Hario V60: a starting recipe.
This is a starting recipe. A measured start makes the next cup easier to repeat. A paper-filtered pour-over with room to adjust your pour. Keep the dose and water steady while you find the grind that suits your coffee. Makes two cups.
At a glance.
| Brewer | Hario V60 02 and matching paper filter |
|---|---|
| Server | jug or mug that holds 500 ml |
| Coffee | 25 g |
| Water | 400 g, in three pours: 50 g, 200 g, 150 g |
| Ratio | 1:16 |
| Grind | medium-coarse |
| Water temperature | 94 °C (kettle setting) |
| Brew time | about 3:15 min from the first pour |
Step by step.
- Set the kettle to 94 °C. Weigh 25 g of coffee and grind it medium-coarse.
- Fold the filter along the seam, seat it in the brewer and rinse it with hot water. Discard the rinse water.
- Set the server on the scale and the brewer on the server. Add the ground coffee and tare.
- Start the timer and pour 50 g over 20 s, wetting all the grounds. Swirl the brewer gently and wait until 0:40.
- Pour 200 g, to 250 g on the scale, by about 1:20. Let it draw down for 20 s, until 1:40.
- Pour the last 150 g, to 400 g on the scale, by about 2:10. Keep the bed covered without filling to the rim.
- Let it drain until the stream breaks into drips; the brew time is about 3:15. Remove the brewer and swirl the coffee gently before serving.
Taste and adjust.
If it finishes draining well before the brew time and tastes thin or sharply sour, grind a little finer next time.
Which coffee.
Our Java and Geisha are recommended for filter. More on grind and water ›
