The Hario V60 has received hundreds of design awards and has become one of the most widely used brewing methods in specialty coffee shops around the world. This is due to its consistency and the ability it provides to have complete control over the strength and body of the coffee. This wonderful method helps us highlight the best attributes not only of body but also of acidity, aroma, and flavor.

What do I need for the preparation?

  • Macizo Specialty Coffee, preferably whole beans.
  • Gooseneck kettle (flow restrictor is optional but allows for better pour control).
  • Gramera para café o cuchara medidora (7grs).
  • Burr grinder preferably.
  • V60 method.
  • V60 paper filter.
  • Stand / jar or simply use a coffee cup.
  • 21 grams or 3 tablespoons of Macizo specialty coffee.
  • 315-330 ml (1:15 / 1:16 ratio) of water below boiling point, if you don’t have a thermometer, wait for 45 to 60 seconds after boiling (approximately 90-95 degrees Celsius).

Now, let’s get started!

  1. Boil good-quality water until it reaches a temperature between 90ºC to 95ºC (if you don’t have a thermometer, wait for about 45 to 60 seconds after boiling, approximately 90-95 degrees Celsius).
  2. Fold the natural or bleached filter along the sealed edges, rinse the filter thoroughly to remove the paper taste, and preheat the V60 and the container. If these are not preheated, the temperature will drop quickly, and the coffee won’t extract properly.
  3. Grind the Macizo specialty coffee beans to a medium grind. Warning: The grind size affects the body of the coffee. If the grind is too fine, it can clog the filter, causing the water to stagnate. If this happens, you should adjust the grind to be coarser (More information on our blog).
  4. Measure out 21 grams of coffee; you can use a scale or about 3 tablespoons. The ratio we will use is 1:16, meaning for every gram of coffee, we will use 16 grams of water (21g x 16g = 336g). Start the timer and pour only 50 grams of water, ensuring that all the coffee grounds are evenly soaked, and wait for 30 seconds. This process allows the coffee molecules to expand and release CO2, which we call the Bloom.
  5. Pour the remaining water to reach a total of 336 grams, pouring in a counterclockwise direction. This helps create more turbulence in the coffee and leads to better extraction. The pouring technique can be done in different ways, such as concentric circles from the center outward, spiraling from the center outward, at intersections, or in a flower pattern. Each technique contributes different qualities to the resulting brew. If you perform multiple pours, the result will be more balanced and enjoyable. The grind size and water flow rate affect the pouring time, which typically takes between 2 and 4 minutes.
  6. We recommend preheating your cup with a bit of hot water before serving to avoid thermal shock when the hot beverage comes into contact with the cold cup. Now, enjoy your great coffee!
Category: Preparaciónes

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