The good old hand filter. Invented in 1908 by Melitta Benz. This laid the foundation for a popular hand filter tradition, also known as pour over.
Coffee contains over 1000 different aromas, which are best released through pour over. We'll tell you everything about the correct way to prepare coffee with a hand filter! The right amount of coffee, brewing time, our tips & much more!
Introducing the hand filter from Hario - perfect for your pour over coffee!
We use and recommend the Hario V60 in our coffee seminars.
Hario comes from Japan and is currently experiencing great popularity, as specialty coffee and pour-over processes are becoming more and more popular! The 60 stands for the 60° angle of the filter.
In our short video we introduce you to the Hario V60 in a little more detail:
Unlike the Chemex, you can use almost any filter coffee with the hand filter. We prefer balanced coffees, not too light and not too dark roasted - classic omni-roast.
Important: The coffee should always be freshly ground. The grinding setting should be medium to coarse.
Our tip: We use 16g per 250ml of water. The water temperature should be 94 degrees. If you want to prepare a little more, we recommend 22g per 400ml.
Rule of thumb: For all filter coffee preparation methods, we recommend 60g per 1l of water. From this rule of thumb, you can then develop the perfect preparation method for you according to your preferences!
You should make sure that your water temperature is not over 94°C, otherwise you may burn the coffee when using the pour over method and thus destroy some of the aromas, especially the fruity ones. We therefore always recommend a kettle with a temperature scale.
Here's how it works - our instructions for your filter coffee with the Hario V60 hand filter:
- Freshly grind coffee beans
- Moisten the paper filter (the pores of the filter paper open and paper dust is washed out)
- Pour away the water to moisten the paper filter
- Add 16g of ground coffee and pour in 94°C hot water (the coffee powder must be completely moistened)
- Then let it swell for 30 seconds - this is called blooming
- Then pour in slowly in a clockwise direction, pausing now and then, but do not let it dry out
- After 3 minutes the preparation process should be completed
Remember: the longer it takes, the more bitter substances are washed out!
The right amount of coffee & the right grind
The grind is extremely important and also has something to do with the flow rate, because the finer the grind, the greater the resistance for the water and the longer the brewing time. That's why you should definitely use 16g of coffee per 250ml of water and the right grind so that you neither over- nor under-extract. You can also watch our video on how to make filter coffee with the Hario V60 hand filter.
This is how you find the perfect pour over result for you - our recommendation for your hand filter coffee!
Try it! Try it! Try it! Play with the grind setting - prepare your coffee as you normally would - once finely ground, once medium ground and once coarsely ground. You will be surprised at the difference!
Coffee recommendations:
Kaffeebrewda Guatemala - Click here for coffee
Nöörd Rwanda - Specialty Coffee - Get your coffee here
If you like it fruitier, you should definitely try our Nöörd Costa Rica or our Ethiopia Sidamo - here too the recommendation applies: 16g/17g in 250ml water!
Make sure you use the right amount of coffee for your Hario V60 hand filter - more is not always better
Another insider tip from the old days: Grandma always used to put a pinch of salt in her filter coffee - why? Salt neutralizes the acid. But if you simply use our coffee specialties from the coffee homeland, then you don't need to worry about too much acid in the coffee!