Hario V60 Brew Guide

The Hario V60® was created in 2005 in Japan.


With a unique swirl interior, it appears almost alien, but was in fact invented by humans who figured out adding the sprial allowed air to escape, which maximizes the expansion of the coffee grounds. By far the most popular at home brewing method, the Hario V60 allows for versatility in brewing and pretty much consistently makes a kickass cup of coffee.

You’ll need a few things to achieve maximum tastiness:

  • Hario V60 (We use the 02 model)

  • The correct size V60 filter to match your brewer (01, or 02)

  • Swan neck kettle filled with filtered water

  • Grinder (burr-style)


  • Timer

  • Scale with a grams setting

The Hario V60 works best for brewing a single cup of coffee. Our favorite ratio is 20 grams of coffee, to 300 grams of water. The total brew time should be about 2:15.

Grind size:

Start with a kosher sea salt size grind. If you are brewing more then 20 grams of coffee, coarsen the grind slightly and make sure you’re brewing into a larger mug or coffee server. The brew time will be slightly longer. We use a coffee to water ratio of 1:15-1:16.



Ok, I’ve got all this stuff, now what?


2) While you’re waiting for the water to boil, weigh out the coffee and grind it in a burr grinder.

3) To get the filter ready, fold along the crease and place inside the brewer. Set the V60 and filter on your favorite mug.

4) When the water boils, remove it from the stove and rinse the filter by pouring into the brewer until there is no dry paper. This will remove any papery taste, as well as heat up the ceramic. Make sure to pour enough water so that your brewer starts to feel warm. Discard the rinse water.

5) Place the Hario V60 and mug on the scale, add the ground coffee and tare. Shake the brewer a little to get a nice flat bed of coffee.

6) Start the timer. Pour about 60 grams of water slowly onto the ground coffee until there are no more dry grounds, with an extra pulse of water in the center to ensure that the coffee in the tip of the cone is extracting. You should see the coffee puff up, this is known as the “bloom”. If you don’t see any gas bubbles or any puffing up, it probably means your coffee is on the older side as has already degassed.

7) After 45 seconds, pour slowly in the center to rehydrate the coffee bed, then continue pouring in a slow, continuous stream counter-clockwise until the water weight is 300 grams. This pour should take about 1:30 minutes. Pour slowly so the water level stays about an inch below the top of the brewer. Never pour onto the sides! The V60 is designed with groves that will channel the water around the coffee bed instead of through it if you’re not careful. Ideal water flow is slow, but constant.

8) When the brewing coffee goes from a steady stream to drips, your coffee is done! The total time should be around 2:15. If the brew ends sooner, or takes a little longer, that’s ok! Each coffee is unique, and the age of the coffee can affect the brew time as well, so sometimes these numbers aren’t 100% consistent. Give it a taste! If the coffee has a bitter aftertaste, try coarsening the grind just a touch. If the coffee brewed a little too quickly and tastes weak, fine the grind.

9) Lift the brewer off your mug, remove the filter and compost it. Now you can enjoy your delicious coffee!