V60: history and steps for making coffee

I maestri della tostatura media

After recounting and explaining coffee brewing with the Moka, Aeropress, French Press, Chemex, Syphon, and Clever, it’s time for the V60!

Read all articles on coffee extraction methods on the Caffè Ernani blog: ABCoffee >>

The V60 is one of the most widely used brewing tools.

It allows for an intense cup, highlighting and enhancing every natural aromatic note of our carefully selected coffees!

With V60, every cup of coffee tells a story: the story of its origin and the land where it was born and raised.

The history of the V60

In the early 1900s, drinking filter coffee was not the most pleasant experience ever-the filters did not filter well and thus left spent coffee residue at the bottom of the cup, which was annoying, as well as making the cup more bitter.

But finally came the V60 dripper!

Invented in the 1960s by Hario, a Japanese company, it gained popularity only since 2004, when the inner cone groove was introduced.

The name comes from the coffee pot’s “V” shape, with a 60° angle.

On the inner side we find spiral-shaped grooves, which improve turbulence: air thus finds an easy way to escape during extraction, also allowing better control by the operator.

The system is based on the principle of percolation: you slowly drip hot water into the pitcher or directly into the cup, passing through a layer of ground coffee placed on a paper filter.

Percolating water dissolves the soluble substances in the mince, transferring them into the drink.

The structure

  • Server, usually in glass, purchased from 350 ml capacity up to 1 L;
  • Coffee pot, a usually ceramic cone with a hole in the center, 2, 4 or 6 cups;
  • Paper filter, also of various sizes depending on the size of the cone purchased.

Result in cup

The V60 allows the preparation of excellent coffee, with intense and well-defined hints and aromatic notes. With this tool it is possible to savor every nuance of the chosen and purchased coffee, giving a true moment of pleasure.

Beware though!

The right coffee must be chosen, because as it enhances the merits, it also enhances any flaws. It therefore serves high-quality coffee.

Making coffee with the V60

Extraction with the V60 is not complicated, but it does require some practice and manual dexterity.

Fundamental is the technique of pouring the water because the outcome of the drink will depend on it.

The tools needed are:

  • V60 dripper;
  • Appropriate paper filter;
  • Server/collector;
  • A scale;
  • Kettle;
  • Timer.

The Brew Ratio , that is, the amount of coffee in relation to the amount of water, is 60 g of mince per 1 L of water ; in this case, I will use 250 ml of water per 15 gr of coffee.

The Coffee should be ground medium to coarse (slightly thicker than ground for mocha). If we want to be specific, the grain size should be between 500 and 700 microns.

The Coffee roast should be medium to medium-light , to obtain a fragrant, intense and never bitter cup!

Steps for extraction:
  1. Heat the water between 92 and 95°C;
  2. Pour it over the filter to moisten it, so as to remove paper notes, as well as warm the instrument;
  3. Empty it of water and prepare for the actual extraction;
  4. Pour 15 g of mince into the filter and give it a few taps to level it out;
  5. Make a pre-infusion: pour 30 g of water, trying to wet all the coffee well, and wait 30 seconds;
  6. Dump the remaining water to get to the 250 g.

As mentioned, this step is very important: in fact, the water thread must be thin and continuous. While pouring you have to hit all the ground coffee well, without touching the walls of the instrument and without dwelling too much on one spot, otherwise you will over-extend the coffee.

Now all that remains is to wait for the end of the draw…and the coffee is ready!

Recommended coffees

Like almost all brewing methods, I always recommend a single-origin arabica that is medium roasted and faultless.

If you want a fuller-bodied, sweeter coffee, go for natural; if, on the other hand, you like acidity and fresher notes, go for an offshore washed.

Paul, Ernani’s roaster, chose Ethiopian Sidamo > >

Andrea, the junior roaster, chose Colombia Supremo Finca la Meseta >>

Do you want to practice this method and also discover all the other Brewing techniques and tools?

We look forward to seeing you at Ernani Academy’s Brewing class!

Email [email protected] or whatsapp message to +39 3756879940 to get all the information you need!

Martina Mazzoleni

Marketing, E-commerce e Social Media Manager
Coffee Lover


Martina Mazzoleni

Marketing, E-commerce e Social Media Manager Coffee Lover

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