There's something uniquely satisfying about the ritual of brewing pour-over coffee. It's a deliberate, almost meditative process that yields a cup as unique as the person who brewed it. And for many of us, that journey begins with a Hario V60.

But what makes the V60 so special? It's all in the design. The name V60 itself is a nod to its shape—a V-shaped cone with a 60-degree angle. This simple yet elegant design, combined with the large single hole at the bottom and the spiral ridges on the inside, is what gives you such incredible control over your brew.

Those spiral ridges aren't just for decoration; they create air channels that allow hot water to flow through the coffee bed without getting clogged. This means a more even extraction and a cleaner, more vibrant cup. And that single, large hole? It gives you the freedom to manipulate the flow rate with your pouring technique. A slow, steady pour will extend the brew time and build a richer, fuller body, while a faster pour will result in a lighter, more delicate cup.

The beauty of the V60 is its ability to reveal the nuances of a coffee. When you brew with a V60, you're not just making a cup of coffee; you're uncovering the specific characteristics of the beans you're using. You can highlight a coffee's bright acidity, its complex fruity notes, or its subtle chocolatey undertones. It’s an adventure in every cup.

So, how do you get started on your own V60 journey?

Here's a simple, foundational recipe to get you brewing:

1. Prepare your Equipment: You'll need a Hario V60, Hario filters, a gooseneck kettle if possible, a scale, and a grinder.
   
   

2. Measure and Grind: Start with a 1:16 coffee-to-water ratio. For example, use 20 grams of coffee and 320 grams of water. Grind your coffee to a medium-fine consistency, similar to table salt.
   
   

3. Rinse Your Paper Filter: Place the paper filter in the V60 and rinse it thoroughly with hot water. This removes any papery taste and preheats your brewer. Discard the rinse water.
   
   

4. Your Bloom: Add your ground coffee to the filter and gently tap to level the coffee bed. Place the V60 on your scale. Start your timer and pour about twice the weight of your coffee in water (40g) evenly over the grounds. Wait for 30-45 seconds. This "bloom" allows the coffee to degas, releasing trapped CO2 and preparing the grounds for a more even extraction.
   
   

5. The Pour: In a slow, controlled spiral motion, pour the remaining water in two or three pulses until you reach your target weight of 320g. Try to avoid pouring directly on the sides of the filter.
   
   

6. The Drawdown: Once you've finished pouring, let all the water drain through the coffee bed. The total brew time should be between 2:30 and 3:30 minutes.
   
   

The Hario V60 is an incredible tool for exploration. Once you are comfortable with this basic recipe, you can start experimenting. Play with the grind size, adjust your pour speed, or change your coffee-to-water ratio. Each small change can lead to a new discovery. The perfect cup is the one you enjoy most, and the V60 is your guide to finding it. We hope you enjoy your coffee!