The Hario V60 is what we think of if someone says ‘pour over coffee’. Super simple to use but also has a lot of variety in brew methods and recipes if you really want to go deep.
It can either be pour on the water and wait simplicity, or a few minutes of zen whilst you practice your pouring and timings, adjusting the amounts of coffee and water until you find the brew you want.
Brewing through the paper filters holds back the natural oils in the coffee, so you brew a really clear and ‘clean’ cup, excellent for highlighting complex fruit and citrus notes.
We recommend the plastic dripper as these are better at keeping the coffee at the right temperature.
- V60 Filter Papers
- Digital Scales
- Place your filter paper in the V60, then rinse it with hot water. This will heat up your brewing vessel and rinse away any papery taste from the filter. Discard the water used for rinsing.
- Add your ground coffee to the V60.
- Start your timer and then pour 60 grams of water over the grounds in concentric circles.
- Give the resulting coffee “slurry” a gentle stir or spin the V60, this will ensure all the grounds are evenly saturated.
- At 45 seconds into the brew pour the remaining water in concentric circles, aiming to hit the target weight of 340ml at 1 minute 30 seconds. Use a spoon to gently stir around the rim of the V60 to knock any stuck grounds back into the “slurry”.
- At 1 minute 45 seconds gently spin the V60.
- Allow the water to drain through the coffee aiming for a brew time of 3 minutes.
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