Pour Over Hario V60 Brewing 101

Excellent coffee deserves to be prepared with a great brewing method, so we would like to introduce you to the V60. Simple, versatile and ready to go. This method belongs to the Hario family, a Japanese company responsible for manufacturing multiple devices for people wanting awesome coffee.

Brewing 101 With Pour Over Hario V60

The History of Hario V60

It was in 1949 that they launched their first product: a glass filter coffee syphon, but it was until 2004 that the first V60 was launched. The first edition came only in ceramic and glass, then plastic and the latest version in copper.

The "V" stands for the shape of the device (V60) and has been always like this and the "60" is for the angle 60º which also has spiral ribs that allow the air to escape, allowing the expansion of the coffee grounds. The V60 also has a large single hole that will let you play with the water flow creating different flavor profiles.

What You'll Need

Equipment:

✅ Hario V60 dripper (ceramic, plastic, glass, or copper)
✅ V60 paper filters (bleached or unbleached)
✅ Gooseneck kettle (for precision pouring)
✅ Digital scale (for accuracy)
✅ Timer (phone works great!)
✅ Thermometer (optional but helpful)
✅ Coffee grinder (burr grinder preferred)
✅ Carafe or mug to brew into

Ingredients:

☕ 15-30g fresh Koffee Kult coffee (depending on serving size)
? 250-500ml filtered water (ratio 1:15-1:17)
?️ Water temperature: 194-205°F (90-96°C)

How to Brew It?

Let´s break this into as simple steps:

Step 1: Heat Your Water ?️

Bring high-quality water below boiling point, between 194 and 205 F (90º - 96º).

Why this temperature?

• Too hot (over 205°F) = Over-extraction, bitter taste
• Too cold (under 194°F) = Under-extraction, sour taste
• Sweet spot (200°F) = Perfect extraction!

Don't have a thermometer?

• Boil water and wait 30-45 seconds after it has boiled
• This brings it to approximately 200°F

Pro tip: Use filtered or spring water for best taste. Tap water can add unwanted flavors!

Step 2: Weigh Your Beans! ⚖️

It might sound like a little bit too much, but if you want to have a consistent result you need to measure your ingredients.

Recommended coffee-to-water ratio:

• 1:15 ratio (stronger) = 1 gram coffee to 15 grams water
• 1:16 ratio (balanced) = 1 gram coffee to 16 grams water
• 1:17 ratio (lighter) = 1 gram coffee to 17 grams water

Common serving sizes:

Example: If you want to prepare a beverage to 1:16, with a total weight of 250 ml of water you start with a 1:16, which means 15 grams of water per 1 gram of coffee, you will have an amazing cup of coffee.

Step 3: Rinse the Filter ?

Fold the filter along the seams, place it in the V60 and rinse it thoroughly with the hot water.

Why rinse the filter?

• ✅ Removes papery taste
• ✅ Preheats the V60 and carafe
• ✅ Helps filter stick to sides
• ✅ Ensures clean-tasting coffee

Don't forget to remove this water! Discard the rinse water from your carafe before brewing.

Step 4: Grind Your Coffee ⚙️

You want to have a medium grind size, which is not too coarse that the water will pass through without extracting the flavors, but not too fine that the V60 gets clogged causing what the experts call, an over extraction.

Grind size guide:

• Too coarse: Water flows too fast, weak/sour coffee
• Too fine: Water flows too slow, bitter/over-extracted
• Just right: Looks like coarse sand or sea salt

Visual reference: Medium grind should look like granulated sugar or coarse sand.

Timing tip: Grind just before brewing for maximum freshness and aroma!

Step 5: Add Coffee & Create a Well ?️

Add your ground coffee to the V60.

Create a small well in the center by gently shaking or tapping the V60. This helps with even extraction. Now we are ready to start pouring.

Level the grounds for even distribution - this is key for balanced extraction!

Step 6: The Bloom ☕

Pour just enough water to saturate the grounds evenly.

The bloom phase:

1. Start your timer
2. Pour 2x the weight of coffee in water (30g coffee = 60g water)
3. Wait around 30 seconds for the coffee to bloom
4. Watch the magic: CO₂ escapes from the grounds causing them to swell

This is the moment when CO2 escapes from the grounds causing them to swell. Pour the remaining water continuously and evenly until you have reached the desired weight.

