How to Brew Hario V60 Coffee

Simple and elegant, the Hario V60 puts you in complete control of the brewing process, makes cleanup a breeze, and can easily be tossed into your overnight bag. Follow this guide to brew the perfect pour over.

Hario V60 Instructions
While we're using the Hario V60 in this guide, the same recipe also applies to other pour-over drippers such as the Bee House Dripper, Kalita Wave, Bonmac dripper, and others.

What you'll need
Hario V60
1 paper filter
25g (4 Tbsp) coffee, medium grind
375g (1.5 cups) water, just off boil
Kitchen scale
Equipment we used
Hario V60 01 Ceramic Dripper
Hario V60 01 Coffee Filters
Baratza Virtuoso Grinder
Hario V60 Gooseneck Kettle
Jennings CJ4000 Scale
Hario V60 coffee-to-water ratio
We recommend starting with a 1:15 coffee-to-water ratio when brewing pour over coffee. So for every 1 gram of coffee, add 15 grams of water. Experiment from there to find the perfect ratio for you.

Step 1: Rinse filter
Insert filter and rinse with hot water to remove paper residue and pre-heat vessels. Discard water.

Step 2: Add coffee
Add 25 grams (about 4 tablespoons) of medium-ground coffee.

Step 3: Initial pour
Submerge the coffee in 75 grams of water, then pause for 30 seconds to let it bloom.

Step 4: Add more water
Gradually pour the remaining water in circular motions until all 375 grams have been added.

Step 5: Remove dripper
Once the coffee has finished brewing — ideally around 2:30 to 3:00 — discard the grounds.

Step 6: Enjoy
Enjoy a delicious cup of coffee.

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Hario V60 Brewing Tips
Timing is important. Brewing too quickly won't fully extract the coffee grounds, making the coffee taste weak. Brewing too slowly will cause over-extraction and taste bitter. The 2:30 - 3:00 mark is just right.
To troubleshoot brew times under 2:30, try a finer grind size and pour more slowly.
To troubleshoot brew times over 3:00, try a courser grind and pour more rapidly. You can also try one circular stir around the edge to dislodge any blockages.
The ideal water temperature is around 200°, which you can achieve by bringing the water to a boil and then letting it sit for one minute. Boiling-hot water can scorch the coffee, while tepid water will under-extract.