The Pour Over brewing method is great way to produce a clean delicious cup of coffee. With the popularity of specialty coffee and manual brewing growing rapidly there is a huge variety of pour over brewers to choose from. The Hario V60 is one of the most popular methods and is available in 4 variations; Plastic, Ceramic, Steel or Copper. Other great pour over options are the Chemex, the Kalita Wave, the Woodneck and the Kone.


Hario V60 Dripper

What you’ll need to brew coffee

with the Hario V60:

Hario V60 2 Cup Dripper
Hario Paper Filters
Range Server or Decanter
Burr Grinder
ScaleFiltered Water
Goose-Neck Kettle
Fresh roasted coffee
Pour-Over Stand (Optional)


  1. Boil filtered water and let it sit until it cools to 97 degrees (about 30 - 45 seconds). 

  2. Fold the paper filter along the crimped edge and place it inside the V60 cone dripper.

  3. Rinse the paper filter thoroughly by pouring hot water around it. This will ensure no papery taste resides in the brew, and will also heat the V60 dripper. Be sure to discard the rinse water.

  4. Weigh fresh coffee to desired strength (25-28 grams) and grind on a medium-fine setting (Your grind should be slightly courser than sand).

  5. Place the V60 on top of the Range Server or vessel you want to brew in, and place it on the scale. Tare scale to zero.

  6. Pour ground coffee into filter, make sure you settle it for an even coffee bed.

  7. Start your timer and slowly pour 65 grams of water over the grounds. The goal is even saturation. This is known as the bloom stage, which allows the coffee to degas and enables the water to yield the full potential of the coffee. Pouring will be split into six separate pours of 65g of water in 15 seconds, and allowing to drain for 15 seconds in between each pour.

  8. Begin pouring more water in a circular pattern around, 65g at a time until the scale reads 390g. Concentrate the pour towards the center of the dripper. Try to keep the water level steady below the rim of the dripper, and avoid pouring around the edges of the filter. Brewing should take 3 minutes. 

  9. The Most Important Step - SERVE AND ENJOY!


Pouring Timeline:
0:00 - 0:15 - pour to 65g
0:30 - 0:45 - pour to 130g
1:00 - 1:15 - pour to 195g
1:30 - 1:45 - pour to 260g
2:00 - 2:15 - pour to 325g
2:30 - 2:45 - pour to 390g


Just like everything practice makes perfect so make sure you experiment with different ratios to discover your preferred coffee taste.


 To view the complete Hario range click here.