Why bloom matters:

• Allows CO₂ to escape (fresh coffee releases CO₂)
• Prepares grounds for even extraction
• Improves overall flavor
• Helps prevent channeling

Pro tip: Fresh Koffee Kult coffee will bloom significantly - a sign of quality!

Step 7: The Main Pour ?

After the bloom, begin your main pour using slow, circular motions.

Pouring technique:

1. Start from the center
2. Pour in slow, circular motions working outward
3. Avoid the sides - don't pour directly on filter
4. Return to center and repeat
5. Keep coffee bed level throughout

Pour in stages:

• 0:00-0:30 - Bloom (60g water for 30g coffee)
• 0:30-1:45 - Main pour (pour to final weight)
• 1:45-3:00 - Drawdown (let water drain through)

Total brew time: 2:30-3:30 minutes for most recipes

Water flow rate: Pour about 2-3 grams per second during main pour

Step 8: Let it Drip & Remove ⏱️

Remove the filter. Give the coffee a swirl to oxygenate and it is ready to be enjoyed.

What the coffee bed should look like:

• ✅ Flat and even across the top
• ✅ Grounds high on sides, not just at bottom
• ✅ No visible holes or channeling

Drawdown time: Should take 30-60 seconds after your last pour

Swirl technique: Gentle swirl helps mix any concentrated coffee at the bottom

Pro Tips ?

Mastering Your Technique

Because of its cone shape, you might want to use a gooseneck kettle, or it might be a little difficult to control the flow of water while doing it in circles.

Why a gooseneck kettle?

• Precision pouring control
• Consistent water flow
• Easier to hit specific spots
• Better for circular motion

The large whole allows you to play with grind sizes and water flow so here are some tips.

For a medium bodied coffee you can use a regular grind size and pour your water constantly. For a higher bodied cup, pour the water slowly.

Adjusting for taste:

If you prefer a light bodied coffee use a coarser grind size and pour the water consistently.

If you do not have a scale you can use two spoonfuls of coffee and pour water into a regular sized mug and voilà, you will have a great cuppa joe.

Advanced Techniques

Temperature Control:

• Different origins taste better at different temperatures
• African coffees: 200-205°F (brighter acidity)
• South American: 195-200°F (balanced sweetness)
• Indonesian: 195-198°F (lower acidity)

Agitation Techniques:

• Gentle swirl after bloom for even saturation
• Stir gently with spoon during bloom (optional)
• Final swirl before drawdown for mixing

Multiple Pour Method:

• Bloom: 60g (0:00-0:30)
• First pour: 120g total (0:30-1:00)
• Second pour: 250g total (1:00-1:45)
• Drawdown (1:45-3:00)

The approximate time it takes to prepare a single cup is 2m 30s, so if it is taking either much longer or less than that, adjust your grind size.

Troubleshooting Common Issues

Problem: Brew time too fast (under 2 minutes)

Causes:

• Grind too coarse
• Pouring too aggressively
• Not enough coffee

Solutions:

• Grind finer
• Pour more slowly and gently
• Increase coffee dose

Problem: Brew time too slow (over 4 minutes)

Causes:

• Grind too fine
• Clogged filter
• Pouring directly on sides

Solutions:

• Grind coarser
• Rinse filter better
• Keep pour in center area

Problem: Sour, weak coffee

Causes:

• Under-extraction
• Water too cool
• Grind too coarse
• Brew time too short

Solutions:

• Grind finer
• Use hotter water (200-205°F)
• Pour more slowly
• Increase contact time

Problem: Bitter, harsh coffee

Causes:

• Over-extraction
• Water too hot
• Grind too fine
• Brew time too long

Solutions:

• Grind coarser
• Use cooler water (194-198°F)
• Pour faster
• Reduce brew time

Problem: Inconsistent results

Causes:

• Not measuring ingredients
• Uneven pouring technique
• Varying water temperature
• Different grind sizes

Solutions:

• Use a scale every time
• Practice consistent pouring
• Use thermometer
• Check grinder consistency

