Basic recipe: 15 g of medium-fine coffee, 250 g of water at 94 °C. Rinse the filter, pour 30 g of water to bloom (wait 30 seconds), then pour the rest in stages. Total time: 2:30–3:30 minutes.

How to brew Hario V60 correctly?

Basic recipe: 15 g of medium-fine coffee, 250 g of water at 94 °C. Rinse the filter, pour 30 g of water to bloom (wait 30 seconds), then pour the rest in stages. Total time: 2:30–3:30 minutes.

Why that is

The Hario V60 is the undisputed classic among pour-over brewers — simple in design, but offering immense room for fine-tuning. Its conical shape, spiral ridges, and large single hole at the bottom give the brewer maximum control over the flow rate.

Step-by-step recipe:

1. Boil water and let it cool to 92–96 °C (about 30–60 seconds off the boil). For light roasts: hotter. For dark roasts: slightly cooler.

2. Grind 15 g of coffee — medium-fine, roughly the texture of fine sea salt. Pour it into the V60 and give it a gentle shake to level the bed.

3. Insert and rinse the paper filter. Fold the seam of the filter, seat it in the V60, and thoroughly soak it with hot water. Discard this rinse water from your mug or carafe. This removes the papery taste and pre-heats your brewing vessel.

4. Blooming: Pour 30 g of water over the grounds — slowly and in circles to ensure everything gets wet evenly. Wait 30 seconds. The coffee bed will swell and bubble as CO₂ escapes. This crucial step ensures an even extraction.

5. First pour: At 0:30, slowly pour in gentle circles until your scale reaches 120–130 g. Pour from the center outward, but avoid pouring directly on the paper filter wall — you want the coffee grounds to form a wall there.

6. Second pour: As the water level drops, pour again up to 200 g. Use the same slow, circular motion.

7. Third pour: Fill it up to 250 g. You can pour this last stage slightly faster — this helps wash fine particles down and promotes a level, even coffee bed as the water drains.

8. Wait for it to drain. The total time from the first drop of water should be between 2:30 and 3:30 minutes. If it brews faster: grind finer next time. If it takes longer: grind coarser.

The result: a clean, highly aromatic cup with vibrant fruitiness and a delicate body. The V60 excels at highlighting the bright, nuanced notes of a coffee — which is why light roasts and fruity single origins shine here.

In practice at Green Wall Coffee

At Sophienstraße 27, the V60 is our standard method for all filter coffees. Every single cup is brewed manually — with a scale and a timer. To guests who want to master the V60 at home, I say: buy a scale, stick rigorously to 15 g of coffee to 250 ml of water, and log your brew times. After 5–10 tries, the technique will become second nature, and every cup will taste drastically better than anything out of a standard drip machine.

Related questions

• What does blooming mean in filter coffee?
• What distinguishes pour-over from a regular drip coffee maker?
• What is the ideal coffee to water ratio for filter coffee?

You can find more in-depth information in the article V60 pour over guide. Or drop by Sophienstraße 27 — Mon–Fri 8am–5pm, Sat 10am–5pm.