The V60 from Japan's Hario, a filter holder celebrated around the world for its outstanding brewing properties, is perhaps the most classic hand brewing method today. The slope of the cone, the large hole in the bottom and the screwed ribs along the edges provide perfect conditions for excellent brewing and a phenomenal cup of coffee.
Recipes for: 4 cups
Coffee: 30 g
Water: 500 g, 95 °C
Grinding: The brew coffee grind, always fine-tune the grinding degree in relation to the coffee you use.
Brew time: 3:30 – 4:00 min
- Rinse through the filter, you do this to avoid a paper taste and to warm up the V60 filter and the pot that the coffee will be brewed in. Remember to pour out the water that collects at the bottom of the pot - otherwise this is a classic beginner's mistake!
- Put 30 g of coffee into the filter, then level the surface of the coffee. Use freshly ground coffee and invest in a grinder so that the coffee can be ground directly at the time of brewing. Preferably use scales to weigh both water and coffee.
- Place your V60 with filter on a jug and put everything on the scale. Remember to zero the scale before you start pouring. Start by pouring in about 90 grams of water - you can think of it as the amount of coffee x 3 if you adjust your recipe up or down. Then lift and move your V60 in gentle circular motions for about 3 seconds.
To understand this point, you can think of hot chocolate: if you mix the chocolate powder with all the milk directly, a lot of lumps form. If you instead mix with half of the milk, stir, and then pour in the rest of the milk, all the powder is mixed with the liquid. The same thing you want to achieve here, with the coffee.
- Let the coffee bloom for a maximum of 45 seconds. Make sure the water is at the right temperature, about 95 °C. You can see small bubbles coming out of the coffee bed. The bloom improves the coffee's flavor because you allow carbon dioxide to be released. Carbon dioxide prevents the coffee's full aromas from coming through, so we want that behind us before we continue brewing. We highly recommend being as thorough as possible, it always gives an even better taste experience.
- Pour in the water in a circular, calm and consistent motion to really utilize the V60 filter's grooves and increase turbulence. We recommend pouring the water clockwise and following the shape of the filter, starting in the middle and working your way outwards. Be careful not to pour on the edge of the paper filter, then the water will seep through to the outside of the coffee without being brewed. Pour water up to 300g and then pause for 10 seconds before pouring in the remaining water up to a total of 500g.
- When you have poured in all the water, we recommend spinning your V60 again in gentle circular movements for about 3 seconds to even out the coffee bed and thus get a more even brew.
- When all the water has run through, the brewing is complete. Swirl the pitcher to mix your brew well. We recommend letting the coffee cool a few degrees before you enjoy it, then all the flavors in the coffee appear even more. Drink and enjoy!
dosing your coffee
The basic rule when we should be brew and dose coffee is to use 6 grams of coffee on deciliter water. Whether you dispense for bridge coffee, French Press, Chemex, V60 or Aeropress, you can use these guidelines. Here is a simple chart showing how much coffee we can use per deciliter water.
Even with fully automatic machines, there are tricks to brewing a better cup of coffee. We've divided our recipe into three different levels so you can find a recipe that suits you and your equipment. Or perhaps you want to try something a little more advanced?
The AeroPress is perfect for those who want a small coffee brewer to take on trips or hikes, or simply for those who want a really good cup of coffee. It’s very easy to use and allows for endless variations. Here we have the perfect standard recipe to start with.
find your new favourite coffee
The V60 by Hario is a globally celebrated pour-over method known for its outstanding brewing capabilities. It is perhaps the most classic manual brewing method today. The cone’s angle, the large hole at the bottom, and the spiral ridges along the sides provide the perfect conditions for excellent brewing and a phenomenal cup of coffee.
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