Mastering the Art of Hario V60 - Do’s and Don’ts and a Step-By-Step Guide

Mastering the Art of Hario V60 - Do’s and Don’ts and a Step-By-Step Guide

Welcome to our brewing guide series, where we’ll dive deeper into each preparation method, along with some do’s and don’ts and a short video. We’re starting with the Hario V60, a beloved tool in the coffee geek’s arsenal. Known for its ability to produce a clean, complex, and nuanced cup, the V60 can seem intimidating at first. Fear not! We're here to demystify the process and guide you step-by-step to achieve that perfect brew.



First, some Do's and Don’ts for Perfecting Your preparation:

  • Do Use Freshly Roasted Beans: The fresher the beans, the more flavorful your brew. Aim to use beans roasted within the past two weeks for optimal flavor.
  • Do Grind Right Before Brewing: Grinding your beans just before brewing ensures maximum freshness and flavor. A consistent, medium-fine grind is key for the V60.
  • Do Control Your Water Temperature: Aim for water between 90°C (195°F) for dark roasts to 99°C (210°F) for light roasts. Light roasts need hotter water for effective extraction due to their density, while too hot water can over-extract dark roasts, leading to a bitter and burnt flavor. If you don’t want to measure it, a good rule of thumb is letting it boil and then letting the kettle cool 1 minute for lighter roasts, up to 10 minutes for very dark roasts.
  • Do Practice Your Pour: A steady, controlled pour is crucial. Use a gooseneck kettle for precision and aim for a spiral motion to evenly saturate the grounds.
  • Do Experiment: Each coffee is unique. Don't be afraid to experiment with the coffee-to-water ratio, grind size, and pouring technique to find what tastes best to you.
  • Don't Skip the Bloom: The bloom is essential for releasing gases and ensuring even extraction. Always allow your coffee to bloom for 30-45 seconds before continuing your pour.
  • Don't Use Stale Beans: Stale beans result in a flat, lifeless cup. Always use the freshest beans you can get your hands on for the best flavor.
  • Don't Ignore Grind Size: Using a grind that's too coarse or too fine can drastically affect your coffee's taste. Aim for a medium-fine consistency for the best results.
  • Don't Rush the Pour: Rushing your pour can lead to under-extraction, resulting in a sour taste. Take your time and enjoy the process.
  • Don't Overcomplicate It: While technique is important, don't get so caught up in the details that you stop enjoying the process. Coffee brewing is an art, so have fun with it!

Step-By-Step guide

Step 1: Gather Your Tools

  • Hario V60
  • Filter paper
  • 26g of Freshly roasted coffee beans
  • Filtered water
  • Burr grinder
  • Kettle (preferably a gooseneck for precision)
  • Scale
  • Timer

Step 2: Prep Your V60

Fold the filter paper along its seam and place it in your V60. Rinse the filter with hot water to remove any paper taste and preheat your V60. Discard the rinse water.

Step 3: The Perfect Grind

For this guide, let’s go with 26 grams of coffee for 400 grams of water, which will produce around 360ml of coffee (~12oz). Aim for a medium-fine grind – not as fine as table salt, but not as coarse as sand. The grind size is crucial as it influences the extraction.

Step 4: The Bloom

Pour in just enough water to saturate the grounds (about twice the weight of the coffee). Let it bloom for 30-45 seconds. This step is essential for degassing and ensures even extraction.

Step 5: The Pour

Start your timer. Begin pouring in a slow, steady spiral from the center to the outer edge and back to the center. Aim to pour to about 250g of water weight in the first minute. Avoid pouring directly on the filter as it leads to under-extraction.

Step 6: The Second Pour

After the first minute, continue pouring in the same spiral motion, getting to 400g in about 1:45 minutes. The total brew time should be around 2:30 to 3:00 minutes. Be consistent with your pouring technique to ensure even extraction.

Step 7: Enjoy Your Brew

Once your brew is complete, discard the filter and give your coffee a gentle swirl. Take a moment to appreciate the aroma before taking your first sip. Enjoy the fruits of your labor! Congratulations! You've just brewed a cup of coffee using the Hario V60. Experiment with different grind sizes, water temperatures, and pouring techniques to find your perfect cup. Remember, coffee brewing is as much an art as it is a science – so have fun with it!


What is the ideal grind size for brewing with a V60?

The ideal grind size for a V60 is medium-fine – not as fine as table salt, but not as coarse as sand. This size allows for optimal extraction while preventing over-extraction, which can lead to bitterness.

Why is a gooseneck kettle recommended for brewing with a V60?

A gooseneck kettle is recommended for its precision and control. The thin and curved spout allows for a slow, steady, and controlled pour, which is crucial for even saturation and extraction of the coffee grounds.

What is the purpose of the bloom, first and second pours in V60 brewing?

The bloom phase allows for degassing, which releases trapped carbon dioxide from the coffee grounds. This step is essential for even extraction and prevents the coffee from being too acidic or weak. After that, pausing the pour and swirling the coffee sludge helps level the coffee bed, ensuring even extraction for a balanced and consistent flavor.

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