V60 Pour Over
A delicate, gravity-fed percolation method renowned for producing an exceptionally clean cup with brilliant flavor clarity.
Preparation and Rinsing
Place the paper filter in the V60. Pour hot water through the filter to rinse away any papery taste and to pre-heat your ceramic or glass dripper. Discard the rinse water from the carafe beneath.
The Bloom
Add the 15g of ground coffee to the filter and gently level the bed. Start your timer and slowly pour 45g of hot water evenly over the grounds. Swirl the dripper gently to ensure all grounds are saturated. Wait for 45 seconds to allow the coffee to degas (bloom).
The First Pour
Beginning in the center, pour the water in a slow, controlled spiral moving outward, then back inward. Pour gently until the scale reads 150g. Wait for the water level to drop slightly, ensuring the grounds are constantly submerged but not overflowing.
The Final Pour
Once the water lowers, resume your slow spiral pour until you reach a total weight of 250g. Give the V60 one final, gentle swirl to level the bed, encouraging a flat surface as the water draws down.
The Drawdown and Service
The water should finish draining entirely through the coffee bed around the 2:30 to 3:00 minute mark. Discard the filter, swirl the brewed coffee in the carafe to aerate it, and serve.
The V60, designed by the Japanese glassmaker Hario, is an icon of the modern specialty coffee movement. Its name derives from the 60-degree angle of its conical shape, which, combined with the large opening at the bottom and the interior spiraled ribs, dictates a very specific water flow.
Unlike flat-bottomed brewers, the V60 does not restrict the flow of water mechanically. Instead, the flow rate is determined entirely by the grind size of the coffee and the barista’s pouring technique. This demands the use of a gooseneck kettle for precision. When mastered, the V60 produces a cup of unmatched clarity, highlighting the subtle floral, fruity, and acidic notes of lightly roasted single-origin coffees. If your drawdown finishes too quickly (under 2 minutes), your coffee may taste sour and under-extracted, indicating you need a finer grind. Conversely, a prolonged drawdown over 3.5 minutes often results in bitter astringency, signaling the need for a coarser grind.