Choosing Your V60 Material

Ceramic V60 (Most Popular)

Pros:

• ✅ Best heat retention
• ✅ Most consistent brewing
• ✅ Beautiful aesthetics
• ✅ Durable

Cons:

• ❌ Heavy and breakable
• ❌ More expensive
• ❌ Takes longer to preheat

Best for: Home brewing, consistent results

Plastic V60 (Budget-Friendly)

Pros:

• ✅ Lightweight and portable
• ✅ Inexpensive
• ✅ Unbreakable
• ✅ Quick to preheat

Cons:

• ❌ Less heat retention
• ❌ Can affect taste slightly
• ❌ Less premium feel

Best for: Travel, camping, beginners

Glass V60 (Beautiful)

Pros:

• ✅ Watch the brewing process
• ✅ No taste interference
• ✅ Good heat retention
• ✅ Elegant appearance

Cons:

• ❌ Fragile
• ❌ Expensive
• ❌ Requires care

Best for: Home brewing, aesthetics lovers

Copper/Metal V60 (Premium)

Pros:

• ✅ Excellent heat retention
• ✅ Extremely durable
• ✅ Professional appearance
• ✅ Quick heat distribution

Cons:

• ❌ Most expensive
• ❌ Heavy
• ❌ Requires special care

Best for: Coffee enthusiasts, cafés

Best Koffee Kult Coffees for V60

Recommended Origins:

? Ethiopian Harrar

• Highlights fruity, wine-like notes
• Best at 200-205°F
• Medium-fine grind

? Colombian Huila

• Balanced, sweet, caramel notes
• Best at 198-202°F
• Medium grind

? Tanzania Peaberry

• Clean, bright, citrus notes
• Best at 200-204°F
• Medium grind

? Medium Roast

• Versatile, sweet, nutty
• Best at 198-202°F
• Medium grind

? Pro tip: Single-origin coffees really shine with pour over brewing!

Cleaning & Maintenance

Daily Cleaning:

1. Discard used grounds and filter
2. Rinse V60 thoroughly with hot water
3. Wipe dry or air dry
4. Store in clean, dry place

Weekly Deep Clean:

1. Wash with mild dish soap
2. Rinse thoroughly (no soap residue!)
3. Check for coffee oil buildup
4. Sanitize if needed

Monthly Maintenance:

• Inspect for cracks (ceramic/glass)
• Check spiral ribs for clogs
• Deep clean with coffee cleaner
• Replace if damaged

Filter storage: Keep paper filters in original packaging in dry place

Quick Reference Guide

Perfect V60 Recipe (250ml)

The Science Behind Great Pour Over

Why V60 Works So Well:

The 60° angle creates optimal flow rate
Spiral ribs prevent filter from sticking, promoting even extraction
Large single hole gives you control over flow rate
Cone shape allows grounds to collect in center for consistent saturation

Extraction Explained:

18-22% extraction is ideal for pour over

• Under 18%: Sour, weak, underdeveloped
• 18-22%: Sweet, balanced, complex
• Over 22%: Bitter, harsh, astringent

Variables affecting extraction:

• Grind size (most important!)
• Water temperature
• Brew time
• Agitation/turbulence
• Coffee freshness

Practice Makes Perfect!

Your First Few Brews:

Don't expect perfection immediately! Pour over is a skill that improves with practice.

Keep notes:

• Coffee used and amount
• Water temperature
• Total brew time
• Grind setting
• Taste notes
• What to adjust next time

Experiment and adjust:

• Change one variable at a time
• Taste critically
• Find your perfect recipe
• Have fun with it!

Ready to Brew?

Get everything you need:

? Shop Koffee Kult Coffee - Fresh-roasted, perfect for pour over

☕ V60 Brewing Accessories - Kettles, scales, filters

? More Brewing Guides - Master other methods

Questions About Pour Over?

? Chat with our AI Coffee Expert
Get brewing advice and troubleshooting: Chat now

? Email us
customerservice@koffeekult.com

? Call us
(954) 962-2353
Monday-Friday, 9 AM - 5 PM EST

Master the art of pour over coffee with Hario V60. Practice, experiment, and enjoy the journey to the perfect cup! ☕