EXTRACTION MASTERY
How to brew Hario V60 Pour Over
Accentuates floral high notes and delicate citrus sweetness with crisp, tea-like clarity.
The numbers
| Ratio | 1:16 |
|---|---|
| Dose | 20 g |
| Yield | 320 g brewed |
| Grind | Medium-Fine |
| Water temperature | 94°C |
| Time | 3m 15s |
Method
- Rinse and preheat. Put a paper filter in the V60, rinse it through with hot water, and discard the rinse. This kills the paper taste and warms the cone and carafe.
- Grind. Grind 20 g of coffee to medium-fine — around the texture of table salt.
- Bloom. Start a timer and pour 40 g of water at 94°C over the grounds. Let it degas for 45 seconds; fresh coffee will visibly swell.
- Pour in stages. Add water in slow spirals to 320 g total, keeping the bed level and never letting it run dry.
- Drawdown. Aim to finish dripping at about 3m 15s. Faster means grind finer; slower means grind coarser.
Scaling it
The ratio is what travels, not the gram figures. At 1:16, multiply your dose by 16 for your water. The calculator on the brewing page will do it for any dose.
Which coffee
Every bag we roast can be ground for this method — pick the grind at checkout and we grind it the day it ships. See the full coffee catalog, or start with the three-question taste quiz if you are not sure which roast fits you.