All about V60 coffee

The V60 is a revolution in the world of filter coffee. Adopted by specialty coffee lovers and baristas the world over, its precision and ability to bring out the full aromatic richness of the beans make it a real winner. Its sleek design, conceived to optimize water flow, transforms every preparation into a ritual that is both technical and sensory. 

Table of contents

1. Origin and influence of the V60: A revolution in the art of coffee
2. A tool adopted by the biggest names in coffee
3. Making coffee with a V60: The art of manual extraction
4. Why choose the V60? 

Origin and influence of the V60: A revolution in the art of coffee

The V60 is much more than just a dripper: it's an extraction method that has transformed the world of filter coffee. Its name derives from its distinctive design, a "V"-shaped cone inclined at 60 degreesdesigned to optimize water flow and flavor extraction. Behind this innovation lies Harioa Japanese company founded in 1921, initially specialized in heat-resistant glass for laboratory equipment, before moving into the manufacture of tea and coffee utensils.

In the 2000s, as the third wave of coffee emerged with a growing interest in mild methods and specialty coffees, Hario conceived the V60 as a response to the limitations of conventional filters. The objective was clear: to offer baristas and coffee lovers total control over extraction, while bringing out the aromatic complexity of the beans. Its unique design is based on three fundamental elements:

• Wide base opening The wide opening at the base of the spout ensures a smooth flow, avoiding over-extraction and producing cleaner coffee.

• Spiral grooves inside the cone spiral grooves inside the cone: these promote air circulation, guaranteeing more even infusion and better extraction of oils and aromas.

• 60° angle This special angle ensures optimum contact time between water and ground coffee, for a more precise, balanced result.

A tool adopted by the biggest names in coffee

The V60's rise to prominence coincides with the rise of passionate baristas who have harnessed its full potential. Tetsu Kasuyawinner of the 2016 World Brewers Cup, made V60 history by developing the "4:6 Methodtechnique, which involves adjusting the water ratio in two phases to modulate the coffee's acidity and sweetness.

Another key player in the popularization of the V60 is James Hoffmann2007 World Barista Champion and author of The World Atlas of Coffee. Through his videos and writings, he has explored in detail the variations in grinding, temperature and water flow, helping enthusiasts to perfect their technique.

Today, the V60 is a staple of specialist coffee shops and international competitions, where it is used to reveal the finesse of exceptional coffees. Its simple yet ingenious design makes it the ideal tool for anyone wishing to transform coffee-making into a veritable ritual, where each cup becomes a sensory work of art.

Making coffee with a V60: The art of manual extraction

Essential equipment for a successful infusion:

To make a V60 coffee with precision, it's important to have the right tools:

• A V60 dripper in ceramic, glass, plastic or metal - each material having an influence on thermal retention.
  

  

• Hario paper filter to suit V60 size (01, 02 or 03).
  

  

  
  

• A kettle with a fine spout for precise pouring control.
  

  

• A digital scale with stopwatch for precise dosing and infusion time control.

• A manual or electric coffee grinder for a fresh, suitable grind.

• A carafe or cup to collect the infusion.

1. Preheating and rinsing the filter

Before any extraction, it is essential to prepare your equipment properly:

• Place the paper filter in the V60 and rinse thoroughly with hot water.
• This step eliminates any possible paper taste and preheats the decanter, ensuring greater thermal stability during infusion.
• Discard the rinse water before adding the ground coffee.

2. Coffee dosing and grinding

The right coffee/water ratio is essential for a well-balanced coffee:

• Recommended dosage: 15 g coffee to 250 ml water (ratio 1:16).

• Grind: Medium-fine, similar to fine sea salt. Too fine a grind will slow extraction and produce a bitter cup, while too coarse a grind will produce a coffee that is too light.

Some fruity coffees benefit from being brewed with a slightly higher ratio (1:17), to bring out their acidity and complexity.

3. Pre-infusion (Blooming): Release aromas

The pre-infusion stage is crucial for uniform extraction:

• Water temperature: Between 92 and 96°C to avoid extracting too much bitterness.

• First pour: Add 30 to 50 ml of water to the ground coffee, using a circular motion from the center to the edges.

• Pause for 30 to 45 seconds: This step, called bloomingallows the coffee to degas, releasing the CO2 present in the freshly ground beans. Proper degassing ensures even extraction and avoids acid under-extraction.

4. Main extraction: The art of pouring

The success of a V60 café depends on a controlled pouring:

• Make concentric circles, starting at the center and working outwards, without touching the filter edges directly.

• Pour water in several stages (3 to 4 instalments) to control the flow and ensure gradual extraction.

• The whole process should take between 2 min 30 and 3 min 30, depending on the type of coffee and grind size.

Brewers Cup 2016 World Champion Tetsu Kasuya has popularized an approach called the "4:6" method. This involves dividing the pour into several distinct phases to adjust the balance between acidity and sweetness.

5. Tasting 

Once extraction is complete :

• Remove the dripper and gently stir the coffee in the carafe to homogenize the aromas.
• Serve immediately to enjoy the complex notes and silky texture of freshly brewed coffee.

Coffee expert James Hoffmann recommends letting coffee cool slightly before tasting. Too high a temperature masks certain aromatic subtleties. At around 60°C, the flavours come to the fore.

Why choose the V60? A method of excellence

Precise control for made-to-measure coffee

One of the V60's greatest assets is its flexibility. Every parameter - grind, water temperature, pouring rate - can be adjusted to obtain a unique cup profile. This control is essential in the world of specialty coffee, where each origin and terroir deserves its own specific extraction. Leading figures such as James Hoffmann have popularized this scientific approach to coffee, highlighting the importance of detail in the brewing process.

Unrivalled aromatic purity

Thanks to its ultra-fine paper filter, the V60 guarantees a clean, clear cup, with no unwanted residue. This precise filtration enhances the coffee's subtle nuances, whether bright fruity notes, delicate floral aromas or perfectly balanced gourmet sweetness. Tetsu Kasuya, Brewers Cup 2016 World Champion, has demonstrated how rigorous pouring management can transform the rendition in the cup, offering a tasting experience of great finesse.

An engaging, sensory ritual

Brewing coffee with a V60 is much more than a simple daily gesture: it's an immersion in the art of manual extraction. Each infusion becomes a moment of attention and precision, where the slightest detail is adjusted to sublimate the coffee. This ritual, adopted by the world's finest coffee shops, is as appealing for its technical demands as for the pleasure it brings to those who practice it.