The V60 makes one of the cleanest, brightest cups there is, and it shows every mistake. This recipe keeps it simple: 15 g of coffee, 250 g of water, three pours, three minutes. Press Start and pour along.
Coffee
15 g
Water
250 g
Ratio
1:16.7
Water temp
93 °C
Grind
Medium-finelike table salt
Brew time
3:00+ 3 min prep
Guided BrewStep 1 of 4
0:35left in this step
Bloom with 45 g0:00 → 0:35 · 45 g
0:00Bloom with 45 g
0:35Pour to 150 g
1:15Pour to 250 g
2:00Swirl, let it draw down
3:00Done
Beeps at every step. Keep this page open while you brew.
What you need
Hario V60 in size 01 or 02, with a paper filter
Kettle, ideally with a gooseneck spout for a slow, steady pour
Scale that weighs in 1 g steps
Grinder: a burr grinder gives the most even grind
15 g of fresh coffee and a carafe or mug
Before you start
Heat the water to 93 °C. No thermometer? Let it stand for 30 to 60 seconds after it boils. Put the paper filter in the V60 and rinse it with hot water: that washes out the paper taste and warms everything up. Pour the rinse water away. Grind 15 g of coffee medium-fine, about like table salt, tip it into the paper, shake it flat, then put everything on the scale and tare it to zero.
Step by step
0:00
Bloom with 45 g
Start the timer and pour 45 g of water, just enough to wet every bit of coffee. Swirl the dripper gently so no dry pockets remain. The coffee now bubbles: that is CO₂ escaping, and it makes room for the water.
0:35
Pour to 150 g
Pour in slow spirals from the center outwards and back, keeping the stream off the paper. You should reach 150 g after about 20 seconds.
1:15
Pour to 250 g
Same gentle spirals up to 250 g. Keep the water level steady instead of filling the cone to the brim.
2:00
Swirl, let it draw down
Give the dripper one gentle swirl to flatten the coffee bed, then let the water run through.
3:00
Done
The water should be through between 2:45 and 3:30. Much later next time: grind coarser. Much earlier: grind finer.
Brewing a bigger dose? Expect the water to take 30 to 60 seconds longer.
Taste and adjust
Change one thing at a time, and the grind first.
It tastes
Likely cause
Next time
Sour, thin, a little salty
Too little extracted: too coarse or too fast
Grind finer, or pour a little slower
Bitter, dry, harsh
Too much extracted: too fine or too slow
Grind coarser
Weak, watery
Too little coffee for the water
16 g instead of 15, same water
Strong, heavy
Too much coffee
14 g, or 20 g more water
Drains slower than 3:30
Too fine, or a clogged coffee bed
Grind coarser, pour more gently
Which coffee works best
The V60 rewards light roasts with fruit and florals: washed coffees from Ethiopia or Kenya, a juicy Colombian. Dark roasts work too; brew them a little cooler, around 90 °C, so they don't turn bitter. Whatever you use, buy whole beans with a roast date and grind right before brewing.
FAQ
What is the best ratio for a V60?
Most specialty recipes sit between 1:15 and 1:17, so 15 to 17 g of water per gram of coffee. This recipe uses 1:16.7, which is 60 g of coffee per liter: 15 g for a 250 g cup.
How fine should I grind for a V60?
Medium-fine, about like table salt. The best guide is time: if 250 g of water takes about three minutes to run through, you're close. Faster means grind finer next time, slower means coarser.
V60 01 or 02?
The 01 is made for one mug, the 02 for up to about 500 g of water. Both work for this 15 g recipe; the 02 is the more flexible buy.
Why is the first pour called the bloom?
Freshly roasted coffee is full of CO₂. The first small pour lets that gas escape, and the bed puffs up like a flower opening. The water that follows can then reach the coffee evenly instead of being pushed away by bubbles.