Home / Brew Guides / Hario V60
The Hario V60, dialed.
15 grams of coffee, 250 grams of water, four pours. The recipe we still use every morning. Yields one large cup with a clean, sweet, well-defined flavour.
Coffee
15 g
Water
250 g, 94°C
Grind
Medium-fine, like sea salt
Total time
2:45 to 3:15
What you need
- A V60 dripper (size 02) and a paper filter
- A gooseneck kettle
- A scale that reads to 0.1 g, with a timer
- A burr grinder (hand or electric)
- 250 g of filtered or bottled water at 94°C
The recipe
- 0:00 · Rinse the filter.
Pour hot water through the paper to remove the dry-paper taste and pre-heat the dripper and server. Discard the rinse water.
- 0:00 · Add the grounds.
15 g of medium-fine coffee. Level the bed with a gentle shake. Tare the scale.
- 0:00 to 0:10 · Bloom with 45 g.
Pour 45 g of water in a slow circle, starting from the center. Make sure all the grounds are wet. Let it sit and degas for 35 seconds.
- 0:45 to 1:10 · Second pour to 130 g.
Pour in slow concentric circles from the center out, never touching the filter wall.
- 1:20 to 1:40 · Third pour to 200 g.
Same circular technique. The bed should start to look more like a slurry than a wet pile.
- 1:50 to 2:10 · Final pour to 250 g.
Last pour. Give the dripper a gentle swirl to flatten the bed and even out the drawdown.
- ~3:00 · Drawdown complete.
If your drawdown finishes between 2:45 and 3:15, you nailed it. Pour and drink.
Troubleshooting
Under-extracted. Grind finer or slow your pours.
Over-extracted. Grind coarser, cooler water (90°C), or shorter total time.
Too fine or pour was too aggressive (compacted the bed). Coarsen up.