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V60

The V60 is a pour-over brewing method that produces a clean, bright, and often floral cup. Its name comes from the 60 degree angle of the cone shaped brewer.

Brew time

4 minutes

Difficulty

Medium

Ratio

1:15

Coffee brewing process with a glass carafe and filter on a blurred background

Ratio

1:15

Grind size

Medium

Dose

15g

Yield

250g

Tools & Equipment

15g of Studio Black coffee
V60
V60 paper filters
Coffee scales
Coffee grinder
Kettle (or gooseneck kettle)

Method

Heat fresh water to approximately 93–96°C.
Place a paper filter into the V60 and rinse with hot water to remove paper taste and preheat the brewer. Discard the rinse water.
Grind 15g of coffee to a medium grind (similar to table salt).
Add the ground coffee to the V60 and gently level the bed.
Start your timer and pour ~40g of water evenly over the coffee to saturate all grounds.
Allow the coffee to bloom for 30 seconds.
Slowly pour the remaining water in a steady, circular motion, avoiding the edges of the filter.
Stop pouring when the scale reaches 250g.
Allow the coffee to fully draw down (total brew time around 2:30–3:00 minutes), then enjoy.

Frequently asked questions

What if I don’t have a gooseneck kettle?

A gooseneck kettle helps with control, but it isn’t essential. You can still brew a good V60 by pouring slowly and steadily from a regular kettle, focusing on keeping the water flow gentle and even.

Why do I have to let it ‘bloom’ at the beginning?

Blooming allows trapped gases (mainly CO₂) to escape from freshly ground coffee. This helps the water extract flavours more evenly, resulting in a sweeter, more balanced cup.

Can I increase my dose?

Yes. Increasing your dose will give you a stronger cup, but it’s best to keep the same brew ratio and adjust the water accordingly. If you increase the coffee without adjusting the water, the brew may taste overly strong or under-extracted.

The story behind the V60

The V60 brews by percolation, meaning hot water flows through the coffee bed using gravity, extracting flavour as it passes through. Released by Hario in 2004, the V60 features spiral ribs that encourage even flow and extraction. Today, it remains one of the most popular ways to brew a bright, elegant, tea-like coffee, and can be made perfectly at home using these simple steps.

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V60

Tools & Equipment

Method

Frequently asked questions

What if I don’t have a gooseneck kettle?

Why do I have to let it ‘bloom’ at the beginning?

Can I increase my dose?

The story behind the V60

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