How to Brew: Pour Over (V60)
The Hario V60 is the gold standard of pour-over brewing. Its spiral ridges and large single hole allow the brewer to control flow rate and extraction, revealing a coffee's nuanced flavors.
What You Need
Step-by-Step Guide
Boil and Cool Water
Heat water to 200-205F (93-96C). If you do not have a thermometer, let boiling water sit for 30 seconds.
Grind Your Coffee
Grind 20g of coffee to a medium-fine consistency, similar to sea salt. Use a burr grinder for best results.
Prepare the Filter
Place a paper filter in the V60 dripper and rinse with hot water. This removes paper taste and preheats the brewer. Discard the rinse water.
Add Coffee and Bloom
Add ground coffee to the filter. Pour 40g of water (2x the coffee weight) in a circular motion. Wait 30-45 seconds for the bloom as CO2 escapes.
First Pour
Slowly pour water in concentric circles from the center outward. Add water until you reach 150g total. Pour steadily, not too fast.
Second Pour
Once the water level drops, pour again in circles until you reach 300g total. Keep the water level consistent.
Let It Drain
Allow all water to drain through. Total brew time should be 2:30-3:30. If too fast, grind finer. If too slow, grind coarser.
Pro Tips
- -The bloom is crucial. Fresh coffee releases more CO2, producing a bigger bloom.
- -Water temperature matters more than you think. Too hot extracts bitterness, too cool tastes sour.
- -Pouring speed affects extraction. Slower = stronger, faster = lighter.
- -Use filtered water. Tap water minerals affect taste significantly.
Interactive Pour Over (V60) Timer
Step-by-step timer with pour schedule and audio cues.
