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hario v60 brew basics

the iconic hario v60 brewer

the ritual of the pour-over is like a meditation. there’s no machine, no flashing lights, no power cords. it’s just you, your brewer, your recipe, and your technique. the result is a final cup that’s reminiscent of a drip coffeemaker brew. but with a noticeably more delicate and complex cup. here are our hario v60 coffee brewing basics for you to master making the perfect cup.

to use our method, a gooseneck kettle is advisable to help you control the pour and avoid hitting the steep sides of the v60, which in turn would allow water to bypass most of your coffee bed!

the v60 is the competitor brewers’ brewer of choice:

World Brewers Cup winners:
2017 Chad Wang of Taiwan
2016 Tetsu Kasuya of Japan
2015 Odd-Steinar Tøllefsen of Norway
2014 Stefanos Domatiotis of Greece
coffee bean sketch

brewing specs

coffee: 24g

grind: medium fine

water: 400g

water temp: 185°f / 85°c

brew ratio: approx. 1:17

brewing time: 3mins 30secs

hario v60 sketch

brew tools

hario v60 brewer

v60 cone filter

burr grinder

gooseneck kettle

digital kitchen scale

timer

hario v60 pour

step-by-step brewing method

step 01. bring your water to the boil and set aside to cool

step 02. while the water heats, grind your coffee to a medium-fine size and set aside. place the filter into the v60, set it onto your mug, and put it all onto the scale

step 03. zero your scale and thoroughly wet the filter with 60g of water

hario v60 over ice
hario v60 shot

step 04. discard the water, add your grounds, and gently shake to level the bed. now, reset your scale to zero

step 05. to bloom your coffee, start the timer and slowly pour 60g of water evenly, in concentric circles, making sure to thoroughly wet all your grounds. this should take at least 20 seconds. stop when your timer reads 0:45

step 06. keep adding water, starting from the center and working outward in small concentric circles until the scale reads 200g. now take two quick laps around the edge taking care not to hit the sides of the bed. restart your pour from the edge working towards the center until the scale reads 300g and your timer reads 2:00

step 07. take one more quick lap around the edge of the coffee bed and continue pouring towards the center in your circular motion until the scale finally reads 400g and your timer reads 2:30

step 08. tet the coffee drawdown from the grounds into your mug; it should take about 1-minute

step 09. when your timer reads 3:30, remove and discard the filter. green fingers tip: add your coffee grounds to plants as fertilizer

step 10. swirl your coffee and smell the delicious aromas coming from your brew