Here at HARIO we have been very fortunate to be able to work with some of the best baristas and coffee experts in the world.
For our 100th anniversary, we interviewed several of our V60 Ambassadors, and got great, new insights into the world of coffee, as well as some amazing V60 recipes!
In this article, we talk to Martha Grill, the award-winning barista and V60 Ambassador based in Brazil.
HOW LONG HAVE YOU WORKED IN THE COFFEE INDUSTRY?
I have been working in the coffee industry for almost four years. I started as a barista and in my first year I was already the first runner up in the Brazilian Barista Championship. Now I work as a coffee instructor.
WHAT WAS YOUR FIRST V60 ENCOUNTER?
On my first day working as a barista, I knew nothing about coffee. During my first shift I washed dishes and sat at the bar watching the experienced baristas doing their thing. My colleague, Paulo, came and started to brew a Red Catuaí from Caparaó, Brazil, on a V60 and explained the format, the angle and the ribs that make the iconic V60 dripper.
WHY DO YOU LOVE THE V60?
Here in Brazil, the V60 is the most popular brewing device when it comes to specialty coffee. Everybody who wants to improve their extraction starts with a V60. I wasn’t any different ‒ the V60 was my first purchase and still is the brewing device I use the most. It’s easy to use and it brews a balanced and clean cup.
WHAT ARE YOU CURRENTLY WORKING ON?
I’ve started to share coffee content on my Instagram account @marthagrill. From food recipes with coffee, to how to compost your plants with coffee. Actually, my first video was a V60 extraction for a quarantine coffee club!
A MESSAGE FOR HARIO
It’s very good to find lots of instruments for brewing coffee, from the brewing device, kettle, filter to scales, in the same company. A company that we can trust. Thank you!
V60 used: Plastic
500mL water (92°C/197.6°F)
I use the same recipe every morning with my BPA-Free Plastic V60. I’m currently loving this recipe using Ézio Sartori coffee, produced in Espirito Santo, Brazil, and roasted by Coffee Lab. It smells like flowers and has a brilliant acidity.
- First, I pour 60g of water and let it bloom for 30 seconds.
- On the second pour, go to 250g and stir 3 times.
- At 1:30, pour the rest of the water and stir 3 times again.
- The extraction should be finished by 3:00 minutes.
This article was originally published in the HARIOLOGY V60 Ambassador booklet.