V60 is produced by Hario Japan and one the most popular dripper for all the coffee shops. What makes V60 special is because of three design factors:
1. The cone shape (60º angle): this allows the water to flow to the center, extending the contact time.
2. A large single hole: this enables the brewer to alter the flavor by altering the speed of the water flow.
3. Spiral ribs: these rise all the way to the top and allow the air to escape, thereby maximising the expansion of the coffee grounds.
When brewing, you can play with are grind size and water flow. If you slowly add water, the result will be a full bodied coffee, but if you add water more quickly, it will end up with a weaker extraction and a lighter-bodied coffee.
Bu bilgiler sonrasında bir reçete paylaşmak gerekirse
1. Boil high-quality water until it’s between 90º to 96ºC (if you don’t have a thermometer, wait 30-45 seconds).
2. Fold the filter (bleached or natural) along the seams.
3. Rinse the filter thoroughly, taking particular care if it’s a natural filter. Rinsing helps to not only remove the papery taste but also heat the V60 and the server. If they aren’t heated, the water’s temperature will dramatically decrease and the coffee won’t be properly extracted.
4. Grind 20 gr fresh coffee beans for 320 gr water, ratio is 1:16
Due to the V60’s cone shape, you really need a gooseneck kettle. Otherwise, it’s difficult to pour in circles, which is important for controlling the water flow (which, as mentioned above, is very important).
Start by pouring double the amount of water as there is coffee in your V60, and then let it bloom. After waiting for 30-45 seconds, start pouring in circles. Your grind size and water flow will affect the pour time, but ideally it should take between 2 to 4 minutes.