The origin of the V60
HARIO was established in 1921 as a manufacturer and seller of scientific products. The origin of “V60” started as brewing coffee using a familiar Erlenmeyer funnel and filter paper folded into quarters found in the company. Realizing that the conical shape (parabola of Y = X2) is the most natural and effective filtration, the personal cone-shaped “Coffee Madness Era” dripper was released in 1980. The current "V60 Transparent Dripper" was created to evolve this shape to quickly reproduce the flavour of cloth drip coffee using a paper filter.
Brewing Recommendations and Tips
Brew freshly roasted whole-bean coffee and ground as required. The best time to brew and enjoy coffee is 7 to 30 days from the roast date.
Getting your coffee weight right each time provides consistent input across your brew techniques.
Timing your coffee brews will result in more consistent and delicious coffee.
Pour-over is best done using a gooseneck kettle, but any kettle will do the job.
When using paper filters, rinse them with hot water to remove any papery flavours ultimately warming up your V60.
Required equipment
The following accessories will help you get the most out of your V60.
Hario V60 Dripper
Cone-shaped filter papers of the correct size for your V60
Gooseneck kettle
Speciality-grade coffee beans
Burr grinder – manual or electric
Scales
Timer
Mug/cup
Grind Size for V60
Medium
A medium grind is slightly finer than table salt or close to dry sand.
Approximate Settings - Comandante C40: 21-25, Timemore C2: 16-20
Medium-Coarse
A medium-coarse grind is somewhat gritty like rough sand.
Approximate Settings - Comandante C40: 26-30, Time more C2: 21-23
Coarse
A coarse grind is the consistency of kosher salt.
Approximate Settings - Comandante C40: 31-35, Timemore C2: 24-28
Hario's Own Recipe
Coffee to Water ratio: 40g - 560g Brew time: 3 mins
Grind size: Medium Water Temperature: 93°
Bloom: 30s
Steps
00:00 - Pour 80 g water (2 x coffee), Bloom
00:30 - Divide the pouring of hot water into 3 parts within 3 mins. (160g pour each)
Pour hot water in a spiral shape from the centre, avoiding pouring directly onto the paper filter.
James Hoffman Method (New)
Coffee to Water ratio: 15g - 250 ml Brew time: 3 mins
Grind size: Medium fine Water Temperature: Hot
Bloom: 45s
Steps
00:00 - Pour 50 g of water, bloom
00:10 - 00:15 - gently swirl
00:45 - 01:00 - Pour up to 100g total (40% total weight)
01:00 - 01:10 - Pause
01:10 - 01:20 - Pour up to 150g total (60% total weight)
01:20 - 01:30 - Pause
01:30 - 01:40 - Pour up to 200g total (80% total weight)
01:40 - 01:50 - Pause
01:50 - 02:00 - Pour up to 250g total (100% total weight)
02:00 - 02:05 - Gently swirl
James Hoffman Method (Old)
Coffee to Water ratio: 30g - 500 ml Brew time: 3:30 mins
Grind size: Medium fine Water Temperature: Very hot
Bloom: 45s
Steps
00:00 - Pour 60 g water (2 x coffee) Bloom + Swirl
00:45 - Pour 240g water in the next 30s
01:15 - Pour 200g water in 30s (slow)
01:45 - stir clockwise & then anti-clockwise + swirl
Tetsu Kasuya (4:6) Method
Coffee to Water ratio: 20g - 300g Brew time: 3min 30s
Grind size: Coarse grind Water Temperature: 90°
Bloom: 45s
Steps
60% - adjusts strength
40% - adjust balance of sweetness & acidity
00:00 - Pour 60ml (coffee x 3), bloom
00:45 - Pour 60ml
01:30 - Pour 60ml
02:15 - Pour 60ml 03:00 - Pour 60ml
Adjust 1st Pour to 50ml for sweetness
3-5 pours can be adjusted to 90ml-90ml for less strong coffee
Scott Rao’s Method: The “Rao Spin” (New)
Coffee to Water ratio: 20g - 330ml Brew time: 4:00 – 4:30mins
Grind size: Coarse grind Water Temperature: 97°
Bloom: 40s
Steps
Make a “bird’s nest” in the grounds with your finger.
00:00 - Pour 60mL of water, then immediately “spin” the bloom aggressively
00:40 - pour until a total of 200mL water, gentle spin
Wait until the slurry is 70% drained, then pour again until 330mL. Then do another very gentle spin.
Scott Rao’s Method: The “Rao Spin” (Old)
Coffee to Water ratio: 22g - 360g Brew time: 3 mins
Grind size: Coarse grind Water Temperature: 90°
Bloom: 45s
Steps
Excavate to wet grounds within 10s
00:00 - Pre-wet with 66g water (3 x coffee)
00:45 - main pour until 360g, stir gently to avoid grounds being stuck
01:45 - Swirl to flatten
April Method
Coffee to Water ratio: 13g - 200g Brew time: 2:30 mins
Grind size: Coarse grind Water Temperature: 90°
Bloom: 30s
Steps
00:00 - 50g Bloom
00:30 - 50g Pour
01:00 - 50g Pour
01:30 - 50g Pour
Intelligentsia
Coffee to Water ratio: 25g - 400g / 1:18 Brew time: 4 mins
Grind size: fine grind Water Temperature: 90°
Bloom: 45s
Steps
00:00 - Pour 50-60g , Pour in a clockwise spiral outward from the centre
00:45 - pour up to 400ml water by 01:45
01:45 - let it drawdown
I started discovering more about coffee by using the Hario V60 pour-over coffee machine and slowly experimenting with other coffeemakers. I enjoy experimenting with my coffee, and I've included a few of the methods that I've tried and alternate my coffee techniques with. Following the directions makes a delicious cup of coffee, as does making mistakes, so go ahead and try it for yourself!
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