Hario - V60-02 DRIP, white ceramic

Melitta Bentz might wonder what kind of phenomenon her invention of manually filtered coffee will become in the early 21st century. In the world of fine coffee, the last year has been marked by the brewing of the Haria V60. Forget the polished espresso machines at the forefront of coffee shops. All the attention is now focused on the so-called Drip Bars, which are made up of several porcelain or glass V60 filters, and baristas use them to prepare microlots from around the world in front of customers with the finesse of violin virtuosos.

PREPARATION:

Coffee quantity: 24/36 g (depending on the size of the V60 dripper)

Grinding coarseness: medium coarse (grain size roughly equivalent to table salt)

Water quantity: 240/360ml (depending on the size of the V60 dripper)

Water temperature: 94 - 96 °C (lighter coffee - lower temperature, darker coffee - higher temperature)

• Fold the paper filter about 1cm at the storage point and insert it into the V60 dripper
• Place the dripper V60 on the container you will be preparing the coffee in and rinse with hot water. Then pour out the water.
• Pour the coffee into the filter and align it by tapping it with the palm of your hand on the dripper. Place the dripper with the filter and coffee on a cup or range server and place it on the scale. Zero the scale.
• Pour about 40g of water over the coffee (this will scald the coffee)
• Turn on the stopwatch and slowly pour 2x100ml (g) of water over the coffee in a circular motion (the water must always be directed at the coffee, not the filter paper)
• ATTENTION: the whole extraction should take 1-2 minutes.
• The resulting coffee flavour will be mild with a gradually emerging aftertaste and a slight aroma. Filtered coffee excels in complexity and can be drunk at any time of the day. The most pronounced taste is perceived when cooled to a temperature of around 57°C.