V60 Pour-Over
Clean, bright, nuanced
Brew Time
3–4 min
Difficulty
Intermediate
Serves
1 cup
Grind Size
Medium-fine
The Hario V60 is a cone-shaped dripper that produces an exceptionally clean cup, highlighting the origin characteristics and delicate flavor notes of specialty coffee.
Equipment Needed
- Hario V60 dripper
- V60 paper filter
- Gooseneck kettle
- Scale with timer
- Coffee grinder
- Server or mug
Step-by-Step Instructions
Heat water
Bring water to 93–96 °C (200–205 °F). If you don't have a thermometer, let boiling water rest for 30 seconds.
Rinse the filter
Place the paper filter in the V60 and rinse with hot water to remove paper taste and preheat the dripper. Discard the rinse water.
Add coffee
Weigh 15 g of medium-fine ground coffee and add it to the filter. Create a small well in the center.
Bloom
Pour 30 g of water in a slow spiral over the grounds. Wait 30–45 seconds as CO₂ escapes — the bed will bubble and expand.
First pour
Starting from the center, pour in slow concentric circles until you reach 150 g total. Avoid pouring directly onto the filter walls.
Second pour
Once the water level drops near the coffee bed, pour again in circles up to 250 g total. Keep the flow steady and controlled.
Draw down
Let the remaining water drain through. Total brew time should be around 3:00–3:30. Give the server a gentle swirl and serve.
Pro Tips
- If the brew is too fast and tastes sour, try a finer grind.
- If it drains too slowly and tastes bitter, coarsen the grind.
- Use freshly roasted beans within 2–4 weeks of the roast date for best results.
- A gooseneck kettle gives you far more control over pour speed and placement.
Try This Method with Fresh Beans
Browse our curated selection of specialty coffees from independent roasters — perfect for your next v60 pour-over brew.
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