The Brew Guide: How to brew with Hario V60
The Brew Guide: Master The Hario V60
BY SHOETOWN COFFEE PUBLISHED SAT 18 JAN 25
Master the V60 with our easy-to-follow brew guide. The V60 is the OG of the pour overs. This brewer requires a little more precision than the likes of the Aeropress but produces a clean, balanced, high quality filter that highlights the best parts of a complex speciality coffee. You can brew any style of coffee in this thing but will work best for lighter roasts, perfect with one of our single origins. Our brew guides are a great starting point for more consistently great cups of coffee, but make sure you play around with the recipes until you hit the perfect cup for you.
Hario V60 Recipe.
- 18g Coffee
- 300ml Water
- 3:00 Brew Time
Time to gear up. You'll need.
- Hario V60 02 (01 will work just fine, but we prefer the extra space)
- 02 Filter Paper
- 18g Ground Coffee
- Kettle
- 300ml Water (Plus additional to rinse)
- Spoon
- Scales
- Timer
- Mug
Dialling It In.
You’re looking for something around the medium mark here, somewhere around kosher salt but don’t worry too much, if its not quite dialled in perfectly, you’ll know as your timings will be off and you can adjust to suit. If you’re using a wilfa grinder aim for around the first ‘E’ of the ‘Aeropress’ on the dial, this is a good starting point.
We always recommend using wholebean and grinding fresh. This way you’ll get the most out of your coffee, and you can play around with the grind size to suit you. It will also help keep your coffee fresher for longer.
Ok. Got What You Need? Let's Get Started.
- Grab your filter paper, place it in the V60 on top of your mug and give it a quick rinse with hot water, this takes away any paper taste you might get. Chuck the hot water and stick your mug and V60 on your scales.
- Throw in 18g of your ground coffee straight into the V60, give it a little shake to level the grounds and zero off your scales.
- Start the timer. Now pour in 50ml of water right off the boil. Using the gooseneck kettle go in slow circles to saturate the grounds. Give this a quick stir and let this ‘bloom’ for around 15 seconds. The ‘bloom’ is where the coffee degasses, you should see the bed raise up and bubble.
- Once you’re at 30 seconds on the timer slowly pour in slow circles until you hit 170ml. Give it a stir or swirl creating a spinning motion.
- At 1:00 continue adding water every 10-15 seconds for a nice even extraction. Keep going until you hit 300ml on the scales, pick up and drop the filter keeping the bed flat.
- Once you hit 3 mins, all the water should have drained through. You’re done.
Remember this is just a starting point, if it took too long and your coffee tastes bitter, coarsen up your grind. If it was too fast and it tastes weak or sour, make your grind finer. If you’re looking for more body, up your coffee dose and change up your grind.
