Preparation guides

How to prepare Hario V60/Origami?

Preparation guides

The Hario V60 and Origami coffee makers, both with conical bottoms, are drip brewing methods that stand out for their versatility. The Hario V60, created in Japan, features a conical design with spiral grooves that promote controlled water flow, allowing for a clean and complex cup. Meanwhile, the Origami, with its striking aesthetic and 20 slots, offers greater adaptability to different filter types and pour-over techniques, providing a personalized experience for filter coffee lovers.

What do you need to prepare it correctly?

Equipment:

Hario V60/Origami, cone filter, scale, stopwatch, mill, cup/decanter and kettle.

Recipe:

Amount of coffee

18 grams (ratio 1:16.6)

Water

300 grams of water (50% Lanjarón and 50% Bezoya)

Temperature

95º

Grinding

20 clicks of Commander (medium/fine grind)

Time

3:30 minutes

Preparation

Place the dripper in a cup/decanter and insert the filter. Pour in hot water to eliminate the papery taste and preheat the unit. Discard this water.
Grind the coffee to a medium/fine level (20 clicks of Commander).
Place the dripper on the scale, add the coffee and distribute it evenly, tare the scale and start the timer.
Pour 60g of water, using circular movements, and wait 30 seconds for the coffee to degas.
At 12:30, slowly pour in up to 120g of water. Pour the water in circles from the center to the outside before returning to the center. Continue pouring water slowly in the center as close to the coffee as possible.
At 1:00, pour in up to 180g of water in the same way as before.
At 1:30, pour in the final 300g of water.
Wait until the total time is 3:30 minutes and remove the V60. Pour it into your favorite mug and it's ready to drink.