The Espresso Coffee School ‘How-To’ Guide: Hario V60

‘Hario‘ is a Japanese glassware company that designed the V60 filter. The Hario V60 is one of the most popular manual coffee brewing methods in the market.

Despite it’s technical ab–workout machine sounding name, it has come to be extremely popular for it’s affordability and ability to brew great coffee at home.

What you’ll need

  • Hot water (94ºC to 96ºC)
  • A high-quality burr grinder
  • A Hario V60
  • A cup, Hario coffee server or vessel to brew into
  • A gooseneck kettle for controlled pouring
  • A timer
  • The V60 filters

Brewing Specifications

Coffee / water ratio:
29g of coffee grinds to 440ml of water
or 66g per litre of water.

Grind size:
Medium Fine – Less coarse than sand

Brewing time:
2.5 to 3 minutes (maximum)

Brewing water temperature – 95ºC (203ºF)
If you are using a Bonavita Digital Electric Gooseneck Kettle, set your temperature to 95ºC. The temperature will drop a little bit when it comes into contact with the coffee.

If you are using hot water from an espresso machine in a coffee shop please account for the time that it takes for the temperature to drop from the usual 102º to 104ºC when filled (keeping in mind the cold temperature of the vessel as well).

Steps for brewing a HarioV60

  1. Place your V60 on top of the cup or vessel.
  2. Using your gooseneck kettle – pour a small amount of hot water to wet the entire filter. This “pre–infusion” will heat the brewing area and help with temperature stability, while also reducing the taste of the paper affecting the brew.
  3. Lift V60 from cup and dispose of pre–infusion water.
  4. Add coffee to the filter and lightly shake the V60 to create a level surface of coffee. This will help with a consistent bloom and pour.
  5. On starting your kitchen timer, pour approx 60g of water over the coffee grinds. Pour slowly in a circular pattern without getting too close to the paper filter on the sides of the cone.
  6. Let the coffee bloom for about 50 seconds.
  7. After the bloom time has completed, slowly start adding more water in the same manner until you’ve reached the desired limit of 440ml. Concentrate this second pour towards the center of the V60.
  8. Brewing should take 2.5 minutes, to a maximum of 3 minutes. If it does not, you need to adjust the speed of your pour.
  9. Once you see no more water in the V60 filter/cone, the brew is complete.

Tips to keep in mind

  • If your brew tastes too bitter try to coarsen the grind to help ease the extraction.
  • Keep in mind each bean/blend has it’s own characteristics and may need adjusting accordingly.
  • Too long of a brew time can lead to over extraction; too short can lead to under extraction. Just like extracting espresso – use time as a guideline to perfect a brew.

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