Hario V60


Nuanced and versatile, the Hario is an elegant brewer for those who want to perfect the pour. It’s great for folks who are looking for complete control over brewing extraction. The key here is to pour slow. The entire brew process for a 10oz mug takes about three minutes. Bean to cup 4 Minutes


What you need


  • Hario V60 brewer

  • Hario V60 filter

  • Grinder

  • 21g (3 Tablespoons) of ground coffee

  • Hot water just off the boil (about 96°C/205°F)

  • Scale

  • Timer

  • Mug

  • Optional: Brewing carafe


Step 1


Fold and rinse filter

Fold the filter into a cone shape and rinse it in the Hario dripper with water just off the boil (about 96°C/205°F) to eliminate paper flavor and to heat up the mug or carafe you are brewing into. Discard the rinse water.


Step 2


Measure and grind

Grind 21 grams (about 3 Tablespoons) of coffee to be about as fine as kosher salt. Add coffee to your brewer.


Step 3


Saturate the grounds

Saturate the grounds with water right off the boil (about 96°C/205°F). Use just enough water to cover the grounds. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.


Step 4


Pour Continuously

Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction. Pour over the dark spots and avoid the light ones. If you're using a scale, you should pour until you reach 360 g.


Step 5


Remove brewer and enjoy

Once you hit 3:00, you should have about 10 oz of brewed coffee. Remove the brewer and pour the coffee into a warm mug

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