A very common method used by professional and amateur baristas alike. It can be found in three different materials: ceramic, glass, and plastic, and comes in various sizes.
The Hario V60 is a method of infusing ground coffee 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 in circular motions, wetting all the grounds. To assist with this technique, we recommend purchasing a kettle with a long, slender spout.
Ingredients:
18g Orfeu roasted whole bean coffee (Orfeu Tip: if you don't have a scale at home, use two heaped tablespoons)
200 ml mineral or filtered water
Utensils:
Hario V60 filter
Hario V60 filter holder
1 grinder (can be electric or manual)
If you don't have a grinder, you can buy coffee ground for Hario V60
Preparation Time: 5 minutes
Serving: 180 ml of coffee
Preparation method:
1. Rinse the paper filter.
2. Grind the whole bean coffee to a medium consistency.
Orfeu Tip: The grind needs to be medium. Powdered sugar consistency is ideal.
3. Discard the water you used to rinse the brewing method.
4. Place the coffee grounds in the bottom of the filter and distribute them evenly by shaking.
Orfeu Tip: Create a uniform bed in the Hario.
5. Perform a pre-infusion, adding only 30ml for 30 seconds to saturate the grounds.
6. After 30 seconds, make slow circular motions from the center outwards.
Orfeu Tip: Stop when you reach approximately half of the filter.
7. Once the water has drained, restart the process of adding water to the grounds.
8. Remove the Hario V60 filter holder, and your coffee is ready to enjoy.
Orfeu Tip: 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.