[ICED] V60 / Dark Roast

Hario V60 / Medium to Dark Roast


A familiar extraction method that has been widely used in the home since ancient times.

The taste changes depending on the speed, time, and method of pouring hot water,

good technique is necessary to get good results.

The permeation method that extracts coffee by passing hot water over the beans, gives a balanced sweetness, bitterness, acidity, and richness.

It is easy to produce a refreshing aftertaste.

Among the many extraction methods, this method gives the most control over the flavour.

It is an extraction method suitable for beginners and experts.





Coffee beans 15g Medium grind

Water 120g

Temperature 89℃

Ice 4 pieces (120g)

Brewing time 1’20


▼Tools you need

Hario V60 dripper

Hario V60 paper filter





Glass server and a tumbler

Coffee grinder



Fold the edge of the filter and set it on the dripper.

Place them on the server.



Rinse the filter with hot water.



Weight 15g of coffee beans and grind them in a medium setting.





Throw out the hot water from the server.
Place four ice cubes (120g) into the server.




Put the coffee ground in the dripper and zero out the scale.



(0’00-0’40) Pour 30g of hot water.

Pour in 30g of water and wait for 40 seconds to get blooming.



(0’40-0’55) Pour the hot water up to 60g.

Pour in 30g of water gently for 15 seconds with a dollar size of circular motion.



(1’10-1’25) Pour the hot water up to 90g.

Wait 15 seconds, then repeat the same thing.

Pour 30g in for 15 seconds.



(1’40-1’55) Pour the hot water up to 120g.

Stay 15 seconds, pour in 30g let it take 15 seconds.




Remove the dripper when the coffee drip stops.



If you get the correct extraction, there is a hole in the middle like a doughnut.



In the end, gently stir the coffee and serve it in a tumbler filled with ice.

Enjoy your flavourful cup of coffee!