Hario V60 Pour-Over

The setup

The Hario V60 is a 60-degree cone with internal spiral ribs and a single large hole. It drains fast, which makes it forgiving — almost every variable (grind, pour, water) is yours to tune.

You'll need:

• V60 dripper (size 02 for 1–4 cups)
• Paper filters (rinse before brewing)
• Gooseneck kettle
• Scale + timer

Recipe — 15g coffee, 250g water

| Step | Time | Water | Note | | --- | --- | --- | --- | | Bloom | 0:00 | 50g | Wet all grounds, swirl gently | | Main pour | 0:30 | +100g | Steady spiral from center | | Final pour | 1:15 | +100g | Same spiral, slower | | Drawdown | ~2:30 | — | Aim for finish at 2:45–3:15 |

Try the timer

Common mistakes

• Too coarse → fast drawdown, sour cup. Tighten the grind by a click or two.
• Too fine → stalls, bitter cup. Loosen the grind; check water temperature.
• Uneven bloom. Swirl after the bloom pour to avoid dry pockets.