V60 Craft Coffee Kit
A great Hario Starter Kit, the V60 Craft Coffee Kit features everything you’ll need to start making great tasting coffee.
- 1x 02 Plastic V60 Dripper
- 1x 600ml Server
- 1x Pack of 40 (02) filter papers
- 1x Scoop
- Borosilicate glass server
- Polypropylene dripper
- Dishwasher Safe
- Microwave Safe
- Made in Japan
HOW TO BREW COFFEE WITH HARIO V60 DRIPPER: REQUIRED GEAR
You only really need a V60 dripper, filter papers and some ground coffee to brew a cup of coffee the Hario way. However, there are some additional bits of kit that will help you brew a better and more consistent cup:
- First up you definitely need a V60 dripper- we stock a huge range of drippers in plastic, ceramic, metal, copper and glass as well as different sizes – 01, 02 and 03 (loosely you can think of an 01 for one cup, and 02 for two cups etc)
- V60 filter papers to use with the dripper – these insert into the dripper and filter the water through the coffee
- A coffee grinder – manual or electric; we suggest starting out with a hand grinder first. You can of course use pre-ground coffee but this can spoil in a matter of hours.
- Some coffee scales to weigh out your coffee dose. You can still use a tradtional coffee scoop, if you need to, but it’s a lot less accurate. You’ll need between 16g and 18g for a cup (220ml or so) for one
You can go further and use a pouring kettle or range server, but for now those are the key bits to better control your brew.
HOW TO BREW COFFEE USING V60 DRIPPER GUIDE
If you’re using scales to weigh your coffee as it drips, you want to target around 220ml (220g or so). If not, stop pouring water it when the water left in the dripper will fill your cup! Pour the cold water into your cup first to check it’s not too much.
- You’ll need about 220ml water, so put at least 300ml of water on to boil so you don’t run out
- Weight out between 16g and 18g of coffee – don’t worry about too exact for your first few times. Use 1 coffee scoop’s worth if you don’t have scales.
- If you’re using whole beans, grind them to a medium-coarse consistency. This can be frustrating as eventually you just get a feel for what’s right. If you’re starting out aim for a consistency like granulated sugar. If it looks like table salt it’s a bit too fine
- Put your filter paper inside the dripper – most people also fold the seam over on itself
- Wet the inside of the filter with hot water (and then make sure all the water is out)
- Once boiled, let your water cool for a few minutes – just boiled water is a little too hot for optimum coffee
- Pour your ground coffee in to the filter + dripper, then pour a little water over to start the process
- After a moment, continue to slowly pour the water over the grounds in the dripper. Try to pour in to the middle and then draw an outward sprial with the water to get all the coffee extracting. Avoid pouring too much straight on to the filter paper directly.
- If you’re using scales, stop pouring water just before the scale reads 220g (assuming your cup, dripper and coffee are directly on the scales!)
Here’s a video to help you get a feel for the technique: