But how spectacular is the coffee with V60 ?
It is no coincidence that, thanks to his versatility and the great control it provides over extraction, the V60 is one of the most loved and used tools in the world of specialty coffee .
On the other hand, the V60 is an instrument that is still little known in Italy and, when it comes to preparing it at home, it can create some embarrassment.
But don't worry! In this complete guide to the V60 we will take you on a journey to discover this wonderful tool and explain everything you need to know to prepare an excellent filter coffee with V60 like a real barista.
Index :
- What is the V60: history and presentation
- V60 coffee and materials: metal, ceramic or plastic?
- V60 coffee method: how to prepare your filter coffee
- V60 coffee extraction: the variables to consider
What is the V60: history and presentation
For those who don't know it yet, let's start immediately by trying to familiarize ourselves with this instrument and understand what makes it so special.
The V60 (also called “dripper”) is a tool for manually extracting coffee produced by the Japanese company Hario. The name of the V60 comes from its shape: it is made in a “V” shape with 60 degree angles. Together with the Aeropress , the Chemex, the French Press and the Siphon it is part of the large family of filter coffee .
Here they are main features of a V60:
- Conical shape : The V60 uses a 60-degree angle which allows the hot water to flow towards the center and stay in contact with the grounds for longer, ensuring more precise extraction.
- Spiral ridges : prevent the paper filter from sticking to the dripper by creating a space, which allows air to pass through and allows the grounds to expand better
- Single hole at the base : which allows the water to remain in contact with the ground coffee for less time, helping to regulate the extraction speed
Unlike other methods that may use infusion or pressure, coffee extraction with the V60 is done by percolation : hot water is slowly poured over the grounds, and the coffee drips into a carafe or server placed at the V60 passing through a filter.
History of the V60
Founded in 1921 under the name Shibata Works, it began producing heat-resistant glass instruments for scientific purposes, before changing its name to Hario and enter the world of household glass objects in the 1960s, with the aspiration of breaking into the world of drippers.
In the 1980 the company launched its first V60 , but without success. It took until 2004 for the company to reapproach the project, this time introducing special modifications.
To prevent the filter paper from adhering too much to the wall of the dripper and to ensure a perfect fit For better air circulation , Hario added a twist to the traditional shape of the internal ridges and enlarged the hole in the bottom to prevent hot water from remaining inside for too long, thus allowing greater control over the speed of extraction.
Since then, the V60 began to gain its first major awards: in 2007, it obtained Japan's Good Design Award and in 2010 it was used by the winner of the World Brewers Cup and its popularity has only grown.
V60 coffee and materials: glass, metal, ceramic or plastic?
But What is the V60 made of ? The reality is that nowadays this famous dripper is produced in many different materials , mainly ceramic, glass, plastic and metal. But which is the best?
The answer is not so simple and it is a rather debated topic even in the specialty coffee community. The reason why the material is important is because of its heat absorbing properties .
Generally, any material that absorbs less heat is considered better as the less heat is removed from the coffee mixture, the more it is distributed evenly to the same, guaranteeing a more homogeneous extraction.
This aspect can also be important for coffee professionals and for people who compete in official competitions (and who therefore need maximum precision), the difference It's not that significant for preparing your coffee at home. Our advice, therefore, is to choose the material you like best.
V60 coffee method: how to prepare your filter coffee
But how do you prepare a coffee with V60? Find out what you need and the step by step process to prepare an excellent filter coffee with your V60.
V60 coffee: here's what you need to prepare it
To prepare a coffee with the V60 you need some elements that you will have to prepare in advance. Here's what you need:
- The V60 , the real dripper, which will be the heart of your extraction
- The paper filters for V60 , which you will have to place in the dripper and which will prevent the ground coffee from ending up in the cup
- A kettle with a long spout , which you will use to heat water and pour it over coffee. Better if equipped with an electronic base that indicates the exact temperature of the water.
- A carafe/server , to collect the coffee during extraction and oxygenate it before transferring it to the cup.
- A scale with timer , which will allow you to optimize extraction by exactly monitoring the duration and weight of coffee and water used
If you use coffee beans, use a manual coffee grinder just before the extraction will guarantee you an excellent result.
How to prepare a coffee with V60: the procedure
Here we are at the crucial moment: it's time to prepare your filter coffee with V60! Exist various types of recipes with various doses of coffee for the V60 but by using this procedure as a basis you can obtain an excellent extraction even at home.
1. Heat the water
Warm up 250 g of water with your kettle and bring it to a temperature between 88 and 94 degrees centigrade (not boiling). Do not use tap water, use bottled or specially filtered water.
2. Measure and grind the coffee
Choose and weigh 15 g of your favorite coffee . There ideal roasting for filter coffee it is the medium light one, capable of enhancing its natural acidity and preserving the aromas while, as regards the degree of grinding, you will have to opt for a medium grind . If you have a manual grinder like the Commander , the ideal is 25 clicks.
3. Prepare the filter and rinse it
Fold the flat edge of the paper filter, insert it into the dripper and place the V60 on your server or pitcher. Rinsing the filter before extraction will help remove potential hints of paper , it will help to adhere the filter to the edges of the dripper and the it will preheat . But be careful: don't forget to throw away this water before starting the extraction!
4. Add the coffee and set the tare weight
Pour in the ground coffee and give it a few taps to distribute it evenly. This will allow a more uniform extraction, avoiding having more ground in some areas and less in others. Place the V60 on top of the scale and set the tare weight. As mentioned at the beginning, the total quantity of water will be 250 g.
5. Blooming
Pour 30 g of water so as to just submerge the coffee and let it rest for 30 seconds. This phase is called " blooming ", and allows the coffee to expel the gases produced during the roasting phase. By adding all the water right away, these gases would be trapped in the coffee, affecting the taste.
6. First deposit
Pour 120 g of water (helping you with the scale) until you reach 150 g total (120 g + 30 g of the blooming phase) and let it rest for 20 seconds. Pour slowly in a circular pattern towards the center starting from the outer circumference of the dripper.
7. Second payment and conclusion
Pour the rest 100 g of water until you reach i 250 g total of the recipe (100g + 120g + 30g). Aim for a total percolation time of approx 2 minutes and 45 minutes .
V60 coffee extraction: the variables to consider
When preparing an American coffee with V60 at home you must keep in mind that they exist different variables which affect the quality of your extraction and, therefore, the final result.
The 3 variables that influence an extraction with V60 are:
- Water temperature : heat influences the speed of extraction: the hotter the water, the faster the extraction will be, while the colder it is, the longer the extraction time will be.
- Coffee grinding : a finer grind allows for a shorter extraction time than a coarse grind. A slower extraction thanks to a coarser grind can lead to a coffee with more acidic and fruity notes, while speeding up the extraction can increase the bitter component of your filter coffee.
- Extraction time : pouring the water more or less quickly or waiting more or less time influences the quality of the extraction. Every recipe needs the right balance.
How to change your V60 extraction if you are not satisfied with the result
Your filter coffee with V60 Didn't turn out as you hoped ? Be guided by taste and try to understand what you can correct.
Does it sound sour and a little bland to you? You probably have underextracted your coffee: the aromatic and flavor components of the coffee have not been fully extracted or have not had time to do so. The main causes of underextraction are water too cold , grinding too coarse And extraction times too short .
Does it seem too bitter and pungent? You probably have overextracted your coffee: the extraction has gone beyond the equilibrium point and has brought aromatic and astringent components into the cup. The main causes of overextraction are water too hot , grind too fine And extraction times too long .