and lose aroma.
Grind Size
– Aim for a medium-fine grind, similar in size to granulated sugar or kosher salt.
– Adjust grind size to achieve a 2:30-3:30 minute total brew time, including a 30-45 second bloom.
– A finer grind extracts more flavor but increases risk of over-extraction if brew time is too long.
– A coarser grind can result in weak, under-extracted flavor if brew time is too fast .
Water Temperature
– Water temperature of 92-96°C (197-205°F) is ideal for V60 brewing.
– Temperatures that are too low result in under-extraction and weak flavor.
– Temperatures above 96°C risk burning the grounds and over-extracting bitterness/astringency.
– Preheating the V60 helps maintain optimal brewing temperature.
Brew Time and Technique
The brewing technique for the V60 involves several steps. First, place the V60 on the mug, insert the filter paper, and soak it with hot water to remove any papery taste and warm the V60 and the mug. Discard the water and place the V60 and the mug on the scales, tare to zero. Add the coffee grounds, ensuring they are evenly spread. Pour enough water to thoroughly wet the grounds, then wait for around 30 seconds. Slowly pour more water, using a circular motion, avoiding the edges where the grounds meet the paper. Stop pouring when the scales read 250g – the whole process should take around 2.5 minutes
Coffee Origin and Flavor Profile
The origin of the coffee beans can significantly influence the flavor profile of your V60 brew. Different regions around the world produce coffee beans with distinct characteristics. For instance, African coffees, particularly those from Ethiopia and Kenya, are known for their bright acidity and fruity flavors, making them an excellent choice for the V60. These coffees often have notes of berries, citrus, and wine, which can be highlighted beautifully with the V60’s clean and clear extraction.
On the other hand, Latin American coffees, such as those from Colombia and Costa Rica, offer a balanced and well-rounded flavor profile with notes of nuts, chocolate, and mild fruitiness. These coffees can also shine in a V60 brew, especially if you prefer a more balanced and less acidic cup.
Water Quality and Temperature
The quality and temperature of the water used in brewing can also impact the taste of your V60 coffee. It’s recommended to use filtered water, as tap water can contain minerals and chemicals that can affect the taste of the coffee. The ideal water temperature for V60 brewing is between 92-96 ºC. Too hot, and the coffee may over-extract, leading to a bitter taste. Too cool, and the coffee may under-extract, resulting in a weak and underdeveloped flavor.
The Importance of Freshness
Freshness is a crucial factor in brewing coffee, especially with a method as precise as the V60. It’s recommended to use coffee beans within two weeks of their roast date. The fresher the beans, the more vibrant and pronounced the flavors will be. Pre-ground coffee can be convenient, but it loses its freshness much faster than whole beans. If possible, grind your coffee just before brewing to ensure the freshest taste.
Conclusion
The best coffee for V60 brewing is largely a matter of personal preference, influenced by factors such as bean type, origin, grind size, water quality and temperature, and freshness. However, washed, light to medium roast Arabica beans are often recommended for their high-quality flavors and aromas. The V60 brewing method offers complete control over the brewing process, allowing you to experiment with different variables to find your perfect cup. Whether you prefer a bright and fruity African coffee or a balanced and smooth Latin American brew, the V60 can highlight the unique characteristics of each coffee. So, don’t be afraid to experiment and find the coffee that suits your taste best.
Frequently Asked Questions
Q: What type of coffee beans work best for V60 brewing?
A: Single-origin, high-grade Arabica beans with tasting notes of fruit, florals, and brightness work best. Light to medium roasts from Africa or Central/South America allow complex flavors to shine through.
Q: How fine should I grind coffee for V60 brewing?
A: Aim to grind beans to a medium-fine consistency, similar to granulated sugar or kosher salt. Adjust from there to achieve target 2:30-3:30 minute total brew time.
Q: Does brew water temperature matter for V60 coffee?
A: Yes. Water should be 92-96°C (197-205°F). Lower temperatures under-extract, while higher over-extracts bitterness. Preheating the V60 helps maintain heat.
Q: What is the ideal brew time for a V60 including the bloom stage?
A: Aim for a 2:30-3:30 minute total brew time from first pour to last drip. This includes a 30-45 second bloom stage after the first pour.
Q: If my V60 brew finishes too fast or too slow, how can I adjust it?
A: Adjust your grind size. For a faster brew, grind coarser to speed flow rate. For a slower brew, grind finer to slow flow. Retain 2:30-3:30 minute target time.
Q: Can I use a dark roast coffee bean in my V60?
A: You can, but light to medium roasts are recommended to best highlight the origin flavors. Dark roasts tend to roast out complexity in favor of roast-dominant notes.