The Hario V60 is a favorite among specialty coffee lovers for a reason: it’s simple, elegant, and capable of producing a clean, complex, and beautifully balanced cup. But nailing the V60 isn’t just about pouring water over coffee—it’s about understanding extraction, technique, and timing. When done right, the V60 brings out subtle nuances that are often lost in other brew methods.
Whether you’re brand new to pour-over or looking to tighten up your technique, this guide will walk you through every step, from gear to grind, so you can master the V60 every time.
1. Why Choose the V60?
The V60 stands out because of its spiral ridges, conical shape, and large central hole. These design features promote even water flow and extraction, giving you complete control over the brewing process. It’s perfect for those who enjoy the ritual of brewing and want to taste the full expression of a coffee’s origin.
The trade-off? The V60 is less forgiving than immersion methods. Small mistakes in grind size, pouring technique, or timing can result in sour or bitter coffee. But once you get it right, the clarity and balance are unmatched.
2. What You’ll Need
To brew a killer cup, you’ll need the right tools:
- Hario V60 dripper (plastic, ceramic, metal, or glass)
- V60 paper filters
- Gooseneck kettle (for precision pouring)
- Freshly roasted coffee (ideally single origin)
- Burr grinder
- Digital scale (to measure coffee and water)
- Timer
- Filtered water
- Server or mug
Optional: Thermometer (unless your kettle has temperature control)
3. The Golden Ratio: How Much Coffee to Use
The ideal coffee-to-water ratio is subjective, but a great starting point for V60 is 1:15 to 1:17. That means for every 1 gram of coffee, use 15 to 17 grams of water.
Try this beginner-friendly recipe:
- Coffee: 20 grams
- Water: 300 grams
- Grind: Medium-fine (like table salt)
- Water Temp: 200°F (93°C)
- Brew time: 2:30–3:30 minutes
Adjust the ratio to your taste over time. More coffee = stronger cup. More water = lighter brew.
4. Step-by-Step: How to Brew the V60 Perfectly
Step 1: Heat and Rinse
Boil your water and pre-wet the filter inside the V60. This removes the paper taste and warms up the dripper and server. Discard the rinse water.
Step 2: Add Coffee and Tare Your Scale
Grind your beans to a medium-fine setting. Add 20g of ground coffee to the filter. Gently shake or tap the V60 to level the coffee bed. Place your server and V60 on the scale, then tare to zero.
Step 3: The Bloom (0:00–0:45)
Start your timer and pour 40g of water (twice the weight of your coffee) over the grounds. Make sure all grounds are evenly saturated. This “bloom” stage allows trapped gases to escape, which improves flavor and helps prevent channeling.
Let it bloom for 30–45 seconds.
Step 4: The First Pour (0:45–1:15)
Begin pouring slowly and steadily in concentric circles, starting from the center and moving outward, avoiding the paper filter. Pour until the scale reads 150g total. This is the foundation of your brew—smoothness depends on this even pour.
Step 5: The Second Pour (1:15–2:00)
As the water drains down slightly, begin your second pour to reach 250g. Continue using controlled spirals or gentle pulses. Let the coffee draw down naturally.
Step 6: Final Pour (2:00–2:30)
Finish by pouring to reach your final weight—300g total. Use a smaller, controlled spiral or center pour to avoid agitating the bed too much at the end.
Let it fully draw down by 3:00–3:30. If it’s taking much longer, your grind may be too fine. Too short? Go finer next time.
5. Dialing in: How to Adjust for Taste
Baristas constantly tweak their brew variables based on what they taste in the cup. Here’s how to troubleshoot:
| Problem | Possible Cause | Fix |
|---|---|---|
| Sour, underwhelming | Grind too coarse, too fast | Increase the dose or slow your pour |
| Bitter, harsh | Grind too fine, over-extracted | Go coarser, shorten brew time |
| Watery, weak | Too little coffee or under-extracted | Increase dose or slow your pour |
| Uneven flavors | Poor pouring technique | Improve spiral consistency, avoid channeling |
Take notes on brew time, grind, ratio, and taste so you can adjust with intention.
6. Gooseneck Kettle Technique
If you’re not using a gooseneck kettle, you’re missing out on one of the most important tools for precision. A gooseneck gives you control over where and how fast your water hits the coffee bed.
Tips for pouring:
- Keep your wrist steady, elbow elevated
- Pour from a low height to avoid splashing
- Use small, slow spirals or pulses
- Avoid pouring on the filter walls—this can cause bypassing
Controlled pouring = even extraction = better coffee.
7. Filter Talk: Bleached vs. Natural
V60 filters come in white (bleached) and brown (natural) versions. Both work, but they can affect taste slightly:
- White filters: Neutral, clean flavor. Most baristas prefer these.
- Brown filters: Can impart a papery taste if not rinsed well. Use plenty of hot water for pre-wetting.
If your brew tastes a little “off” despite everything else being dialed in, try switching filter types.
8. Practice = Precision
Mastering the V60 takes repetition, but the learning curve is worth it. Once you understand how grind, pour, and timing influence flavor, you’ll be able to tweak your technique like a pro. You’ll also get to know your beans better—how different origins, roast levels, and processing methods respond to your method.
It’s more than just a cup of coffee. It’s a conversation between you and the bean—and the V60 is your translator.
Final Thoughts: Precision Meets Ritual
The V60 is more than just a coffee brewer—it’s a precision tool that gives you control over every variable in your cup. But beyond the technique, there’s something satisfying about the rhythm of pouring, the aroma as it blooms, and the calm that comes with it.
Pour-over is a slow coffee method in the best way. It asks for attention, and in return, it gives you clarity, complexity, and satisfaction. Nail your technique, keep tasting, and soon, you’ll be brewing better coffee than most cafés.
