One way we like to enjoy single origin coffees is by brewing them via the Hario V60 Pour Over method. The Hario V60 is a popular brewing device used for making pour-over coffee. It was created by the Japanese company Hario, known for producing high-quality glassware and coffee equipment.
The V60 is named after its distinctive design. It consists of a conical dripper, typically made of ceramic or glass, with a large opening at the top and a small opening at the bottom. The shape of the dripper and the single large hole at the bottom are designed to promote an even extraction of coffee grounds.
To brew coffee with a Hario V60, you'll need a V60 dripper, paper filters specifically designed for the V60, coffee grounds, a kettle for hot water, and a carafe or mug to collect the brewed coffee. Another key piece of equipment we like to use to measure and track a recipe is a set of good quality scales.
Video Transcript
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hey guys today I'm taking you through our simple V60 recipe I'm here in the
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Artisti Espresso Bar usually behind the coffee machine but today we're doing some alternative
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Brewing I'm going to make this coffee on our single origin of the month this
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one is our Luis Anibal it's from Columbia it's a honey roast processed coffee so I'm
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really looking forward to some nice juicy flavors coming out of this coffee [Music]
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so I'm going to need 14 grams of this coffee now I've just quickly ground this coffee off just now
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and I've grounded off medium to coarse grind you can see there that it's a bit bit finer than say
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a rock salt but definitely coarser than something like your traditional espresso obviously you've
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got a medium roast Champion blend there espresso grind and coffee and this is our single origin
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a lot lighter and I'm going to grind that just a little bit coarser now as I change my grind
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I will dictate the change of uh Brew time and therefore flavor that I get out of my coffees
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so before I do put my grinds in my paper I do want to just pre-wet the paper that's just going
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to take out any any flavors paper flavor just have that wet and it's also going to warm up the
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the server that it's going into there as well it's going to help this is a glass
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V60 it's going to retain some of that heat so I'm just going to tip that water out so now I've got
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a nice warm server and the paper is ready to go now if you want to follow along there
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is a downloadable on our website we'll put a link to it below this is a recipe
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that you can grab from us for free from our website follow on along with me so
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just drop the coffee straight in the middle of the server there
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grab yourself [Music] a spoon or something just to flatten that out create a bit of a well in the
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middle and also just flatten it out I just want to make sure that when the grinds get wet they are
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completely saturated now I have a temperature control Kettle its the Stagg Kettle I've got
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it set at 93 degrees now if you don't have a temperature control Kettle you can do this at
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home with a normal Kettle I would just maybe cool it down slightly from the boil so with that before
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I pour this in I'm just going to tare that off so I've now got zero on my scales and when I start my
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brew that is when my total extraction Brew time starts now I'm going to do a 30 second bloom
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and that's also with 30 grams of coffee so we'll start the clock as we start to wet the grinds
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there is my 30 grams now I'm going to grab this spoon again and just agitate that coffee I want
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it to be all nice and wet and I'm also just going to give it a swirl I don't want to go
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too high up the paper but I want it to be nice you see the gases releasing from that there
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and at 30 seconds I'm going to continue to
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do a slow circular motion around my coffee completely saturating it nice flow
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and like I said
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I'm aiming to get 200 grams of water on top of this coffee
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so as it extracts through the bottom it's falling through and I just want to keep the motion going
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until I do get my 200 grams took just over a minute to get that 200 grams of water in there
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some beautiful Aromas already coming off this coffee [Music]
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great so I'm aiming for two and a half minutes here
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I've exhausted that of all the coffee just under that is beautiful and that is what I want you can
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see there the grinds are nice and saturated evenly extracted and that flavor's gone through lovely
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beautiful
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pour over coffee is always nice and clean they're a great way to drink
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coffee through through a paper filter especially just getting some nice clean
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this Colombian coffee
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has tasting notes of honey dark spices chocolate
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oh and even some pear so like the nice
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acidity that's coming through there that fruity acidity but
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really good undertones of chocolate coming through as well that is delicious and that
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is that is just with our basic recipe now I will say that if you do order this coffee or any of
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single origins of the month you do get a brewing guide that helps you with espresso cold brew batch
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brew and pour over so if you do buy any of our single origin coffees we will get a different
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Brew guide and this has a slightly different recipe that's been developed just for this coffee
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but if you do want to grab a simple guide grab this V60 pour over guide It's just such
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a simple recipe for a great tasting pour over now all of this can be achieved quite cheaply
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obviously I've got the Acaia Pearl scales here great scales but you could use something like a
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simple smart scale like these Brewista scales now everything here is available at artisti.com.eu so
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if we can help you with the gear that's great head to the links below and you'll be able to
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get everything you need but if you just had some kitchen scales you could get away with that if you
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just needed to catch it into a cup and you didn't have a glass server like this this is the one cup
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Hario glass server it does come as a two cup same as your drippers they also comes a one
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cup or a two cup this is just the plastic one it's 10 Australian dollars it's a very cheap set it's a
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very cheap and simple way to brew great delicious coffee from home and with beautiful coffee sourced
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nice and fresh now make sure you are buying coffee from a local roaster or from a roaster
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like ourselves that are roasting every single week and you're getting the best quality coffee you can
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taste it as it ages tasted it at different times of the week and you'll see the flavors develop
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as well that coffee is a week old seven days and it's delicious and it will continue to bring out
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some of the other sweetness and other flavors that we love about single origin coffees so if there's
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any questions you have about this recipe or if you want to follow along of course click on the
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downloadable the link below for the downloadable PDF and let us know in the comments below if you
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followed the recipe how was your coffee tell us what your recipe is I know everyone has their way
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tell us what your recipe is put in the comments below tell us what you would do differently what
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equipment you use what it's been found what you wish you knew a long time ago before you
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started doing your alternative brewing and we can all learn from the community so make sure
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you subscribe to the channel there's heaps more content on alternative brewing and espresso how
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to be a better business owner in a cafe or even better barista subscribe to the channel like this
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video and hit the Bell icon for all future videos I'll see you next time thanks for watching.
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