V60 Pour Over — The Basic Recipe

The Hario V60 is a simple device: a conical dripper with spiral ridges and a single large hole at the bottom. That simplicity is deceptive. The V60 is one of the most adjustable brew methods available, and small changes in technique produce dramatically different results. This post covers a repeatable recipe that produces a clean, bright cup with good extraction.

The Recipe at a Glance

• Coffee: 15g
• Water: 250ml
• Temperature: 92 degrees Celsius
• Grind Size: Medium (similar to table salt)
• Total Brew Time: 2 minutes 30 seconds to 3 minutes
• Ratio: 1:16.7 (coffee to water)

This ratio falls within the Specialty Coffee Association's recommended range of 1:15 to 1:18. At 1:16.7, the resulting brew is strong enough for milk drinks if needed but shines as a black coffee.

Equipment Needed

• Hario V60 dripper (size 02 or 01)
• V60 paper filters (preferably the original white tabbed filters)
• Gooseneck kettle (temperature-controlled is ideal, but a standard kettle with a thermometer works)
• Scale accurate to 0.1g
• Timer (most brew scales include one)
• Grinder (burr grinder strongly preferred; blade grinders produce uneven particle sizes)
• Mug or carafe (at least 300ml capacity)

Grind Size and Adjustment

For a V60, the ideal grind size produces water that drains through the coffee bed in approximately 2.5 to 3 minutes. The particle size should resemble table salt or coarse sand. If the grind is too fine, the brew stalls (total time exceeding 4 minutes) and the cup tastes bitter or astringent. If the grind is too coarse, water runs through in under 2 minutes and the cup tastes thin and sour.

If you are using a Timemore C2 hand grinder, set it to 18-20 clicks. For a Baratza Encore, set it to 15-18. For a Comandante C40, set it to 22-25 clicks. These are starting points; adjust based on your taste.

Step-by-Step Brewing Process

Step 1: Boil and Cool Your Water

Heat your water to 100 degrees Celsius (boiling). If using a temperature-controlled kettle, set it to 92 degrees Celsius. If using a standard kettle, let it sit off the boil for approximately 30 seconds. The water temperature should drop to 94-92 degrees by the time you start pouring.

Water temperature matters more than most beginners realise. At 96-100 degrees, extraction is aggressive, producing more bitterness. At 85-88 degrees, extraction is sluggish, producing sour, underdeveloped flavours. The 92-degree target splits the difference for most medium-roast coffees.

Step 2: Prepare the Filter

Place a V60 paper filter in the dripper with the seam folded against the cone. Rinse the filter with hot water to remove paper taste and preheat the dripper and mug. Discard the rinse water. A wet filter also seals better against the V60 ridges, preventing channeling.

Step 3: Dose and Level the Coffee

Add 15g of ground coffee to the filter. Gently tap the dripper to create a level bed. Do not press or compact the grounds. The water needs to flow evenly through a uniform bed.

Step 4: The Bloom

Start your timer and pour 30ml of water (twice the coffee weight) in a slow, concentric circle starting from the centre and moving outward. The goal is to wet every coffee particle. The coffee should release carbon dioxide aggressively and form a thick crust on top.

Let the bloom sit for 30 seconds. If your coffee is very fresh (roasted within the past week), you may see the crust expand significantly. If the coffee is older (3-4 weeks), the bloom will be less dramatic. Both are fine.

Step 5: Main Pour

At 30 seconds, begin the main pour. Add water in slow, concentric circles, aiming to maintain a consistent depth of approximately 1cm above the coffee bed. Pour until you reach 250ml total. This should take approximately 30-45 seconds.

Pause briefly with each revolution to let the water level settle. Do not pour directly onto the filter paper (the water will bypass the coffee bed). Keep your stream circling the centre of the cone.

Step 6: Drawdown

Once you have poured all 250ml, let the water naturally drain through the coffee bed. The total brew time should finish between 2 minutes 30 seconds and 3 minutes. If it finishes faster, grind finer next time. If it stalls, grind coarser.

Swirl the V60 gently once or twice during the drawdown to flatten the coffee bed and prevent water from channeling through the sides. Do this only once or twice; excessive swirling stalls the brew by forcing fines into the filter pores.

Step 7: Serve

When the water level has dropped to just above the coffee bed, remove the V60 and discard the filter. Serve immediately. Coffee changes flavour as it cools (acidic and sweet notes become more prominent), so let it cool for 2-3 minutes before evaluating the taste.

Troubleshooting Common Issues

Brew finishes too fast (under 2min): Increase dose or grind finer. The water is passing through too quickly to extract enough flavour.

Brew stalls (over 4min): Grind coarser. The fines are clogging the filter and over-extracting the coffee.

Tastes bitter, dry, or ashy: Grind finer? No -- the solution is to grind coarser or lower the water temperature. Bitterness comes from over-extraction of the later-soluble compounds.

Tastes sour or acidic: The coffee is under-extracted. Grind finer, increase water temperature, or extend the brew time.

Tastes flat or weak: Increase the dose (try 16g with 250ml) or grind finer to increase extraction.

Dialling In for a Specific Coffee

Every coffee bean behaves differently. A dense washed Ethiopian coffee extracts more slowly than a light Colombian washed process. A natural processed coffee produces more fines and clogs filters more easily.

When you open a new bag of coffee, brew one cup at the recipe above. Taste it. If it is sour, grind finer. If it is bitter, grind coarser. Make one adjustment at a time and taste again. Three brews are usually enough to find the sweet spot for a new coffee.

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