Collection: Japan -style coffee

The V60 coffee is a gentle manual percolation extraction method developed by Hario, a Japanese brand specializing in specialty coffee accessories. Its name comes from the V-shaped dripper, tilted at 60°, which promotes even flow and better control of the brewing.

What sets the V60 apart from other methods?

• A fine paper filter: It retains oils and microparticles for a cleaner, more balanced coffee.
• Total control over extraction: The speed and way you pour the water influence the taste, unlike a traditional coffee maker.
• Precise and nuanced aromas: Thanks to an appropriate grind and circular pouring, the V60 reveals fruity, floral, or chocolatey 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, offering a bolder coffee that’s quicker to prepare.
• V60 vs coffee machine: Unlike electric drip machines, the V60 allows precise control of water flow and temperature.

Japan is known for its attention to detail and commitment to meticulous preparation methods. The V60 allows complete control over extraction by adjusting water temperature, flow rate, and grind size, reflecting the Japanese culture of perfection.

Filter coffee in Japan draws inspiration from the tea ceremony, where every gesture is precise and thoughtful. The slow infusion and circular pouring evoke this meditative and respectful approach to the product.

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

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

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

For extraction with a V60, it is recommended to use a specialty coffee, ideally in beans to grind just before brewing. This method highlights the complexity of the aromas, so it is best to choose a light to medium roast, which preserves fruity, floral, or chocolate notes. A medium to medium-fine grind is essential: too fine will slow the flow and produce a bitter coffee; too coarse will make the extraction too fast and the coffee lacking in body.

The most suitable origins for the V60 are Ethiopia for its floral aromas, Kenya with its bright acidity and red fruit notes, Colombia for its balance between sweetness and liveliness, and Guatemala, which offers coffee with chocolatey and spicy accents. Some experimental plantations in Japan also offer exceptional coffees perfectly suited to this method. Since the V60 is a gentle extraction, it is recommended to choose a coffee with complex aromatic notes that will fully reveal themselves thanks to precise control of the brewing.

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

Preparation steps:

1. Rinsing the filter: Place a paper filter in the V60 dripper and rinse it with hot water to remove paper residues and preheat the carafe.
2. Adding the coffee: Pour 15 g of freshly ground coffee into the filter and gently shake to distribute the grounds evenly.
3. Pre-infusion (blooming): Pour 30 to 40 ml of hot water in concentric circles and let rest for 30 to 45 seconds to release gases from the ground coffee.
4. Extraction: Slowly pour the water in circles, in several stages, until reaching 250 ml total. The complete extraction should last between 2 min 30 and 3 min 30.
5. Tasting: Remove the dripper, gently stir the coffee in the carafe to balance the aromas, then serve.

Here are common mistakes to avoid with the V60 method:

1. Using an inappropriate grind size
   A grind that is too fine slows down the water flow, which can extract too much bitterness. Conversely, a grind that is too coarse lets the water pass too quickly, resulting in an under-extracted, bland coffee lacking aromatic complexity.
2. Choosing the wrong water temperature
   Water that is too hot (above 96°C) burns the coffee and increases bitterness. Water that is too cold (below 90°C) does not allow optimal extraction and produces a coffee that is too light. It is best to aim for a temperature between 90 and 96°C for perfect balance.
3. Using unfiltered water
   Tap water, often too rich in minerals or chlorine, can alter the taste of the coffee. It is recommended to use filtered or low-mineral water to preserve the purity of the aromas.
4. Pouring water too quickly or unevenly
   V60 extraction relies on precise control of the water flow. Pouring too fast prevents even extraction, while uneven pouring can create pockets of under-extraction or over-extraction. Ideally, pour slowly in concentric circles to fully saturate the grounds.
5. Neglecting to rinse the filter
   An unrinsed paper filter can release off-flavors into the coffee. Before starting, it is essential to pour hot water through the filter to clean it and preheat the carafe.
6. Forgetting the pre-infusion (blooming)
   When water contacts freshly ground coffee, it releases carbon dioxide in the form of small bubbles. If this phase is skipped, the coffee’s aromas will not be optimally extracted. You should pour a small amount of water (twice the weight of the coffee) and wait 30 to 45 seconds before continuing the brew.
7. Not stirring after extraction
   Once extraction is complete, the different layers of coffee can separate in the carafe. A gentle stir with a wooden spoon or a slight circular movement of the carafe helps to even out the aromas before serving.

Yes, the V60 method can perfectly be used to prepare an iced coffee, also called "flash brew." Unlike cold brew, this technique preserves the brightness and aromatic complexity of the coffee while cooling it instantly.

To do this, simply adjust the recipe by replacing part 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. The extraction follows the same steps as a traditional V60: pre-infuse the ground coffee for 30-45 seconds, then pour the water slowly in concentric circles. Once the extraction is complete, the ice instantly lowers the temperature, preserving the aromas and preventing oxidation.

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

This phase allows the release of carbon dioxide trapped in the coffee after roasting. If this gas is not released before extraction, it can create bubbles and prevent even saturation of the grounds, leading to an unbalanced extraction. By pre-infusing, you ensure that the water can penetrate the coffee evenly, optimizing the extraction of oils, aromas, and natural sugars.

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