The instantly recognisable Hario V60, a classic pour-over style filter brewer.

Pour-over brewing involves hot water passing through a bed of coffee, extracting flavour on the way. If you’re a fan of bright and elegant filter coffees the iconic V60 is a must have. We love the delicate and complex flavour profile you can achieve brewing V60 - perfect for highlighting fruity sweetness in the cup. 

This guide details a simple, repeatable technique. We have also included our recipe for making iced V60.

For the best results you need to measure how much water and coffee you’re using: Grind size, contact time and ratio of coffee to water are the key variables.

Equipment

Hario V60, Paper filter, Digital Scale, Timer, Grinder, Pitcher

Brew Time:

2:30 - 3 min

Water:

300g purified water at 96C

Coffee:

20g 

Method

Put the paper in your V60 and give it a good rinse with hot water; this removes all paper taste and preheats the equipment. Remove the rinsing water.

Grind your coffee beans to a medium grind setting. Add the coffee to your V60, tare your scale, start your timer.

Bloom: Slowly pour 60g water to create the bloom. Gently swirl the water to ensure all the grounds are in contact with water.

At 45 secs: Pour in 140g water. 

At 1:30 seconds: Pour final 100g water and gently swirl

Enjoy: The coffee should have drained through after 3 minutes. Stir and serve in your favourite cup.

Completion time will vary on speed of pour and grind size, adjust to taste.

Iced V60

Our go-to cold coffee in the warmer months, this recipe is how we make Iced V60 in the coffee shop.

Brew Time:

2:30 

Water:

130g purified water at 96C

100g of ice

Coffee:

15g 

Method

Put the paper in your V60 and give it a good rinse with hot water; this removes all paper taste and preheats the equipment. Remove the rinsing water.

Grind your coffee beans to a medium grind setting. Add the coffee to your V60, tare your scale, start your timer.

Bloom: Slowly pour 50g water to create the bloom. Gently swirl the water to ensure all the grounds are in contact with water.

At 30 seconds: Pour in 130g water.

The coffee should have drained through after 2.5 minutes.

Stir, pour onto the ice and serve for a delicious, light and juicy cold coffee.