The Hario V60 is presented as the enduring "GOAT" of pour-over coffee drippers due to its accessibility, affordability, and consistent performance, despite the constant emergence of new designs. The video also advocates for experimentation and finding personal brewing preferences, particularly favoring lower extraction yields for more nuanced coffee flavors.
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What's up everyone? Lance Hedrickk here
and today we're going to talk about the
best pourover dripper on the market. [Music]
[Music]
Now, it seems like every week a new
dripper comes out on the market claiming
to be the next big thing. Oh, we changed
everything in the pourover recipe world.
We have increased the angle by 3°. Oh,
look at this. We have this new way of
brewing coffee where it's a flat bed,
but actually there's a little bit of a
taper on it, but it's still a flat bed.
Oh, look at this. We have no bypass, but
we actually have the capability of
pulling water in and out and in and out
with a vacuum. I don't know. I'm just
making stuff up at this point, but
they're probably actually products on
the market. But the reality is, there's
only one that has stood the test of
time. There's only one that is truly the
goat. There's only one that
professionals and home enthusiasts alike
continually come back to after they go
out and they try their hand at
everything else. What is that?
You probably guessed it.
Oh, that was close. But here it is. The
V60. Now, I recently shelled out way too
much money. It was a vomitable amount in
order to get these special edition V60s.
But you know, the best stripper of all
time deserves to be lauded and to be
bougied in my studio.
One of the reasons that this has been so
lauded is well, it's been around for a
really long time, but in its current
form, only since about 2005, 2006, as
far as being commercially available, the
Hario company came out in the 1920s and
they were making laboratory style kind
of uh beers and whatnot, and some of
them were able to be used for coffee
filtration. Around the 1980s, they began
to experiment with this more intensely
with coffee by using different products,
but they finally became commercially
available in 2004 2005.
The Kono dripper out of Japan came out
even earlier, but it did not catch as
global of popularity as the V60. And I
think one of the reasons for this is due
to the fact that this one, the V60, is a
bit more easy to brew with. Whereas this
one, whereas it might be nice for
someone with a nice grinder due to the
lessened bypass, it can be a little bit
more challenging to get a great cup of
coffee. In addition to that, the filters
that were originally release released
with the V60s were just incredible. They
were superior to other pourover devices
like Molita and Kono on the market. The
one who created the filters for the
original Hario V60 is currently the
owner of Cafe, which is also a big
reason why the Hario V60 became so
popular. Of course, people may disagree.
You might enjoy your flat bottom. You
might enjoy your no bypass. You might
enjoy whatever it might be. But to me,
this is still the goat when it comes to
simplicity, when it comes to
accessibility, when it comes to price.
You can get a plastic one for six bucks,
but of course over time it forms cracks.
So, I've had this for 2 years and it's
still intact. You just see a lot of
cracks. But anyway, now these are things
I've shared in various ways over the
years in different videos. I've shared
two essentially two V60 recipe videos.
My first one was the first year I
started YouTube. We'll just go over that
briefly again here so that you don't
have to go searching. I've gained a lot
new subscribers since four years ago.
And then the other one is kind of my
onetoone recipe, but we're going to just
clarify some of the ways I approach it
with that so that you can be equipped to
brew the V60, get the best brews of your
life, and understand why this has stood
the test of time, and understand why
honestly any other attempt at entering
the pourover market based off of a
different a slightly different degree
angle, a slightly different ridge
pattern on the inside. Why all that's
essentially moot and why there's no real
reason to go somewhere else.
I was just like so many of you swept up
in this this ideology that I definitely
am very confident to say is not correct.
I came out with a recipe where it was
essentially a double bloom then double
pour uh style V60. And I recommended
doing it up to about 22 24 g of coffee
at the max. If you go over that, you may
need to switch things up, but we're
going to go over that again today
because many of you still do enjoy those
pourovers, which is absolutely valid.
You can enjoy whatever you like.
Different strokes for different folks. I
like super tea, like really floral,
really nuanced. And when you push
extraction that high, you just don't get
that complexity. You don't get that
nuance. You don't get that delicacy. Uh
it's just an impossibility as far as the
release of the volatile organic
compounds and how they are being pulled
out during extraction. You're just not
going to get as something as similar as
a slow a lower extraction style brew,
which we'll do next. But anyway, we're
going to start this brew by getting 20 g
of coffee. Now, if you're someone that
enjoys a slightly stronger cup of coffee
or you want that more intensity, you
like the bitterness, whatever it might
be, for whatever reason, you want a much
higher extraction over 21%. Well, then
you can go a bit finer, like, you know,
just just coarser like table salt.
All right. Now, once you have your
coffee in here, what we're going to do
is four pores. 60 100. That gives us 60
plus 60 is 120. That's our double bloom.
Then 100 100 gives us 200. 200 plus 120
is 320. That's a 1 to6 ratio, which will
give you a bit more strength and should
give you the cup hopefully you're
looking for. So, let's go ahead and
start the timer.
And then on the Bloom, I like to be
pretty pretty cautious on it. I don't
like to go too too crazy, but we do want
to have a decently high flow rate. I'm
at like 8 n maybe 10 mls a second. So,
it is a pretty fast flow rate, but I'm
not like sputtering it from above. It's
pretty laminer. It's just to really kind
of situate everything in there, get
everything nice and wet. Then after
about 30 seconds, I'm going to do my
second bloom. And this the the point of
the second bloom is to release as much
of the carbon dioxide that's caught
behind that kind of crust as possible.
So, as you see, a lot of that carbon
dioxide's being released. There we are
to 120. Then we're going to wait till
about 1 minute and we'll pour up to 220.
Then we'll wait to 2 minutes and we'll
pour or a minute 30. Then we'll pour the
other 100 g. Now, the um the time of
this pour should not be too too long. I
don't want a ton of contact time because
we're being really aggressive with the
continuously fresh supply of solvent in
addition to the amount of agitation that
we're uh contributing. This is four
different pores which is a ton of
agitation. So here we go up to 220. Boom.
Boom.
Now don't get too caught up on the ex
like pouring structure. Yes, it is
important, but you don't need to be like
over the top freaking out about it
because so and so says that pouring four
versus 6 g a second causes these huge
differences. Because we're doing four
different pores in this and because
we're being pretty aggressive with the
flow rate, I haven't found that it
really matters too much. So, just get
that water in
and be roughly in the center as you're
All right. And 320. Here we go.
There we go. 320. Now, at the end, if
you find that it's still drawing down a
little too fast, you can give it a
little swirl. And that swirl is going to
slow down the draw down, and that's
going to give you more contact time if
it's something that you are, you know,
looking for in your brew. But other than
that, it should drain in right around
maybe 3 minutes, depending on your
grinder. Um, because with all that
agitation, it's really going to clog up
that filter and slow down the draw down.
We should be having a cup of coffee that
is quite strong. In fact, we'll go ahead
and measure the extraction only because
I want to show the difference between
this and then my go-to recipe. This one
should be quite a bit higher extraction
than my go-to recipe, which will be a
lot lower, around honestly 18% maybe.
And this one is sitting right over 20.5% extraction
