How to brew Hario V60 pour-over
A cone dripper with spiral ribs and one large hole: flow rate depends on your pour, so it rewards a steady hand with a bright, clean cup.
1:15–1:17ratio
Medium-fine (like table salt)grind
92–96 °Cwater
2:30–3:30 totaltime
Calculator
Change coffee or ratio to get water; change water to get coffee. 1 g of water ≈ 1 ml.
Steps
- Rinse the paper filter with hot water and discard the water.
- Add ground coffee, level the bed, and tare the scale.
- Bloom: pour about twice the coffee weight in water, swirl, wait 30–45 seconds.
- Pour in slow spirals in two or three stages until you reach the target water weight.
- Let it draw down; total time around 2:30–3:30. Swirl once to flatten the bed.
Common mistakes
- Grind too fine: drawdown stalls past 4 minutes and the cup turns bitter.
- Pouring on the paper walls: water bypasses the coffee.
- Skipping the bloom: trapped CO₂ causes uneven extraction.
These are starting points. Adjust grind first, then ratio, one change at a time.