How much coffee can you make with a Hario V60?
Each one makes a slightly different amount of coffee: HARIO V60 01: 1-2 cups. HARIO V60 02: 1-4 cups. HARIO V60 03: 1-6 cups. The Hario V60 is available in three different sizes to allow for different amounts of coffee. It’s a straightforward numbered system fro 1-3. Hario describes, the 01 size as holding 1-2 cups, the 02 size as 1-4 cups and the 03 size as 1-6 cups.
What is the golden V60 ratio?
When using pour overs like the Hario V60 or Kalita Wave, we recommend a coffee-to-water ratio between 1:14 and 1:16. This delicate method depends on factors like coffee type, grind size, flow rate, and desired taste. The golden rule is to maintain a balance between the amount of coffee grounds and water. Coffee-to-Water Ratio: A common ratio is 1:15, meaning 1 part coffee to 15 parts water. This can be adjusted based on personal preference, with some preferring a stronger brew at 1:12 and others a milder one at 1:18.The standard “golden ratio” for coffee is 1:16 – that’s one part coffee to 16 parts water by weight. For example, if you’re using 20 grams of coffee, you’ll need 320 grams (or milliliters) of water. This ratio is a great starting point for most brewing methods and balances strength and flavor.
What is the best grind for a V60?
Tip: A medium to fine grind is best for your pour over. If the brew is too weak, try a finer grind. If the water drips through the coffee too slowly, make the grind coarser. Place the V60 on the mug, insert the filter paper and soak with hot water to remove any papery taste, and to warm the V60 and the mug. The way water interacts with coffee, like over the spiral ribs of a V60, changes extraction and flavor dramatically. Pour too fast, and you risk under-extraction with weak, hollow cups. Pour too slowly, and bitterness can dominate.If your V60 brew tastes bitter or harsh, that’s a classic sign of over-extraction. It means the water spent too much time with the coffee, pulling out all the good stuff and then some unwanted compounds. The usual culprits are a grind that’s too fine or a brew time that dragged on for too long.Beans that are too fine will take a long time to filter the water through them, and you’ll likely end up with a strong, bitter pour-over. Grounds that are too coarse, on the other hand, will brew entirely too quickly and likely result in an acidic, watery brew.