Hario V60 is a type of pour over coffee that's great for those looking to control and exact their brewing extraction. Slow, circular pouring allows the coffee to bloom and the paper filter eliminates bitterness and unwanted sediment from the brew.
Want to try your hand at a Hario V60 pourover? Here's how.
Water to coffee ratio
12 oz: 415 grams water/ 26 grams coffee (3 mins. brewing time)
16 oz: 525 grams water/ 33 grams coffee (3.5 mins. brewing time)
24 oz: 800 grams water/ 50 grams coffee (4 mins. brewing time)
- Fill your gooseneck kettle with boiling water or set kettle to "boil".
- Open up a Hario filter, set the V60 cone over your vessel, and pour hot water through the filter to get rid of the paper taste and heat your vessel. Empty hot water.
- Place the V60 back on top of your brewing vessel and place it on the scale.
- Weigh out your coffee (see chart above for exact measurements) and grind it to a medium-coarse grind (it should look like sea salt).
- Tare your vessel, cone, and filter with coffee to zero.
- Start your timer (see chart above for exact times) and pour twice as much water as coffee over the grounds (ex: 25 grams coffee= 50 g water).
- Pour slowly in a clockwise pattern to help de-gas your coffee -- slow and steady wins the race here.
- After about a minute, add water in stages (around 70–100g at a time) until you reach the desired final brew weight.
- Once the stream slows to an occasional drip, the brew is finished.