The Hario v60 and Chemex pour-over coffee technique differs from the Millita cone type. With the Millita, after blooming, you can pour all the water into the cone and, due to the small hole, it steeps before pouring through the hole. The Hario v60 requires a more refined technique.
Master roaster Kyle Evans at The Roasterie shows us how it’s done:
Rinse the paper filter
Place the decanter and drip cone on the digital scale and zero it out.
Boil the water, remove from the heating element or turn off the kettle, let stand for 45 seconds, to a temperature of 185-205 degrees, you can check the temperature with a candy thermometer or you can be exact with a thermocoupler. Meanwhile rinse your paper filter with some of the boiling water. After rinsing lift the filter a little to unstick it from the sides of the cone.
Measure the coffee
Grind 20-35 grams (or two scoops with the Hario measuring cup) of freshly roasted whole beans to a medium-fine texture, it should be a sandy consistency. Put the grounds into the filter, level and slightly indent the center.
Pre-infuse the coffee first. Pour the hot water into the center and work your way out, in ever expanding circles, until you reach the edge of the grounds. Some people recommend that you stop short of the edge leaving a 1/8 inch or so of the coffee dry. But either way works.
Let sit for 45 seconds.
Build it and it will taste great!
After blooming, start the main pour, beginning from the center, pour the remaining water into the cone. Some like the do this in stages. Pour, rest, pour, rest, etc. This should take around 2:50 seconds. Remember to use the 415 grams of water, including the pre-infusion water, for best results.
Enjoy your cup!
After the time expires pour the brewed coffee into a preheated cup and drink up.
Things to remember:
- Pour slowly, in a controlled way
Here are a couple videos the demonstrate the techniques.
Tom from Sweet Maria’s gives you the lowdown: