V60 Pour Over: Step‑by‑Step Guide for Beginners
Why V60? The cone shape, spiral ribs, and single large outlet give you full control over flow rate and extraction, delivering a clean, aromatic cup.
What you need
Fresh coffee, burr grinder, Hario V60 dripper + filter, gooseneck kettle, scale & timer, mug/carafe.
Baseline recipe
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Ratio: 1:15–1:16 (e.g., 20 g coffee → 300–320 g water)
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Grind: medium‑fine (a touch finer than table salt)
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Water temp: 195–205°F (90–96°C)
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Total time: ~2:30–3:15
Step‑by‑step
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Prep & rinse – Place filter, rinse with hot water to remove paper taste and preheat dripper; dump rinse water.
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Grind & dose – Grind 20 g coffee medium‑fine. Add to filter, level the bed, tare the scale.
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Bloom (0:00–0:40) – Pour 2× coffee weight (≈40 g) to wet all grounds. Swirl gently. Let CO₂ escape 30–40 s.
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Main pour (0:40–2:00) – In slow spirals, pour up to ~60% of your target water, keeping the water level steady and off the walls.
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Finish (2:00–2:30) – Pulse pour to final weight (300–320 g). Swirl once to flatten the bed.
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Drawdown – Let it drain. Aim to finish around 2:30–3:15. Serve immediately.
Dial‑in tips
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Sour/thin: Grind finer or use 1:15.
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Bitter/astringent: Grind coarser or use 1:16–1:17.
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Slow drawdown: Grind coarser; reduce fines; avoid pouring on filter walls.
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Weak aroma: Use fresher beans; raise temp to 203–205°F.
Common mistakes
Grinding too coarse, skipping the rinse, pouring on the filter walls, or letting the bed run dry early.
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