The Hario V60, almost synonymous with "pourover" itself. Below, you will find a video and step-by-step written instructional on how to brew with Nadiia's easy recipe.

The V60 is a versatile brewer with endless potential for experimentation. You will find many different recipes for this brewer but this one is one of our favourites.


16 grams of coffee ground at medium fineness


260 grams of water at 97ºC

(~1cup of water, 10-30s off the boil)


Hario V60-02, 02 paper filters, Stir stick, Scale, Kettle, Brew vessel (cup or carafe)


Put on the kettle, place and rinse the paper filter and discard the rinse water. Weigh out and grind your coffee, then pour it into the V60, give the dripper a shake to level the coffee bed.


Pour 45 grams of water over the bed, taking care to ensure that all the coffee is evenly saturated. Stir gently to help break up any clumps and then let sit for 30 seconds.


At 30 seconds, pour the remaining water, moving in concentric circles and taking care not to pour water down the sides of the filter. Aim to have all 260 grams of water poured by 1:30 When you are finished pouring, give the dripper a gentle swirl.


Wait for the drawdown to complete. Aim for a total brew time between 2:30 and 3:30. Give it a gentle stir.


You are now a pourover master. Enjoy your new accreditation and reward yourself by drinking a sparkly cup of coffee.

Sip meaningfully.

Click to expand


  • If you want to modulate the body of your coffee, try adjusting the water to coffee ratio. For our recepie we used 1:16 ratio, but maybe you feel like try something different:
    • 15:1 - Full body
    • 16:1 - Medium body
    • 17:1 - Tea-like
  • The V60 is pretty sensitive to your pour. Use a gooseneck kettle with a slower flow and practice pouring in even concentric circles, starting from the middle and working your way out.
  • If you're coffee is fresh, it may require a longer bloom to allow the built up carbon dioxide within the grounds to escape. Try blooming for 45-55 seconds if you still see your bloom bubbling.  


  • If you find that your coffee tastes sour and under-extracted, try grinding finer.
  • If, on the the other hand, your coffee tastes too bitter, try grinding coarser. Adjust your grind until you have a sweet, balanced and delicious cup.

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