Hario V60 is one of the most commonly used coffee brewing tools and is the most favourite one of us and many customers. As the tool itself is famous and a number of people are using this, there are so many different brewing recipes and technics developed by people. Last time, we shared how we brew at Normcore with the Chanho-tornado method (go to read the article). In this article, a little easier pourover method is going to be explained.
- Dose: 20g
- Grinding Size: Medium-Coarse
- Water Temperature: 93
- Brew Ratio: 1:15 (total 300g water)
First of all, like the other methods, folding a paper filter and get it rinsed. As mentioned, it could be rinsed with hot water or cold water. But I prefer cold water for its consistency.
If you look at the grinding size, here is the example. It's slightly coarser than normal medium size. This will allow appropriate flow speed and enhancing the bright acidity of the coffee.
For the blooming, pour the water the amount of 3 times the coffee. As I dosed 20g, pour 60g of water. Blooming time would be between 30 and 45 seconds depending on the coffee.
When it reaches the time, start the 2nd pouring. At this stage, what you need to decide is how many grams you pour. From the total amount of 300g of water, you have 240g remaining. To easily divide, you can pour 120g this time and another 120g next time. Or if you want to highlight acidity, you can pour more this time and less next time, or vice versa. I choose to pour 120g and another 120g.
When the water drained and the coffee particles are exposed outside the water, start the last pouring of 120g. One thing that you need to make sure of is that you pour very gentle so that the particles are not forced to move inside the dripper. This is to prevent over-extraction which causes bitterness and astringency.
When it's done, enjoy the coffee!