How to Brew with a Hario v60 Pour-over Cone

A short video on brewing with a Hario v60. I used the following:

- 17grams of freshly ground coffee (in this case CoE Ethiopia Operation Red Cherry Kebado G3)
- 200ml of water
- The temperature of the water at which I used to brew was 83 degrees Celsius (181 degrees Fahrenheit)

I allowed for a pre-infusion bloom of about 30 seconds followed by a brew time of about 2 minutes and 15 seconds.
Towards the end of the brewing process, you should be hitting the 200ml mark at around the 2:15 - 2:20 mark. Remove the cone at this point to prevent over-extraction.

Category:

Howto & Style

Tags:

• Hario
• v60
• v60-01
• pour over
• red ceramic
• coffee
• howto
• how-to
• instruction

[santunoo]

@byteit Thanks! I used to be obsessed over the "muffin-like" bloom and would get worried when I couldn't replicate it in all my brews. But I recently learned that some coffees just don't bloom as much as other, no matter how fresh they are. For example, I've found that beans roasted at higher temperatures tend to bloom more. The beans used in this video were roasted at full city. Nowadays, I use city roasted beans, and the bloom is very small.

[dcharvella]

Great video ... excellent technique! I typically use 14-16g and 240 - 250 ml to yield about an 8 oz cup. But, that's what I love about the Hario ... manual intervention/variation = total control of end result!

Dave

[santunoo]

@dcharvella

Thanks! I'll give your recipe a try today. How long is your brew time? I've recently adjusted mine to be at about 1:45. the longer brew times I was previously using tended to produce overly bitter cups.

[TREVORHYAM]

Impressive!!

Just begining to get more into the world of V60 and various pourovers now, after some time with a melitta (and lots of time with espresso!), so this was useful, thanks.

[santunoo]

@TREVORHYAM

Thank you for your compliment! Lately, I've been experimenting with lower dosages (12g-14g) and slighter higher temps.

I sure wish I had an Extract Mojo so I could find a consistently good recipe.

[proustie]

Relatively low temperature + multiple pours + high flow rate. I assume that you prefer this to a slower continuous pour with hotter water?

[byteit]

your coffee blooms so nicely! what would you recommend for people whose grinds do not bloom as 'muffin-like'?

[dcharvella]

@santunoo

BTW ... my brew temp is in the 200 degree F range.

Good brewing!

Dave

[dcharvella]

@santunoo

Usually about 3.5 min. including a 30 sec. "pre-infusion/blooming"