BREW GUIDES
Hario V60 — pour-over.
A clean, articulate cup. The V60 lets every note speak for itself — favored for bright, fruit-forward coffees.
- Ratio
- 1:16
- Coffee
- 20g coffee
- Water
- 320g water at 94°C / 201°F
- Grind
- Medium-fine — like granulated sugar.
Method
Rinse the filter.
Place a V60 paper in the dripper and pour boiling water through it until the paper is fully saturated. Discard the rinse water — this removes any paper taste and pre-warms the brewer.
Add coffee, settle the bed.
Add 20g of coffee, then tap the side of the dripper twice to level the bed. A level bed gives an even pour.
Bloom (0:00 → 0:30).
Pour 40g of water in slow circles from the center outward. Wait 30 seconds — the coffee will dome and breathe out CO₂. This is the bloom; it sets up an even extraction.
First pour (0:30 → 1:15).
Pour to 160g total, in steady concentric circles. Aim for a slow, even spiral — never let the water dig into the bed.
Second pour (1:30 → 2:15).
Pour to 320g total in the same spiral motion. Keep the water level low — about a centimeter above the bed — for control.
Drawdown (2:15 → 3:30).
Let the water drain through. Total brew time should land between 3:00 and 3:30. If it is much faster, grind finer next time; much slower, grind coarser.
Serving
Pour straight into a warmed cup. A V60 is best in its first three minutes — let it cool just enough to read its top notes.