A very common method used by professional and amateur baristas alike. It is available in three different materials: ceramic, glass, and plastic, and in various sizes.
The Hario V60 is a method of infusing coffee grounds with water; however, it's important to note that the secret lies in the technique of pouring hot water through the cone.
Instead of simply pouring all the water, it involves gently pouring it in circular motions, wetting all the grounds. To help with this technique, we recommend buying a kettle with a very long spout.
Ingredients:
18g of Orfeu roasted whole bean coffee (Orfeu Suggestion: if you don't have a scale at home, use two heaped tablespoons)
200 ml of mineral or filtered water
Utensils:
Hario V60 filter
Hario V60 dripper
1 grinder (can be electric or manual)
If you don't have a grinder, you can buy coffee pre-ground for Hario V60
Preparation Time: 5 minutes
Serving: 180 ml of coffee
Preparation method: 1. Scald the paper filter.
2. Grind the coffee beans to a medium consistency.
Orfeu Tip: The grind needs to be medium. Ideally, it should resemble powdered sugar.
3. Discard the water you used to scald the preparation method.
4. Place the coffee at the bottom of the filter and spread it evenly inside, stirring it.
Orfeu Tip: Let it form a uniform bed in the Hario.
5. Perform a pre-infusion, add only 30ml for 30 seconds to allow the water to saturate the grounds.
6. After 30 seconds, make slow circular movements from the center outwards.
Orfeu Tip: Stop when it reaches approximately halfway up the filter.
7. After the water has drained, restart the process of adding water to the grounds.
8. Remove the Hario V60 dripper and your coffee is ready to enjoy.
Orfeu Suggestion: use Orfeu Organic in the Hario V60 to enhance its honey notes.
Be sure to watch the video with the recipe at the top of this post.
Recipes