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V60 comes from Melitta Bentz's intuition, a German housewife who decided to replace the classical linen filter with a paper sheet took from his son's notebook. Furthermore Melissa, created and patented in 1908 her own coffee machine by using a small potter pot with a hole and covered it with paper towels.

Grinding

Medium - fine (sugar's texture)

Coffee amount

30 g

Water temperature

92 - 96 °C

Extraction time

2 - 3 min

Coffee amount in cup

Mug 180 ml

The most sophisticated, charming and elegant extraction method

1

This Pour Over extraction method works with three tools: a pottery filter holder, (it can also be made of glass or other materials), a paper filter and a glass and heat-resistant brewer. V60's name comes from its letter V shape, which is under the angle of 60 degrees which allows a perfect coffee percolation.

2

Heat the water (330 ml) between 92°C – 96°C degrees.

3

Put the filter holder and the filter onto the brewer.

4

Rinse the filter to remove any paper flavor that may infiltrate the coffee and to make it stick to its holder. Remember to throw away the percolated water.

5

Grind the coffee with a medium - fine granulometry ( the Moka's one is also fine).

6

Adjust the scale.

7

Pour ground coffee inside the filter (about 30g). 

8

Do the pre - infusion while evenly wetting the coffee layer with 60ml of hot water and move in circles. This process lasts 30 seconds more or less, until water percolation is over.

9

Pour the remaining water with circular motions. The percolation lasts for 2-3 minutes.

10

Stir the beverage for a few seconds, with a circular and slow motion of the pot.

11

Serve the coffee.

A way to enhance every coffee aroma

V60 extraction method enhances both coffee's aromas and features while offering a medium density, soft and pleasant beverage, perfect to be slowly sipped.
Kit Completo V60 | Filicori Zecchini Italia.

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