How to Dial In Your V60 Pour-Over

The V60 is deceptively simple: a cone, a filter, hot water, and ground coffee. But small changes in technique produce dramatically different cups. Here's how to dial it in.

What You'll Need

• Hario V60 (size 02)
• V60 paper filters
• Gooseneck kettle
• Scale with timer
• 15g coffee, ground medium-fine
• 250ml water at 92–96°C

The Technique

Step 1: Rinse the filter. Place the filter in the V60 and pour hot water through it. This removes paper taste and preheats the brewer. Discard the rinse water.

Step 2: Add coffee and bloom. Add your 15g of ground coffee and create a small well in the centre. Start your timer and pour 30ml of water in a slow spiral. Wait 30–45 seconds — you'll see the grounds bubble and release CO₂. This is the bloom, and it's essential for even extraction.

Step 3: The main pour. At 0:45, begin pouring in slow, concentric circles from the centre outward. Avoid pouring directly on the filter walls. Add water in pulses of 50–60ml, letting the water level drop slightly between each pour.

Step 4: Target time. Your total brew time should be around 2:30–3:00 minutes. If it's faster, grind finer. If it's slower, grind coarser.

Troubleshooting

Sour or thin? Grind finer or increase water temperature. The coffee is under-extracted.

Bitter or astringent? Grind coarser or lower water temperature. You're over-extracting.

Uneven flavour? Check your pour pattern. The water should saturate all grounds evenly — no dry spots.

The V60 rewards patience and attention. Once you find your sweet spot, you'll taste clarity and sweetness that no other method quite matches.