Collection: Japanese-style coffee

V60 coffee is a gentle extraction method using manual percolation, developed by Hario, a Japanese Vendor specializing in specialty coffee accessories. The name comes from the V-shape of the dripper, inclined at 60°, which favours uniform flow and better infusion control.

What distinguishes the V60 from other methods?

• Fine paper filter: retains oils and micro-particles for cleaner, more balanced coffee.
• Total control over extraction: the speed and manner of pouring influence the taste, unlike a conventional coffee maker.
• Precise, nuanced aromas: Thanks to a specially adapted grind and circular pouring, the V60 reveals fruity, floral or chocolate notes, depending on the beans used.

Comparison with other methods

• V60 vs Chemex: The Chemex uses a thicker filter, resulting in an even clearer coffee, but with less body.
• V60 vs AeroPress: The AeroPress combines pressure and immersion, for a fuller-bodied coffee that's quicker to prepare.
• V60 vs. coffee machine: Unlike electric filter machines, the V60 allows precise control of water flow and temperature.

Japan is known for its attention to detail and its attachment to meticulous preparation methods. The V60 allows total control over the extraction process, adjusting water temperature, flow rate and grind, in keeping with the Japanese culture of perfection.

Filter coffee in Japan isinspired by the tea ceremony, where every gesture is precise and thoughtful. The slow brewing and circular pouring are reminiscent of this meditative, respectful approach to the product.

Since the 2000s, Japan has established itself as a major player in specialty coffee, with roasters and coffee shops featuring exceptional beans and manual extraction methods such as the V60.

Unlike espresso machines or electric coffee makers, the V60 is accessible, easy to use and requires very little equipment: a dripper, a paper filter, a kettle and a scale. This method appeals to connoisseurs looking for a smooth coffee with subtle aromas.

Hario, a Japanese company founded in 1921, has made a major contribution to the popularization of the V60 by developing an innovative dripper, available in glass, ceramic or plastic, and promoting this technique among baristas and coffee lovers the world over.

For a V60 extraction, it's best to use a specialty coffee, ideally ground just before brewing. This method brings out the complexity of aromas, so it's best to opt for a light to medium roast, which preserves fruity, floral or chocolate notes. A medium to medium-fine grind is essential: too fine, and the flow of coffee will be slow and bitter; too coarse, and extraction will be too rapid and the coffee will lack body.

The most suitable origins for the V60 areEthiopia for its floral aromas, Kenya with its lively acidity and red fruit notes, Colombia for its balance between sweetness and liveliness, and Guatemala, which offers a coffee with chocolate and spicy accents. Some experimental plantations in Japan also offer exceptional coffees, perfectly suited to this method. As the V60 is a gentle extraction, we recommend choosing a coffee with complex aromatic notes, which will be fully revealed thanks to precise infusion control.

The classic recipe recommends 15 g of ground coffee per 250 ml of water, with a medium to medium-fine grind, similar to sea salt. Water should be filtered and heated to between 90 and 96°C to avoid extracting unwanted flavours.

Preparation steps :

1. Rinsing the filter: Place a paper filter in the V60 dripper and rinse it with hot water to remove paper residue and preheat the carafe.
2. Adding coffee: Pour 15 g of freshly ground coffee into the filter and shake lightly to distribute the grinds evenly.
3. Pre-infusion (blooming): Pour 30 to 40 ml of hot water in concentric circles and leave for 30 to 45 seconds to release the gases in the ground coffee.
4. Extraction: Pour in water slowly in circles, in several stages, until you reach a total of 250 ml. Complete extraction should take between 2 min 30 and 3 min 30.
5. Tasting: Remove the dripper, lightly stir the coffee in the carafe to balance the aromas, then serve.

Here are some common mistakes to avoid with the V60 method:

1. Using the wrong grind
   A grind that is too fine slows down the flow of water, which may extract too much bitterness. Conversely, a grind that is too coarse allows the water to pass through too quickly, resulting in a coffee that is under-extracted, bland and lacking in aromatic complexity.
2. Choosing the wrong water temperature
   Water that is too hot(above 96°C) burns the coffee and accentuates bitterness. Water that's too cold(below 90°C) doesn't allow for optimal extraction and produces a coffee that's too light. It is preferable to aim for a temperature between 90 and 96°C for a perfect balance.
3. Use unfiltered water
   Tap water, often too rich in minerals or chlorine, can alter the taste of coffee. We recommend using filtered or low-mineralized water to preserve the purity of the aromas.
4. Pouring water too quickly or irregularly
   V60 extraction relies on precise control of water flow. Pouring too quickly prevents homogeneous extraction, while irregular pouring can create pockets of under-extraction or over-extraction. Ideally, pour slowly in concentric circles to saturate the entire grind.
5. Neglecting to rinse the filter
   An unrinsed paper filter can release a stray taste that ends up in the coffee. Before starting, it is essential to pour hot water through the filter to clean it and preheat the carafe.
6. Forget pre-infusion (blooming)
   When water comes into contact with freshly ground coffee, it releases carbon dioxide in the form of small bubbles. If this phase is not respected, the coffee's aromas will not be optimally extracted. Therefore, pour in a small quantity of water (2 times the weight of the coffee) and wait 30 to 45 seconds before continuing the infusion.
7. Do not stir after extraction
   Once extraction is complete, the different layers of coffee may separate in the carafe. A light stirring with a wooden spoon or a gentle circular movement of the carafe will even out the aromas before serving.

Yes, the V60 method can also be used to make iced coffee, also known as flash brew. Unlike cold brew, this technique preserves the liveliness and aromatic complexity of the coffee while cooling it instantly.

To do this, simply adapt the recipe by replacing some of the hot water with ice placed directly in the carafe. For example, for a classic 300 ml preparation, use 150 g of ice and 150 ml of hot water. Extraction follows the same steps as for a traditional V60: pre-infuse the ground coffee for 30-45 seconds, then pour in the water slowly in concentric circles. Once extraction is complete, the ice instantly lowers the temperature, preserving aromas and preventing oxidation.

Pre-brewing, also known as blooming, is an essential step in V60 extraction. It consists of pouring a small amount of hot water over the ground coffee (generally 2 times the weight of the coffee) and letting it stand for 30 to 45 seconds before continuing with the main infusion.

This phase removes the carbon dioxide trapped in the coffee after roasting. If this gas is not released before extraction, it can create bubbles and prevent uniform saturation of the grind, resulting in an unbalanced extraction. By pre-infusing, we ensure that the water can penetrate the coffee evenly, optimizing the extraction of natural oils, aromas and sugars.

Without this step, the coffee risks being under-extracted, resulting in an unbalanced cup with underdeveloped aromas and overly pronounced acidity.