Brewing guide
Hario V60 Pour-Over
Bright, clean cups with full control over extraction — the V60 is the workhorse of specialty brewing.
The setup
The Hario V60 is a 60-degree cone with internal spiral ribs and a single large hole. It drains fast, which makes it forgiving — almost every variable (grind, pour, water) is yours to tune.
You'll need:
- V60 dripper (size 02 for 1–4 cups)
- Paper filters (rinse before brewing)
- Gooseneck kettle
- Scale + timer
Recipe — 15g coffee, 250g water
| Step | Time | Water | Note |
|---|---|---|---|
| Bloom | 0:00 | 50g | Wet all grounds, swirl gently |
| Main pour | 0:30 | +100g | Steady spiral from center |
| Final pour | 1:15 | +100g | Same spiral, slower |
| Drawdown | ~2:30 | — | Aim for finish at 2:45–3:15 |
Try the timer
V60 15g recipe timer
3:15of 3:15
Bloom until 30s
Next: Bloom at 0s
Press Space to start/pause.
- 0sBloom+50ml
- 30sMain pour+100ml
- 1m 15sFinal pour+100ml
- 2m 45sDrawdown+0ml
Common mistakes
- Too coarse → fast drawdown, sour cup. Tighten the grind by a click or two.
- Too fine → stalls, bitter cup. Loosen the grind; check water temperature.
- Uneven bloom. Swirl after the bloom pour to avoid dry pockets.