Hario is a Japanese company that designs, manufactures, and sells heat-resistant glass. They were founded in 1921 and are currently the only heat-resistant glass manufacturer in Japan to have a factory.

From 1948 onwards, the company expanded its production, always focusing on household items. Today, they produce materials for extracting coffee, tea, kitchen utensils and even pet products.

Why this method?

This manual method highlights the sensory notes (body, acidity, etc.) and aromatic notes (fruity, floral aromas, etc.) of the grain.

The Hario V60 filter holder is conical in shape with internal veins, so that the water is directed evenly towards the center and into the cup. This is a very pure method of drinking our coffee, because at the time of extraction, there are almost no barriers between the coffee and the water.

The circular outlet hole at the bottom of the cone (the conical filter holder is used in reverse during extraction) allows the coffee to fall directly into the cup and prevents water from remaining stagnant at the bottom so that there is no excessive contact between the water and the ground coffee.

How to prepare?

1. Manual methods, in this case Hario V60, are recommended for those who have some knowledge about correct coffee extraction. Firstly, the grind should be medium, that is, if it is too fine, the water will have difficulty in passing through all the ground coffee and we will end up with a burnt and unpleasant taste in the end. If the grind is too coarse, the water will pass through the ground coffee too quickly and we will end up with a very watery and washed out taste in the end. Therefore, for correct extraction in the Hario, the grind should be midway between fine and coarse grinding. The grinding should be done just before starting this process.

2. Secondly, the water should not be boiled as it will burn the coffee and its ideal temperature for extraction should vary between 92 and 96 degrees. If you do not have a temperature gauge, the best way is to let the water boil and wait 1-2 minutes before starting the extraction process.

3. The measuring ratio varies depending on the amount of coffee to be consumed. Normally, I use 20g of coffee to 300ml of water.
4. After placing the paper filter in the filter holder, we must pass hot water over its entire length in order to disinfect the paper and eliminate any type of flavor that may end up in our drink.
5. Place the ground coffee in the filter and add about 60ml of water so that all the coffee is wet evenly. This process serves to release all the aromatic notes contained in the coffee. We must wait about 35 seconds after pouring the water.
6. Then we can add the remaining water, preferably in circular movements and evenly. Then all that's left is to serve the drink.