If coffee preparation has experienced a big boom in recent years, it is filtered coffee. In many good cafes you will find it on the menu just behind the still most popular espresso. It is not at all easy to prepare quality espresso at home. However, it is no science to prepare first-class filtered coffee!

This is a coffee where no pressure is used during extraction , but only the natural process of leaching in water. However, the resulting beverage is filtered, so it does not contain coffee grounds and no further leaching and release of substances occurs.  

Grinding roughness | Instructions for preparation | Everything to prepare

On filtered coffee, we also enjoy a larger volume of the resulting drink , unlike espresso or mocha kettle, and we highly recommend it to everyone who likes a larger amount of coffee.

Unlike espresso, you can play beautifully with filtered coffee and recognize subtle changes in taste while cooling the cup . Immediately after filtering, you can recognize mainly bitter tones . During further sips you can feel the developing body of coffee, acidity, beginning sweetness and the first hints of fruit tones. With a lukewarm drink, the strong aroma disappears and we perceive the very potential of the coffee, its tones, and in some coffees a strong sweetness stands out beautifully.

Grinding roughness

The coffee should ideally be ground just before preparation . The roughness of grinding on filtered coffee resembles table salt . The extraction time should be a guide to whether you have ground coffee correctly. It should be constant for 2.5 - 3 minutes . If the water flows through the coffee faster, choose a finer roughness, the coffee would be underextracted. Conversely, if the water flows for more than 3 minutes, choose coarser grinding next time, otherwise the coffee will be over-extracted.

The roughness needs to be easily adjusted even depending on the amount of coffee prepared . With a small amount, coffee flows logically faster than if you have coffee for 5 people.

Preparation in V60-01 and V60-02

Let's use the most popular drippers as an example of the ideal preparation of filtered coffee. The recipe for preparing 1 to 2 cups in V60-01 is 17g of coffee and 250ml of water. In the larger dripper V60-02 is this recipe for preparation3-4 cups of 30g coffee and 450ml of water. The extraction time is the same for both, 2.5 to 3 minutes. Thanks to the same shape of the drippers (angle 60 °), you can prepare 1-2 cups just as well in the larger V60-02, you will not prepare more coffee well in the smaller V60-02.


Total preparation time : 2-3 minutes

✔ Coffee volume: for 250ml

✔ Amount of coffee: 18g

  1. Grind 18g of fresh coffee to a degree of roughness reminiscent of table salt .
  2. First insert the paper filter into the dripper and rinse it thoroughly with hot water. This is a very important step that is often overlooked. Thanks to it, however, the filter loses its paper taste.
  3. Place the dripper on a serving kettle or cup and pour ground coffee into the rinsed filter .
  4. Making coffee . Pour the coffee over approx. 30 ml of water at a temperature of 92 -93 ° C so that it is completely soaked and wait for about 30 seconds . Coffee releases excess CO2 during this step. Use ideally filtered water.
  5. Continue watering . You need a slow, steady stream of water to water. The teapot with a long narrow spout, such as the classic Hario Buono, is best . We recommend watering in the direction of the spiral from the edge to the center and back again to the edge. The total time of this extraction should take 2.5-3 minutes . If the water flows through the dripper faster, grind the coffee more gently next time. Conversely, if the water flows through the filter more slowly, grind the coffee to a higher roughness.
  6. After all the water has flowed , set aside the dripper and rinse it with hot water.
  7. Enjoy your cup of delicious filtered coffee

TIP: Lighter roasted coffees , such as Ethiopia Sidamo or Brazil Santos , are great for the filter.

Filtered coffee in HARIO V60