The Ultimate V60 Technique

Summary

In this video, the presenter shares an effective brewing technique using the Hario V60, suitable for both cafes and home setups. He emphasizes the importance of using quality equipment, including a digital scale, burr grinder, and proper water. The recommended coffee-to-water ratio is 60 grams per liter, and a detailed step-by-step process is provided, including tips for the bloom phase, pouring techniques, and achieving optimal extraction. The presenter encourages viewers to adjust grind size for personal taste, ensuring a flavorful cup of coffee. This approach aims to elevate coffee brewing skills, making it accessible for everyone.

Takeaways

• 😀 The Hario V60 is designed for a pure brewing experience, offering no resistance, which distinguishes it from other brewers.
• 😀 Essential equipment for brewing includes a V60, filter papers, a digital scale, a kettle, coffee beans, and good quality water.
• 😀 Using a plastic V60 is recommended for its durability and heat retention properties, while a drip decanter is a great option for a nicer presentation.
• 😀 The ideal coffee-to-water ratio is approximately 60 grams of coffee per liter of water, with flexibility for personal taste adjustments.
• 😀 Freshly ground coffee is crucial; using a burr grinder can enhance the flavor and control of your brew.
• 😀 Rinsing the filter paper before brewing removes any papery taste and preheats the brewer for better extraction.
• 😀 During the bloom phase, pour twice the weight of coffee in grams in hot water and allow it to rest for 30-45 seconds to release CO2.
• 😀 Pouring technique matters: aim for 60% of the total water weight in the first 1:15 to maintain an even extraction.
• 😀 Stirring the coffee after pouring helps to knock off grounds stuck to the paper and ensures a flat coffee bed for optimal extraction.
• 😀 Experiment with grind size to achieve the desired taste; finer grinds can enhance extraction, but avoid excessive bitterness.

Q & A

What is the primary focus of the video?

The video focuses on how to brew coffee using the Hario V60, emphasizing a simple and repeatable technique to achieve a delicious cup.

Why is the Hario V60 considered different from other brewers?

The Hario V60 has a pure cone shape and provides no resistance with its large open area at the bottom, unlike other brewers that typically have multiple holes to slow water drainage.

What equipment is recommended for brewing with the Hario V60?

Recommended equipment includes a Hario V60 brewer, filter papers, a digital scale, a kettle (preferably an electric pouring kettle), and coffee beans.

What ratio of coffee to water does the video suggest for brewing?

The video recommends a coffee-to-water ratio of 60 grams of coffee per liter (or kilo) of water.

How should the coffee grounds be prepared before brewing?

The coffee grounds should be freshly ground just before brewing, and the filter paper should be rinsed to remove any papery taste and to preheat the brewer.

What is the purpose of the bloom phase in brewing?

The bloom phase allows carbon dioxide to escape from the coffee grounds, making them easier to extract during the brewing process.

How should water be poured during the brewing process?

Water should be poured gently in two phases: initially pour enough to cover the coffee (approximately two grams of water per gram of coffee) and then continue pouring to reach the total brew weight, ensuring not to disrupt the coffee bed excessively.

What should be observed at the end of the brewing process?

At the end of brewing, there should be a flat bed of coffee remaining in the cone, with no large pieces left and minimal fines stuck to the paper.

What is recommended if the brewed coffee tastes hollow or acidic?

If the coffee tastes empty or acidic, it is recommended to grind the coffee beans a little finer to increase extraction.

What is the takeaway from the video regarding coffee brewing techniques?

The video emphasizes that while various techniques exist, the method demonstrated is effective and can enhance the quality of coffee brewed daily.