How to brew Hario V60 correctly?

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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. 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: 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. Grind 15 g of coffee — medium-fine, roughly the texture of fine sea salt. Don't add it to the brewer yet. 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. Then add the grounds and give the V60 a gentle shake to level the bed. 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. 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. Second pour: As the water level drops, pour again up to 200 g. Use the same slow, circular motion. 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. 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. At the café on Sophienstraße 27, filter coffee comes from the batch brewer. If you want to master the V60 at home: buy a scale, stick 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. Stop by Sophienstraße 27 in Berlin-Lichtenberg — Mon–Fri 8am–5pm, Sat 10am–5pm.

How to brew Hario V60 correctly?

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In practice at Green Wall Coffee

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