Hario V60

Hario V60

The V60 has a 60º cone-shaped funnel with one large hole. The V60's angeled brewer allows for better extractions by allowing the water to be in contact with the grounds for a longer period of time while maintaining a fast enough flow that the coffee doesn't become over-extracted. The V60 is great for brewing coffees with bright and citrus notes. Hario which translates to ‘Glass King’ was originally a glass designing and manufacturing company. The company began in 1921 in Kanda, Tokyo. The V60 gets its name from the 60-degree angle of the cone. The V60 has become our all-time favorite brewing method. It comes in many colors and is typically made of glass, ceramic, plastic, or metal.


What You'll Need

  • Fresh Whole Bean Coffee
  • Purified Drinking Water or Coffee Mineralized Water
  • V60
  • Hario V60 Filters
  • Gooseneck Kettle
  • Burr Grinder
  • Gram Scale
  • Timer
  • Favorite Mug
  • Brewing Carafe (optional)
  • Thermometer (optional)


Step One: Bring Water to a Boil 

Bring 1L of water to a boil. (Be sure to wait a few minutes before pouring) The ideal brewing temperature is 200 F (93 C).


Step Two: Weigh Out 20 Grams of Coffee

We like a 15:1 coffee to water ratio. To figure out how much water you need, simply multiply the coffee weight by 15 (or your preferred ratio). For stronger coffee, try a 12:1 ratio. For lighter/tea-like try 16:1. 


Step Three: Grind Coffee

We cannot stress enough the importance of a good quality burr grinder. If you’re considering brewing with a V60, but don’t have a burr grinder, stop what you’re doing right now and order one. A quality burr grinder is going to produce a consistent grind size. Why is this important? Blade grinders produce coarse and fine particles. The fine particles over-extract and make your coffee taste bitter. The course particles under-extract and taste sour. Dialing in the perfect grind with a burr grinder ensures your coffee is properly extracted and tastes fabulous every time.

We recommend the Baratza Encore or if you’re on a budget, the Hario Skerton Hand Grinder.

Set your grinder to a medium/fine setting, about as fine as kosher salt. 


Step Four: Rinse Filter / Pre-Heat Vessel

Open and place your Hario V60 filter in the brewer. Rinse the filter to remove any residual paper taste. This also serves to pre-heat the vessel. Before adding the coffee, remove the excess water from the carafe or mug. 


Step Five: Add Coffee

Dump your freshly ground coffee into the V60 and give it a quick shake to level out the grounds, place your brewer on the scale and tare out to 0. 


Step Six: Start Timer / Begin Pour 

 Start your timer and begin preinfusion. Slowly pour the water from your kettle in a circular motion. Saturate the grounds with water right off the boil. Use just enough water to cover the grounds. Let it bloom for 30 seconds. This allows the coffee to de-gas or "bloom". 

Once you have reached 30 seconds, slowly and steadily begin pouring your water again in circular motions until the coffee bed is raised a little over halfway up the side of the filter.

Pause and let the bed sink down for about 5 seconds, and then steadily pour more water in a circular motion until it rises back to the halfway point. Do this a few times until your scale reaches 300 grams of water. With each pour fully submerge the crust of the coffee bed and try to keep your stream steady.

Once you reach 300 grams, let your coffee finish draining. Your total brew time should be around 2:15 to 2:30. If your coffee did not stop draining until after 2:30, you will need to adjust your grind to a coarse setting.

If your coffee stopped draining before 2:15 you will need to adjust your grinds to a finer setting. Note: If you are brewing a double batch with 40 grams of coffee and 600 grams of water your total brewing time should be between 3:15 to 3:30. 


Step Seven: Enjoy. Repeat if necessary. 

Remove the used filter and grinds and place them in a compost bin.