Hario V60 recipe

The V60 is a 60° cone with one big hole and spiral ribs. It drains fast, so the grind and the way you pour decide almost everything. In return it gives a very clean, bright cup.

Recipe

My own recipes (Hybrid and Two immersions) show up when you brew around 3,250 m, like in Huancayo: that’s where they’re calibrated.

His “Ultimate V60”: a big bloom, two pours and a swirl at the end. Water as hot as you can. Source ↗

Roast

LightMediumDark

Light roast: 2 °C hotter, a slightly finer grind and about 10% more time. Dark roast: 5 °C cooler, a bit coarser and about 10% less.

Altitude

At sea level the recipe works as written.

Where you brew. It stays saved in this browser.

Grinder

Coffee

Water

250 g

Ratio 1:16.7

Grind: medium-fine350–550 µm
Water temp: 96 °C
Total time: 3:00

What you need

Hario V60 and its paper filter
Scale with a timer
Gooseneck kettle
Grinder, medium-fine

Tips

Rinse the filter with hot water before adding coffee, and tip that water out.
Pour in small circles in the middle and avoid the paper walls.
After the last pour, give it a gentle swirl so the bed ends up flat.

Hario V60

0:00

Bloom: pour to 30 g and swirl

Next · Pour to 150 g

Steps

0:00Bloom: pour to 30 g and swirl
0:40Pour to 150 g
1:05Pour to 250 g
1:30Stir once each way, then a gentle swirl
3:00Done. Enjoy.

How did it taste?

Dialling in the cup

Sour or thin: Grind a bit finer, or give it more time. With cooler water, extraction drops.
Bitter or dry: Grind a bit coarser, or shorten the brew. Also check the water isn’t boiling hard.
Too strong: Use more water for the same coffee: from 1:15 to 1:16 or 1:17.
Weak or watery: Use less water: from 1:16 to 1:15. If it’s also sour, grind finer first.
The drain stalls: Grind coarser and pour more gently. Too many fines clog the filter.