V60 — Hario Pour-Over

Name: V60 Coffee
Prep time: 1 min
Cook time: 3 min
Total time: 4 min
Yield: 1 cup (250ml)
Cuisine: Specialty Coffee
Ingredients: 15g single-origin coffee; 250ml water at 92°C; V60-02 filter

Filter · Pour-Over · Hario · 1958

V60 is Hario's iconic dripper, launched in 1958. The name comes from the 60° conical angle of its walls. The combination — thin paper filter + interior ceramic ribs + large hole at the base = total control over extraction.

Classic recipe

15g medium-ground coffee (coarse-salt granulation)
250ml filtered water at 92°C
Hario V60-02 filter rinsed with hot water
Timer + scale with 0.1g precision

Steps (4 minutes total)

0:00 — Bloom: pour 50g water in spirals, let bloom 30s
0:30 — First pour: 100g water (total 150g) slowly, in spirals
1:30 — Second pour: 100g water (total 250g)
3:00 — Complete drainage

Why V60

Cleanest cup — paper filter retains oils, only clear liquid passes
Bright acidity — brings out floral and citrus notes
Reproducibility — same settings, same result every time
Affordable — dripper under $20

When to choose V60

V60 is ideal for coffees with a complex, acidic profile: Tanzania Nyasi Furaha, Honduras Siguatepeque. For full-bodied coffees (Indonesia), Chemex or French Press is better.

Common mistakes

Wrong grind — too fine → bitter; too coarse → sour
Boiling water (100°C) — let kettle rest 30s, ideal is 92°C
Pouring only in the center — concentric spirals ensure uniform extraction
Old coffee — under 4 weeks from roasting for vibrant acidity