Simple and elegant, the Hario V60 puts you in complete control of the brewing process, makes cleanup a breeze, and can easily be tossed into your overnight bag. Follow this guide to brew the perfect pour over.

25g (4 Tbsp) coffee  •  375g (1.5 cups) water  • 

Hario V60 Instructions

While we're using the Hario V60 in this guide, the same recipe also applies to other pour-over drippers such as the Bee House Dripper, Kalita Wave, Bonmac dripper, and others.

What you'll need

  • Hario V60
  • 1 paper filter
  • 25g (4 Tbsp) coffee, medium grind
  • 375g (1.5 cups) water, just off boil
  • Kitchen scale

Hario V60 coffee-to-water ratio

We recommend starting with a 1:15 coffee-to-water ratio when brewing pour over coffee. So for every 1 gram of coffee, add 15 grams of water. Experiment from there to find the perfect ratio for you.

Step 1: Rinse filter

Insert filter and rinse with hot water to remove paper residue and pre-heat vessels. Discard water.

Step 2: Add coffee

Add 25 grams (about 4 tablespoons) of medium-ground coffee.

Step 3: Initial pour

Submerge the coffee in 75 grams of water, then pause for 30 seconds to let it bloom.

Step 4: Add more water

Gradually pour the remaining water in circular motions until all 375 grams have been added.

Step 5: Remove dripper

Once the coffee has finished brewing — ideally around 2:30 to 3:00 — discard the grounds.

Step 6: Enjoy

Enjoy a delicious cup of coffee.

Hario V60 Brewing Tips

  • Timing is important. Brewing too quickly won't fully extract the coffee grounds, making the coffee taste weak. Brewing too slowly will cause over-extraction and taste bitter. The 2:30 - 3:00 mark is just right.
  • To troubleshoot brew times under 2:30, try a finer grind size and pour more slowly.
  • To troubleshoot brew times over 3:00, try a courser grind and pour more rapidly. You can also try one circular stir around the edge to dislodge any blockages.
  • The ideal water temperature is around 200°, which you can achieve by bringing the water to a boil and then letting it sit for one minute. Boiling-hot water can scorch the coffee, while tepid water will under-extract.

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