Hario's official V60 recipe
Recipe by HARIO · See the original
This is the basic recipe Hario publishes for its own V60. It works on simple multiples of the coffee: bloom with twice its weight in water, then add three pours of four times its weight.
That gives a fairly strong ratio of about 1 to 14 and a cup of about twelve times the coffee weight. The same steps work for any number of cups, and Hario asks that the brew finishes within three minutes.
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
Hario's V60
The maker's own recipe: a bloom and three equal pours.
15 g · 1:14 · 2:30 to 3:00
Recipe
Change any amount and the whole recipe scales with it.
- Ratio
- 1:14
- Water temperature
- 93°C
- Grind
- Medium
- Time
- 2:30 to 3:00
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
Fold the paper filter along its seam and put it in the dripper. Pour hot water over the paper to warm everything, then tip the water away.
- 2
Add 15 g of medium ground coffee, give the dripper a gentle shake to level it and zero the scale.
- 3
Start the timer and pour 30 g of water at 93°C, slowly from the centre, until all the grounds are wet. Wait 30 seconds.
- 4
Pour 60 g in a spiral from the centre to reach 90 g, keeping the stream off the paper.
- 5
Let the level drop a little, then pour another 60 g to reach 150 g, and finally the last 60 g to reach 210 g.
- 6
Remove the dripper once the water has drained through. The whole brew should be done within 3:00.
If it does not taste right
My coffee tastes sour or thin
The coffee is under extracted. Grind a little finer, or pour more slowly so the brew takes longer.
My coffee tastes bitter or dry
The coffee is over extracted. Grind a little coarser, or check that the brew is not running past 3:30.
The water stalls and drains very slowly
The grind is too fine or has too much dust. Grind coarser, and avoid pouring directly onto the paper.
Coffees roasted for filter
From independent roasters on A Cup Of Stories, in stock first.
Mango Arango | Colombia
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Indonesia Aurora Dew Momo
Entropy Specialty Coffee Roasters
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Witch's Toffee | Peru
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Passionfruit Escape | Colombia
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