Recipe

V60 Pour Over

Bright, articulate, tea-like clarity. The barista's bench standard.

Ingredients

Coffee

20 g, medium-fine

Water

320 g at 94 °C

Filter

Rinsed paper

Equipment

• Hario V60 dripper (size 02)
• V60 paper filters
• Gooseneck kettle
• Burr grinder
• Scale with timer
• Server or carafe

Step-by-step method

1. 1

   Boil 500 g of filtered water and let it sit for 30 sec to drop to ~94 °C (off-boil for sea level).

2. 2

   Fold the filter along its seam and place into the V60. Set the V60 over your server.

3. 3

   Rinse the paper with ~150 g of hot water — soak the entire filter to remove paper taste and pre-heat the dripper. Discard the rinse water.

4. 4

   Grind 20 g of coffee at medium-fine (slightly coarser than table salt, like coarse sand).

5. 5

   Add grounds to the rinsed filter, tap to level the bed perfectly flat.

6. 6

   Place the V60 + server on the scale, tare, then start your timer.

7. 7

   Bloom (0:00–0:45): pour 60 g of water in a tight spiral over all the grounds in 10 sec. Swirl the dripper gently to wet every particle. Wait until 0:45.

8. 8

   First main pour (0:45–1:15): pour to 180 g total in slow concentric circles, starting at the center and moving out — never pour on the paper wall.

9. 9

   Second pour (1:15–1:45): pour to 320 g total, again center-out. Keep the bed level and the slurry a finger's depth deep.

10. 10

    Drawdown should finish between 3:00 and 3:30. Give one final gentle swirl as the water level drops to flatten the spent bed.

11. 11

    If drawdown < 2:30: grind finer. If > 4:00: grind coarser. Aim for an even, flat bed at the end — sloped means you poured unevenly.

12. 12

    Swirl the server, decant into a pre-warmed cup, and let it cool for 90 seconds before tasting (heat hides the best flavors).