Hario

Hario V60 Glass Dripper 02 / VDG-02

HARIO V60 dripper / filter 02 glass

 The V60 Dripper is a perfect tool for brewing high-quality filter coffee. It is very easy to use, and in a few minutes you can make a really exciting, aromatic hot coffee. Pour hot water over the ground coffee placed in the paper filter, and the coffee will slowly drip into the container placed under the V60. 

Instructions:

1. Heat purified, softened water. In the meantime…
2. Place the V60 funnel (dripper) directly or using a drip station on a cup, pourer or mug of appropriate capacity.
3. Then place the whole thing on a scale (measuring in grams).
4. Fold the perforated edge of a paper filter and place it open in the funnel.
5. Pour enough hot water (approx. 80-90°C) into the funnel in circular motions to thoroughly soak the paper. This is important because the paper will then absorb the maximum possible amount of water, so that the coffee will lose as little valuable substance as possible during filtering. Pour enough water onto the filter so that it sticks to the inside of the funnel, and its pattern will "show through" the paper. Note that the water flowing through will also preheat your cup or mug.
6. Coffee: If possible, use lighter roasted, 100% Arabica (filter blend or Single Origin) coffee.
7. Grind fresh, visibly and noticeably coarser than the fineness of espresso. Uniform grinding can only be achieved with burr grinders.
8. Important! Pour out the water in the cup / pourer / mug!
9. Tare the scale.
10. Coffee dosage: Carefully pour 17-20 g of ground coffee into the bottom of the paper filter.
11. Water: 80-95 °C water - 300-350 gr. Experience has shown that this coffee/water ratio (1:15-18) leads to good cup quality. Of course, you are free to experiment, and it is even recommended!
12. Pour enough water (in small, circular motions) into the centre of the filter, onto the coffee grounds, to moisten them. Make sure that the water does not touch the paper directly, because the paper will lead the water past or under the coffee. Use a "gooseneck" pourer (e.g. Hario Buono) for this pre-soaking and for later pouring. This is the only way to perfectly control the flow of water.
13. Wait for approx. 30 seconds. During this time, the ground coffee will absorb the water and its surface will foam up a little.
14. After the pre-soaking time, continue filling with slow, circular motions from the centre outwards and then back to the centre - in a spiral, "snail-like" motion. Pour enough water over the coffee grounds to cover them with a two to three finger layer of water.
15. Stir the coffee grounds poured with water so that each coffee bean is extracted evenly at the same time.
16. Then continue in stages, filling up with small units of water. Try to keep the water level on the coffee grounds constant (two to three fingers), i.e. pour at about the same rate as it drips down. Also make sure that the water does not cool down.
17. If all goes well, the coffee will drip down in about 3 minutes (not counting the pre-soaking time).

Distributor

Foodnet Zrt
1037 Budapest, Bécsi út 269.

Product information

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