Pour-over
V60
A pour-over method that highlights clarity, brightness and the more delicate flavours in a coffee.
At a glance
CategoryPour-over
DifficultyModerate
Total timeAbout 3 minutes
Best forClarity and bright, aromatic single origins
What you’ll need
A Hario V60 dripper and paper filters, a burr grinder, a gooseneck kettle, and a scale with a timer.
The recipe
15.0gDose
250gWater
1:16Ratio
93°CWater temp
Medium-fineGrind size
2:45Brew time
How to brew
The Hario V60 is a cone-shaped brewer with a 60-degree angle, spiral internal ribs and a single large hole at the base. The ribs let air escape and the open base means you control the flow — through your grind size and your pour — which is exactly what makes the V60 the classic choice for a clean, bright, aromatic cup.
Step by step
- Rinse the paper filter with hot water to remove any papery taste and warm the brewer, then discard the rinse water.
- Add 15g of medium-fine coffee, tap to level the bed, place on a scale and tare to zero.
- Bloom: start the timer and pour 45–50g of water in a gentle spiral. Swirl to saturate all the grounds and let it bloom until 0:45.
- Pour in slow concentric circles to 150g by around 1:15, then continue to the full 250g by about 1:45.
- Give a gentle swirl to level the bed and let it draw down fully, aiming to finish around 2:30–3:00.
Advanced: try Tetsu Kasuya's 4:6 method — five equal pours where the first two set sweetness and acidity and the last three set strength — to tune the cup to your taste.
Troubleshooting
- Sour or thin? Under-extracted — grind finer, use hotter water (94–96°C), or slow your pour.
- Bitter or harsh? Over-extracted — grind coarser, drop the temperature slightly, or finish sooner.
- Draining too fast and tasting weak? Grind a little finer and pour more gently.
- Stalling and tasting bitter? Grind a little coarser and keep the water level lower.
