Hario V60 brewing guide  (1 cup)

Brew time : 2–4 min

The Hario V60 brew method is a manual pour-over coffee technique using a cone-shaped dripper, where hot water is poured over ground coffee in a controlled way to produce a clean, balanced, and flavourful cup.

♦ Pro tips from Golden Ethiopian coffee roasters

  • Use freshly roasted coffee (7–28 days after roast)
  • Ideal water temperature: 92–96°C
  • Adjust grind size to control taste:
    • Too bitter → grind coarser
    • Too sour → grind finer

EQUIPMENTS

  • V60 dripper
  • Paper filter
  • Freshly roasted coffee
  • Grinder
  • Scale
  • Timer
  • Gooseneck kettle (recommended)

 BREW RATIO

 12g coffee : 200g water

STEP ONE : Prepare your coffee

Boil fresh water using a kettle. While the water heats, weigh 12g of coffee beans and grind to a medium consistency (similar to table salt).

STEP TWO : Rinse the filter

Place the paper filter into your V60 and rinse thoroughly with hot water. This preheats your equipment and removes any paper taste. Discard the rinse water.

STEP THREE : Add coffee

Place the V60 on your cup or server and set it on a scale. Add the ground coffee and tare the scale to zero.

Note : Ensure the coffee bed is level and evenly distributed.

STEP FOUR : Bloom (0:00 – 0:30)

Start your timer and pour 50g of water evenly over the coffee grounds to initiate the bloom.

Note : Make sure all grounds are fully saturated. This allows gases to escape and improves extraction.

STEP FIVE : Controlled pouring

Continue pouring in stages:

  • 0:30 → Pour up to 100g
  • 1:00 → Pour up to 150g
  • 1:30 → Pour up to 200g

Pour slowly in a circular (spiral) motion, keeping the water flow controlled and consistent.

Note : A gooseneck kettle helps maintain precision and even extraction.

STEP SIX : Drawdown & serve

Allow the water to fully drain through the coffee bed. Once complete, remove the V60 and serve immediately.

Note : A flat, even coffee bed indicates a well-executed extraction.

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