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How can a dripper with a gaping hole in the bottom possibly make good coffee? That is what I asked when I first saw the Hario V-60.
I was used to Melitta-type filtercone holders that have 1, 2, 3 holes in the bottom. The fewer holes, the longer the coffee and water tend to infuse. More infusion means more extraction of soluble solids, which means more flavor in the cup.
But what I found was that the Hario V-60 can result in excellent brews if you use the right pouring technique. It's all about the pour. You don't just dump a load of water on top of coffee grounds in a V-60 and get a good cup. It doesn't do it for you ... you must coax the extraction of solids from the grounds, and this involves both a good pace and good pattern in how you add water to the coffee.
I would say that you need, yes need, a Hario Buono kettle or the equivalent (which I cannot find, except even more expensive Hario models) to get a good cup from the V-60. You must pre-wet the grounds for 30 seconds or so, and then start a slow pour, ideally in a circular pattern and without pouring onto the filter paper itself.
Oh, as with all drip brewers, wash out the filter with hot water before brewing, and you can pre-heat the cone and cup at the same time. We have some videos on YouTube, and there are many many others, showing the techniques.
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