The V60 Pour Over Method

The V60 Pour Over is a favourite for coffee lovers worldwide, known for producing a clean, flavourful cup that highlights the unique characteristics of each bean. It’s a method that combines simplicity with precision, making it a go-to for anyone looking to advance (or have fun with) their coffee routine.

 

A brief history of the V60

The story of the V60 begins in Japan in the 1950s. Pour Over coffee was already popular at the time, but brewers were looking for a way to have more control over the brewing process.

Enter the Hario company, a Japanese glassware manufacturer founded in 1921. They created the V60, named after the cone’s 60º angle, as a way to enhance water flow and extraction.

While the V60 was a quiet staple in Japan for decades, it wasn’t until the early 2000s that it gained worldwide attention. During the rise of the “third wave coffee” movement, which focused on high quality beans and brewing methods, the V60 method skyrocketed. Its simple design and the control it gave brewers quickly made it a favourite among baristas and home coffee enthusiasts.

 

Why choose the V60?

The V60 Pour Over is all about clarity and control. It’s perfect for those who want to bring out the intricate flavours of single origin roasts or specialty blends. Whether you’re brewing a morning cup or experimenting with different beans and techniques, the V60 lets you tailor each brew to your taste.

 

Try it yourself! You’ll just need:

  • V60 dripper
  • Paper filter
  • Medium-fine ground coffee (14g)
  • Hot water (200ml at 93-96°C)
  • Scale
  • Timer
  • Kettle (preferably a gooseneck style)

 

Steps:

  1. Prepare the filter and equipment. Place the paper filter in the V60 dripper and rinse it with hot water. This removes any paper taste and warms the dripper. Discard the rinse water.
  2. Measure and grind your coffee using freshly ground coffee for the best flavour. A medium-fine grind (like table salt) works best.
  3. Bloom the coffee. Add the ground coffee to the dripper and gently shake it to level the grounds. Start your timer and pour just enough hot water (about 30-40ml) to saturate the coffee. Let it bloom for 30 seconds.
  4. Pour slowly and evenly. In a steady, circular motion, pour half of the remaining hot water over the coffee. Aim for even saturation and avoid pouring directly onto the filter. Wait about 10 seconds.
  5. Repeat the above step 4 again with the remaining hot water.
  6. The water should fully drain within 2-3 minutes. If it’s too fast, try a finer grind; if it’s too slow, adjust to a coarser grind.
  7. Once the brew is complete, give the coffee a gentle swirl, pour it into your cup, and enjoy the clean, vibrant flavours.

 

Tips for the perfect pour over

  • Always rinse your paper filter to eliminate any papery taste.
  • A gooseneck kettle allows for precise pouring, helping you achieve even extraction.
  • Adjust grind size, water temperature, and pour rate to find the flavour profile that suits you best.

 

Remember, freshly ground beans make all the difference. You can try this recipe with:

The Living Mermaid Blend

 

You can check out our full range of brewing tools and equipment online. Happy brewing!

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Watch GESHA Coffee Co.’s Roaster and Q-Grader Luciana demonstrate the V60 Pour Over.