How To Use A Pour Over Coffee Dripper
If you are just getting into speciality coffee and want to get as many flavours out of it as possible, you can’t go wrong with using the drip method.
You may have seen a hand-brew dripper before – it is an inverted cone-shaped funnel which slowly extracts the coffee from the grounds by slowly draining it through a paper or reusable filter. The result is a delicate, sophisticated cup.
It’s actually a method used around the world, too, in some form or other. The ‘sock’ (a thin muslin material) is a popular filter in Middle Eastern countries, and others use bags similar to tea bags to extract their coffee.
But many brands have developed dedicated coffee drip makers in response to its popularity, including Japanese brand Hario with their infamous V60.
How To Make Coffee With A Hario V60
What You Will Need:
- V60 Dripper funnel (or similar)
- Kettle (a gooseneck kettle is best for accuracy)
- 250g boiled water
- 15g of medium to fine ground coffee per 250ml cup (a burr grinder will be perfect to use)
- A filter paper specifically for your coffee maker
- Measuring spoon or scales (optional, but makes things easier)
- Place your cone over a cup or jug (Hario does make dedicated jugs if you want to buy everything at once)
- Fold your paper filter along the seam and place into the cone
- Rinse the filter by pouring hot water through it and into the cup, before discarding this water
- Place your coffee amount in the cone and give it a gentle shake to flatten
- Put everything onto your measuring scale if you are using, or use a gooseneck kettle which has measurements on the side if not
- Start the timer. Pour in 50g of water, covering all the coffee
- After 30 seconds pour in 100g of water, in a circle formation on the coffee (not the paper)
- After a further 30 seconds, pour in 50g more water
- At 90 seconds, add another 50g. This should be all of your water – now allow it to drip fully through
- Wait 2-3 minutes for it to drip fully
- If it takes longer than 2-3 minutes to drip right through, you may need to use a coarser grind next time. If it goes through too quickly, use a finer ground
- The water should ideally be at 94 degrees C to avoid scalding the coffee granules on contact
- Use a medium to fine grind – you may have to experiment precisely with the grind depending on tastes
Why Use A V60?
Using a drip method to make your coffee enables you to produce a lighter bodied, delicate brew with high clarity of flavour.
This helps bring out specific flavours and hints, such as floral or herbal tastes. Perfect if you have previously not really picked up on the subtle nuances of speciality coffee.
It is a completely manual operation too, unlike using a filter machine or anything automatic. You are in control of the filters used, the rate of pouring the water the size of the grind, and ultimately the end result.