We know how you love great coffee at home, so we thought you might like to discover a little more about some of the great equipment that can help you achieve the perfect coffee sip to match your lifestyle and activity. If you have a daily routine you may even be using different coffee and kit at different times of day, based on how much time you have?
Here’s a session on the V60 dripper, with some hints and tips on getting the most from it and why we think it deserves a place on the equipment team.
The Hario V60 Origins
The V60 dripper name comes from vector 60, the 60º angle of its cone and was designed by the team at Hario around 15 years ago, who was historically a chemist founded in Tokyo in 1921. Hario has received hundreds of design awards, yet it’s the V60, that’s become its most famous invention.
WHAT TO EXPECT FROM A V60
What’s so clever about the V60 kit?
1.The 60º angle cone shape and large single hole allows the water to flow extending the contact time with your coffee, it alters the flavour of the coffee by changing the speed of the water flow.
2.The spiral ribs inside the cone allow the air to escape while you pour, maximising the expansion of the coffee grounds, unleashing maximum flavour potential.
3.You refine the strength to match your mood. Add water slowly and the result will be a more full bodied stronger coffee. Add water more quickly, you will get a weaker extraction, lighter-bodied coffee.
And if you are a grind your own kind of person, you can even adjust your grind size, to alter the speed of extraction too. A coarse grind = faster water flow with weaker extraction, a more fine grind, about salt size.
So going back to the variables, the two most important ones you can play with are grind size and water flow. The grind size can also affect the body. If you have a small grind size (about the size of table salt), the water won’t pass through as easily. This means that:
- Constant water flow + small grind size = medium bodied coffee
- Slow water flow + small grind size = full bodied coffee
- Constant water flow + medium grind size = light bodied coffee
- Slow water flow + medium grind size = light bodied coffee
HOW TO BREW LIKE A PRO
With this dripper, watch our video, then feel free to play! As long as you follow the basic steps, you can choose any combination you want.
To prepare:
1. Boil high-quality water until it’s between 90º to 96ºC (if you don’t have a thermometer, wait 30-45 seconds after normal kettle boil).
2. Fold the filter (bleached or natural paper) along the seams.
3. Wet the filter, taking particular care if it’s a natural filter. Rinsing helps to not only remove the papery taste but also heat the V60 and the cup. If they aren’t heated, the water’s temperature will dramatically decrease and the coffee won’t be properly extracted.
4. Add your favourite Tiki Tonga coffee, and you’re ready to go.
5. Pour and serve:
Due to the V60’s cone shape, a gooseneck kettle is great, there are many online to choose from. Otherwise, your normal kettle left just 2 minutes after boiling will work. Start by pouring double the amount of water as there is coffee in your V60, and then let it bloom and you will see how fresh your grounds are. After waiting for 30-45 seconds, start pouring in circles. Your grind size and water flow will affect the pour time, but ideally it should take between 2 to 4 minutes. The Tiki Tonga No.#10 is superb black, give it a try and enjoy.
Leave a Reply