Boil water Use fresh filtered water and let it cool slightly after boiling.
Prep your V60 Place the paper filter in the dripper over your mug. Rinse the filter with hot water to remove any paper taste, then discard the rinse water.
Add coffee Add 15g of ground coffee into the filter. Place everything on your scales and tare to zero.
Start timer & bloom Pour 50g of water to bloom. Let it sit for 20 seconds.
Continue pouring in stages At 0:20 – pour up to 100g
At 0:40 – pour up to 150g
At 1:00 – pour up to 200g
At 1:20 – pour up to 250g
Pour slowly and close to the surface, in circles, to saturate all grounds evenly.
Swirl (optional) After your final pour, gently lift and swirl the V60 to level the coffee bed.
Wait & enjoy Brew should finish between 2:30–3:00 minutes. Take a sip. You’ve nailed it.
CHIPP TIP ⭐️
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
ABOUT THE V60 🧐
Named after its cone shape and 60° angle, the Hario V60 is now a globally recognised coffee maker.
Hario started life as an eco-friendly heat-proof glass manufacturer in Japan in 1921. With an approach focussing on in-house development and design, Hario have brought many coffee innovations to the market - Syphon, Slow Drip and, of course, its iconic product - the V60.
In the 1980s trapezoid-shaped coffee drippers dominated Japanese market. Hario’s designers wondered whether a parabolic shape would help to achieve a cleaner-tasting cup by allowing water to pass through the grounds rather than steeping them. This resulted in the ‘Era of the Coffee Geek’, the first Hario conical dripper using wire rods to support a paper filter. It stalled in the face of the popularity of instant coffee and mechanical coffee makers, but Hario never forgot the success of the simple, but brilliant, structural change.
And so, in 2004, Hario’s designers revisited the method to invent the V60. Working closely with resin makers and potters in Arita, under serious time pressures, they sought to replicate the delicious taste of cloth-filtered coffee with a conical paper filter. The key was to let water flow naturally through the cone, which they achieved by adding the spiral ribbing. Trial and error experimentation delivered the current design of the V60 some 25 years after the first conical dripper had been created.
