Hario V60 Guide
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Pour-over
Hario V60
A clean, bright, delicate cup that really shows off a single origin's fruit and florals.
- Coffee20g
- Water300g at 93°C
- GrindMedium
- Brew time2½–3 min
What you'll need
- Hario V60 dripper
- V60 paper filter
- Kettle (ideally gooseneck)
- Scale
- Mug or decanter
Step by step
- Heat your waterBring water to just below the boil, about 93°C. Boil the kettle and let it sit for 30 seconds.
- Weigh and grindWeigh out 20g of coffee and grind it medium, roughly like sea salt.
- Rinse the filterPut the filter in the V60 on top of your mug or decanter. Pour hot water through it to remove any papery taste and warm everything up, then throw that water away.
- Add the coffeeTip the grounds into the filter and give it a gentle shake to level the bed.
- Bloom 0:00–0:30Pour about 30g of water to wet all the grounds evenly. Wait while it bubbles and rises.
- Main pour finish by 1:45Pour the rest of the water slowly in small circles, moving in and out. Keep the level just above the grounds and avoid pouring directly onto the paper.
- Let it drain total 2½–3 minLet the coffee drip through completely.
- EnjoyGive it a swirl, pour, sit back and enjoy.
Tips & troubleshooting
Too bitter or slow?
Your grind is probably too fine. Go a touch coarser next time.
Too sour or fast?
Grind a little finer, or pour more slowly to give the water more contact time.
Try it with Kenya Sasini
Bright blackcurrant and summer fruit that shines in a V60. Order Filter grind if you're not grinding at home.