The Hario V60 dripper, commonly referred to as the “pourover” method, is optimal for brewing single cups of coffee to order. Its conical, ridged design helps promote airflow to create a gentle, but comprehensive extraction and yield complex, full-bodied cups. This device is best suited for light-to-medium roasted coffees with wide, balanced spectrums of aromatics and flavors (especially Central American coffees).
Weigh out your beans with a respect to a 1 to 15 coffee to water ratio (i.e. 20 grams for a 300g/8 oz. pour, 28g for a 420g/12 oz., 35g for a 525g/16 oz., etc). Meanwhile, heat a 1.0L kettle of water (an insulated gooseneck kettle with excellent pour control is practically essential) to just under boiling – between 205-208˚F.
Place a filter in the V60 and carefully wet the filter with hot water from the center outwards to create a seal. The filter should stick tightly and uniformly to the edges of the cone.
Using a medium grind setting, grind your beans immediately prior to wetting (coffee loses flavor very quickly after it is ground, so do this to maximize potential flavor and freshness). Put the grounds in the center of the V60 and gently tap the sides of the ceramic to flatten out the coffee bed. Rest the V60 on top of a pre-heated vessel, such as a glass range server or beaker.
Moving clockwise from the center outwards (a spiral pattern), pour a small amount of water, not exceeding 1/6th of the total water weight, on the coffee bed to pre-wet or “bloom” the coffee for 60-90 seconds. A good bloom will rise like a soufflé and allows the coffee to release carbon dioxide (which is both water soluble and detrimental to flavor) that has been trapped in the beans during the roasting process.
As the bloom begins to dry out and collapse inwards, begin pouring the remainder of the water in clockwise, delicate circles around the center of the grounds. A controlled, thin, and above all consistent stream is required to avoid excessive agitation of the coffee or creating unnecessary turbulence, which can cause over extraction. Two-handed pouring is recommended for stability.
Depending on the volume of your pour, the total contact time (the period in which water is actively poured over the grounds) should be between 2:30-3:15; the last drops of water should finish permeating the filter and drip into the vessel between 2:45-4:00. It is critical to avoid pouring either too fast or too slow, as this will produce a weak, watery cup or an overly strong, astringent cup, respectively.
Discard the filter. Swirl and decant the coffee. Enjoy.