If the article on altitude left you eager to try a Colombian coffee with citrus acidity and floral notes, the Hario V60 is the ultimate brewing method for it. Its 60-degree conical design, large bottom drainage hole, and spiral ridges on the inner
walls allow water to flow freely toward the center; this gives you total control over the pour speed, resulting in a clean, aromatic cup of coffee with a spectacular, light body.
Recipe Information Brew time: 3 to 4 minutes. Ratio: 1:16 (For every gram of coffee, use 16 ml of water for a lighter, floral profile). Servings: 1 person (Yields approx. 240 ml of finished brew).
Ingredients and Equipment Specialty coffee (Ideally Colombian origin > 1,700 masl): 15 g (Approximately 1.5 tablespoons). Grind: Medium-fine (Similar to table salt). Hot water: 240 ml (Approximately 1 cup) at about 90°C–92°C. Conical paper filter for V60. Hario V60 cone (plastic, ceramic, or metal).
Step-by-Step Preparation (3-Pour Technique) 1. Rinse and preheat: Place the paper filter in the V60 and rinse it by pouring hot water through. This removes any papery taste and warms your cup or server. Discard this water before adding the coffee. 2. Prepare the coffee bed: Add the 15 g of ground coffee to the filter and gently tap the side of the cone so the surface is completely flat. 3. The Bloom (Pre-infusion): Slowly pour 45 ml of hot water, aiming to wet all the coffee evenly. Wait 30 to 45 seconds. You will see the fresh coffee "bubble and breathe," releasing carbon dioxide and preparing to yield its best flavor. 4. First main pour: Pour water in steady circles, moving from the center outward (without touching the paper filter), until you reach 140 ml. Pour gently. Allow the water level to drop slightly. Second and final pour: Finish pouring the remaining water in steady circles until you reach a total of 240 ml.
The final touch: Give the V60 a very gentle swirl by hand to wash down any coffee grounds clinging to the sides. Let all the liquid finish filtering through. The entire drip process should take between 2:30 and 3:15 minutes. Serve and enjoy!
Barista tips for cafexcafe.com readers Why is the V60 so technical? Unlike the Chemex, the V60 filter paper is thinner. This means your pouring speed determines the extraction time. If you pour too fast, the coffee will be under-extracted (tasting sour or bland). If you pour too slow, it will be bitter. Practice makes perfect! Material matters: If you are buying your first V60, a resin model (a plastic-like material) is recommended. While the ceramic version looks beautiful, the resin model retains water temperature much better during extraction, preventing the coffee from cooling down and losing its balance.
