{"id":12124,"date":"2026-01-07T15:37:49","date_gmt":"2026-01-07T14:37:49","guid":{"rendered":"https:\/\/pdc-official.nooostaging.com\/lenciclopedia-del-caffe\/come-si-estrae-il-caffe\/estrazioni-alternative\/hario-v60\/come-estrarre-un-caffe-con-hario-v60\/"},"modified":"2026-01-22T17:17:32","modified_gmt":"2026-01-22T16:17:32","slug":"how-to-brew-coffee-with-hario-v60","status":"publish","type":"page","link":"https:\/\/www.lepiantagionidelcaffe.com\/en\/disruptive-coffee-school\/how-to-make-coffee\/alternative-brewing-methods\/hario-v60\/how-to-brew-coffee-with-hario-v60\/","title":{"rendered":"Come estrarre un caff\u00e8 con Hario V60"},"content":{"rendered":"\n<section data-block=\"simple-page-title-block\" class=\"relative page-padding simple-page-title-block \">\n    <div class=\"relative mt-8 pt-24 lg:pt-28 z-[1]\">\n        <h1 class=\"text-5xl lg:text-7xl xl:text-8xl flex flex-row items-center justify-center gap-5 font-bold text-center uppercase pb-6\">\n            <span>How to brew coffee with Hario V60<\/span>\n                    <\/h1>\n                    <\/div>\n<\/section>\n\n\n<section data-block=\"full-video-block\" class=\"relative full-video-block \">\n\t\t\t<div class=\"w-full aspect-video overflow-hidden\">\n\t\t\t<iframe \n\t\t\t\tsrc=\"https:\/\/www.youtube.com\/embed\/pTRGEaaFuGA?rel=0&#038;autoplay=1\" \n\t\t\t\tclass=\"w-full h-full\"\n\t\t\t\tallow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" \n\t\t\t\tallowfullscreen\n\t\t\t\tloading=\"lazy\"\n\t\t\t><\/iframe>\n\t\t<\/div>\n\t<\/section>\n\n\n\n<div style=\"height:45px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-50\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.lepiantagionidelcaffe.com\/en\/disruptive-coffee-school\/how-to-make-coffee\/alternative-brewing-methods\/hario-v60\/\">Hario V60<\/a><\/div>\n\n\n\n<div class=\"wp-block-button has-custom-width wp-block-button__width-50\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.lepiantagionidelcaffe.com\/en\/disruptive-coffee-school\/how-to-make-coffee\/alternative-brewing-methods\/chemex\/\">Chemex<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:45px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-text-align-center\"><strong>I\u2019m Paolo from \u201cLe Piantagioni del Caff\u00e8\u201d and in this video I will brew San Pedro coffee\u00a0with Hario v60.<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center\">Insert the paper coffee filter in the dripper, this cone.<br>Wet the filter with the preheated water to 91 degrees to get two effects: first, removing the&nbsp;scent of paper that comes out and, second, preheating the container in order to serve the&nbsp;coffee at the best temperature.<br>Weight 30 grams of coffee and then grind it with a medium grind similar to yellow flour.<br>After taring the scale, check the weight of the ground coffee and try to evenly distribute the&nbsp;coffee powder in the filter.<br>At this point take the kettle back, reset the scale and start the timer.<br>Wet the powder trying to evenly cover all the material without exaggerating and also trying&nbsp;to pour about 2\/3 times the maximum weight of the coffee.<br>In this case, for 30 grams of coffee, I poured 70 grams of water.<br>Then the blooming phase can start. Here the carbon dioxide of the ground coffee is&nbsp;expelled through the bubbles on the surface (this phase is called blooming or flowering).<\/p>\n\n\n\n<p class=\"has-text-align-center\">About 30 seconds after the first pour, keep pouring with circular spiral motions from the&nbsp;inside to the outside or vice versa trying to find your rhythm.<br>Try not to rise too much the water level in order to prevent the grains from sticking to the&nbsp;walls of the filter without being infused.<br>For this type of brewing, it is fundamental to find a routine and to stick to it for the following&nbsp;times.<br>The same routine and rhythm will always give you the coffee you enjoy.<br>Once reached the amount of water required for the recipe, in this case it is 500 ml, you can&nbsp;give the liquid a further turbulence by creating a small vortex or just mixing it using a&nbsp;teaspoon.<br>(You can do the same during the blossoming phase. I don\u2019t because it\u2019s not part of my&nbsp;routine.)<\/p>\n\n\n\n<div style=\"height:45px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.lepiantagionidelcaffe.com\/en\/disruptive-coffee-school\/how-to-make-coffee\/alternative-brewing-methods\/hario-v60\/\">Hario V60<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019m Paolo from \u201cLe Piantagioni del Caff\u00e8\u201d and in this video I will brew San Pedro coffee\u00a0with Hario v60. Insert the paper coffee filter in the dripper, this cone.Wet the filter with the preheated water to 91 degrees to get two effects: first, removing the&nbsp;scent of paper that comes out and, second, preheating the container<a href=\"https:\/\/www.lepiantagionidelcaffe.com\/en\/disruptive-coffee-school\/how-to-make-coffee\/alternative-brewing-methods\/hario-v60\/how-to-brew-coffee-with-hario-v60\/\">Continue reading <span class=\"sr-only\">&#8220;Come estrarre un caff\u00e8 con Hario V60&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":12121,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-old.php","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-12124","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.lepiantagionidelcaffe.com\/en\/wp-json\/wp\/v2\/pages\/12124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lepiantagionidelcaffe.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.lepiantagionidelcaffe.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.lepiantagionidelcaffe.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lepiantagionidelcaffe.com\/en\/wp-json\/wp\/v2\/comments?post=12124"}],"version-history":[{"count":3,"href":"https:\/\/www.lepiantagionidelcaffe.com\/en\/wp-json\/wp\/v2\/pages\/12124\/revisions"}],"predecessor-version":[{"id":12537,"href":"https:\/\/www.lepiantagionidelcaffe.com\/en\/wp-json\/wp\/v2\/pages\/12124\/revisions\/12537"}],"up":[{"embeddable":true,"href":"https:\/\/www.lepiantagionidelcaffe.com\/en\/wp-json\/wp\/v2\/pages\/12121"}],"wp:attachment":[{"href":"https:\/\/www.lepiantagionidelcaffe.com\/en\/wp-json\/wp\/v2\/media?parent=12124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}