Method Info

It was created in Japan in the year 2000 by Hario company.
The name V60 comes from the characteristic 60 ° angle that the walls of this device form.
An elegant brewer that delivers a final cup that is delicate and complex.


Medium grinding


V60 Coffee dripper

V60 filters

Water boiler

Burr coffee grinder

Precision scale

Cup (250-300 ml)


18 gr 300 ml of water

Extraction ratio

1: 16

Step 1

Heat the water at the right temperature.

Step 2

Place the V60 on top of the vessel you want to brew in, set in the Hario filter and place it on the scale.

Step 3

Rinse thoroughly with hot water and discard the rinse water. This will ensure no papery taste resides in the brew. Tare to zero.

Step 4

Place the right amount of coffee in the center of the filter. Tare to zero.

Step 5

Pour twice as much water as coffee (i.e. 18g coffee x 2 = 36g water) over the grounds and wait about 40 seconds. This first stage is known as blooming and it allows the coffee to de-gas.

Step 6

Begin pouring the rest of the water in stages (around 70gr at a time) until you reach the desired final brew weight. Pour slowly, in a steady spiral, movement, starting from the center of the V60, working your way outwards to about a centimeter from the edge of the slurry and back.

Step 7

If the grind size is correct, the total extraction time will be between 2:30 min and 3:00 min. Remove the V-60 and serve the coffee.

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