Hario V60 Brewing Guide: How to Brew coffee in a pour over

The Hario V60 is one of the most iconic manual coffee brewers in the world. Known for its conical shape, spiral ridges, and wide opening, this Japanese-designed dripper offers precision and clarity in every cup.

In this guide, we’ll walk you through a step-by-step recipe to help you brew consistently excellent coffee with your V60 — clean, vibrant, and bursting with flavor.

What is the Hario V60?

The Hario V60 is a pour-over brewing device that gets its name from its V-shaped 60° angle. Unlike immersion methods (like the French press), the V60 allows water to flow through the coffee grounds under the influence of gravity, giving you full control over flow rate, extraction, and flavor.

This brewer is ideal for highlighting delicate floral, citrus, or berry notes — making it perfect for high-quality, lightly roasted coffees.

What you’ll need

Essential tools:

• Hario V60 dripper

• V60 paper filter

• Freshly roasted coffee (whole bean or ground)

• Hot water (filtered, ideally)

• Mug

Recommended extras for precision:

• Grinder

• Digital scale

• Gooseneck kettle

• Timer

Grind size

Use a medium grind for the V60 — similar to coarse sand, or somewhere between espresso and French press. The grind size affects how fast the water flows through the coffee and has a huge impact on taste. Too fine? Your coffee may turn bitter. Too coarse? It could end up watery or sour.

Always feel free to adjust the grind if your brew tastes off — the V60 is a forgiving tool for experimentation.

Ingredients and brewing ratio

• Coffee: 18g (medium grind)

• Water: 280ml (93°C)

• Brew time: ~2:40 total

This recipe follows the 1:16 coffee-to-water ratio — a great starting point for most pour-over brews.

Water temperature

Heat your water to 93°C. You can simply bring it to a boil, then let it cool for about 30–60 seconds. Water that’s too hot can over-extract your coffee, while cooler water may leave it underdeveloped and flat.

Step-by-Step brewing instructions

1. Rinse the filter

• Place a paper filter in your V60.

• Rinse it thoroughly with hot water — about 100–200ml — to preheat your brewer and carafe.

• Discard the rinse water.

2. Add coffee and set up

• Place your V60 over a mug or server on a scale.

• Add 18g of freshly ground coffee, then gently shake the dripper to level the grounds.

• Tare the scale.

3. Bloom (Pre-wet the coffee)

• Start your timer.

• Pour 45ml of hot water evenly over the coffee bed, making sure all grounds are saturated.

• Let it sit for 30–45 seconds. This blooming step allows gases to escape, improving overall extraction.

4. Main pour (in 4 stages)

• Begin pouring the remaining 235ml of water in 3–4 equal stages.
  Example:

  • 1st pour: up to 120ml

  • 2nd: to 180ml

  • 3rd: to 225ml

  • 4th: to 280ml

• Pour in slow, concentric circles, starting in the center and working your way outward. Avoid pouring directly on the filter walls.

• Try to finish pouring by 1:45 on the timer.

5. Let it drain

• Allow the water to fully pass through the coffee bed. Total brew time should be around 2:30 - 2:40.

• If it drains too quickly, try a finer grind next time. If too slowly, go coarser.

Finishing touches

• Remove the V60 and discard the used filter and grounds.

• Swirl your brewed coffee gently in the carafe to mix and aerate.

• Pour, sip, and enjoy the clean, aromatic profile that only the V60 can offer.

Why we love the V60

Though technically a type of pour-over, the Hario V60 offers a unique combination of control and clarity. Its design encourages experimentation, helping you extract the brightest, cleanest flavors from your coffee.

Whether you’re brewing a quick morning cup or dialing in a single-origin from Ethiopia, the V60 is a brewer that rewards care and curiosity.