The V60 is the iconic pour over method created by the Japanese company Hario. Its conical shape and spiral ridges ensure even extraction and give you full control over the process. The result is a clean, bright, and complex cup that reveals the nuances of every origin.
Fold the filter along the seam and place it in the dripper. Rinse thoroughly with hot water — this removes the papery taste and preheats the dripper and cup. Discard the water.
Measure 15 g of coffee and grind it medium-fine — the texture should resemble sea salt. Add the coffee to the filter and level it gently.
Start the timer and slowly pour 30–40 ml of water in a circular motion, wetting all the grounds. Wait 30 seconds — the coffee will swell and release CO₂. This is the "bloom" and shows freshness.
Pour slowly in a spiral motion from the center outward, without touching the filter walls. Reach 150 ml total. Maintain a steady stream.
Continue with slow circular pouring up to 250 ml. Pour over dark spots, avoid the light ones. The goal is even extraction of all grounds.
Let the water drain completely. Total time should be around 3 minutes. If faster — grind finer. If slower — grind coarser.
Remove the dripper, gently swirl the cup to mix the coffee and take in the aroma. Take your first sip — the V60 reveals floral and fruity notes like no other method.
For best results, use freshly roasted coffee (up to 4 weeks from roast date) and filtered water.
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