Hario V60 Brew Guide

What you'll need:

  • 21 grams of specialty-grade whole bean coffee
  • Filtered water
  • Gooseneck kettle
  • Scale
  • Timer
  • V60 cone & filter
  • Mug or carafe
  • Burr grinder

1) Fold V60 filter and insert into cone, rinse and pre-wet filter with hot water into serving carafe or cup; discard hot papery water.

2) Grind size: table salt (about "medium-fine"). Flatten coffee bed. Zero scale.

3) Start timer. 0:00 - Pour 60-70 grams spiraling all over the grounds quite quickly, gently excavate/flip over the grounds with a spoon and chop up any dry clumps

4) At 0:35 - begin first main pour: aim to reach 215g total water in the brewer by 1:00. Pour in circles/spirals. Swirl brewer a la Rao/Hoffmann once 215g is reached, then wait. Flow rate here is 150ish grams in 25ish seconds so about 6g/sec - this is reasonably quick but not crazy fast! If you really want to fine-tune this process, your first 5 seconds of this pour should be at more like 8-10g/s to really make sure the bed is evenly saturated and the rest of the water will flow through evenly, and then you want to slow down.

5) At 1:30 - begin second and final pour: aim to reach 374g total water in the brewer by about 2:00. Flow rate here is 159 grams in 25 seconds so more like 5g/sec (just slightly slower than first pour) - we haven't found much difference with top-tier commercial grinders if we slow it down to 4g/sec or keep it up at 6g/sec - getting the first pour water in quickly seems to be far more important, which is in line with Rao/Hoffmann. With a cheaper grinder, keep your flow rate slower on this pour.

6) Swirl entire brewer to wash any grounds that have gotten stuck to the filter back into the wet coffee bed. 

With a great grinder (very little fines), we'd expect a washed Central/South American to finish brewing around 3:00-3:10, and a washed Ethiopian to be more like 3:20-3:30. As always, time isn't that important. Being consistent with your excavation and pouring is the important thing, and then dial in grind size to suit your tastes.

With a relatively cheap grinder that produces more fines, you have to keep the agitation down a little (don't pour as quickly), and even then, you'll likely need a much longer brew time to get an appropriate extraction (brew time will be longer because the fines will clog the filter and reduce flow rate).