What's the Best Material for Hario V60 Dripper: Master the Three-Stage Pour-Over Brewing Steps

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FrontStreet Coffee - V60 Pour-Over Coffee Steps

Hario has won hundreds of design awards, but the V60 dripper became Hario's most important invention as soon as it was launched. Because its conical body forms a 60-degree angle, it was named V60. V60 was first launched in ceramic and glass materials, followed by resin and metal materials.

Hario's ultimate version of the V60 dripper is made of pure copper. Because of copper's excellent thermal conductivity, it helps to achieve better extraction.

With the dripper, you can start brewing! As long as you follow the basic steps, you can explore many different brewing methods.

Preparation:

1. Boil water: Water temperature 90°C-96°C (if you don't have a thermometer, let it sit for 30 to 45 seconds after boiling).

2. Prepare filter paper: Fold along the seam of the filter paper, then place it in the dripper.

3. Rinse the dripper: Rinse the dripper with boiling water. This step not only helps remove the paper taste but also preheats the dripper. If the dripper is not preheated, the water temperature will drop sharply when pouring, which will affect extraction.

4. Grind coffee: Grind the prepared coffee beans.

Pouring:

Because of the special shape of the V60 dripper, we recommend preparing a gooseneck kettle for pouring. Otherwise, it's difficult to pour in a circular motion (which is important for controlling water flow—you'll understand once you try it).

First, pour water twice the weight of the coffee grounds, then wait for the coffee grounds to release gas. This has always been my favorite part because you can feel how fresh your coffee is (Translator's note: for the same roast level, a stronger gas release indicates fresher coffee beans). After waiting 30-45 seconds, start pouring in circular motions. Grind size and water flow rate will affect the pouring time, which typically takes 2 to 4 minutes.

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