The Hario V60 is one of the most popular pour over methods in specialty coffee. Its conical shape and spiral ridges allow for excellent extraction when paired with the right technique.
Brew Time
3:30
Coffee
15g
Water
250ml
Temperature
93°C / 200°F
Grind Size
Medium-Fine
Ratio
1:16.7
Place the filter in the V60, rinse with hot water, discard rinse water. Add ground coffee and pour 30ml of water in a spiral, starting from the center. Wait 30 seconds to let the coffee degas.
Pour in slow, concentric circles from the center outward, adding water to reach 100ml total. Keep the stream steady and even.
Continue pouring in gentle circles, bringing the total water to 170ml. Maintain a consistent flow rate.
Complete the brew by pouring the remaining water to reach 250ml total. Pour slowly and evenly.
Allow all the water to drain through the coffee bed. The total brew time should be around 3:00–3:30. If it's too fast, grind finer; too slow, grind coarser.
Step 1
Place the filter in the V60, rinse with hot water, discard rinse water. Add ground coffee and pour 30ml of water in a spiral, starting from the center. Wait 30 seconds to let the coffee degas.
Water: 30ml
Total elapsed: 0s