HOW TO MAKE POUR OVER COFFEE (HARIO V60)

The Japanese, who adore embellishing the cooking process with incredible sophistication, came up with a Hario pour-over device. Hario has received hundreds of design awards. The walls are located at an angle of 60 degrees and resemble the English letter V. The designers of the Hario call the shape of V60 “a shape of nature”. Brewing the Hario V60 or any other funnel almost looks like an actual oriental ceremony.

Various materials are used to make the funnel, including plastic, glass, and ceramic. Hario has a conical shape, a wide hole, and notches. This unique cone-shaped coffee maker has spiral ridges along its inner wall, allowing the air to be released while brewing. Due to its high thermal conductivity, it's better at retaining heat, resulting in better extraction.

Take finely ground coffee and the paper filter. Put a paper filter into the funnel, rinse with hot water, pour coffee, and then, slowly, as only the Japanese can do, start pouring hot water. A thin, curved spout on a special kettle allows the jet to build up the proper pressure and flow slowly. The infusion technique determines how water will be poured during the funnel-brewing process. If you do it at the right time but not in the right way, the coffee will taste different. The drink prepared in this way turns out to be very fragrant. Traditionally, such brewing is referred to as "how to make pour over".

Using only fresh ground coffee is essential because coffee oxidizes very quickly, eventually giving rancidity in the cup. Using the pour-over method, the coffee will be very light and almost like tea, but it will be saturated and caffeine-rich. Just follow the Hario v60 coffee ratio.