The Hario V60 is all about clarity and control. This pour-over method brings out the delicate, layered flavors in your coffee. If you want a clean, balanced cup that truly shows off the origin and roast, this is it.
What You’ll Need
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Hario V60 dripper
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Paper filter (V60 size)
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Freshly roasted coffee
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Burr grinder
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Gooseneck kettle
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Scale
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Timer
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Mug or carafe
Step 1: Measure & Grind
Use a 1:16 ratio, about 25 grams of coffee for 400 grams (14 oz) of water.
Grind your coffee medium-fine, similar to sea salt or slightly finer. A consistent grind ensures even extraction.
Step 2: Prep the Filter
Place the paper filter in the dripper and rinse it with hot water.
This removes paper taste and preheats your dripper and mug. Discard the rinse water.
Step 3: Add Coffee & Bloom
Add the ground coffee and gently shake the V60 to level the bed.
Start your timer and pour twice the coffee weight in water (around 50g) over the grounds.
Let it bloom for 30–45 seconds, this releases trapped gases for better flavor.
Step 4: Pour in Stages
After blooming, pour the rest of your water in slow, controlled circles, keeping the coffee bed evenly saturated.
Aim for small, steady pours, keeping water level consistent until you reach 400g total.
Finish your pour by 2:30 to 3:00 minutes total time.
Step 5: Drain & Serve
Let the water fully drain through (about 3:30 total time).
Swirl your carafe gently before serving to mix the layers of extraction.
Pro Tips
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Pour with intention, consistency is key.
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Use filtered water and maintain 200°F / 93°C.
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Rinse your filter every time; never skip that step.
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Adjust grind size: finer for slower brew, coarser if it drains too fast.
Flavor Notes
The V60 produces a cup that’s bright, balanced, and crisp, highlighting subtle notes and aromatics. It’s ideal for lighter roasts and single-origin coffees where clarity matters.