The V60: the art of slowness and precision
There are extraction methods that resemble a ritual. The V60 is one of them. This cone-shaped Japanese dripper, designed by Hario, has become one of the symbols of specialty coffee worldwide. Simple in appearance, demanding in practice, it rewards those who give it their full attention.
At La Réminiscence, the V60 is a method we recommend for exploring our microlots. Its ability to reveal the aromatic complexity of a coffee—its floral, fruity, or spicy notes—makes it a valuable tool for anyone who wants to understand what coffee can truly offer.
What is the V60?
The V60 is a filter coffee dripper, designed by the Japanese brand Hario in 2004. Its name comes from the 60° angle of its conical walls. It is available in glass, ceramic, plastic, and metal—each material slightly influencing heat retention and therefore extraction.
Its principle is simple: hot water is poured manually over ground coffee placed on a paper filter. Gravity does the rest. But hidden within this simplicity is infinite subtlety: the pouring rate, the water temperature, the coffee-to-water ratio, the grind size—each parameter influences the final result.
Key parameters for a successful V60
The ratio and the dose
The standard ratio for V60 is between 1:15 and 1:17 (coffee/water). For 15g of coffee, use between 225 and 255ml of water. This ratio can be adjusted according to the desired strength and flavor profile of the coffee.
The grind
A grind of the "fine to medium salt" type—coarser than espresso, finer than French press—is generally recommended. Consistency of the grind is crucial: a quality conical burr grinder makes all the difference compared to a blade grinder.
The water temperature
Between
60 to 65°C depending on the roast. Light roast coffees tolerate and benefit from water close to boiling. Water that is too cold will under-extract the coffee, allowing aromas to pass through without fully developing them.
Pouring in circles
The V60 is brewed in several stages: a 30–45 second pre-infusion (bloom) to release CO₂, followed by regular concentric pours. The goal is to ensure even saturation of the coffee bed and uniform extraction. The total extraction time is ideally between 1 minute 40 seconds and 2 minutes 30 seconds.
Why does the V60 enhance specialty coffees?
The V60's paper filter retains the oils and microparticles present in the coffee. The result is a cup of exceptional clarity, almost transparent in the glass, with clean and precise aromas. This is precisely what one seeks with a single-origin coffee: to be able to discern the fruit, the floral notes, the sugar without interference.
At La Réminiscence, our coffees from Ethiopia or the highlands of Central America are particularly revealed in the V60. Each pour is an invitation to sensory exploration.
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