How to Brew the Perfect V60 Pour-Over at Home
The V60 pour-over is one of the most rewarding ways to brew coffee at home. It gives you full control over every variable — grind size, water temperature, pour speed — and rewards you with a clean, bright, flavour-forward cup. If you've been curious about pour-over coffee, this guide will walk you through everything you need to get started.
What Is a V60?
The Hario V60 is a cone-shaped dripper with a single large hole at the bottom and spiral ridges along the inside. Coffee grounds sit in a paper filter inside the cone, and hot water is poured over them slowly and deliberately. The result is a cup with exceptional clarity and nuance — perfect for showcasing the character of a quality single-origin bean.
What You'll Need
- A Hario V60 dripper (size 01 or 02)
- V60 paper filters
- Freshly roasted coffee — a light roast or medium roast works beautifully for pour-over
- A burr grinder
- A gooseneck kettle
- A kitchen scale
- A timer
- A mug or server
The Recipe
A good starting ratio is 15g of coffee to 250ml of water (1:16.7). Use water heated to around 92–96°C — just off the boil.
Step-by-Step Brew Guide
1. Rinse the Filter
Place your paper filter in the V60 and rinse it thoroughly with hot water. This removes any papery taste and pre-heats your dripper and mug. Discard the rinse water.
2. Add Your Coffee
Grind 15g of coffee to a medium-fine consistency — similar to table salt. Add it to the rinsed filter and give the dripper a gentle shake to level the bed.
3. The Bloom (0:00–0:45)
Start your timer and pour 30–40ml of water evenly over the grounds. This is the bloom — CO₂ escapes from freshly roasted coffee, and allowing it to degas ensures even extraction. Wait 30–45 seconds.
4. Main Pours (0:45–2:30)
Pour in slow, steady circles, working from the centre outward. Aim to reach 150ml by around 1:15, then continue pouring to reach your full 250ml by 2:00–2:15. Keep the water level consistent — don't let the bed run dry between pours.
5. Drawdown (2:30–3:00)
Once you've added all the water, let it drain completely. The total brew time should be around 2:45–3:15. If it's much faster or slower, adjust your grind size next time.
Tips for a Better Cup
- Use fresh coffee. Pour-over highlights the best in freshly roasted beans — and the worst in stale ones. Aim to brew within 2–6 weeks of the roast date.
- Grind just before brewing. Pre-ground coffee goes stale quickly. A burr grinder makes a significant difference.
- Keep notes. Adjust one variable at a time — grind size, temperature, or pour speed — and note what changes.
- Store your beans properly. Keep coffee in an airtight container away from light and heat. Never freeze beans you're actively using.
Which Coffee Should I Use?
Pour-over is an excellent method for exploring the nuances of single-origin coffees. A light roast will give you floral, fruity, and tea-like notes, while a medium roast offers a balance of sweetness and body. Browse our full coffee range to find your next pour-over bean.
Happy brewing!