When you think of a coffee dripper we wouldn't be surprised if you automatically thought of the Hario V60. Introduced in 2005, it has been overwhelmingly well received by the coffee community. While it is definitely not the first coffee dripper ever produced it has quickly become a favourite among third wave coffee lovers.
Perfect for a single serve, it is a popular brewing method not only worldwide but also right here in the CRU Kafe office. So we thought it was about time we gave you our method to brewing the perfect V60 Pour Over.
medium to fine (12g)
200g at 97℃
Fold the filter paper and insert into your Pour Over. Place it over your mug, rinse the filter thoroughly and pre-heat the dripper and vessel with hot water.
Next tip out the hot water, measure and grind your coffee and then add it to the filter. Give it a tap so that you have a nice and even bed of coffee grinds.
Using the pouring kettle add 50g of water and wait 30 seconds for the coffee to bloom. Stir it with a spoon or bamboo stirrer. Pour in another 50g of water in outward spirals finishing around the edges in order to wash any grinds back down.
Add the last 100g of water and finish the pour with a spin to create a Rao spin. Tap your filter for a level bed of grounds and even extraction. The water should disappear across the whole bed simultaneously (or very close to).
Then simply take the time to enjoy your perfectly brewed cup of coffee. If your brew takes too long and your coffee is bitter, grind it coarser. If it takes less time and your coffee lacks flavour, grind it finer.