The V60 is a true revolution in the world of pour-over coffee. Adopted by specialty coffee enthusiasts and baristas around the world, it captivates with its precision and its ability to reveal the full aromatic richness of the beans. Its sleek design, crafted to optimize water flow, transforms every brew into a ritual that is both technical and sensory.
Table of Contents
- The Origins and Influence of the V60: A Revolution in the Art of Coffee
- A tool adopted by the biggest names in the coffee industry
- Brewing Coffee with a V60: The Art of Manual Extraction
- Why choose the V60?
The Origins 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 pour-over coffee. Its name comes from its distinctive design, a V-shaped cone angled at 60 degrees, designed to optimize water flow and aroma extraction. Behind this innovation is Hario, a Japanese company founded in 1921, which initially specialized in heat-resistant glass for laboratory equipment before turning its focus to the manufacture of tea and coffee accessories.
In the 2000s, as the third wave of coffee emerged with a growing interest in gentle brewing methods and specialty coffees, Hario designed the V60 as a response to the limitations of traditional filters. The goal was clear: to offer baristas and coffee lovers total control over the extraction process, while highlighting the aromatic complexity of the beans. Its unique design is based on three fundamental elements:
A wide opening at the bottom: this allows for a smooth flow, preventing over-extraction and resulting in a cleaner-tasting coffee.
Spiral grooves on the inside of the cone: these promote air circulation, ensuring a more even infusion and better extraction of oils and aromas.
A 60° angle: this specific angle ensures optimal contact time between the water and the ground coffee, resulting in a more precise and balanced brew.
A tool adopted by the biggest names in the coffee industry
The rise of the V60 coincides with the emergence of passionate baristas who have been able to unlock its full potential. Tetsu Kasuya, winner of the 2016 World Brewers Cup, made V60 history by developing the “4:6 Method,” which involves adjusting the water ratio in two phases to modulate the coffee’s acidity and sweetness.
Another key figure in the rise of the V60 is James Hoffmann, the 2007 World Barista Champion and author of *The World Atlas of Coffee*. Through his videos and writings, he has explored in detail variations in grind size, temperature, and water flow, helping coffee enthusiasts perfect their technique.
Today, the V60 is a staple in specialty coffee shops and international competitions, where it is used to bring out the subtleties of exceptional coffees. Its simple yet ingenious design makes it the ideal tool for anyone who wants to turn coffee preparation into a true ritual, where every cup becomes a sensory work of art.
Brewing Coffee with a V60: The Art of Manual Extraction
Essential equipment for a perfect cup of tea:
To brew a V60 coffee with precision, it’s important to have the right tools:
A V60 dripper made of ceramic, glass, plastic, or metal—each material affects heat retention
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A Hario paper filter that fits the V60 (size 01, 02, or 03)
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A kettle with a spout for precise pouring control
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A digital scale with a timer for precise measuring and controlling steeping time.
A manual or electric coffee grinder for a fresh, perfectly ground brew.
A pitcher or a cup to hold the tea.
1. Preheating and rinsing the filter
Before any extraction, it is essential to properly prepare your equipment:
- Place the paper filter in the V60 and rinse it thoroughly with hot water.
- This step removes any potential paper taste and preheats the carafe, which helps maintain a more stable temperature during brewing.
- Discard the rinse water before adding the ground coffee.
2. Coffee measurement and grinding
The right coffee-to-water ratio is essential for a well-balanced cup of coffee:
Recommended serving size: 15 g of coffee per 250 ml of water (1:16 ratio).
Grind: Medium-fine, similar to fine sea salt. A grind that is too fine will slow down extraction and result in a bitter cup, while a grind that is too coarse will produce a coffee that is too weak.
Some fruity coffees are best brewed at a slightly higher ratio (1:17), which helps bring out their acidity and complexity.
3. Pre-infusion (Blooming): Releasing the aromas
The pre-infusion step is crucial for consistent extraction:
Water temperature: Between 92 and 96°C to avoid extracting too much bitterness.
First pour: Pour 30 to 50 ml of water over the ground coffee, using a circular motion from the center toward the edges.
30- to 45-second pause: This step, known as blooming, allows the coffee to degas by releasing the CO2 trapped in the freshly ground beans. Proper degassing promotes even extraction and prevents acidic under-extraction.
4. Main Extraction: The Art of Pouring
The success of a V60 coffee depends on controlled pouring:
Draw concentric circles, starting from the center and working outward, without touching the edges of the filter directly.
Pour the water in several stages (3 to 4 pours) to control the flow and ensure a gradual extraction.
The entire process should take between 2 minutes and 30 seconds and 3 minutes and 30 seconds, depending on the type of coffee and the grind size.
The 2016 Brewers Cup World Champion, Tetsu Kasuya, popularized an approach known as the “4:6” method. This method involves dividing the pour into several distinct phases in order to adjust the balance between acidity and sweetness.
5. Tasting
Once the extraction is complete:
- Remove the dripper and gently stir the coffee in the carafe to blend the flavors.
- Serve immediately to enjoy the complex flavors and silky texture of the freshly brewed coffee.
Coffee expert James Hoffmann recommends letting the coffee cool slightly before tasting it. If it’s too hot, certain aromatic nuances are masked. At around 60°C, the flavors come through fully.
Why choose the V60? A method of excellence
Precise control for a custom-made coffee
One of the V60’s greatest strengths is its flexibility. Every parameter—grind size, water temperature, pour rate—can be adjusted to achieve a unique cup profile. This level of control is essential in the world of specialty coffee, where each origin and terroir deserves a tailored extraction. Leading figures like James Hoffmann have popularized this scientific approach to coffee, emphasizing the importance of details in the brewing process.
Unparalleled aromatic purity
Thanks to its ultra-fine paper filter, the V60 ensures a clean, clear cup of coffee, free of unwanted residues. This precise filtration brings out the coffee’s subtle nuances, whether vibrant fruity notes, delicate floral aromas, or a perfectly balanced, rich sweetness. Tetsu Kasuya, 2016 World Brewers Cup champion, demonstrated just how much careful control over the pour can transform the final cup, offering a tasting experience of great finesse.
A meaningful and sensory ritual
Making coffee with a V60 is much more than just a daily routine: it’s an immersion in the art of manual extraction. Each brew becomes a moment of focus and precision, where every detail is fine-tuned to bring out the coffee’s best qualities. This ritual, embraced by the world’s finest coffee shops, captivates as much for its technical demands as for the pleasure it brings to those who practice it.
