Hario V60

The Hario V60 is a classic device well-suited for making extremely clean and bright pourover coffee. Controlling the flow of water is really important with a V60, so have your gooseneck kettle ready and let’s get started!

Quick Recipe
18 grams fine ground coffee
300 grams (ml) water at 200°F
3:35 brew time

Weigh and Grind Coffee

Using a scale, measure out 18 grams of coffee. Grind the coffee to a medium-fine setting, slightly coarser than you would for a drip pot. On a Baratza Encore or Virtuoso this equates to a setting of about 12.

Meanwhile, heat your kettle (gooseneck style is best) to 200°F. If heating on the stove, heat to boiling and let cool for 40-60 seconds.

Insert and Pre-wet the Filter

Open the filter and insert it into the brewer. Pour hot water over the filter, just enough to get the filter soaked through. Pre-wetting the filter is more important when using brown, non-bleached filters, but is a good practice for any method using paper filters.


Add Coffee and Bloom

Pour your ground coffee into the filter, and shake the brewer side-to-side to create a level bed of coffee. Place the brewer on your scale and tare/zero the scale. 

Pour just enough water to cover all the grounds, no more than 65g water in about 15 seconds, and wait 30-40 seconds. When finished, your scale should read around 65g and 0:45s.

This part of the brew process is called the “bloom” due to the fun dome of coffee and bubbles that appear when the hot water comes into contact with fresh coffee. This occurs due to a relatively large amount of carbon dioxide within the ground coffee being released when the brewing process begins.

Perform First Pour

Point your kettle spout at the center of the brewer and begin making small, slow concentric circles with water. Slowly increase the diameter of your circles to move out and cover the rest of the coffee. Pour around 125g of water in 20 seconds and wait up to 45 seconds for the water to draw down. By the end of this step, your scale should be near 190g and 1m:50s.

Perform Second Pour

Starting in the center of the coffee bed, pour another 110g over 20 seconds. This should bring your total weight up to 300g, and the coffee should finish dripping by 3m:35s.

Remove Brewer and Enjoy!

Remove the brewer from the cup, and dispose of the grounds and filter (they can go straight in the compost!). Enjoy!