How to brew coffee with a V60

The Hario V60 is a cone shaped dripper with a large hole at the bottom and spiral ridges on the inside, which let water flow quickly. That speed puts you in control: how finely you grind and how fast you pour decide how the cup tastes.

This recipe makes one mug. It is a reliable starting point for any light or medium filter roast.

V60 recipes

Everyday

Our one-cup starting point for any filter roast.

15 g · 1:16.7 · 2:30 to 3:30

Hoffmann's V60

Two cups, a big bloom and a swirl to finish. Clean and sweet.

30 g · 1:16.7 · 3:15 to 3:45

4:6 method

Five pours you can tune for sweetness and strength.

20 g · 1:15 · 3:30

Rao's V60

Very hot water, a big bloom and spins instead of stirs.

20 g · 1:16.5 · 4:00 to 4:30

Hoffmann's one cup V60

One mug, five small pours and a swirl. Sweet and even.

15 g · 1:16.7 · 2:50 to 3:20

Five pour

Five equal pours, each one when the last has drained.

20 g · 1:15 · 3:15 to 3:45

April's V60

Six even pours with a lively stream, done by 3:30.

20 g · 1:15 · 3:20 to 3:30

Hedrick's double bloom

Two small blooms, one fast pour. Dial in by time, not grind.

15 g · 1:15 · 2:00 to 2:30

Hario's V60

The maker's own recipe: a bloom and three equal pours.

15 g · 1:14 · 2:30 to 3:00

Gagné's V60

Boiling water, a big bloom and three gentle spins.

22 g · 1:16 · 2:30 to 3:30

Licata's V60

One long pour that starts fast and ends with a splash.

18 g · 1:16.7 · 2:20 to 2:40

Grill's V60

Two cups, two big pours and a quick stir after each.

30 g · 1:16.7 · 2:45 to 3:00

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:16.7
Water temperature: 94°C
Grind: Medium-fine, like table salt
Time: 2:30 to 3:30

What you need

V60 dripper and a paper filter to fit it
Kettle, ideally a gooseneck kettle for a steady pour
Digital scale with a timer
Burr grinder
Mug or server

Method

1
Heat water to about 94°C, or let a boiled kettle sit for 30 seconds. Fold the paper filter along its seam, put it in the dripper and rinse it with hot water. Tip the rinse water away.
2
Grind 15 g of coffee medium-fine and put it in the filter. Give the dripper a gentle shake to level the bed, then put everything on the scale and zero it.
3
Start the timer and pour about 40 g of water, enough to wet all the grounds. Let it bloom for 30 to 40 seconds while gas escapes.
4
Pour slowly in small circles until the scale reads 150 g at around 1:15. Keep the stream away from the paper at the edge.
5
Pour the rest of the water to 250 g by about 1:45, then give the dripper a gentle swirl so the bed settles flat.
6
Let it drain. It should finish between 2:30 and 3:30. Remove the dripper, swirl the coffee and let it cool for a minute before you taste it.