Hario V60 Pour Over

The V60 has become the go-to brew method in the specialty coffee world, and for good reason. The clean crisp cups with high clarity, and great structure. Who wouldn't want this in your coffee. I started making pour overs close to 30 years ago with a $0.99 plastic Melitta cone and filters, and I’ve been hooked ever since. There’s something magical about the ritual—measuring your beans, grinding them fresh, and slowly pouring water as the coffee blooms before your eyes.

I'm sure if I went back and tasted my pour overs back then I'd be horrified, I used to grind my beans to a Turkish grind setting, hoping I would get the most flavor and extraction out of it. My technique was less than perfect but again it was more about experimenting with coffee and the process of trial and error. I never watched how to videos I just dialed in my preference from years of doing it. If you're on the fence about this method, dive in - this process is one of the least expensive ways to brew coffee.

I’m going to contradict myself a bit here. I mentioned that the V60 is the least expensive way to brew coffee, and while that’s true, it can also be misleading. Sure, you could spend $3,000 on a grinder—but honestly, you could make that argument with any brewing method, so let’s skip that debate. For home brews I lean towards the ceramic version of the V60 when I travel I use the plastic version for fear of breaking it. In either case you want to use a high quality paper filter and what really matters is the coffee itself. For the V60, I love using light to medium roasts. Ethiopian and Kenyan coffees really shine as pour overs, along with Geshas, pink bourbons, and other floral varieties.

  1. Shape your filter - V60 filters come flat but to fit in the cone properly you want to fold them at the crease and place in the cone
  2. Rinse the paper with hot water. We roast at 7000' so our water temp maxes out at 92 deg C. Not only does this rinse the paper from any contaminates but it heats up the ceramic filter. Dispose of water
  3. Measure and grind your coffee. Use 20g of coffee to 300-320 grams of water for a 1:16 ratio. Add coffee to your filter and give it a little shake to level out the grounds.
  4. Tare your scale, start your timer and pour water starting in the center and slowly going out towards the edge (without hitting the edge) and back to center to 60g of water and stop.
  5. Let your coffee bloom, wait approximately 30 seconds before adding more water.
  6. Continue pouring in a slow spiral mode to the edge and back to center. I add another 100g of water and stop. Wait maybe 10-15 seconds and start pouring again another 100g. Pour again till you hit 300-320g of water.
  7. At the end gently give the cone a little swirl to even out the grounds. This helps flatten the bed of grounds for a more even extraction. Your coffee should finish brewing around the 3 minute mark.
  8. If it brews faster adjust your grind setting to finer or use cooler water. If it takes much longer then adjust your grind to more coarse or use hotter water.

This is just one of many different methods or recipes out there. Experiment with what taste best for you. Or email us for more thoughts on perfecting your pour over.


Use high quality spring or filtered water when brewing your espresso, not only is it better for your machine but the taste of your espresso will also be improved.