Filter / Hario V60
Filter / Hario V60 for 2 people
What you need
- Porta Filter
- Paper Filter
- Digital Scale
- Grinder (if you have whole beans)
- 30g of good coffee
Boil 600ml of water.
Place the paper filter in the porta filter and this last one over a glass server. With the kettle, pre-wet the paper filter and dump the water before proceeding with the brewing.
Grind 30g of coffee (best) or take the same amount of pre-ground coffee from your bag. The beans should be ground at a medium level, resembling sea salt.
Add the ground coffee to the filter and put the whole set onto a digital scale. Set the scale to zero.
You will pour a total of 450g of water at around 95 degrees Celsius in four stages. Start the timer. The first one will be of around 60g and you will notice the coffee blooming (the coffee bed grows while it releases CO2). Mix the water and grounds and let the coffee release the gases for 30 seconds.
Pour the water again in a constant spiral stream until the total weight of water reaches 150g. allow 20 more seconds to elapse. Pour a third and a fourth time, each one 150g, with a 30 seconds interval between them. Give a final swirl with a spoon to ensure best possible extraction.
Wait until all the water drips into the server, which should take a total of 3 to 4 minutes.
What you get
Filter coffee, V60 or just Pour Over. This is worldwide considered one of the best techniques for brewing coffee. Its simply the percolation of water over the coffee grounds. Our effort is to make this percolation in a certain way to extract correctly the solids and oils of the coffee. The result, when correctly done, is a bright, smooth and tasty beverage. Another advantage of this method is that for many people, me included, it’s a morning ritual. During the pouring of the water over the grounds I tend to relax and think about the day ahead. And all this in just 5 minutes. Sometimes drinking good coffee is just a bonus!